Cinnamon Swirl Banana Bread 

This delightful twist on classic banana bread features a rich cinnamon-sugar swirl running through the loaf, creating a marbled effect that's both visually appealing and delicious. The addition of Greek yogurt ensures a moist texture, while the optional vanilla icing adds a sweet finishing touch.

Full Recipe:

Ingredients

For the Banana Bread:

• 2 cups (250g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 2/3 cup (135g) granulated sugar (or packed brown sugar)

• 4 tablespoons (56g) unsalted butter, softened to room temperature

• 2 large eggs, at room temperature

• 1½ cups (345g) mashed ripe bananas (about 4 medium or 3 large bananas)

• ⅓ cup (80g) plain Greek yogurt (or sour cream)

• 1 teaspoon pure vanilla extract

For the Cinnamon Swirl:

• ¼ cup (50g) granulated sugar

• 1½ teaspoons ground cinnamon

For the Vanilla Icing (optional):

• ½ cup (60g) confectioners’ sugar, sifted

• 1 tablespoon (15ml) heavy cream or milk

• ¼ teaspoon pure vanilla extract

 Directions

1. Preheat the Oven: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set aside.

2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes.

4. Add Eggs and Wet Ingredients: With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then, beat in the mashed bananas, Greek yogurt, and vanilla extract until combined.

5. Combine Wet and Dry Ingredients: With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Be careful not to overmix

6. Prepare the Cinnamon Swirl: In a small bowl, mix together the granulated sugar and ground cinnamon.

7. Assemble the Bread: Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture. Using a knife or skewer, gently swirl the cinnamon-sugar into the batter to create a marbled effect

8. Bake: Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top of the bread is browning too quickly, tent the loaf with aluminum foil and continue baking until done

9. Cool: Allow the bread to cool in the pan for at least 30 minutes before transferring to a wire rack to cool completely.

10. Optional Icing: For the vanilla icing, whisk together the sifted confectioners’ sugar, heavy cream or milk, and vanilla extract until smooth. Drizzle over the cooled bread before serving.

 Nutritional Information (per serving)

• Calories: Approximately 280 kcal

• Protein: 4g

• Carbohydrates: 40g

• Fat: 12g

• Saturated Fat: 6g

• Cholesterol: 40mg

• Sodium: 180mg

• Potassium: 150mg

• Fiber: 1g

• Sugar: 20g

• Vitamin A: 6% DV

• Calcium: 2% DV

• Iron: 6% DV