Cinnamon Roll Banana Bread
A delightful combination of moist banana bread and sweet cinnamon roll flavors, perfect for breakfast or dessert.
Ingredients
For the banana bread
- 3 pieces ripe bananas, mashed Use overripe bananas for sweetness
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar
- 1 piece egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
For the cinnamon mixture
- 1 tablespoon ground cinnamon
For the cream cheese glaze
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with butter or cooking spray.
- In a mixing bowl, mash the ripe bananas thoroughly with a fork until smooth.
- Stir in the melted butter into the mashed bananas until combined.
- Mix in the baking soda and a pinch of salt until well incorporated.
- Add sugar, beaten egg, and vanilla extract to the mixture, and mix well until blended.
- Gradually stir in the all-purpose flour, mixing until just combined. Avoid over-mixing.
- In a separate bowl, combine 1 tablespoon of cinnamon with a few tablespoons of batter to create a cinnamon swirl mixture.
Baking
- Pour about half of the banana batter into the prepared loaf pan.
- Dollop the cinnamon mixture over this layer.
- Carefully pour the remaining banana batter over the top to cover the cinnamon mixture.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
- While the bread cools, prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled banana bread before serving.
Notes
Store the wrapped bread at room temperature for up to 3 days. Refrigerate in humid areas for up to 1 week. For longer storage, freeze wrapped in plastic wrap and aluminum foil for up to 3 months.