Layed with cinnamon roll filling and topped with crunchy cinnamon sugar, this banana bread is perfect for fall.
This was my contribution to the banana bread of 2020. Somehow, it was actually the first banana bread I baked all year. Layed with cinnamon roll filling and topped with crunchy cinnamon sugar, this is a banana bread that’s perfect for fall.
You Will Need
Preheat your oven to 350° F (180° C) and line an 8 or 9-inch loaf pan (6-8 cup or 2 lb) with parchment paper.
First, make the cinnamon filling. Melt the butter in a medium bowl, then use a fork to stir in the brown sugar, cinnamon, salt, and flour. Set this aside.
Make the banana bread: next, in another medium bowl, add the flour, brown sugar, baking powder, salt, and nutmeg and stir together. In a third medium bowl, mash the bananas.
In a large mixing bowl, whisk together the oil, eggs, vanilla, and mashed bananas. Once these are well combined, add the flour mixture, stirring only until it is incorporated. Avoid overmixing.
Pour 1/3 of the banana bread batter into the pan. Take 1/3 of the cinnamon filling and break it into flat pieces, then layer it over the batter, nearly covering it. Repeat this layering twice more, ending by sprinkling the last 1/3 of the cinnmon filling on top.
Bake at 350° F (180° C) for about 1 hr or until a toothpick or chopstick inserted into the center comes out clean. Serve with whipped cream cheese or peanut butter, and store at room temperature for no more than 3 days, or in the refrigerator for 4 days.