Maple Cinnamon Swirl Banana Bread
Soft, sweet and swirled with autumn flavors of maple and cinnamon, this maple cinnamon swirl banana bread will soon become your new favorite healthy breakfast! Not only is this banana bread absolutely delicious and reminiscent of fall, but it's also healthy for you, made with 100% whole wheat flour and 1/2 the sugar of traditional banana bread recipes!
Ingredients
Banana Bread Batter
- 1 1/2 cups mashed overripe bananas about 3 large bananas
- 1/2 cup brown sugar
- 2 large eggs
- 2 1/2 tsp maple extract
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
Cinnamon Swirl Layer
- 3 tbsp brown sugar
- 2 tsp ground cinnamon
Instructions
- Preheat your oven to 350 °F and grease a 9x5 inch loaf pan with cooking spray or line with parchment paper.
- In a large bowl, whisk together the mashed banana, brown sugar, eggs and maple extract. To the banana mixture add the whole wheat flour, baking powder, baking soda, salt and cinnamon. Stir together until a thick batter forms.
- To make the cinnamon sugar swirl, in a small bowl stir together 3 tbsp brown sugar and 2 tsp cinnamon. Set aside.
- Pour half of the banana bread batter into your prepared pan, then sprinkle the cinnamon/sugar mixture over the batter. Pour the rest of the batter on top of the cinnamon sugar layer and gently spread until the cinnamon/sugar is covered with batter. Top with walnuts if desired.
- Bake for 55-60 minutes or until a knife inserted into the center comes out clean. Allow to cool before slicing and serving. Enjoy!
Notes
*Leftover banana bread keeps in the fridge for up to 3 days. After 3 days, place banana bread in the freezer and freeze for up to 3 months.
**If you don't have brown sugar, you can substitute with white granulated sugar instead
***All-purpose flour can be substituted for the whole wheat flour if you wish