Cinnamon swirl banana bread has ribbons of brown sugar and cinnamon running through a soft, buttery loaf, and it is ready in about 1 hour 30 minutes with a handful of pantry items.
The swirl melts into pockets of sweet, spiced syrup as the loaf bakes, so each slice looks bakery made with almost no extra effort. It is a great way to use up bananas that are past their prime.
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Why This Cinnamon Swirl Banana Bread Recipe Works
A two layer swirl gives you cinnamon in the middle and on top without any complicated rolling or folding. A knife run once through the batter creates the marbled pattern.
Melted butter keeps the batter easy to stir by hand, and a single egg gives the loaf a tender crumb that slices neatly.
The mix of white sugar in the batter and brown sugar in the swirl adds two different kinds of sweetness: light and clean in the loaf, deep and molasses rich in the ribbons.
Ingredients for Cinnamon Swirl Banana Bread
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (swirl)
- 1/4 cup brown sugar (swirl)
Bananas: Use bananas that are heavily speckled for the ideal sweetness and the softest crumb.
Cinnamon swirl: Mix the cinnamon and brown sugar thoroughly so the ribbons are even and do not clump.
Flour: Spoon it into the cup and level it for a moist, not dense, loaf.
How to Make Cinnamon Swirl Banana Bread
1. Prep the pan. Heat the oven to 350 degrees F. Grease a 9×5 inch loaf pan and line it with parchment, leaving a little hanging over the long sides.
2. Mix the wet ingredients. In a large bowl, stir the mashed bananas, melted butter, granulated sugar, egg, and vanilla until combined.
3. Add the dry ingredients. Sprinkle the flour, baking soda, and salt over the bowl and stir until just combined. Do not overmix.
4. Make the swirl. Stir the cinnamon and brown sugar together in a small bowl.
5. Layer. Pour half of the batter into the pan and sprinkle with half of the cinnamon mixture. Top with the remaining batter, then the rest of the cinnamon mixture.
6. Swirl. Drag a butter knife through the batter in a figure eight pattern two or three times. Stop early so the ribbons stay defined.
7. Bake. Bake for 60 to 65 minutes, until a toothpick comes out clean. Tent with foil after 40 minutes if the top darkens quickly.
8. Cool. Cool in the pan for 10 minutes, then lift the loaf onto a wire rack to cool before slicing.
How to Serve Cinnamon Swirl Banana Bread
Serve slices warm with butter or cream cheese, or toast them for a cinnamon sugar crust. For a brunch spread, add cinnamon streusel coffee cake and gooey cinnamon rolls. If you like banana loaves, banana walnut bread with cream cheese and cinnamon crunch banana bread are great companions.
How to Store and Reheat Cinnamon Swirl Banana Bread
Keep the cooled loaf tightly wrapped at room temperature for up to 3 days. Refrigerate for up to 1 week, or slice and freeze for up to 3 months. Warm slices in a hot oven at 300 degrees F for 8 to 10 minutes to revive the swirl.
Tips and Variations for Cinnamon Swirl Banana Bread
Do not over swirl. Too many passes with the knife blends the cinnamon into the batter and you lose the ribbons.
Go for dark bananas. They give a deeper flavor and sweetness.
Add pecans. Sprinkle 1/3 cup chopped pecans in the swirl for crunch.
Make a glaze. Whisk 1/2 cup powdered sugar with 2 tablespoons milk and drizzle over the cooled loaf.
Line the pan. Parchment makes it easy to lift the loaf and keeps the sticky swirl from clinging to the pan.
Check at 55 minutes. Ovens vary, and the swirl can make the center slower to set.
Try a gluten free flour. A one to one gluten free blend works in place of the all purpose flour.
Store with care. For general advice on safe food handling and storage, see this AgriLife Extension food safety brochure.
Frequently Asked Questions About Cinnamon Swirl Banana Bread
How do I get a clear swirl in cinnamon swirl banana bread?
Layer the cinnamon mixture between two halves of batter, then make only two or three passes with a knife.
Can I make cinnamon swirl banana bread into muffins?
Yes. Fill a lined muffin tin and bake at 350 degrees F for 20 to 24 minutes.
Why did my cinnamon swirl banana bread sink in the middle?
It usually means the loaf was underbaked or the oven door was opened too early. Bake until a toothpick comes out clean.
Can I use dark brown sugar for the swirl?
Yes. Dark brown sugar gives a deeper flavor, and light brown sugar gives a milder one.
How long does the loaf keep?
Up to 3 days at room temperature, 1 week in the refrigerator, or 3 months in the freezer.
Cinnamon Swirl Banana Bread
Equipment
- 9×5 inch loaf pan
- Parchment paper
- Mixing bowls
- Butter knife
Ingredients
Main Ingredients
- 3 ripe bananas mashed
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 ½ cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon for the swirl
- ¼ cup brown sugar for the swirl
Instructions
Cooking
- Set up. Heat the oven to 350 degrees F and line a greased 9×5 inch pan with parchment. Whisk the batter. Combine bananas, butter, sugar, egg, and vanilla in a large bowl.
- Add flour. Stir in the flour, baking soda, and salt until just combined. Mix the swirl. Stir the cinnamon and brown sugar together.
- Layer. Spread half of the batter in the pan, sprinkle with half the swirl mixture, then repeat.
- Swirl. Run a knife through the layers two or three times.
- Bake 60 to 65 minutes. Bake until a toothpick comes out clean, tenting with foil after 40 minutes if needed.
- Cool. Rest in the pan 10 minutes, then cool on a rack before slicing.
