I bake a moist, tender banana bread swirled with fragrant cinnamon sugar—creating a comforting and visually appealing loaf that’s perfect for breakfast, afternoon snacks, or cozy gatherings.

Cinnamon Swirl Banana Bread

Why You’ll Love This Recipe

I adore how this banana bread balances the natural sweetness of ripe bananas with the warm spice of cinnamon in every bite. The swirl adds a gooey, buttery layer that makes it feel special without any fancy techniques. It’s one‑bowl simple, versatile for add‑ins, and fills my kitchen with the best aroma.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas, mashed
All‑purpose flour
Granulated sugar and/or brown sugar
Baking soda
Salt
Ground cinnamon
Eggs
Unsalted butter, melted (or oil)
Vanilla extract

directions

I preheat the oven to 350 °F and grease a loaf pan.
I mash bananas in a large bowl and whisk in eggs, melted butter, vanilla, and sugars.
I mix flour, baking soda, salt, and ground cinnamon in a separate bowl; then gently stir the dry mix into the wet until just combined.
I pour half the batter into the pan.
I sprinkle a layer of cinnamon‑sugar (cinnamon mixed with a bit of granulated sugar and melted butter) evenly over the batter.
I add the remaining batter on top and then gently swirl with a knife to create a marbled cinnamon ribbon.
I bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
I let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Makes: 1 loaf, about 10–12 slices
Prep time: ~15 minutes
Cook time: 50–60 minutes
Total time: ~1 hour 10 minutes

Variations

Nutty crunch: I stir in chopped walnuts or pecans for texture.
Chocolate twist: I fold in chocolate chips or chunks for a sweeter treat.
Spiced up: I add nutmeg or cardamom to the cinnamon swirl for extra warmth.
Healthier swap: I swap half the flour for whole wheat and use less sugar.

storage/reheating

I store leftover bread wrapped tightly or in an airtight container at room temperature for up to 3 days—or refrigerate up to 5 days to keep it fresh. To enjoy warm, I microwave a slice for 10–15 seconds or toast it gently until it’s fragrant and soft.

FAQs

Can I use overripe bananas with brown spots?

Absolutely—I prefer them! The riper they are, the sweeter and more flavorful the bread.

How do I keep the cinnamon swirl visible?

Be gentle when pouring the second layer of batter, then swirl just a few times with a knife—over‑mixing will blend the swirl into the loaf.

Does this freeze well?

Yes—I slice and wrap individual pieces, then freeze for up to 3 months. I thaw at room temperature or microwave briefly to enjoy.

Can I make mini loaves?

Definitely—I divide the batter among mini loaf pans and bake for about 25–30 minutes, or until a toothpick comes out clean.

How can I make it vegan?

I replace eggs with flax eggs (1 Tbsp flax + 3 Tbsp water per egg), use melted coconut oil, and plant‑based milk instead of butter—texture and taste turn out deliciously moist.

Conclusion

I absolutely love this Cinnamon Swirl Banana Bread—it’s cozy, flavorful, and simple to make. The ribbon of cinnamon-sugar not only makes it look inviting, it adds a soft, gooey surprise in every slice. Whether for breakfast, a snack, or a sweet treat, this loaf always feels like a warm hug from my kitchen.