Cinnamon Swirl Banana Bread
Oh man, there’s just something magical about that moment when you slice into warm banana bread and catch a whiff of cinnamon curling through the air—like a cozy hug from the inside out. This Cinnamon Swirl Banana Bread is my go-to when I need a little extra comfort (or an excuse to sneak another slice for breakfast). The soft, moist crumb paired with a sweet, spicy cinnamon swirl makes every bite feel like a tiny celebration. Plus, it’s foolproof enough that even if your bananas are just barely ripe, this recipe will turn them into something absolutely delicious. Trust me, once you make this, your kitchen will smell like fall all year round!
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: About 1 hour 15 minutes
Ingredients
For the Main Dish:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 3 ripe bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted and cooled
- 1 large egg, beaten
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ¼ cup brown sugar, packed
- 2 tsp ground cinnamon
- 1 tbsp unsalted butter, melted
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, baking soda, and salt. This is your dry base—make sure it’s combined well so your bread rises evenly.
Step 2:
In a large bowl, mix the mashed bananas, sugar, melted butter, egg, and vanilla until smooth and creamy. The bananas should be really ripe for the best natural sweetness and moisture—don’t skip the ripeness test!
Step 3:
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; you want the batter to be thick with little pockets of flour here and there.
Step 4:
Make the cinnamon swirl by mixing together the brown sugar, cinnamon, and melted butter in a small bowl—this will be your sweet, spicy ribbon inside the bread.
Step 5:
Pour half the batter into your loaf pan and sprinkle half the cinnamon sugar mixture evenly on top. Add the remaining batter, then gently sprinkle the rest of the cinnamon swirl on the surface. Use a butter knife to swirl it through the batter in a figure-eight motion—this creates gorgeous ribbons of cinnamon in every slice.
Step 6:
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack—this helps it set up without breaking apart.
Variations & Tips
- Try swapping half the all-purpose flour for whole wheat flour for a nuttier flavor and extra fiber.
- Add a handful of chopped walnuts or pecans for crunch in the batter.
- For a richer bread, stir in ¼ cup sour cream or Greek yogurt with the wet ingredients.
- If you want extra spice, add a pinch of nutmeg or cloves to the cinnamon swirl mix.
- Use brown bananas for the best sweetness and moistness; if your bananas aren’t ripe enough, microwave them in their peels for 30 seconds to speed things up.
How I Like to Serve It
I love serving this warm with just a pat of butter melting on top, especially during weekend brunches. It’s great alongside a cup of coffee or tea for a cozy afternoon snack. Around the holidays, it shines with a smear of cream cheese frosting or a drizzle of maple glaze for a special treat. Honestly, it pairs beautifully with fruity jams or even a scoop of vanilla ice cream if you want to get wild.
Notes
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.
- To reheat, pop slices in the microwave for 15–20 seconds or toast lightly for a crisp edge.
Closing: This Cinnamon Swirl Banana Bread is one of those recipes that feels like a little piece of homemade happiness every time you slice into it—simple, satisfying, and impossible not to love.
