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Two slices of cinnamon banana bread laying on a cutting board next to the rest of the loaf.

Cinnamon Banana Bread

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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! 
Course Dessert
Cuisine American
Keyword cinnamon swirled banana bread
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 10 slices
Author Danielle Rye

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 9x5-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.