If you love cinnamon rolls and banana bread, you have to try this cinnamon swirl banana bread!
It’s the moist-est and most delicious banana bread I’ve ever made and it was a massive hit on my Instagram.
I use vegetable oil in the cake batter, which helps to keep it extra moist and stops it from drying out. The buttery cinnamon swirl also gives it extra flavour and adds to the moist-ness. (I’m sorry if you don’t like the word moist, but I can’t not use it when talking about this cake!)
It’s topped with a cinnamon swirl which crisps up in the oven, making the most amazing cinnamon sugar crust.
It’s quick and easy to make, then just pop it in the oven and relax.
I love eating banana bread slightly warm, fresh out of the oven, but store it in an airtight container and it’ll stay fresh for days.
I hope you love this cake as much as I do! If you love cinnamon cakes, you need to try this Cinnamon Apple Cake.
If you need a cake tin, I use this MasterClass loaf tin for my loaf cakes. (the link is an Amazon affiliate link).
Show me your bakes by tagging me on Instagram
and using the hashtag #fitwafflekitchen
Cinnamon Swirl Banana Bread
Ingredients
For the banana bread
- 225 ml vegetable oil
- 100 g light brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 250 g plain flour
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 300g very ripe bananas about 4 medium bananas, mashed
For the cinnamon swirl
- 60 g unsalted butter melted
- 40 g dark brown sugar
- 40 g granulated sugar
- 2 tbsp cinnamon
Instructions
- Preheat the oven to 180C (160C fan) and line a 3lb (9x5") loaf tin with non-stick baking paper or a loaf liner
For the banana bread
- In a large mixing bowl, whisk together both sugars and the melted butter with a hand whisk until combined
- Then, whisk in the eggs and vanilla extract until just combined
- Sift in the flour, bicarbonate of soda, and salt, then fold these in with a rubber spatula or wooden spoon
- Fold in the mashed bananas until just combined
For the cinnamon swirl
- Mix together all the ingredients for the cinnamon swirl in a small bowl with a fork or spoon until fully combined
Assemble it
- Pour 1/4 the banana bread mix into your prepared loaf tin, spreading it out evenly, then dollop on 1/4 of the cinnamon swirl mix and swirl it through with a knife
- Repeat this with the remaining batter to make 3 more layers, finishing with the cinnamon swirl on the top
- Bake for 50-65 minutes or until a toothpick inserted into the middle comes out clean
- Leave to cool in the tin for about 1 hour, then transfer to a cooling rack to cool completely (or eat it slightly warm if you can't wait - it tastes amazing either way!)
- Enjoy!
Notes
- Store in an airtight container for up to 4 days
- Please use the cooking times as a guide, your banana bread may need more or less time depending on your tin and your oven 🙂
Nutrition
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So goood!!