Cinnamon Swirl Banana Bread — On a cool, leaf-crunching morning I pulled a warm loaf from the oven, the cinnamon ribbon gleaming and the kitchen smelling like fall; that first slice melted into butter and memory, and this Cinnamon Swirl Banana Bread has been a reader favorite ever since.
Introduction
There’s something about a loaf that fills a home with spice and comfort. This Cinnamon Swirl Banana Bread recipe is beloved because it takes classic banana bread and elevates it with a gooey cinnamon ribbon that keeps every slice interesting. If you enjoy seasonal twists, you can also explore a fruity take like Blueberry Cinnamon Swirl Banana Bread for bright pops of flavor.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (110g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (115g) melted butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup plain yogurt or milk
- For the cinnamon swirl:
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1 tbsp melted butter
Step-by-step Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Whisk wet ingredients: In a separate bowl, whisk melted butter with granulated and brown sugars, add eggs one at a time, then vanilla, mashed bananas, and yogurt until smooth.
- Combine gently: Fold the dry mix into the wet mix until just combined — small lumps are fine. Overmixing makes bread tough.
- Make the swirl: Stir brown sugar, cinnamon, and melted butter together in a small bowl until it’s like a paste.
- Layer and swirl: Pour half the batter into the pan, dollop half the cinnamon mixture across the batter, add the rest of the batter, then top with remaining cinnamon mixture. Use a knife to gently swirl the cinnamon through the batter in figure-eight motions — don’t overdo it.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Cool and slice: Let cool in the pan for 15 minutes, then lift out and cool on a wire rack. Slice when slightly warm for the best texture.
Tips for Success
- Use very ripe bananas for maximum banana flavor and natural sweetness.
- Measure flour properly — spoon into the cup and level off, or weigh for accuracy.
- Don’t overmix once you add flour; stir until ingredients are just combined.
- If your loaf is browning too fast, tent with foil to keep the interior moist.
- For even baking, allow ingredients to come to room temperature before mixing.
- For a quicker spin and related treats, check this fast banana-cookie idea at 10-minute Healthy Banana Bread Cookies.
Possible Variations
- Gluten-free version: Replace the all-purpose flour with a 1:1 gluten-free baking mix and add 1/4 tsp xanthan gum if your mix doesn’t include it. For more simple banana-loaf inspiration, try the 4-Ingredient Banana Bread for a speedy base.
- Streusel topping: Combine 1/4 cup flour, 2 tbsp brown sugar, 1/4 tsp cinnamon, and 2 tbsp cold butter; crumble over the batter before baking for a crisp top.
- Apple-cinnamon twist: Stir in 1 cup diced, peeled apple and swap the swirl for an apple-cinnamon mix to make an apple-forward loaf similar to this Apple Cinnamon Bread.
- Nuts and add-ins: Fold 1/2 cup chopped walnuts or pecans into the batter for crunch, or add 1/2 cup chocolate chips for a sweeter loaf. For a fruit combo, see an apple-and-banana pairing idea at Apple Banana Bread Recipe.
Storage Recommendations
- Room temperature: Wrap cooled bread in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keep wrapped in the fridge for up to a week; bring to room temperature or warm slices briefly before serving.
- Freezer: Slice and freeze wrapped pieces in a freezer bag for up to 3 months. Thaw at room temperature or toast slices straight from frozen.
Serving Suggestions
Serve warm with a pat of butter, a smear of cream cheese, or a drizzle of maple syrup for extra cozy vibes. This Cinnamon Swirl Banana Bread pairs beautifully with a mug of coffee, chai, or hot apple cider on crisp mornings.
Conclusion
If you love a classic with a little twist, this Cinnamon Swirl Banana Bread is the perfect fall loaf to bake for neighbors, school lunches, or a leisurely weekend breakfast — and for more inspiration, check out this delightful loaf adaptation at Cinnamon Swirled Banana Bread – The BakerMama.
FAQs
Q: Can I make Cinnamon Swirl Banana Bread in a muffin tin?
A: Yes — fill muffin cups about 3/4 full and reduce baking time to 18–22 minutes. Watch for a golden top and a toothpick that comes out clean.
Q: How ripe should bananas be for best results?
A: Use bananas with lots of brown spots or those that are mostly brown; they’re sweeter and mash more easily, boosting flavor and moisture.
Q: Can I omit the butter and use oil instead?
A: Yes — substitute melted vegetable oil or neutral oil 1:1 for butter. Oil makes the crumb moist but changes the flavor slightly.
Q: How do I prevent the cinnamon swirl from sinking to the bottom?
A: Make sure the swirl mixture isn’t too liquid. Dollop thicker swirl evenly and swirl gently; don’t overmix the batter so the ribbon stays distributed.
Cinnamon Swirl Banana Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings)
- Diet: Vegetarian
Description
A warm and comforting banana bread featuring a gooey cinnamon ribbon, perfect for fall mornings.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (110g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (115g) melted butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup plain yogurt or milk
- 1/4 cup brown sugar (for the swirl)
- 2 tsp ground cinnamon (for the swirl)
- 1 tbsp melted butter (for the swirl)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, whisk melted butter with granulated and brown sugars, add eggs one at a time, then vanilla, mashed bananas, and yogurt until smooth.
- Fold the dry mix into the wet mix until just combined — small lumps are fine. Overmixing makes bread tough.
- Stir brown sugar, cinnamon, and melted butter together in a small bowl until it’s like a paste.
- Pour half the batter into the pan, dollop half the cinnamon mixture across the batter, add the rest of the batter, then top with remaining cinnamon mixture. Use a knife to gently swirl the cinnamon through the batter in figure-eight motions — don’t overdo it.
- Bake for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Let cool in the pan for 15 minutes, then lift out and cool on a wire rack. Slice when slightly warm for the best texture.
Notes
Use very ripe bananas for maximum banana flavor and natural sweetness. Measure flour accurately. Don’t overmix once you add flour.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American