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Blueberry Cinnamon Swirl Banana Bread

Blueberry Cinnamon Swirl Banana Bread for Cozy Mornings

This Blueberry Cinnamon Swirl Banana Bread combines ripe bananas with blueberries and a cinnamon-sugar swirl, making it a delightful option for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Baking
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon Ground Cinnamon
  • 3-4 medium Ripe Bananas Mashed
  • 1/2 cup Granulated Sugar Reduce if bananas are super ripe
  • 1/4 cup Brown Sugar
  • 2 large Eggs
  • 1/3 cup Neutral Oil Vegetable/Coconut/Canola, or melted butter
  • 1 teaspoon Vanilla Extract
  • 1-1 1/2 cups Fresh or Frozen Blueberries Keep frozen blueberries unthawed
For the Cinnamon Swirl
  • 1/4 cup Brown Sugar
  • 1 teaspoon Ground Cinnamon
Optional Toppings
  • Raw Sugar For a crunch on top
  • Rolled Oats For texture
  • Additional Blueberries For topping
  • Sprinkle of Cinnamon For flavor and appearance

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of ground cinnamon.
  3. In a large mixing bowl, mash 3-4 ripe bananas and mix in 1/2 cup of granulated sugar, 1/4 cup of brown sugar, 2 large eggs, 1/3 cup of neutral oil, and 1 teaspoon of vanilla extract until combined.
  4. Gradually fold the dry ingredients into the wet mixture and gently combine. Add 1 to 1 1/2 cups of blueberries.
  5. Mix 1/4 cup of brown sugar with 1 teaspoon of ground cinnamon for the cinnamon swirl.
  6. Pour half of the banana batter into the loaf pan, sprinkle with half of the cinnamon swirl, then add the remaining batter and top with the rest of the cinnamon mixture. Swirl gently.
  7. Bake for 55 to 65 minutes, checking for doneness with a toothpick.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin C: 4mgCalcium: 1mgIron: 4mg

Notes

Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.

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