Ingredients

3 ripe bananas, mashed

1/3 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup milk

1/4 cup unsalted butter, softened (for cinnamon swirl)

1/2 cup packed brown sugar

2 tablespoons ground cinnamon

1 cup powdered sugar (for glaze)

2-3 tablespoons milk (for glaze)

1/2 teaspoon vanilla extract (for glaze)

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Step 2: Beat in the egg until well combined. Stir in the vanilla extract.

Step 3: In a separate bowl, mash the ripe bananas until mostly smooth.

Step 4: Add the mashed bananas to the butter and sugar mixture and mix well.

Step 5: In another bowl, whisk together the flour, baking soda, and salt.

Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start with a third of the dry ingredients, then half of the milk, then another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix until just combined, being careful not to overmix.

Step 7: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix until it forms a thick paste.

Step 8: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.

Step 9: Pour half of the banana bread batter into the prepared loaf pan.

Step 10: Dollop half of the cinnamon swirl mixture over the batter. Use a knife or skewer to swirl the cinnamon mixture into the batter.

Step 11: Pour the remaining banana bread batter over the cinnamon swirl layer.

Step 12: Dollop the remaining cinnamon swirl mixture over the batter and swirl it in.

Step 13: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.

Step 14: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 15: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired glaze consistency.

Step 16: Once the banana bread is completely cooled, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture.

For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the batter.

If you prefer a more pronounced cinnamon flavor, increase the cinnamon in the swirl to 3 tablespoons.

Substitute milk with buttermilk for a richer texture.

Try adding a teaspoon of espresso powder to the batter to enhance the banana flavor.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to maintain the right batter consistency.

What can I use instead of all-purpose flour?

You can substitute whole wheat flour for a healthier option, though the bread will be denser. For gluten-free, use a 1-to-1 gluten-free flour blend and check for any texture adjustments.