My Banana Bread is always moist! I do not like dry quick breads personally. So I’m here to give you all the tricks! This is a must try recipe. It’s great for snacks, breakfast, gifts etc! It comes together so fast and it’s packed with flavor! Let me know if you are going to try it!!!
[recipe title=”Banana Cinnamon Swirl Bread” servings=”1 loaf or 4 mini loaves” difficulty=”easy” image=”https://learneditfrommymom.com/wp-content/uploads/2024/09/banana-cinnamon-swirl-bread-4web.jpg”]
[recipe-ingredients]
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed very ripe bananas (about 3)
1/2 cup sour cream
1 teaspoon vanilla
1/3 cup granulated sugar
1 Tablespoon cinnamon
[/recipe-ingredients]
[recipe-directions]
Preheat oven to 350 degrees. Mix together cinnamon with 1/3 cup sugar. Butter mini loaves or a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Layer half the batter into prepared pan. (If using 6 inch loaf pans use about 2-2 1/2 large scoops (large scoops are about 4 Tablespoons) Smooth this layer out. Then sprinkle on half of the cinnamon sugar (or about 2-3 Tablespoons is using 6 in pans) Using a knife or fork gently stir the cinnamon sugar just until mixed in with dry patches visible. Layer on next layer of batter. Top with remaining sugar mixture. Bake until a cake tester inserted into the center of the bread comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool. *Smaller loaves bake about 25-30 minutes.
[/recipe-directions]
[/recipe]
