You’ll go bananas for this cinnamon bread.
Bananas are great when they’re nice and firm and yellow. You can put them in a fruit salad…top your French toast…whip them up in a smoothie…or just peel them and eat them all by themselves.
But I actually like bananas even better when they start to get a little mushy and brown. Because that means it’s time to make banana bread. And this banana bread recipe has a little twist—or to be more exact, a little swirl. A little cinnamon swirl.
It starts out just like your basic banana bread: just mush together those nice squishy bananas with flour and sugar and all the other ingredients. But when you put it in the pan, you layer the batter with cinnamon sugar. As the bread bakes, the cinnamon just swirls right into it like magic.
I know this seems like such a little thing, and it really is easy to do. But this one tiny change really kicks it up a notch. It takes the bread from “Mmm, banana bread,” to “Oh, WOW!”
Cinnamon Swirl Banana Bread
- 3 over-ripe bananas
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups flour
For the cinnamon swirl:
- 1/3 cup sugar
- 1/2 Tablespoon cinnamon
- Preheat oven to 350. Mix together bananas, butter, sugar, egg, and vanilla. I used a stand mixer for this.
- In a separate bowl, mix together baking soda salt and flour. Slowly stir in flour mixture in until well combined.
- In a small dish, mix together the 1/3 cup sugar and 1/2 Tablespoon cinnamon. Set aside.
- Add 1/2 of the batter to a prepared loaf pan and then sprinkle half of the cinnamon sugar mixture over the batter.
- Add the rest of the batter, and then sprinkle the rest of the cinnamon sugar on top. Bake for 50-55 minutes.
- Enjoy plain or topped with some butter…mmmmmmm
More easy bread recipes we love.
- Strawberry Banana Bread
- Easy No Yeast Beer Bread
- BBQ Chicken Stuffed Bread
- Copycat Red Lobster Cheddar Bay Biscuits
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Cinnamon Swirl Banana Bread
Ingredients
- 3 over-ripe bananas
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups flour
- For the cinnamon swirl:
- 1/3 cup sugar
- 1/2 Tablespoon cinnamon
Instructions
- Preheat oven to 350. Mix together bananas, butter, sugar, egg, and vanilla. I used a stand mixer for this.
- In a separate bowl, mix together baking soda salt and flour. Slowly stir in flour mixture in until well combined.
- In a small dish, mix together the 1/3 cup sugar and 1/2 Tablespoon cinnamon. Set aside.
- Add 1/2 of the batter to a prepared loaf pan and then sprinkle half of the cinnamon sugar mixture over the batter. Add the rest of the batter, and then sprinkle the rest of the cinnamon sugar on top.
- Bake for 50-55 minutes.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
deb in georgia says
Does the 1/3 cup of sugar come out of the 3/4 cup of sugar? Recipe says sugar is divided but doesn’t mention it again.
Corey says
I am so sorry Deb! That “divided” was put there in error. It all fixed up now.
Patricia says
WE LIVE IN DENVER HIGH ALTITUDE ANYTHING DIFFERENT I NEED TO ADD TO RECIPE TO BAKE CORRECTLY
Corey says
I don’t know Patricia. Do you usually alter bread recipes?
Rich says
I also live in the Denver area. Last year through various websites, I learned by reducing the leavening – baking powder / baking soda – by 1/8th to 2/3 tsp and sugar by 1 to 4 Tbsp, and increasing the flour by 1-4 Tbsp and the moisture content with sour cream, buttermilk or yogurt instead of added water, my banana bread improved in taste, texture and taste.
Wendy says
Hey corey, loVe your website. I was just curious if i could substitute bob’s red mill gluten free 1 to 1 baking flour for the flOur in this recipe! Thanks for any info!
Tirza says
Any way to reduce the amount of butter on this recipe? Any substitution you could recommend?
Brianna says
Oh my goodness. This was amazing. I rarely like recipes I try, but this was so amazing I couldn’t stop eating it. I didn’t have to change a thing.
Cecilia says
What size pan did you use? 9×5?
Corey says
Yes, 9X5
Emily Copeland says
I’m always up for a new banana bread recipe… this one looks amazing!
Ed says
Hey Corey,
Greetings from Singapore!
Chanced upon your recipe while I was looking for an out of ordinary banana cake recipe and hence decided to try it out! It turned out really amazing and I loved it!
Thanks for sharing this awesome recipe with us 🙂
Corey says
SO glad you loved it Ed!
Carmen says
Hi Corey,Looks good. What could go,Wrong with bananas and cinnamon. 😊 ❤ Two of my favorite,Things.
Thanks from Southern Alberta.
Vicky P. says
What do you think about doubling the recipe & baking it in a bundt pan? Do you think it would hold together? Would love to hear your thoughts.
Desiree Ballew says
This is by far the best banana bread recipe I have ever used, even my & 7 yr old eats it and he’s super picky. Now my 9 yr old son and I have celiac disease so I just substitute the regular flour with an all-purpose gluten free flour and you can’t even tell the difference. I have to bake multiple loaves because they can eat one loaf in an hour! Thank you so much Corey for sharing. I’m so happy I’ve found your recipe!
Corey says
I am so happy you love this recipe Desiree. That is great to know about the gluten free flour for all our GF readers. Thank you so much for sharing.
Toni Esposito says
Hi! I use this recipe ALOT. Today I’m working on muffins. Do you have a recommendation for temp and time? Thanks! Mini muffins btw.
Corey says
I have never made these as muffins, but I love that idea! Please let us know how they turn out!