Cinnamon Swirl Banana Bread is soft, moist, and filled with warm cinnamon sugar layers in every bite. This easy homemade banana bread recipe combines ripe bananas, a buttery crumb, and a sweet cinnamon swirl that makes it perfect for breakfast, brunch, or dessert.
If you love classic banana bread but want something extra special, this cinnamon swirl version takes it to the next level.
Why You’ll Love This Recipe
- Moist and tender texture
- Sweet cinnamon sugar ribbon throughout
- Made with simple pantry ingredients
- Perfect way to use overripe bananas
- Freezer-friendly and family-approved
This cinnamon banana bread delivers bakery-style results right from your own kitchen.
Ingredients
Banana Bread
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup (135g) granulated sugar (or packed brown sugar)
4 tablespoons (56g) unsalted butter, softened
2 large eggs, room temperature
1 1/2 cups (345g) mashed ripe bananas
1/3 cup (80g) plain Greek yogurt or sour cream
1 teaspoon pure vanilla extract
Cinnamon Swirl
1/4 cup (50g) granulated sugar
1 1/2 teaspoons ground cinnamon
Vanilla Icing
1/2 cup (60g) confectioners’ sugar, sifted
1 tablespoon heavy cream or milk
1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Adjust oven rack to the lower third position. Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Using a mixer, beat butter and sugar on high speed until creamy and smooth, about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in mashed bananas, Greek yogurt, and vanilla extract until combined.
- On low speed, slowly add dry ingredients into wet ingredients. Mix just until no flour pockets remain. Do not overmix.
- In a small bowl, mix cinnamon and sugar for the swirl.
- Pour half of the batter into the prepared pan. Sprinkle with the cinnamon-sugar mixture.
- Add remaining batter on top and gently spread. Use a knife to lightly swirl down the center. Avoid over-swirling.
- Bake for 55–65 minutes. Cover loosely with foil halfway through to prevent over-browning.
- The Cinnamon Swirl Banana Bread is done when a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool in pan for 1 hour, then transfer to a wire rack to cool completely.
- Whisk icing ingredients together and drizzle over cooled bread before slicing.
Tips & Tricks
- Use very ripe bananas with brown spots for best flavor.
- Do not overmix the batter to keep the bread tender.
- If the top browns too quickly, tent with foil earlier.
- For extra moisture, use full-fat Greek yogurt.
- Add chopped walnuts or pecans for texture.
Details
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8–10 slices)
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian
Notes
- Brown sugar can replace granulated sugar for deeper flavor.
- Skip icing for a less sweet breakfast option.
- Store icing separately if preparing ahead.
Nutrition (Approximate per slice)
Calories: 280
Protein: 4g
Carbohydrates: 42g
Fat: 10g
FAQ
Can I freeze Cinnamon Swirl Banana Bread?
Yes. Wrap tightly and freeze up to 3 months. Thaw at room temperature.
Why is my banana bread dense?
Overmixing or using too much flour can cause density. Spoon and level flour properly.
Can I make it dairy-free?
Yes. Substitute plant-based butter and dairy-free yogurt.
How do I keep banana bread moist?
Store in an airtight container and avoid overbaking.
Can I skip the swirl?
Yes, but the cinnamon swirl gives this banana bread its signature flavor.
Storage
Room Temperature: Store covered for 2 days.
Refrigerator: Up to 1 week.
Freezer: Up to 3 months wrapped tightly.
The icing will slightly soak into the top over time, making slices extra moist.
Similar Recipes
Cinnamon Swirl Banana Bread
Ingredients
Banana Bread
- 2 cups 250g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup 135g granulated sugar (or packed brown sugar)
- 4 tablespoons 56g unsalted butter, softened
- 2 large eggs room temperature
- 1 1/2 cups 345g mashed ripe bananas
- 1/3 cup 80g plain Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
Cinnamon Swirl
- 1/4 cup 50g granulated sugar
- 1 1/2 teaspoons ground cinnamon
Vanilla Icing
- 1/2 cup 60g confectioners’ sugar, sifted
- 1 tablespoon heavy cream or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Adjust oven rack to the lower third position. Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Using a mixer, beat butter and sugar on high speed until creamy and smooth, about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in mashed bananas, Greek yogurt, and vanilla extract until combined.
- On low speed, slowly add dry ingredients into wet ingredients. Mix just until no flour pockets remain. Do not overmix.
- In a small bowl, mix cinnamon and sugar for the swirl.
- Pour half of the batter into the prepared pan. Sprinkle with the cinnamon-sugar mixture.
- Add remaining batter on top and gently spread. Use a knife to lightly swirl down the center. Avoid over-swirling.
- Bake for 55–65 minutes. Cover loosely with foil halfway through to prevent over-browning.
- The Cinnamon Swirl Banana Bread is done when a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool in pan for 1 hour, then transfer to a wire rack to cool completely.
- Whisk icing ingredients together and drizzle over cooled bread before slicing.
Notes
- Brown sugar can replace granulated sugar for deeper flavor.
Conclusion
Cinnamon Swirl Banana Bread is soft, flavorful, and layered with warm cinnamon sweetness in every slice. Whether served for breakfast with coffee or as a comforting dessert, this easy homemade banana bread recipe is guaranteed to become a favorite in your kitchen.