Okay this banana bread gets 11/10. I was craving a cinnamon danish and made this instead – and it was the best decision I could have made. So moist. So delicious. Check out the recipe below.
INGREDIENTS
2 cups all-purpose flour or whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup coconut sugar or cane sugar
1/4 cup unsalted butter or coconut oil, at room temp
2 large eggs
1 1/2 cups mashed very ripe banana (about 3 bananas)
1/3 cup plain yogurt or sour cream
1 tsp pure vanilla extract
Cinnamon swirl: 1/4 cup coconut sugar (or cane sugar)
1 teaspoon ground cinnamon
OPTIONAL GLAZE
1/2 cup icing sugar
1 tbsp milk of choice – I use almond
DIRECTIONS
1. Preheat oven to 350°F. Spray and line a loaf pan with cooking spray. Let parchment paper hangover the sides. Set aside.
2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon. In a large bowl, beat the sugar and oil/butter with a handheld or stand mixer, fitted with the paddle attachment, on medium speed until well blended. Add the eggs one at a time, beating well after each addition. Add in the mashed banana, yogurt, and vanilla, mix until combined.Add in the dry ingredients. Mix until just combined – do not over mix.
3. In a small bowl, combine the 1/4 cup coconut sugar and 1 tsp cinnamon. Spoon half of the batter into the loaf pan. Sprinkle 3/4 of the cinnamon sugar mixture. Top with remaining batter and smooth out. Top the cake off with the remaining cinnamon sugar. Bake for 45-50 minutes or until centre comes out clean. Let cool in the loaf pan for about 15 minutes. Then use a knife to scrape along the sides, and lift bread out of the pan with the parchment paper. Place on a cooling rack.
4. Optional: while the cake cools, make the glaze. In a small bowl, combine the powdered sugar and milk. Add more powdered sugar until you reached desired thickness. Drizzle over the banana bread. Store in an airtight container for up to 5 days.
Enjoy!
Xo
A