Pumpkin Spice Cinnamon Swirl Banana Bread

WHY THIS RECIPE WORKS This recipe combines the comforting flavors of pumpkin spice and cinnamon with the sweetness of ripe bananas, resulting in a deliciously moist and flavorful banana bread that’s perfect for fall or anytime you’re craving a cozy treat.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin spice
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup milk

For the Cinnamon Swirl:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

HOW TO MAKE THIS RECIPE:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin spice until well combined.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract.
5. Mix in the mashed bananas until combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
7. In a small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon swirl.
8. Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
9. Pour the remaining batter on top, then sprinkle the remaining cinnamon sugar mixture over the top.
10. Use a knife or skewer to swirl the cinnamon sugar mixture into the batter.
11. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

FREQUENTLY ASKED QUESTIONS (FAQs):

1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all or part of the all-purpose flour if you prefer.
2. Can I use melted butter instead of softened butter? Softened butter works best for creaming with the sugar, but melted butter can be used as a substitute if needed.
3. Can I freeze this banana bread? Yes, this banana bread freezes well. Wrap it tightly in plastic wrap and then aluminum foil before placing it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

EXPERT TIPS:

• For extra flavor, you can add chopped nuts such as pecans or walnuts to the batter.
• Make sure your bananas are very ripe for the best flavor and sweetness.
• If you don’t have pumpkin spice on hand, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.

HOW TO STORE THIS RECIPE:

• Store leftover banana bread in an airtight container at room temperature for up to 3 days. If it lasts that long.