Cinnamon Swirl Banana Bread
A moist and delicious cinnamon banana bread recipe that takes less than 20 minutes to prep. Serve this for breakfast or as dessert!
Are you tired of seeing banana bread recipes yet? I sure hope not, because I have a delicious and easy recipe to share with you all today. A few weeks ago, I had some overripe bananas and needed to use them. I decided to make a batch of banana bread but wanted to add a little something extra to it. I threw around a few ideas to my husband and this one ended up being the winner.
Actually, my other idea was a chocolate chip banana bread, but my husband seems to think that bananas and chocolate are a weird combination. Umm, whaaaat? I thought chocolate made everything better?
For the record, he actually orders a chocolate-covered frozen banana every time we go to this local ice cream shop. I still can’t figure out his logic.
But anyway, back to this banana bread. I added an additional banana and a bit of brown sugar to add more moisture to the bread. Moist banana bread = the best thing ever.
This cinnamon sugar banana bread is like a classic banana bread recipe, but with a cinnamon swirl running throughout it. Here’s what you’ll need to make it:
- Butter: Always use unsalted butter in baked goods. The amount of salt in salted butters can vary between brands.
- Sugar: I used a blend of granulated and brown sugar to sweeten the bread and make it ultra moist.
- Eggs: Must be room temperature before being mixed into the batter.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Bananas: You’ll need about 4 ripe bananas for this recipe. They should be speckled, but not completely black.
- All-purpose flour: Spoon and level the flour when measuring it. Don’t scoop the flour out of the bag with your measuring cup, otherwise they flour will be compacted and you’ll accidentally measure out too much.
- Baking powder and baking soda: Helps the banana bread rise in the oven.
- Cinnamon and salt: Cinnamon is used in the batter and in the cinnamon-sugar swirl. The salt balances out the sweetness of the batter and enhances the banana flavor.
How to Make Cinnamon Banana Bread
This cinnamon swirl banana bread comes together like a classic quick bread. Mix together the softened butter and sugars, then add the remaining wet ingredients.
Whisk together the dry ingredients in a separate bowl before mixing them into the wet ingredients. Turn about half the batter into a greased 9×5-inch loaf pan. Sprinkle evenly with the cinnamon sugar, then top with the remaining batter.
The banana bread will need to bake for roughly 1 hour, or until a toothpick inserted in the center comes out clean.
Can I Make This Recipe as Muffins?
Yes! The prep time would take longer, of course, but you can certainly make this recipe as muffin. The bake time would likely be around 20 minutes.
- For the cinnamon swirl, you can either make one thicker layer or two slightly thinner layers. I’ve tried it both ways and they’re equally delicious.
- You’re welcome to stir chopped walnuts (about 1/2 to 3/4 cup) or another mix-in of choice into the batter, if desired.
- This bread freezes well for up to 3 months. When reheated the cinnamon and sugar layer tastes amazing!
More Banana Recipes to Try!
Cinnamon Swirled Banana Bread
- 1/2 cup (115 grams) unsalted butter , softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (440 grams) mashed banana (about 4 large bananas)
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Cinnamon Sugar Swirl
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray and set aside.
- Using a handheld mixer or stand mixer fitted with the paddle attachment, mix together the butter, granulated sugar, and brown sugar until well combined (about 1 minute). Add in the eggs and vanilla, making sure to mix well after each ingredient. Add the mashed banana and stir by hand.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter.
- In a separate bowl mix together the sugar and cinnamon for the cinnamon sugar swirl and set aside.
- For one layer of the cinnamon sugar: pour about half of the banana bread into the loaf pan and sprinkle the cinnamon sugar mixture on top, then pour the remaining batter on top.
- For two layers of the cinnamon sugar (like the picture above): pour about one-third of the batter in the loaf pan, sprinkle half of the cinnamon sugar mixture on top, and repeat layers, topping with the last third of the banana bread.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the banana bread becomes too dark, tent with aluminum foil for the last 15-20 minutes of baking.
- Remove from oven and allow to cool in loaf pan for 10 minutes. Remove the bread from the loaf pan and transfer to a wire rack to finish cooling.
This banana bread was delicious & loved the cinnamon swirl; I had to bake my loaf longer than stated, think I might only add 1 1/2 cups of mashed banana & a little less sugar when I make this again. It was very moist, a great twist on the regular banana bread I usually baked in the past. I will continue to try out your awesome recipes 🙂
So glad you liked the banana bread, Darlene! This one is definitely a little sweet because of that cinnamon swirl. I think it would be fine to reduce the sugar by about 1/4 cup 🙂
I didn’t measure my bananas–I never do– and used about a tablespoon of coconut oil to supplement the butter amount bc i was short. AND, I used an oversized muffin tin instead of a loaf, so i brought time down to 25 min. I’ve never used butter in banana bread, and I’m excited about the cinnamon swirl. I can’t wait to pull one apart.
Hope you enjoy the muffins, Jessica!
I just made and it was delicious especially with all the cinnamon. I only used 3 bananas and salted butter. It came out perfect.
The bread just came out of the oven and its delicious! The only problem was the crust of the loaf that touched the loaf pan did get very hard and dark in color. I’m afraid if I were to have taken it out earlier it would not have been fully cooked. Any advice?!
It’s normal for that part to get a little darker. You could try using a lighter colored pan, or reducing the oven temperature slightly, but it should soften some too since the bread is moist.
Delicious!!! The cinnamon was just perfect…not overwhelming. The bread was not too sweet either! Will definitely make again
Can you convert the measurements in this recipe to grams please?
Just added them for you!
This is my favorite banana bread recipe so far! The cinnamon and sugar swirl really add a lot to the flavor. Delicious!!
How long does the baked banana bread last in the fridge and/or freezer?? Such a great recipe! So happy I tried it!
You can store it in the refrigerator for 5 days or in the freezer for 3 months.
If I make this in a bundt pan would I need to double the recipe?
If you double it, it may be a bit too much for a bundt pan. You could use any leftover batter to make muffins though.
I loved this recipe! I did use one less banana (only had 3), cut about 1/4 cup of sugar, and used applesauce as a substitute for the eggs, but it was delicious! I would definitely recommend this and will be using it again.
I just made this, it was delicious and it made the house smell so good. I used most of the cinnamon sugar and it was like eating cinnamon sugar donuts with moist banana bread. So yummy! Thanks for another delicious recipe, Danielle!
This recipe caught my eye, as I love both banana bread and cinnamon, yet have never combined them. I was wondering how long you would suggest for the bake time if one was to make these as muffins? Also, do you happen to have nutritional information for this recipe?
I would probably bake them about 20 minutes, give or take a few minutes. I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Hello! Can I add walnuts?
Yes, that’s fine! I would use 1/2 – 3/4 cup.
Uhm. I reached the point where I felt the need to bake until I can’t bake no mo’. Now I am no baker, nor am I a chef. But I stumbled upon this recipe when I googled “cinnamon swirl banana bread” and BOY DO I FEEL LIKE I’M READY TO AUDITION FOR THE GREAT BRITISH BAKING SHOW. This is the best banana bread I’ve ever had in my LIFE. If you haven’t lost your mind yet you’ll definitely lose it when you taste this bread!!!!!
So glad you enjoyed the banana bread, Harley!
Wow! This is my second time making this banana bread as the first one didn’t last very long, as it was eaten by the whole family in minutes! So delicious…hands down the best banana bread i’ve ever tasted. Thank you so much for sharing!
If I use salted butter, can I omit the 1/2 teaspoon of salt?
If using salted butter, just reduce the salt to 1/4 teaspoon.
Great recipe, easy and yummy! Compliments received.
I used melted chocolate with cinnamon powder for the layering swirl . Turned out well!
Will keep this recipe for a long time.
Thank you Danielle!
Wondering if you think this recipe could work with other types of flour? Have struggled to get all-purpose flour at our local supermarket.
Hi, Mary! White whole wheat flour would probably work. I haven’t tested this recipe with any other flour though.
Thanks for that! I ended up baking this recipe with half bread flour and half plain flour as that was all I had!! It came out wonderfully! Enjoyed by all the family. Will be baking it again today. Thanks so much.
So happy to hear that, Mary!
Just made – i used gluten free flour and added 1/2 tsp of xanthum gum. I also only used a light brown sugar 1/2 cup. Smelling delicious and the mixture was perfect in consistency. Thanks.
Can I add chochlate chips?
Yes, absolutely! You can add 3/4 to 1 cup.
Wow – this is my new favorite banana bread recipe! I used a glass loaf pan and tented the top for the last 15 minutes. It is delicious banana bread perfection!!!
This morning I asked my hubby if he wanted Cinnamon Bread or Banana Bread and he asked, “Why can’t we have both?” So, I looked on-line and found your wonderful recipe for “both.” The bread is now baking in the oven and smells wonderful. This recipe is a keeper for the “Both Bread” as we now call it. Thank you for sharing such a wonderful recipe!
I have made this as a loaf, as well as muffins and they are both to die for. It’s my new addiction. However, do you happen to know the nutrient values for this recipe?
Thanks in advance!
So glad you enjoyed the recipe, Jordyn! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
I just made this recipe. Very good! I was reluctant to add all of the cinnamon sugar. So I only added half….I should have added all of it. I will make it again. I will use all of the cinnamon sugar and add walnuts. The bread is very soft and moist.
This bread SLAPS
I only had 2 bananas left in my kitchen, added 1/2 cup unsweetened vanilla almond milk in place of the missing bananas, it worked PERFECTLY!! (You should suggest adding that 1/2c unsweetened vanilla almond milk if you’re short on bananas, it really was perfect!!!!)
I made this recipe last weekend and it turned out perfect. Moist, delicious, flavorful, amazing crumb, everything a cake should be. My husband made your carrot cake recipe the previous weekend, same result, delicious! I’ll be making the banana cake today, or maybe the ginger cake.
Thank you! So glad you’re enjoying the recipes, Sandra!
I’ll never make regular banana bread again. This is wonderful. My bread pan was a a non standard size narrower and taller and it took a lot longer to bake.
I’ve tried multiple recipes and I’ve stuck with this one for over a year now, best one yet.
It tastes amazing! I flipped my bread unpaired down and it fell apart really bad, but the taste of it is amazing! My grandma approves too and she hates eating.
Can I mix up a bigger single layer batch to make in a 9×13 pan?
Yes, that would be fine! Or you can try my banana cake recipe here and add a cinnamon swirl to that.