Cinnamon Swirl Olive Oil Banana Bread
This banana loaf is the perfect blend of warm cinnamon, rich olive oil, and ripe bananas. It makes a moist, flavorful banana bread that's both wholesome and irresistibly delicious.
Equipment
- 9 x 5 loaf pan
Ingredients
- 2 cups all-purpose flour
- 3 Very ripe bananas large bananas. If you bananas are small, use 4.
- ½ cup light olive oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- ¼ cup whole milk
- 1 tablespoon sour cream
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cinnamon sugar middle and topping
- ⅓ cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F
- Line a 9 x 5 loaf pan with parchment paper or grease it with butter.
- In a small bowl add sugar and cinnamon and mix well then set aside. This is for the cinnamon swirl.⅓ cup sugar, 1 teaspoon cinnamon
- In a large bowl, add both sugars to the olive oil.½ cup light olive oil, ½ cup granulated sugar, ½ cup light brown sugar
- Whisk them together until the sugar is fully mixed into the oil.
- To the bowl with the oil, add bananas and mash them using a fork or potato masher until they are completely mashed and almost liquid.3 Very ripe bananas
- Add egg, whole milk, sour cream and vanilla extract.1 large egg, ¼ cup whole milk, 1 tbsp sour cream, 1 teaspoon vanilla extract
- Mix well.
- In a separate bowl, sift all-purpose flour, baking powder, and salt and mix.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- Gently mix the dry ingredients into the wet ingredients. Avoid over mixing, which can result in a tougher loaf.
- Pour half of your prepared batter into the pan
- Evenly sprinkle ¾ of the cinnamon sugar mixture over the first layer of batter—this will create the irresistible mid-layer swirl.
- Gently spoon the remaining batter over the cinnamon layer. Lightly tap the pan on the counter to help the layers settle together without completely mixing the swirl.
- Evenly sprinkle the remaining cinnamon sugar over the entire surface of the loaf.
- Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs clinging to it. A little more than halfway through the baking time, check the top and if it’s browning too much, loosely cover with foil.
- Let it rest in the pan for about 10 minutes the remove it from the loaf pan on to a wire rack to cool completely. Allow the bread to cool completely to help set the crumb.
Nutrition
Calories: 338kcalCarbohydrates: 55gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.002gCholesterol: 18mgSodium: 135mgPotassium: 187mgFiber: 2gSugar: 32gVitamin A: 64IUVitamin C: 3mgCalcium: 63mgIron: 2mg
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