Cinnamon Swirl Banana Bread

Welp. I usually try and mix things up over here so a back to back bread sitch isn’t exactly what I planned. Buuuut we had some old bananas and Andrew was jonesing for some banana bread… so here we are!

If you know anything about CrossFit, one of the most well known athletes is Mat Fraser. His partner runs an Instagram account called Feeding the Frasers, and she recently shared this coffee cake / banana bread hybrid. I updated a few of the ingredients based on what I had in the kitchen and modified some of the seasonings to my taste. The result is a super tender and v delicious bread slash cake. This is perfect for breakfast or with a little whipped cream or ice cream for dessert (or eating it straight from the pan with a fork at midnight, I am not here to judge).

Preheat the oven to 350 degrees. Spray a 10″ loaf pan with nonstick spray (or coat with butter).

To make the batter, in a medium bowl, mix together the brown and white sugar with the room temperature butter.

Add in the bananas, mashing first and then mixing to incorporate. Add in the eggs, incorporating each one individually. Add in the milk, yogurt, vinegar, and vanilla.

In a large bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda.

Add in the wet ingredients and stir with a spatula until the flour is just incorporated into the batter.

For the cinnamon swirl, in a small bowl, mix together the brown and white sugar with cinnamon.

Pour 1/2 of your batter into the prepared loaf pan. Sprinkle the cinnamon swirl across the top of the batter, covering the entire surface.

Pour the remaining batter on top.

For the crumble topping, in a small bowl, mix together the flour, brown sugar, cinnamon and salt. Melt the butter and then add to the topping mixture. Using your hands, mix until the crumble looks like wet sand.

Sprinkle evenly atop the batter. Sprinkle the sanding sugar (optionally) as a finishing touch for a little crunch factor.

Bake at 350 for 55-65 minutes, or until a toothpick comes out with just a few crumbs on it.

Let cool in the pan for about 10 minutes and then remove from the pan (losing as little crumble topping as possible….or just take what falls to the counter and re-adding it lol) and cool for another 15 minutes at least.

Enjoy warm!!

Store well sealed for up to 5 days.


Adapted from: Feeding the Frasers

Makes: 12 slices

Prep: 20 minutes, Cook: 60 minutes, Total: 80 minutes

Banana bread batter:

  • 1/2 cup (8 tablespoons) butter, room temperature
  • 1 1/2 cups brown sugar
  • 1/4 cup granulated sugar
  • 2 very ripe bananas
  • 2 eggs
  • 1/4 cup milk (any kind, I used oat)
  • 1/4 cup Greek yogurt
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Cinnamon swirl:

  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sanding (coarse) sugar, optional

Crumble topping:

  • 1 cup all purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 4 tablespoons butter, melted
  • 1 tablespoon sanding (coarse) sugar, optional

Preheat the oven to 350 degrees. Spray a 10″ loaf pan with nonstick spray (or coat with butter).

To make the batter, in a medium bowl, mix together the brown and white sugar with the room temperature butter.

Add in the bananas, mashing first and then mixing to incorporate. Add in the eggs, incorporating each one individually. Add in the milk, yogurt, vinegar, and vanilla.

In a large bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda.

Add in the wet ingredients and stir with a spatula until the flour is just incorporated into the batter.

For the cinnamon swirl, in a small bowl, mix together the brown and white sugar with cinnamon.

Pour 1/2 of your batter into the prepared loaf pan. Sprinkle the cinnamon swirl across the top of the batter, covering the entire surface.

Pour the remaining batter on top.

For the crumble topping, in a small bowl, mix together the flour, brown sugar, cinnamon and salt. Melt the butter and then add to the topping mixture. Using your hands, mix until the crumble looks like wet sand.

Sprinkle evenly atop the batter. Sprinkle the sanding sugar (optionally) as a finishing touch for a little crunch factor.

Bake at 350 for 55-65 minutes, or until a toothpick comes out with just a few crumbs on it.

Let cool in the pan for about 10 minutes and then remove from the pan (losing as little crumble topping as possible….or just take what falls to the counter and re-adding it lol) and cool for another 15 minutes at least.

Enjoy warm!!

Store well sealed for up to 5 days.


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