Description

Moist banana quick bread with a thick ribbon of cinnamon-sugar and a drizzle of vanilla icing—sweet, satisfying, and perfect for breakfast or dessert.

Ingredients

Bread Batter:

2 cups (250 g) all‑purpose flour

1 tsp baking soda

½ tsp ground cinnamon

¼ tsp salt

2⁄3 cup (135 g) granulated sugar

4 Tbsp (56 g) unsalted butter, softened

2 large eggs, room temperature

1½ cups (345 g) mashed ripe bananas (about 3 large)

1⁄3 cup (80 g) plain Greek yogurt or sour cream

1 tsp vanilla extract

Cinnamon Swirl:

¼ cup (50 g) granulated sugar

1½ tsp ground cinnamon

Vanilla Icing:

½ cup (60 g) confectioners’ sugar

1 Tbsp heavy cream or milk

¼ tsp vanilla extract

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Instructions

Preheat oven to 350 °F (177 °C). Grease a 9×5‑inch loaf pan and set aside.

In a bowl, whisk flour, baking soda, cinnamon, and salt

In bowl, beat butter and sugar until creamy. Add eggs, then bananas, yogurt, and vanilla until combined.

With mixer on low, gradually add dry ingredients until just combined.

Stir cinnamon sugar ingredients together.

Add half the batter to pan, sprinkle with cinnamon-sugar, add remaining batter, reserve a little for top, and swirl with a knife.

Bake 55–65 minutes, covering loosely with foil halfway if browning too fast. Bread is done when a toothpick comes out with a few moist crumbs.

Cool in pan 1 hour, then on rack until room temperature.

Whisk icing ingredients and drizzle over cooled loaf.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baked