Banana bread is good year round but THIS banana bread recipe is perfect for cozy cold mornings at home. Maple Cinnamon Banana Bread is just what the doctor ordered for winter weekends around the holidays. The secret is the cinnamon and brown sugar layers that you leave between the batter that swirls flavor throughout the entire bread. Trust me, you will make this again and again.
Check out my INSTAGRAM REEL to see this recipe step by step!
This maple cinnamon banana bread is a great think to make before guests arrive to your house for the holidays. One recipe makes two of these little loafs (I used a 8.5 x 4.75 loaf pan) that are the perfect breakfast treat to enjoy throughout the week. I love the way you can see the cinnamon and brown sugar layers cracking through the bread – ahh this is such a good one!
Maple Cinnamon Banana Bread Recipe
INGREDIENTS:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar (packed but doesn’t have to be perfect)
- 2 large eggs
- 3 teaspoons grade A maple syrup
- 2 cups mashed banana(about 4 large bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
CINNAMON SUGAR SWIRL:
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350°F.
In a stand mixer with a paddle attachment (or use a handheld mixer), combine softened butter, granulated sugar and brown sugar until combined and smooth. Add in eggs and mix to combine. Add your maple syrup. Add in your bananas, mix by hand or on a low speed so not to lose the clumps of banana!
In a separate bowl, combine your flour, baking powder, baking soda, cinnamon and salt.
Slowly add your dry ingredients to the wet ingredients, make sure not to over mix the batter! You don’t want banana bread batter to be too smooth (if that makes sense). It should feel rustic!
Butter your loaf pan(s). For layering the cinnamon swirl, you can either do one or two layers. Start with a layer of your batter, followed by a sprinkle of the cinnamon sugar (be generous!). If you are just doing one layer, then fill your pan about half way with batter, add the swirl, and top with batter to finish. If you’re doing two layers (like I did), then you’ll repeat the layers.
Bake for 50-55 minutes (I feel like the sweet spot is 52/53 mins with my oven). If the top starts to burn you can cover it with tin foil at the end. Pop a toothpick in there to make sure it is fully cooked!
ENJOY!
Check out my INSTAGRAM REEL to see this recipe step by step!
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