Cinnamon Roll Banana Bread
Equipment
Ingredients
Banana Bread Batter
ripe bananas (mashed)
3 piece
browned butter (browned)
113 g
brown sugar
100 g
granulated sugar
50 g
large egg
1 piece
plain Greek yogurt
60 g
vanilla paste
13 g
all-purpose flour
240 g
baking powder
4 g
baking soda
5 g
salt
3 g
cinnamon
5 g
Cinnamon Filling
softened butter (softened)
57 g
brown sugar (packed)
100 g
cinnamon
10 g
all-purpose flour
8 g
Cream Cheese Frosting
cream cheese (room temperature)
113 g
butter (room temperature)
28 g
powdered sugar
100 g
vanilla paste
6 g
cinnamon
2 g
Instructions
Preheat oven and prepare pan
Preheat oven to 190°C and line a loaf pan with parchment paper.
Mix wet ingredients
Whisk together the browned butter, brown sugar, and granulated sugar. Add the mashed bananas, egg, Greek yogurt, and vanilla paste and mix until smooth.
Add dry ingredients
Fold in the flour, baking powder, baking soda, salt, and cinnamon until just combined.
Prepare cinnamon filling
Mix the softened butter, brown sugar, cinnamon, and flour until a thick paste forms.
Layer batter and filling
Add a small amount of banana bread batter to the bottom of the loaf pan, then dollop some of the cinnamon filling around the batter. Continue alternating until you run out, making sure the final layer is banana bread batter.
Bake the bread
Bake for 5 minutes at 190°C, then reduce heat to 175°C and continue baking for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool completely
Let the bread cool completely before frosting.
Make cream cheese frosting
Beat the softened cream cheese and butter until smooth and fluffy. Add vanilla paste and powdered sugar to taste and whip until creamy and spreadable.
Frost and serve
Spread the frosting over the cooled banana bread and finish with a sprinkle of cinnamon.
Original recipe
Storage
Store in airtight container. Frost just before serving for best texture. Can freeze unfrosted bread for up to 1 month.
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