Cinnamon Swirl Banana Bread is a cozy, quick loaf perfect for breakfast, snack time, or a simple dessert. This easy recipe yields a moist, tender crumb with a buttery cinnamon ribbon that looks lovely when sliced — and it’s just the kind of bake that performs beautifully on Pinterest. If you love breakfast loaves with a swirl, try this riff and compare textures to this similar blueberry cream cheese bread for more inspiration.
Why You’ll Love This Cinnamon Swirl Banana Bread
- Classic, comforting cinnamon flavor paired with sweet banana — familiar and crowd-pleasing.
- Quick prep: simple pantry ingredients and one bowl makes it weeknight-friendly.
- Beautiful swirl makes it photo-ready for Pinterest and perfect for gifting.
- Great use for overripe bananas — zero waste and maximum flavor.
- Keeps well and freezes nicely for make-ahead breakfasts.
Ingredients Needed
Wet ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
Swirl mix & finishing
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, combine the mashed bananas with the melted butter.
- Stir in the baking soda and salt.
- Mix in the sugar, beaten egg, and vanilla extract.
- Add the flour and mix until just combined.
- In a small bowl, mix the cinnamon and brown sugar together.
- Pour half of the banana batter into the loaf pan, then sprinkle half of the cinnamon sugar mixture on top.
- Pour in the remaining banana batter and top with the rest of the cinnamon sugar.
- Use a knife to swirl the mixture slightly.
- Bake for 60-65 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Serving Suggestions — Cinnamon Swirl Banana Bread
Serve slices warm with a smear of butter or cream cheese. For a lighter breakfast, pair with Greek yogurt and fresh berries or make French toast from thick slices. If you want a fruity companion, try a bright, chilled sweet bite like the blueberry swirl yogurt bites for contrast.
Tips for Success — Cinnamon Swirl Banana Bread
- Use very ripe bananas (lots of brown speckles) for the best banana flavor and natural sweetness.
- Don’t overmix after adding the flour — fold until just combined to keep the loaf tender.
- Test doneness with a toothpick in the center; if it comes out with a few moist crumbs it’s done.
- If the top browns too quickly, tent with foil for the last 15 minutes of baking.
- For a savory-sweet twist, serve slices alongside a simple bread dipping oil or drizzle — unexpected and delightful.
variation (if any)
- Chocolate swirl: replace the cinnamon sugar with 1/4 cup cocoa powder mixed with 1/4 cup brown sugar.
- Nutty banana: fold in 1/2 cup chopped walnuts or pecans to the batter for crunch.
- Mini loaves or muffins: divide batter into mini pans and reduce bake time to 20–25 minutes.
FAQs
Q: Can I use frozen bananas?
A: Yes — thaw and drain excess liquid, then mash. They work great and boost sweetness.
Q: How should I store leftover banana bread?
A: Wrap tightly and keep at room temperature up to 3 days, or refrigerate up to 5 days. Freeze slices up to 3 months.
Q: My loaf sank in the middle — what went wrong?
A: Common causes are underbaking, too much leavening, or opening the oven door early. Use ripe bananas but follow mixing and bake-time notes.
Q: Can I make this gluten-free?
A: Substitute a 1:1 gluten-free flour blend and check texture; you may need a tablespoon more liquid.
Q: Is this recipe freezer-friendly?
A: Yes — cool completely, wrap tightly, and freeze for up to 3 months. Thaw at room temperature or warm gently.
Ingredients
Wet ingredients
- 3 pieces ripe bananas, mashed Use very ripe bananas for best flavor.
- 1/3 cup melted butter
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar
Swirl mix & finishing
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, combine the mashed bananas with the melted butter.
- Stir in the baking soda and salt.
- Mix in the sugar, beaten egg, and vanilla extract.
- Add the flour and mix until just combined.
- In a small bowl, mix the cinnamon and brown sugar together.
Baking
- Pour half of the banana batter into the loaf pan, then sprinkle half of the cinnamon sugar mixture on top.
- Pour in the remaining banana batter and top with the rest of the cinnamon sugar.
- Use a knife to swirl the mixture slightly.
- Bake for 60-65 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
