This easy Cinnamon Swirl Banana Bread elevates classic banana bread with a gooey cinnamon-sugar ribbon in the center and a crunchy cinnamon-sugar crust on top.
Love banana bread upgrades? Try variations like Coffee Cake Banana Bread, Chocolate Chip Banana Bread, or Blueberry Banana Bread. If you prefer to skip the bananas but keep the spice, try a cinnamon quick bread instead.
Why You’ll Love this Cinnamon Swirl Bread
- Delicious flavor pairing: This loaf combines moist banana bread with warm cinnamon sugar for a comforting, well-balanced flavor.
- Simple to make: No special tools required—mix the banana batter in one bowl, the cinnamon-sugar in another, then layer and swirl in a loaf pan.
- Freezer friendly: Make a second loaf to freeze. Whole loaves or individual slices freeze well and make quick snacks or breakfasts.
The cinnamon-sugar adds bright, sweet spice in nearly every bite. The middle ribbon stays moist and gooey, while the top bakes to a slightly crisp crust that softens as the loaf rests.
Ingredients You’ll Need
*Full ingredient amounts and the printable recipe card are in the recipe section below.
- Overripe bananas – the riper, the more banana flavor.
- Unsalted butter – for moisture and salt control.
- Granulated sugar – to sweeten the loaf and for the cinnamon-sugar.
- Large egg – for structure and lift.
- Vanilla extract – for depth of flavor.
- All-purpose flour – spoon and level or weigh for accuracy.
- Baking soda – helps the loaf rise.
- Salt – balances sweetness and enhances flavor.
- Ground cinnamon – mixed with sugar for the swirl and topping.
How to Make Cinnamon Swirl Banana Bread
Note: Full measurements and the printable recipe are in the recipe card below.
Preheat the oven to 350°F (175°C). Grease a 1 lb (8×4-inch) loaf pan and set aside.
- In a large bowl, mash bananas until smooth.
- Add melted butter, sugar, egg, and vanilla. Stir until combined.
- Fold in flour, baking soda, and salt until the flour is mostly incorporated; avoid overmixing.
- In a small bowl, combine granulated sugar and ground cinnamon for the swirl and topping.
Assemble and Swirl
Layer the batter and cinnamon-sugar to create the signature swirl.
- Spread half the batter into the prepared pan.
- Sprinkle all but 2 tablespoons of the cinnamon-sugar evenly over the batter.
- Dollop and gently spread the remaining batter over the cinnamon-sugar—take care, the cinnamon-sugar can stick to the spatula.
- Sprinkle the remaining 2 tablespoons of cinnamon-sugar on top and use a knife to create a few swirls.
Swirl tip: Less is more. Make a few long up-and-down strokes, then a few left-to-right strokes without plunging the knife too deep to keep the center layer visible.
Bake and Slice
- Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Watch closely near the end, since the cinnamon-sugar topping can flake.
- Cool the loaf in the pan for 5–10 minutes, then invert onto a wire rack to cool completely. Slice with a serrated knife.
Banana bread often tastes best the next day, when the cinnamon ribbon softens and the flavors meld into a gooey, delicious center.
Storing and Freezing
- To store: Keep sliced bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- To freeze: Double-wrap the whole loaf or individual slices in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months.
If you make this recipe, please leave a rating and review in the comments—thank you!
Cinnamon Swirl Banana Bread
Ingredients
Banana Bread
- 1 1/3 cups (315 g) mashed bananas (about 3 medium overripe bananas)
- 1/3 cup (75 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (180 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- 1/2 tsp salt
Cinnamon Sugar
- 1/3 cup (68 g) granulated sugar
- 1 Tbsp ground cinnamon
Instructions
- Preheat oven to 350°F. Grease a 1 lb (8×4-inch) loaf pan.
- Mash bananas in a large bowl. Add melted butter, sugar, egg, and vanilla; mix well.
- Add flour, baking soda, and salt. Fold until the flour is just incorporated.
- Whisk together sugar and cinnamon in a small bowl.
- Spread half the batter into the pan and sprinkle with all but 2 tablespoons of the cinnamon-sugar.
- Dollop and gently spread the remaining batter over the cinnamon-sugar. Sprinkle the remaining 2 tablespoons on top and swirl with a knife.
- Bake 50–60 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
- The medium bananas used were about 7–8 inches long.
- To store: Keep sliced bread in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week.
- To freeze: Double-wrap the loaf or slices in plastic wrap, place in a freezer bag, and freeze up to 3 months.
Nutrition
Serving: 1 slice | Calories: 202 kcal | Carbohydrates: 36 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 3 g | Sugar: 21 g
Disclaimer: Nutritional values are estimates only.
*Originally published 7/18/13. Post updated April 2024.
