Cinnamon Swirl Banana Bread

A white plate with a loaf of banana bread on it that has been sliced with sliced bananas on the plate.

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This cinnamon swirl banana bread is a delicious mashup of banana bread and cinnamon bread that you and your family are going to love. Super-moist and tender banana bread is swirled with a ribbon of buttery, sweet cinnamon mixture that makes every bite pop with flavor.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Banana Bread, Banana Bread Recipe, Cinnamon Swirl Banana Bread

Servings: Servings

Calories: 561kcal

Author: Great Grub, Delicious Treats

Ingredients

Banana Bread

2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter, softened
1 ⅓ cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
4 medium bananas, mashed (about 2 cups)

Cinnamon Swirl

⅓ cup light brown sugar
¼ cup butter, melted
2 tablespoons ground cinnamon

Instructions

Preheat the oven to 350° and right before filling, spray (2) 8 x 4 inch loaf pans with non-stick spray.

Cinnamon Swirl

In a small bowl, stir brown sugar, melted butter, and cinnamon together.

Banana Bread

In a large bowl, beat butter and sugar together until creamy.
Add eggs and beat until combined then beat in sour cream and vanilla.
Next, add flour, baking soda and salt then beat just until combined.
Stir in mashed bananas and mix until combined.
Pour equally ¼ of the batter into the bottom of each prepared loaf pan.
Next, take a quarter of the cinnamon swirl mixture and put on top of the batter in each pan. Using a toothpick, swirl into the batter.
Then divide the remaining batter in half, and top each with the remaining cinnamon swirl. Use the toothpick to swirl the cinnamon mixture on top.
Bake uncovered for approximately 45, then lightly cover with aluminum foil for additional 10 minutes or until a toothpick inserted comes out clean.
Tip: make sure the cinnamon swirl mixture is warm. If it sits too long before swirling it into the batter, it will not be as smooth to swirl.

Notes

Storage

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to a week in an airtight container.
Wrap individual slices in plastic wrap and freeze for up to 3 months in an airtight container or heavy-duty freezer bag.
Wrap whole loaves in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.
Bring to room temperature before serving.

Tips

I used yellow bananas in the photos because they're pretty, but the best bananas are the dark, soft ones that you would never eat as a snack. Their sugars are more concentrated and offer a more intense banana flavor.
Mash your bananas as thoroughly as possible for easier, more complete mixing.
Mix your wet and dry ingredients until just combined for the best texture.
Swirl your cinnamon mixture and batter just enough to create an even swirl throughout the bread. Don't go overboard, or everything will just mix together.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition