Cinnamon Swirl Banana Bread
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
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.
For best results, I recommend using bananas with lots of brown spots on them. They do not need to be completely black!
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.
I recommend letting the banana bread cool for 10 minutes in the pan before transferring it to a wire rack to finish cooling.
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!
Cinnamon Banana Bread
Ingredients
- 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 spooned & leveled (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.
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.
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.
I’ve tried multiple recipes and I’ve stuck with this one for over a year now, best one yet.
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 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!
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 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.
Hi there!
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!
Jordyn
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.
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!
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!!!
Can I add chochlate chips?
Yes, absolutely! You can add 3/4 to 1 cup.
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.
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!
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!
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.
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!
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!
Hello! Can I add walnuts?
Yes, that’s fine! I would use 1/2 – 3/4 cup.
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.
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!
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.
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.
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.
This is my favorite banana bread recipe so far! The cinnamon and sugar swirl really add a lot to the flavor. Delicious!!
Can you convert the measurements in this recipe to grams please?
Just added them for you!
Delicious!!! The cinnamon was just perfect…not overwhelming. The bread was not too sweet either! Will definitely make again
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.
I just made and it was delicious especially with all the cinnamon. I only used 3 bananas and salted butter. It came out perfect.
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!
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 🙂