Cinnamon Swirl Banana Bread
This easy Cinnamon Swirl Banana Bread recipe takes regular banana bread to a whole new level of delicious with a layer of cinnamon sugar in the middle, and as a flavorful crust on top.
We love sprucing up banana bread! Try it with streusel on top in this Coffee Cake Banana Bread, or as Chocolate Chip Banana Bread, or Blueberry Banana Bread. If you want to skip the banana and keep the cinnamon, give this Cinnamon Quick Bread a try.
Why You’ll Love this Cinnamon Swirl Bread
- Excellent Flavor Combination: This loaf cake combines my classic banana bread recipe and cinnamon quick bread recipes into one delicious mashup. It’s super moist and flavorful.
- Easy to Make: There’s no special tools required to make this cinnamon banana bread. You can make the banana bread in one bowl, and the cinnamon-sugar in another. Then all you do is layer the two together in the pan.
- Freezer Friendly: If you have extra overripe bananas, make two loaves. Eat one now and freeze one for later. Or freeze slices individually. It’s a great treat to keep on-hand.
We love the cinnamon-sugar inside and out of this cinnamon swirl bread because it adds a pop of sweet cinnamon flavor in almost every bite.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
The swirl in the middle is gooey and moist. And the topping is slightly crisp and crunchy eaten fresh from the oven, but softens and begins to meld into the bread with storage.
Ingredients You’ll Need
*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
- Overripe Bananas – The more brown spots, the more banana flavor.
- Unsalted Butter – To add moisture and to control the amount of salt in the recipe.
- Granulated Sugar – To help sweeten the bread.
- Large Egg – To create structure and help leaven.
- Vanilla Extract – For enhanced flavoring.
- All-Purpose Flour – Stir, spoon and level when measuring. Or use a food scale to weigh it.
- Baking Soda – To help the loaf cake rise.
- Salt – Balances the sweetness and intensifies the flavors.
- Ground Cinnamon – Combined with sugar for the swirled center and topping.
How to Make Cinnamon Swirl Banana Bread
NOTE: The full ingredient amounts and instructions are in the printable recipe card at the end of the post.
First, preheat the oven to 350 degrees Fahrenheit. Then grease a 1lb (8×4-inch) bread pan with cooking spray. Set aside.
- In a large bowl, mash bananas thoroughly with a fork or potato masher, until smooth.
- Add the melted butter, sugar, egg, and vanilla. Mix until combined well.
- Add the flour, baking soda, and salt. Stir the dry ingredients slightly before folding into the wet batter. Mix until flour barely disappears.
- In a small bowl, mix together the cinnamon and sugar for the swirl and topping.
Assemble and Swirl
Once the two mixtures are prepared, it’s time to assemble the cinnamon swirl banana bread.
- Spread half of the batter into the bottom of the prepared loaf pan.
- Sprinkle all but 2 Tablespoons of the cinnamon-sugar evenly over the batter.
- Dollop, then spread the remaining batter over the cinnamon sugar. (NOTE: The cinnamon-sugar may stick and pull-up with the batter as you spread. Just be careful.)
- Top with the remaining 2 Tablespoons of cinnamon-sugar. Use a knife to swirl the batter.
TIP FOR SWIRLING: Less is more. I swirled up-and-down a few times one way, then left-to-right a few times the other way, using the full length of the pan in both directions. Then stopped. I also didn’t dip my knife in very far, so the middle layer would remain as one thick stripe.
Bake and Slice
- Bake at 350˚F for 50-60 minutes, or until a toothpick comes out clean from the center. Be extra observant because the batter may scrape off with the cinnamon-sugar crust on top.
- Allow bread to cool in pan for 5-10 minutes before inverting: then cool completely on a wire cooling rack. Slice with a serrated knife and serve.
Banana bread is always better the next day after you make it. This is especially true with this banana bread recipe because it gives that cinnamon ribbon in the center a chance to soften and become all gooey. Delicious!
Storing and Freezing
- TO STORE: Store sliced cinnamon swirl banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- TO FREEZE: Double-wrap the full loaf or individual slices with plastic wrap and then place inside of a freezer-safe zip-top bag. Freeze for up to 3 months.
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Cinnamon Swirl Banana Bread
Ingredients
Banana Bread
- 1 ⅓ cups (315 g) mashed bananas, (about 3 medium overripe bananas)
- ⅓ cup (75 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp salt
Cinnamon Sugar
- ⅓ cup (68 g) granulated sugar
- 1 Tbsp ground cinnamon
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 1lb (8×4-inch) bread pan with cooking spray. Set aside.
- In a large bowl, mash bananas thoroughly with a fork or potato masher, until smooth. Add the melted butter, sugar, egg, and vanilla. Mix until combined well.
- Add the flour, baking soda, and salt. Stir the dry ingredients slightly before folding into the wet batter. Mix until flour barely disappears.
- In a separate small bowl, mix together the cinnamon and sugar for the swirl and topping.
- Spread half of the batter into the bottom of the prepared loaf pan. Sprinkle all but 2 Tablespoons of the cinnamon-sugar evenly over the batter.
- Dollop, then spread the remaining batter over the cinnamon sugar. (NOTE: The cinnamon-sugar may stick and pull-up with the batter as you spread. Just be careful.) Top with the remaining 2 Tablespoons of cinnamon-sugar. Use a knife to swirl the batter. (I swirled up-and-down a few times one way, then left-to-right a few times the other way, using the full length of the pan in both directions. Then stopped. I also didn’t dip my knife in very far, so the middle layer would remain as one thick stripe.)
- Bake at 350˚F for 50-60 minutes, or until a toothpick comes out clean from the center. Be extra observant because the batter may scrape off with the cinnamon-sugar crust on top.
- Allow bread to cool in pan for 5-10 minutes before inverting: then cool completely on a wire cooling rack. Slice with a serrated knife and serve.
Notes
- The medium bananas I used were about 7 to 8-inches long.
- TO STORE: Store sliced cinnamon swirl banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- TO FREEZE: Double-wrap the full loaf or individual slices with plastic wrap and then place inside of a freezer-safe zip-top bag. Freeze for up to 3 months.
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
*Originally published 7/18/13. Post updated April 2024.
Try this recipe today for my kid’s school lunch 🙂 Seems a really good one !
I really like this bread Amber
I don’t usually buy bananas but I’d love to try this. Bananas and cinnamon seem like a GREAT combination (I LOVE cinnamon)