Why this recipe?
This recipe was chosen because it combines the comforting flavors of banana bread with the warm, aromatic essence of cinnamon swirls and the added texture and flavor of nuts. It’s a delicious twist on traditional banana bread that adds extra depth and complexity to the flavor profile. The steps are also relatively straightforward, making it accessible for beginner bakers, while still resulting in a delightful treat that’s sure to impress friends and family. Overall, it’s a tasty and satisfying baked good that’s perfect for any occasion, whether it’s a weekend brunch, a snack, or a dessert.
Ingredients:
For the bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/4 cup Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (walnuts, pecans, etc.)
For the cinnamon swirl:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Stir in the mashed bananas, Greek yogurt (or sour cream), and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped nuts until evenly distributed throughout the batter.
- In a small bowl, mix together the cinnamon and sugar for the swirl.
- Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter over the cinnamon sugar layer, then sprinkle the rest of the cinnamon sugar on top.
- Use a knife or skewer to swirl the cinnamon sugar into the batter, creating a marbled effect.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Frequently Asked Questions (FAQs):
- Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour if you prefer. Just keep in mind that the texture and flavor of the bread may be slightly different.
- Can I omit the nuts? Absolutely! If you have a nut allergy or simply prefer not to use nuts, you can leave them out of the recipe. The banana bread will still be delicious without them.
- How should I store the banana bread? Store the banana bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 2 days, or you can refrigerate it for longer storage.
- Can I freeze the banana bread? Yes, you can freeze banana bread. Wrap it tightly in plastic wrap and then aluminum foil before placing it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
- Can I use a different type of yogurt or sour cream? Yes, you can use plain regular yogurt or any other type of yogurt you prefer. Sour cream can also be substituted for Greek yogurt if you don’t have it on hand.
- How ripe should the bananas be? The bananas should be very ripe, with brown spots on the skin. Overripe bananas are sweeter and will add more flavor to the bread.
- Can I add chocolate chips to the banana bread? Yes, you can definitely add chocolate chips if you like. Simply fold them into the batter along with the nuts before pouring it into the loaf pan.
These are just a few common questions that may arise when making Nutty Cinnamon Swirl Banana Bread. Feel free to experiment and customize the recipe to suit your preferences.
Nutty Cinnamon Swirl Banana Bread
10
servings15
minutes50
minutesIngredients
For the bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1/4 cup Greek yogurt (or sour cream)
1 teaspoon vanilla extract
1/2 cup chopped nuts (walnuts, pecans, etc.)For the cinnamon swirl:
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Stir in the mashed bananas, Greek yogurt (or sour cream), and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped nuts until evenly distributed throughout the batter.
- In a small bowl, mix together the cinnamon and sugar for the swirl.
- Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter over the cinnamon sugar layer, then sprinkle the rest of the cinnamon sugar on top.
- Use a knife or skewer to swirl the cinnamon sugar into the batter, creating a marbled effect.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Feel free to customize this recipe to your liking. You can add chocolate chips, dried fruit, or other mix-ins to the batter if desired. Additionally, you can adjust the amount of cinnamon sugar for the swirl according to your taste preferences. Enjoy your Nutty Cinnamon Swirl Banana Bread
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