Apple Butter Swirl Banana Bread

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Apple butter swirl banana bread sliced on a board

Apple Butter Swirl Banana Bread

Ultra-moist banana bread ribboned with cozy apple-butter swirls. Perfect for crisp mornings and after-school treats—no glaze required.

🖨 Print Prep 15 min Bake 50–60 min Yield 1 loaf (9×5") Quick Breads

Ingredients

  • 3 very ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted & slightly cooled
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temp
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp fine sea salt
  • ½ cup apple butter plus 2–3 Tbsp for topping swirls
  • (Optional) 1 tsp vanilla extract

Pan: 9×5-inch metal loaf pan, greased and lined with a parchment sling.

Step-by-Step Instructions

  1. Prep. Heat oven to 350°F (177°C). Grease and parchment-line a 9×5-inch loaf pan with overhang for easy lift-out.
  2. Whisk wet. In a large bowl whisk mashed bananas, melted butter, brown sugar, eggs and vanilla until smooth and glossy—about 30–45 seconds.
  3. Add dry. In a separate bowl whisk flour, baking soda, cinnamon and salt. Add to the wet mixture and stir with a spatula just until the flour disappears. Do not overmix—a few small lumps are fine.
  4. Layer & swirl. Spread half the batter in the pan. Dollop half the apple butter over the surface and gently swirl with a thin knife or skewer. Repeat with remaining batter and remaining apple butter, finishing with a few visible swirls on top.
  5. Bake. Bake 50–60 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. For the most reliable doneness, internal temp should read about 200–205°F in the center.
  6. Cool. Set pan on a rack 15 minutes, then lift out and cool at least 1 hour before slicing for clean pieces.

Why ripe bananas? Extra-ripe bananas (deeply speckled) make the loaf sweeter and more moist—classic banana-bread wisdom.

Pro Tips & Variations

  • Pan size matters: Times above are for a standard 9×5-inch loaf; smaller 8½×4½ pans will dome higher and may need a few extra minutes.
  • Don’t overmix: Overworking quick-bread batter develops gluten and leads to tougher, gummy loaves—mix just to combine.
  • What is apple butter? A thick, slow-cooked apple spread (no dairy) with concentrated apple flavor—perfect for swirls.
  • Crisp edges: Sprinkle the top with 1–2 Tbsp raw sugar before baking for a delicate crackle.
  • Add-ins: Fold in ½ cup toasted walnuts or pecans, or ½ cup mini chocolate chips.
  • Storage: Wrap airtight; keeps 3 days at cool room temp or up to 1 week refrigerated. Freezes well (wrap slices individually) up to 3 months.