Every time I go to the grocery store I pile a ridiculous number of bananas in my cart. Secretly I’m hoping that my family won’t eat them and I will be forced (forced!) to make some sort of banana treat. Most weeks my kids have no problem devouring at least one banana a day, leaving me nothing for my dreamy treats.
On this rare occasion I did have plenty of brown, spotty bananas and decided banana bread would be my drug of choice. Of course I can’t just do something I’ve done before. This time I decided to spice things up with a little cinnamon swirl through the middle.
If you’re anything like me the logical progression from realizing this bread tastes like a cinnamon roll is to want to cover it in a powdered sugar glaze. Feel free to follow your instincts. I tried it and it was delicious. It is, however completely unnecessary, especially if you’re looking to save calories. The bread is sweet and flavorful enough to stand on its own.
It seems everything I’ve been making lately is brown. Hoping to remedy that soon. Stay tuned!
For the bread:
1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons coconut oil
1/2 cup firmly packed light brown sugar
1 1/2 cups mashed ripe banana (about 3)
1/3 cup plain yogurt
1 teaspoon vanilla
For the swirl:
3 tablespoons light brown sugar
1 teaspoon cinnamon
1/2 cup roughly chopped walnuts
Preheat the oven to 350ºF. Coat a 9x5 loaf pan with cooking spray and set aside.
In a medium bowl, whisk together all-purpose flour, wheat flour, baking soda, salt, and cinnamon. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat coconut oil and brown sugar on medium speed until well blended, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla. Pulse the mixer on low until just incorporated. Add the dry ingredients in three parts, pulsing after each addition until just incorporated. Do not overmix.
Pour half the batter into the prepared pan. Sprinkle evenly with brown sugar, cinnamon, and walnuts for the swirl. Carefully top with the remaining batter and smooth out the top. Bake 40-50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes in the pan on a wire rack, then remove and cool completely on the wire rack.
Adapted from Sally's Baking Addiction