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Cinnamon Swirl Banana Bread with Brown Butter Glaze

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Moist banana bread swirled with cinnamon and topped with a nutty brown butter glaze. This easy recipe turns spotty bananas into a cozy, bakery-worthy treat perfect for any occasion.

Ingredients

Scale
  • 3 large ripe bananas, mashed
  • 1/3 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter (for brown butter glaze)
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray. Line with parchment paper, leaving overhang on long sides.
  2. In a small bowl, combine 1/3 cup granulated sugar and 1 tablespoon ground cinnamon for the swirl. Set aside.
  3. In a large bowl, mash the bananas with a fork until smooth. Add melted butter, 3/4 cup sugar, egg, and 1 teaspoon vanilla. Whisk until smooth.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Fold dry ingredients into wet mixture until just combined. Do not overmix.
  6. Pour half the batter into the prepared pan. Sprinkle two-thirds of the cinnamon sugar over the batter. Top with remaining batter, then sprinkle remaining cinnamon sugar. Gently swirl with a knife or skewer (4-5 figure-eight motions).
  7. Bake for 50-60 minutes, tenting with foil if browning too quickly. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
  9. For the glaze: In a small saucepan over medium heat, melt 1/4 cup butter. Cook, swirling occasionally, until deep golden amber and nutty-smelling (3-5 minutes). Remove from heat immediately.
  10. Let browned butter cool 2-3 minutes. Whisk in powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt until smooth and pourable.
  11. Pour glaze over completely cooled bread. Spread evenly, letting some drip down sides. Let set 15 minutes before slicing.

Notes

Use very ripe bananas (brown spots) for best sweetness and moisture. Do not overmix batter. Watch brown butter closely to avoid burning. Cool bread completely before glazing. Bread tastes even better the next day.

Nutrition

Keywords: banana bread, cinnamon swirl, brown butter glaze, easy banana bread, moist banana bread, quick bread, breakfast bread

Find it online: https://coracooks.com/cinnamon-swirl-banana-bread-with-brown-butter-glaze-easy-recipe/