Cinnamon Swirl Banana Bread
Moist banana bread layered with a rich cinnamon swirl and a golden, buttery crust. Packed with warm, comforting flavour, this easy loaf is perfect served warm with butter alongside a cup of tea.
Serves
8-10
Featuring
Wessex Mill Self Raising Flour
Ingredients
2 ripe bananas
2 eggs
1 tsp vanilla extract
200g butter, softened
150g caster sugar
150g Wessex Mill Self Raising Flour
100g soft brown sugar
3 tbsp ground cinnamon
¼ tsp salt
Butter, for greasing
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 190°C / 170°C fan / Gas Mark 5. Grease and line a 900g / 2lb loaf tin.
- Mash the bananas with the eggs and vanilla.
- Cut the butter into small cubes. Set aside one quarter for the cinnamon mixture and add the remaining butter to a mixing bowl.
- Beat with the caster sugar until smooth, then mix in the banana mixture. Mix the self raising flour and tip half of the mixture into the cake tin.
- Add the brown sugar, cinnamon and salt to the reserved butter, mix with a fork until it looks like breadcrumbs then scatter half into the cake tin.
- Tip the remaining cake mixture into the tin followed by the rest of the cinnamon mixture.
- Press a fork to the bottom of the cake tin and drag it through the cake in a figure of eight shape a couple of times, to swirl the mixture.
- Bake for 60–65 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin before slicing.
