Cinnamon Roll Banana Bread
A delicious and fragrant banana bread with a cinnamon roll filling and vanilla glaze
I think I need to stop buying bananas for a little while, because I always seem to have a surplus of them. They become overly ripe, then I have to find a way to use them. Although this is a good opportunity to create a recipe, I think I may want to take a break from making banana recipes. But alas, I cannot just throw the rotten bananas away with a clear conscience, so I must once again rack my brain.
Today, it will be another banana bread recipe. Why, when I have so many banana bread recipes already? Maybe because they tend to freeze well, or I am familiar with making banana bread, or I know people like it… Whatever the reason, that’s what I have decided.
I’ve been thinking about cinnamon rolls for quite some time, but I have not felt inspired to go through the trouble of making them. What if I could make a cinnamon roll banana bread? Seems like it could work out!
This bread is so much easier than making cinnamon rolls! The cinnamon filling and vanilla glaze both work very well in this banana bread. Not only does it taste like a cinnamon roll (with banana, of course), but it is also much faster, as you do not have to knead dough or wait for it to rise. Try this bread out if you like banana bread and cinnamon rolls!
Recipe:
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INGREDIENTS
- 2 cups flour
- 3/4 cup white sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup mashed bananas
- 1/3 cup oil
- 2 eggs
- 2 tsp vanilla extract
- 1/4 cup dark brown sugar
- 2 TBS cinnamon
- 1 TBS melted butter
- 1 cup powdered sugar
- 1-2 TBS milk
- 1/2 tsp vanilla
DIRECTIONS
- Preheat the oven to 350 degrees.
- Coat a loaf pan with nonstick spray
- Combine dry ingredients in a large bowl.
- In a separate bowl, mix together mashed banana, oil, eggs and vanilla.
- Create a well in the center of the dry ingredients.
- Add banana mixture to dry ingredients, folding with a rubber spatula just until combined.
- In a small bowl, mix together melted butter, brown sugar and cinnamon until thoroughly combined.
- Spread half of the banana bread batter into the loaf pan.
- Evenly distribute the cinnamon mixture over the batter in the pan.
- Top with the remaining banana bread batter, spreading carefully and evenly.
- Bake for about 50-60 minutes or until a toothpick inserted in the center comes out with no banana bread batter.
- Allow the loaf to cool for about 20 minutes in the pan, then run a butter knife around the edges of the loaf before turning it out on a wire rack, right-side up.
- Whisk together powdered sugar, milk and vanilla.
- Drizzle over warm bread.
- Allow to cool completely
NOTES
- For the glaze, start with the minimum amount of milk, adding more only if necessary.
- I used three small bananas for this recipe. But since sizes of bananas vary so much, you are better off measuring.
- If using almond milk for the glaze, please be aware that the glaze will not be as thick as if you used regular milk
