Cinnamon Swirl Banana Bread Recipe
We’re big fans of cinnamon here at Hopton House. My husband is particularly keen. Normally I can’t tempt Jess & Rob with a fresh baked sweet bread in the morning, but they both make an exception for this.
OK it’s got a lot of sugar in it, but I’m a firm believer in enjoying everything in moderation. If you’re trying to cut down on refined sugar than leave out the cinnamon swirl mix and make it with honey instead of sugar.
It also tastes very good as a gluten free cake. Make with gluten free self raising flour and gluten free baking powder. Add an extra tablespoon of buttermilk as gluten free flour absorbs more liquid.
You make it in a 1lb loaf tin & it needs to be completely cool before cutting. If you don’t have time to bake it for 45 minutes and cool it before cutting, you can make it as 6 muffins, cooking for about 20 minutes at 20 degrees higher oven temp and no cutting required.
This is incredibly easy to make as it’s one of those cinnamon swirl banana bread mixes where you just bung everything into the mixer. It also lasts quite well so can be cooked the day before. Or you can double the mix and make 2 loaves and put one in the freezer.
Makes 1 lb loaf
Cinnamon Swirl Banana Bread Ingredients
- 50g coconut oil ( use sunflower oil or softened butter if you prefer )
- 90g soft brown sugar ( caster sugar or honey – if using honey only use 60g )
- 1 tsp mixed spice
- 1 egg
- 1 ripe banana
- 110g self raising flour
- 1 tsp baking powder
- 1 tbsp buttermilk ( you can happily substitute 1 tbsp milk or 1 natural yoghurt as who wants to open a whole buttermilk carton for 1 tbsp but it does create a fluffier result )
Cinnamon Swirl Mix
- 4 tbsp of white sugar
- 1 tbsp ground cinnamon
Preheat oven to 170 degrees C ( or 150 degrees for a fan oven ). Put all of the banana bread ingredients ( not the cinnamon swirl mix ingredients these are added separately ) into a mixing bowl and mix with an electric mixer on high for 2 minutes. Combine the white sugar and cinnamon together in a small bowl.
Line a 1lb loaf tin with a loaf liner. Put half of the mix into the lined tin. Take a 2 tablespoons of the cinnamon swirl mix then sprinkle over the wet mix. You’re looking to have the mix completely covered with sugar & cinnamon. Then add the remaining wet banana bread mix to the tin and finish off with the rest of the sugar cinnamon mix.
Bake for about 45-50 minutes till they’re firm to touch. Just keep an eye on them to make sure they don’t brown too much.
If you have any remaining sugar & cinnamon mix you can store it in a airtight jar for next time ( or sprinkle some on your porridge in the morning )