Pammy's Kitchen

Banana Bread Batter:

2 large ripe bananas (about 230g mashed)

1/2 cup (113g) unsalted butter, melted

3/4 cup (150g) light brown sugar

2 large eggs

1/4 cup (60ml) whole milk (or buttermilk for extra tenderness)

1 teaspoon vanilla extract

13/4 cups (220g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

Cinnamon Swirl Filling:

1/4 cup (56g) unsalted butter, softened (not melted)

1/2 cup (100g) light brown sugar

11/2 teaspoons cinnamon

1 teaspoon flour

Cream Cheese Glaze: feel free to double if you want a thicker layer like mine

2 oz (56g) cream cheese, softened

1/2 cup (60g) powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla extract

Optional: I drizzled some of the Trader Joe’s cinnamon bun paste on top!

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.

2.In a large bowl, mash bananas until smooth. Add melted butter, brown sugar, eggs, milk, and vanilla, whisking until well combined.

3. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.Gently fold the dry ingredients into the wet mixture until just combined.

4. In a small bowl, mix softened butter, brown sugar, cinnamon, and flour until it forms a smooth paste.

5. Pour half of the banana bread batter into the loaf pan. Dollop spoonfuls of the cinnamon swirl mixture on top, then use a knife to gently swirl it through the batter. Pour the remaining batter! I also like to add some sprinkled sugar on top but optional!

5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For me it’s perfect at 50min

6. Let the banana bread cool. Whisk together cream cheese, powdered sugar, milk, and vanilla until smooth.

7. Drizzle the glaze over the cooled banana bread. Drizzle the cinnamon bun paste as well if using!