Summer is my absolute favorite time for fruit! They are sweet, delicious, and there are so many freaking varieties. Unfortunately, summer is also the time when these delicate treats go bad the fastest, and when they do it can be so disheartening to throw them away.
Luckily, when I’ve got about 2 to 3 bananas on the verge of being inedible, I can fortunately turn them into an easy, scrumptious banana bread. The browner and spottier the bananas are the better because they help to impart a stronger banana taste throughout the bread.
I’ve made banana bread loads before, but I wanted to try something new and quickly found a delicious-looking recipe for Cinnamon Swirl Banana Bread on Pinterest.What I love about this recipe is that it uses yogurt to add moisture and that layer of cinnamon sugar seemed irresistible.
This recipe was quick to pull together and I had no problems executing it, which is so important for me when baking. It also didn’t require any crazy ingredients and I could find I already had a majority of them within my house. I followed the steps as provided, but added some of the leftover cinnamon sugar to the top.
Despite it being so yummy, it was just a little too sweet for me, but next time around I’ll just lessen the amount of sugar that I use (and maybe omit the ice cream. But I couldn’t resist! Haha.)
Here is the recipe as provided on Sally’s Baking Addiction:
- 2 cups (250g) white whole wheat flour (or all-purpose flour)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (100g) light brown sugar, not packed
- 4 Tablespoons (60g) unsalted butter, softened to room temperature
- 2 large eggs
- 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
- 1/3 cup (80g) plain or vanilla yogurt (I used greek yogurt)
- 1 teaspoon vanilla extract
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (60g) powdered sugar, sifted
- 1 Tablespoon (15ml) heavy cream (or half-and-half or milk)
- Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick.
- Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
- While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread. Bread will stay fresh and moist at room temperature for up to 10 days in an airtight container.
Next time that you have a few bananas going brown, I hope you consider using this recipe as well. Enjoy!