Cinnamon swirl banana bread is a combination of cinnamon roll filling and streusel topping for the most incredible banana experience. Adding the simple glaze on top just makes things sweeter.
Preheat the oven to 350 F and grease a bread pan, set it aside.
In a small bowl, add the streusel topping ingredients.
Mix until it forms small crumbs, and then set it aside.
Add your peeled ripe bananas to a large mixing bowl
Mash them together until no large chunks remain.
Add in the vegetable oil, baking soda, and salt.
Stir together to mix.
Add in the sugars, vanilla, and egg.
Whisk together until smooth.
Add in the flour.
Stir together just until no white flour streaks remain. Do not overmix. Set aside.
Add the cinnamon filling ingredients to another small bowl.
Mix together until smooth.
Pour ⅓ of the bread batter into the bread loaf pan.
Dollop with spoonfuls of cinnamon filling.
Top with another ⅓ of the batter.
Add more dollops of cinnamon sugar on top.
Pour the remaining batter on top.
Sprinkle the streusel topping over the top of the bread batter. Press down gently to adhere.
Bake in the oven for 50-60 minutes or until a toothpick can be inserted and come out clean. Let cool for 10 minutes and then transfer to a wire rack to finish cooling completely.
In a small bowl, combine the icing ingredients.
Whisk together until smooth.
Drizzle over the top of your cooled banana bread.
Let the glaze set for about 10 minutes before slicing and serving.
Notes
Recipe Tips I like to use a butter knife because it's thick on one side and thin on the other so I can twirl it slightly and create a variety of techniques in my swirls. You could also use a toothpick for smaller swirls for the back end of a wooden spoon.MuffinsCinnamon swirl banana muffins can be made by dividing the batter and technique amongst muffin tins. Fill ⅓ of the way, add a dollop of cinnamon filling, top with a little more batter and swirl with a toothpick. Top with streusel, bake and then glaze. Muffins bake in about 15-20 minutes at 350F. Muffins should be filled ⅔s full before baking and be tested with toothpick when finished.FreezingAfter the bread has cooled completely wrap it well in plastic wrap and then store it in an airtight container. It can remain frozen for up to 3 months. Thaw before eating. For best results do not add the glaze until ready to serve so that it doesn't melt as it thaws.