Cinnamon Swirl Banana Bread

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ByCorey Created Updated

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Cinnamon Swirl Banana Bread on a plate

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.

Cinnamon Swirl Banana Bread slices on a plate, with people taking a slice

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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
  1. Preheat oven to 350.  Mix together bananas, butter, sugar, egg, and vanilla. I used a stand mixer for this.bananas, butter, sugar, egg, and vanilla in a mixing bowl
  2. In a separate bowl, mix together baking soda salt and flour. Slowly stir in flour mixture in until well combined.baking soda salt and flour in a small mixing bowl
  3. In a small dish, mix together the 1/3 cup sugar and 1/2 Tablespoon cinnamon.  Set aside.cup sugar and cinnamon in a small mixing bowl
  4. Add 1/2 of the batter to a prepared loaf pan and then sprinkle half of the cinnamon sugar mixture over the batter.Cinnamon Swirl Banana Bread batter in a bread pan, being sprinkled with cinnamon sugar
  5. Add the rest of the batter, and then sprinkle the rest of the cinnamon sugar on top. Bake for 50-55 minutes.Cinnamon Swirl Banana Bread in a loaf pan
  6. Enjoy plain or topped with some butter…mmmmmmm

Spreading butter on a slice of Cinnamon Swirl Banana Bread

More easy bread recipes we love.

5 from 7 votes
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Cinnamon Swirl Banana Bread

Author Corey Valley
Got ripe bananas? That means it’s time to make banana bread. This Cinnamon Swirl Banana Bread recipe is a blue ribbon winner and is easy to make!
8
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

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.

Nutrition

Calories: 308kcal | Carbohydrates: 56g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 286mg | Potassium: 191mg | Fiber: 2g | Sugar: 33g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

Nutritional 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.
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5 from 7 votes (3 ratings without comment)

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21 Comments

  1. Desiree Ballew says:

    5 stars
    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!

    Reply

    1. 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.

  2. 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.

    Reply

    1. I have never made these as muffins, but I love that idea! Please let us know how they turn out!

  3. Pam Campbell says:

    Hi. Love this banana bread. Both myself and my friend had some difficulty with the topping. It didn’t incorporate into the bread and baked into kind of layers of sugar, separate from the bread. Would pressing it into the batter have helped?

    Reply

    1. I haven’t had the problem, but Yes, maybe pressing it in a bit would help. Let us know if you give that a try.