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Cinnamon Swirl Banana Bread
Discover the delightful combination of warm cinnamon and sweet banana in our Cinnamon Swirl Banana Bread recipe. This beautifully moist loaf, marbled with a rich cinnamon swirl, is a perfect treat for any time of day – whether served warm with butter or enjoyed on its own with a cup of tea.
Ingredients
- 2 ripe bananas
- 2 eggs
- 1 tsp vanilla extract
- 200g butter
- 150g caster sugar
- 150g Wessex Mill Self Raising Flour
- 100g soft brown sugar
- 3 tbsp cinnamon
- ¼ tsp salt
- plus butter, for tin
Equipment
- 1 x 900g/2lb loaf tin
- 2 x mixing bowls
Method
190°C, Fan 170°C, 375°F, Gas 5
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Pre-heat the oven and rub some butter around the inside of a 900g/2lb loaf tin or insert a loaf liner.
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Slice and mash the bananas, with the eggs and vanilla extract.
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Chop the butter into small cubes, put three quarters into a mixing bowl and save the rest for later.
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Add the caster sugar to the mixing bowl, beat until smooth then add the banana mixture and beat again.
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Mix the flour and tip half of the mixture into the cake tin.
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Add the brown sugar, cinnamon and salt to the reserved butter, mix with a fork until it looks like breadcrumbs then scatter half into the cake tin.
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Tip the remaining cake mixture into the tin followed by the rest of the cinnamon mixture.
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Press a fork to the bottom of the cake tin and drag it through the cake in a figure of eight shape a couple of times, to swirl the mixtures.
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Bake for 60-65 minutes.
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Leave the cake to cool in the tin.
