Home » Bread » Cinnamon Swirl Banana Bread
by Danielle on August 9, 2023 103 comments »
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4.92 from 34 ratings
Cinnamon is incorporated two ways in this banana bread! The batter itself is spiced with cinnamon, and there’s also a cinnamon-sugar swirl running throughout the loaf. This recipe is perfect for a quick and easy “anytime” dessert!
Walnuts, chocolate chips, dried fruit — I love mix-ins in my banana bread as much as the next person, but the simple combination of cinnamon and mashed bananas will forever be my favorite.
This banana bread recipe is infused with cinnamon two ways: in the batter itself, as well as the ribbon of cinnamon sugar running throughout the loaf. The cinnamon sugar swirl takes just a few extra moments to prepare, but it never fails to impress when revealed within the finished loaf!
Enjoy the bread as is, or reheat individual servings in the microwave and enjoy warm. It’s also an excellent way to use up those ripe bananas sitting on your counter!
Recipe Ingredients
This recipe is just as easy to make as my classic banana bread. The cinnamon sugar swirl in the center of the loaf requires minimal effort on your part to prepare, but adds even more cinnamon flavor to the bread.
Here’s what you’ll need to make it:
- Butter:I prefer to use unsalted butter when I’m baking, so that’s what I used here. If you only have salted butter on hand, reduce the salt to 1/8 teaspoon.
- 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. If you forget to sit them out ahead of time, place them in a bowl of warm water for 5 to 10 minutes.
- Vanilla extract:Use pure vanilla extract for the best flavor.
- Bananas:You’ll need about four large bananas for this recipe. They should be overripe and 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 the flour will be compacted and you’ll accidentally measure out too much.
- Baking powder and baking soda:The combination of the two helps the bread rise in the oven.If you’re a baking nerd (like myself), then I highly recommend reading my post on baking soda and baking powder. I explain more about the difference between the two and why some recipes use both.
- 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
When preparing the banana bread, you can either create one larger swirl of cinnamon sugar in the center or you can create two smaller swirls. I walk you through both options in the recipe card below, but we’ll quickly review the basic recipe steps first.
- Prep the loaf pan: Spray a 9×5-inch loaf pan with non-stick cooking spray and line the pan with parchment paper. This is optional, but will make it much easier to remove the bread from the pan later on. Go ahead and preheat the oven to 350ºF (180°C).
- Combine the wet ingredients: You may use a stand mixer fitted with a paddle attachment or a handheld mixer to cream together the butter and sugars. Then, mix in the eggs and vanilla. Add the mashed bananas last. The mixture may look a little curdled at this point, this is okay!
- Combine the dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Finish the batter: Add the dry ingredients to the wet and mix until just combined.
- Make the cinnamon sugar mixture: Combine the granulated sugar and cinnamon in a small bowl.
- Assemble the bread: Turn about half of the banana bread batter into the prepared loaf pan, top with cinnamon sugar, and then pour the remaining batter over the top. (To make two swirls, add one-third of the batter to the pan, then half of the cinnamon sugar, another one-third of the batter, more cinnamon sugar, then the rest of the batter.)
- Bake: Transfer the pan to the oven and bake until a toothpick inserted in the center comes out clean.
Frequently Asked Questions
How many bananas are in 1 cup?
Typically two large bananas will yield 1 cup once mashed. This recipe calls for 2 cups of mashed bananas, which is equal to about four large bananas.
How ripe should bananas be for banana bread?
For best results, I recommend using bananas with lots of brown spots on them. They do not need to be completely black!
What should I do if my banana bread is browning too much on top?
If the top of your banana bread browns well before the center of the loaf is finished cooking, loosely tent the pan with foil to prevent the bread from burning.
Should banana bread be cooled in the pan or out of it?
I recommend letting the banana bread cool for 10 minutes in the pan before transferring it to a wire rack to finish cooling.
Can this recipe be made with whole wheat flour?
You can use half whole wheat and half all-purpose flour in this recipe without noticing too much of a difference. If you prefer to only use whole wheat flour, I recommend making my whole wheat banana bread instead and adding the cinnamon swirl to that recipe.
Recipe Variations to Try
This bread is perfect as is, but you’re welcome to add mix-ins to the batter if desired. You can add 1/2 to 3/4 cup of mix-ins, including:
- Chopped nuts
- Dried fruit
- Chocolate chips
- Fresh berries (chop larger berries into bite-sized pieces)
- Butterscotch chips
- Peanut butter chips
- Toffee bits
Baking Tips
- 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.
- Make sure not to over mix your batter, otherwise it can cause the bread to turn out dense and gummy.
- I think this recipe contains plenty of cinnamon as is, but you may add more if you prefer.
More Banana Recipes To Try!
- Banana Pudding Cheesecake
- Banana Pancakes
- Banana Cream Pie
- Homemade Banana Pudding
- Banana Muffins
Cinnamon Banana Bread
4.92 from 34 ratings
Prep Time: 25 minutes mins
Cook Time: 1 hour hr 5 minutes mins
Total Time: 1 hour hr 30 minutes mins
Cinnamon is incorporated two ways in this banana bread! The batter itself is spiced with cinnamon, and there's also a cinnamon-sugar swirl running throughout the loaf. This recipe is perfect for a quick and easy "anytime" dessert!
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Ingredients
Servings: 10 slices
- ½ cup unsalted butter softened (115 grams)
- ½ cup granulated sugar (100 grams)
- ¼ cup light brown sugar (50 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups mashed banana (440 grams; about 4 large bananas)
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon Sugar Swirl
- ¼ cup granulated sugar (50 grams)
- 2 teaspoons ground cinnamon
Instructions
Preheat the oven to 350°F (180°C). Spray a 9×5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, 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 light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla, making sure to mix well after each ingredient. Then, mix in the mashed banana.
In a separate mixing 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.
To make the cinnamon sugar swirl: In a separate bowl, mix together the sugar and cinnamon.
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 pictures in the post): 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 batter.
Bake for 55 to 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 to 20 minutes of baking.
Remove from oven and allow to cool in the loaf pan for 10 minutes. Remove the bread from the loaf pan and transfer to a wire rack to finish cooling.
Notes
Storage:Banana bread can be kept at room temperature for up to four days or frozen for up to three months.
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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Bread
published on Aug 9, 2023
103 commentsLeave a comment »
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103 comments on “Cinnamon Swirl Banana Bread”
Mir —Reply
Your husband is definitely contradicting himself. Oh, well!
This looks fabulous, perfectly textured!Danielle —Reply
I just don’t get him sometimes! Thanks so much, Mir! 🙂
Maureen | org*smic Chef —Reply
This looks SO good! I love banana bread but my recipe has no swirl. 🙂
Gayle @ Pumpkin 'N Spice —Reply
I could never get sick of banana bread, Danielle! It’s one of my favorites! Unfortunately, my husband doesn’t like it (crazy, I know) though he does eat a banana every day, go figure! But that just means I get more to myself then. I love your creative twist of cinnamon in here. Sounds delicious!
Danielle —Reply
Sounds like our husbands have a lot in common haha! Thanks so much, Gayle!
Oh my gosh. This is totally looking and sounding like a cross between a cinnamon roll and banana bread. I am such a sucker for both of these, so this bread is totally up my alley! Holy yum!
Danielle —Reply
I almost included in the post that it tastes like a banana bread cinnamon roll when it’s warm. Soooo good! Thanks, Sarah 🙂
Natalie @ Tastes Lovely —Reply
That is so cute your husband orders a frozen chocolate banana at the ice cream shop! What a healthy guy! This banana bread looks so amazing! I can never have enough banana bread recipes. Mostly because I buy more bananas we than we can eat, and often have brown ones on my hands that I need to use up. That cinnamon swirl is perfection : )
Danielle —Reply
I always buy wayyy too many bananas too. But you can use them for so much even when they’re a little too ripe. Thanks, Natalie!
marcie —Reply
I’m never tired of banana bread recipes! I’ve been so into banana bread lately, so this sounds extra good to me right now. And that cinnamon swirl is such a nice touch. Pinned! 🙂
Danielle —Reply
Thanks so much Marcie! Thanks for the pin too 🙂
Mira —Reply
I’ve been obsessed testing different banana bread recipes, so I’m always excited to try a new one! Cinnamon swirl sounds amazing! Pinned to a couple of boards and will try it!
Danielle —Reply
Thanks, Mira! Thanks so much for pinning too 🙂
Ha- that sounds like something my husband would do 🙂 I love banana bread, and the cinnamon swirl is a perfect addition.
- See AlsoButter Tart Squares Recipe
I made banana muffins today, and guess what? I put chocolate chips in them! Bananas and chocolate definitely go together, but so do bananas and cinnamon! Now I’m dying to try this cinnamon-swirl banana bread! Pinned!
Danielle —Reply
Bananas and chocolate do go together! I’m still on a mission to make some banana chocolate chip muffins anyways haha. Thanks so much, Kristine!
Rachel @ Bakerita —Reply
That swirl is calling my name!! I looove banana bread, and yours looks so delicious. Pinned!
Ha…husbands are so silly! Chocolate & banana would totally have been great, BUT I think this cinnamon swirl banana bread is even better! Looks delicious!
Danielle —Reply
They really are, but I still think chocolate and banana are a great combination too. Thanks so much, Denise!
Thalia @ butter and brioche —Reply
Now this puts any banana bread I’ve ever made before to shame… this cinnamon swirl version just looks so incredibly moist, flavoursome and delicious! Great recipe!
Danielle —Reply
Thanks so much, Thalia! Your comment was so sweet, you always have the best dessert recipes so this made my day! Hope you have a great weekend 🙂
Kelly - Life Made Sweeter —Reply
Love banana bread and could never get tired of seeing them! Looks delicious! Haha, your husband is too funny, I totally agree with you – chocolate and bananas go hand in hand but I love the cinnamon swirl even better!
Annie @ ciaochowbambina —Reply
Yes, cinnamon swirl!! Love it! I never tire of good banana bread and this one will top the list! Beautiful recipe!
Medha @ Whisk & Shout —Reply
I’m NEVER tired of seeing banana bread recipes… especially with a ton of cinnamon. I love that it can be dessert OR breakfast too, those recipes are the best 🙂
Danielle —Reply
I agree, Medha! If I can eat it for dessert or breakfast I’m one happy girl 😉
This banana bread looks so moist and delicious! Perfect with a cup of coffee!
Cailee —Reply
Hmm I’m with you! I love love chocolate and banana bread… but I must say, this looks amazing!! Great idea to add the cinnamon swirl! I love that combo! 🙂
Jess @ whatjessicabakednext —Reply
This banana bread looks delicious. I just love that cinnamon swirl running through!
Michelle { A Latte Food } —Reply
Danielle, this looks wonderful! I could eat banana bread everyday, and I love seeing new twists on it! Pinned!
Danielle —Reply
Thanks, Michelle! Thanks for the pin too 🙂
Kelley @ Chef Savvy —Reply
I am never tired of banana bread recipes! Your banana bread is beautiful with the cinnamon swirl!
Chocolate and banana totally go together, but I like this cinnamon version too! Looks so moist!
Danielle —Reply
They definitely do, I think my husband is crazy! I loved how moist this bread turned out too. Thanks so much, Amber!
Kathy @ Olives & Garlic —Reply
This banana bread looks so moist. It has to be one of the prettiest banana breads I’ve seen so far Danielle.
I have been OBSESSED with banana bread lately – and your version looks sooo yummy – like a cinnamon roll and banana bread had one glorious baby together in the best way possible! Yum!!
Danielle —Reply
I love your description! It describes this banana bread so perfectly! I’m obsessed with banana bread lately too, it’s so good.
S.Lynn —Reply
It’s going in the oven now. Sounds so yummy and I love cinnamon. I make little loaves and freeze them until I get the munchies.
Danielle —Reply
I love cinnamon as well! Hope you enjoyed the recipe 🙂
Kara —Reply
Hey Danielle,
Nice blog! Came across this while looking for some ideas on a new twist for a banana bread recipe. I’m definitely going to have to give this a try! Have a great night -KaraDanielle —Reply
Thanks so much, Kara! So glad you found my blog and I hope you enjoy the recipe 🙂
Abby —Reply
I don’t normally comment on recipe pages but I have to tell you that this bread came out perfectly! I made a double batch so I could keep one for a ray day snack but my family and I finished both of them over the weekend! Great recipe! I substituted the butter for oil and added a little extra cinnamon/sugar layers just for fun. Your directions were impeccable and we loved it. I am going to follow this blog for more ideas. Thank you. good to find a recipe blogger I can trust…not too many out there.
Danielle —Reply
I’m happy to hear that you loved the recipe, Abby! Extra cinnamon and sugar layers sound like a great idea to me too! So glad you found my blog and thanks for the kind words 🙂
Mary —Reply
I’ve made this a few times, following the recipe exactly, and it’s delicious! It’s been a crowd pleaser! Thanks!
Danielle —Reply
So glad to hear that, Mary! 🙂
Erica —Reply
Nice ingredients but I would say half the sugar. Way to sweet even for someone with a major sweet tooth. Less banana too since I had to bake it for nearly 40 minutes more and it was still too moist. *For me* a keeper with the mentioned tweaks. Thinking of adding coconut and or chocolate!
Danielle —Reply
Hi Erica! It can definitely be a bit sweet with the cinnamon swirl. I have another banana bread recipe with a bit less sugar and bananas, it may be a little more what you’re looking for. Here is a link: http://www.livewellbakeoften.com/2016/01/07/whole-wheat-banana-bread/. You could easily add the cinnamon swirl to that one too!
Also, coconut and chocolate sound like a fantastic idea! I may give that a try next time I make more banana bread 🙂
Erica —Reply
Great, thanks! I will be checking out a great many more methinks.
Kerry —Reply
I made this tonight. I must say. It is very good & moist. The cinnamon & sugar was so yummy. I absolutely love this recipe, and I will be making it again very soon. My entire family loved it. Thank you so much for sharing.
Danielle —Reply
So happy to hear that your family loved the banana bread, Kerry! Thank you for commenting! 🙂
danielle zsurka —Reply
Any tips/changes u can recommenced for baking this is high altitude?
Danielle —Reply
Hi Danielle! Unfortunately I don’t have any experience with baking at high altitude. This guide might be helpful though http://www.kingarthurflour.com/learn/high-altitude-baking.html.
