Cinnamon Swirl Banana Bread Recipe

We’re a bit of a fan of cinnamon here at Hopton House. My husband is particularly keen. Normally I can’t tempt Jess & Rob with a fresh baked sweet bread in the morning, but they both make an exception for this banana bread.

OK there’s a lot of sugar in this recipe but I’m a firm believer in everything in moderation. If you’re trying to cut down on refined sugar,  then it still tastes very nice without the cinnamon swirl sugar, and try making it with honey.

It’s a great way for using up those over ripe bananas. the riper the better.

It also tastes very good made with gluten free self raising flour. I just add an extra tablespoon of buttermilk as gluten free flour tends to absorb more liquid.

It’s incredibly easy to do easy to do as it’s one of those banana bread recipes where you just bung everything into the mixer. It  also lasts quite well so can be cooked the day before. This recipe makes a 1lb loaf but you can double up and put one in the freezer.

Start your breakfast with this healthy, high fibre Bircher Muesli recipe.

CINNAMON SWIRL BANANA BREAD INGREDIENTS

50g coconut oil ( you can use softened butter or sunflower oil if you prefer )
90g soft brown sugar ( caster sugar will do and I sometimes make it with honey. If you use honey instead of sugar – use just 60g )
1 tsp mixed spice
1 egg
1 ripe banana
110g self raising flour
1 tsp baking powder
1 tbsp buttermilk ( you can happily substitute 1 tbsp milk or 1 natural yoghurt as who wants to open a whole buttermilk carton for 1 tbsp )

CINNAMON SWIRL MIX

4 tbsp of white or demerara sugar
1 tbsp ground cinnamon

Preheat oven to 180 degrees C ( or 160 degrees for a fan oven ). Put all of the muffin ingredients ( not the cinnamon swirl mix ingredients these are added separately ) into a mixing bowl and mix with an electric mixer on high for 2 minutes. Combine the  sugar and cinnamon together in a small bowl.

Line a  1lb loaf tin with a paper liner. Put half the mix into the loaf liner . Take 2 tablespoons of the cinnamon swirl mix then  sprinkle over the wet  mix. You’re looking to have the mix completely covered with sugar & cinnamon. Then add the remaining wet muffin mix to the cases and finish off with another 2 tablespoons of the sugar & cinnamon.

Bake for about 45 minutes till it’s firm to touch. Just keep an eye on it to make sure they don’t brown too much. Test it with a skewer to ensure the cake is cooked through.

If you have any remaining sugar & cinnamon mix you can store it in a airtight jar for next time ( or sprinkle some on your porridge in the morning )