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Cinnamon Roll Banana Bread

Cinnamon Roll Banana Bread: The Ultimate Comfort Food Delight

Cinnamon Roll Banana Bread combines the delightful sweetness of ripe bananas with the irresistible aroma of cinnamon for a unique breakfast treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3 ripe bananas Look for bananas with brown spots for optimal ripeness.
  • 1/2 cup granulated sugar Consider coconut sugar for a deeper flavor profile.
  • 1/4 cup brown sugar Adds a hint of molasses flavor.
  • 1/2 cup unsalted butter, melted Swap with unsweetened applesauce for a lighter choice.
  • 2 large eggs A flax egg can be used as a substitute.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best results.
  • 1 teaspoon baking soda Freshness is key for proper activation.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 1/2 cups all-purpose flour Consider whole wheat flour for added fiber.
  • 1 tablespoon cinnamon Adjust according to your taste.
For the Cinnamon Swirl
  • 1/4 cup granulated sugar Mix with cinnamon for the swirl.
For the Glaze
  • 1/2 cup powdered sugar Maple syrup can be a great alternative.
  • 1-2 tablespoons milk Use to achieve desired glaze consistency.

Equipment

  • Loaf Pan
  • Mixing Bowl
  • whisk

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Mash the ripe bananas until smooth. Add in granulated sugar, brown sugar, and melted butter. Crack in eggs and pour in vanilla extract, whisking until combined.
  3. Sprinkle in baking soda and salt, stirring to combine. Gradually add all-purpose flour, folding it in gently.
  4. In a small bowl, mix granulated sugar with cinnamon to create the cinnamon sugar blend.
  5. Pour half of the batter into the greased loaf pan. Sprinkle with half of the cinnamon sugar mixture. Add the remaining batter and top with the rest of the cinnamon sugar mixture.
  6. Gently swirl through the batter to create a marbled effect without overmixing.
  7. Bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean.
  8. Cool in the pan for 10-15 minutes before transferring to a wire rack.
  9. Prepare the glaze by whisking powdered sugar with milk until smooth.
  10. Once cool, drizzle the glaze over the bread.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Freeze wrapped tightly for up to 3 months.

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