Ok, ok, I baked something without pumpkin in it this week, but you can pry my cinnamon from my cold, dead fingers. We had our first snow in Seoul a few days ago, and this time of year makes me crave cinnamon – I can’t think of any other flavor as firmly associated with a season in my mind. This is another recipe courtesy of Sally’s Baking Addiction, and another success. I modified this one more than the Pumpkin Spice Chocolate Chip Bread – her version of this cinnamon swirl banana bread involves a creamy glaze that I decided to skip entirely to reduce the sweetness and let the banana and cinnamon really shine.
This is going to be my last posting for about three weeks…we’re off to our first real vacation since January and I’ll be eating lots of food instead of making lots. I’ll come back with lots of inspiration, and I’ll be just in time to shower you with my versions of holiday classics from the United States, Germany, Russia, and other places close to my heart. I’m also considering starting a new series (name pending – how can I equal Vegnesday and Monday Night’s Watch? Suggestions welcome!) of holiday cocktail recipes, since the only thing more fun than eating is drinking. In the meantime, happy Thanksgiving to those of you celebrating, and I’ll see you in mid-December!
Yield: 1 loaf (about 12 servings) Total Time: 45-55 minutes, plus cooling
- 2 cups (250g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (100g) light brown sugar, not packed
- 4 Tablespoons (60g) unsalted butter, softened to room temperature
- 2 large eggs
- 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
- 1/3 cup (80g) plain or vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- Preheat the oven to 350F. Spray a 9×5-inch loaf pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In a separate large bowl, beat the brown sugar and butter with a standing or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients, and be careful not to overmix. The batter will be very thick.
- Spoon half of the batter into prepared loaf pan. Sprinkle with the mixed cinnamon-sugar swirl ingredients, then top with the remaining batter. Use a knife or a wooden toothpick to swirl around the batter a bit to distribute the cinnamon-sugar swirl around so it’s not just a dividing line in the middle of your loaf.
- Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Cool for about 15 minutes in the pan on a wire rack. Remove from the pan, slice, and serve!
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