Description
Indulge in the ultimate comfort food with our Homemade Cinnamon Swirl Banana Bread recipe. Learn how to create this delicious treat today!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) ground cinnamon
- 1/4 teaspoon (1 ml) salt
- 2/3 cup (135g) granulated sugar (or use packed brown sugar)
- 4 Tablespoons (56g) beef suet, softened to room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/3 cup (80g) plain Greek yogurt (or sour cream)
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons (3 ml) ground cinnamon
- 1/2 cup (60g) powdered sugar, sifted
- 1 Tablespoon (15ml) fruit juice or milk
- 1/4 teaspoon (1 ml) pure vanilla extract
Instructions
- Position the oven rack to the lower third and preheat it to 350°F (177°C). This ensures the bread’s top doesn’t brown prematurely. Lightly coat a 9×5-inch metal loaf pan with nonstick spray and set aside.
- Prepare the banana bread mixture: In a medium-sized bowl, combine the flour, baking soda, cinnamon, and salt. Set this mixture aside.
- Using either a handheld or stand mixer with a paddle or whisk attachment, blend the softened beef suet and sugar on high speed until the mixture is smooth and creamy, approximately 3 minutes. With the mixer on medium speed, incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Add in the mashed bananas, Greek yogurt, and vanilla extract, mixing until everything is well combined. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the flour is incorporated. Avoid over-mixing. You should have about 3 and 1/2 cups of batter.
- For the Cinnamon Sugar Swirl: Combine the sugar and cinnamon. Pour half of the banana bread batter into the prepared loaf pan. Sprinkle the cinnamon-sugar mixture over it. Add the remaining batter on top, spreading carefully as the top layer might stick to the cinnamon sugar. Use a knife to gently swirl the batter down the center of the pan, ensuring not to over-mix the layers.
- Bake the loaf for 55 to 65 minutes, covering it loosely with aluminum foil halfway through to prevent excessive browning. The bread is ready when a toothpick inserted into the center comes out clean, with just a few moist crumbs. Since oven temperatures can vary, begin checking at the 55-minute mark and continue every 5 minutes.
- Once done, take the bread out of the oven and let it cool in the pan on a wire rack for an hour. Then, remove the bread from the pan and let it cool completely on the wire rack.
- Combine the icing ingredients in a bowl. (I typically use heavy cream for a thicker icing.) Drizzle the icing over the bread before slicing.
- Store the banana bread covered at room temperature for up to 2 days or in the refrigerator for a week. Over time, the icing will seep into the bread, making the tops of the slices slightly moist.
Notes
- Ensure the beef suet is brought to room temperature before blending with the sugar for a smooth mixture.
- Use ripe bananas for optimal flavor and texture in the bread.
- Be cautious not to overmix the batter to avoid a dense loaf.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 8g
- Protein: 4g
Keywords: banana bread recipe, moist banana bread, cinnamon swirl, homemade banana bread, easy banana bread, sweet bread recipe
