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.
Banana bread is one of my favorite desserts of all time. It’s perfect because it can be so much more than a dessert. It can be a delicious, sweet breakfast or afternoon snack, in addition to being a dessert. There’s really no time of day when it’s not perfect.
My newest addition to my banana bread lineup is this cinnamon swirl banana bread. It combines the classic flavor of banana bread with a sweet cinnamon swirl to create a banana bread that’s everything you love about the old-fashioned favorite, but even better!
Jump to:
Why You’ll Love This Recipe
- Basic Ingredients: This delicious banana bread uses simple baking ingredients found in any kitchen or grocery store.
- So Easy: This is a basic banana bread with the addition of a simple cinnamon swirl mixture. Both are incredibly easy to make!
- Classic Flavor: Both the banana bread and the cinnamon swirl are classic flavors we’ve all enjoyed for years. Now, they’re in one package!
- Versatile: Serve this bread for a sweet breakfast or brunch, afternoon snack, or dessert.
- Great for Meal Prep: This bread is freezer-friendly, so you can make an extra loaf or two to save for later.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the end of the post.
Variations
- Chocolate Chips: Chocolate chips add a classic, sweet flavor to the bread.
- Peanut Butter Chips: Peanut butter and banana is another classic combo!
- Nuts: Chopped walnuts, pecans, almonds, or even pistachios add more flavor and crunch. Experiment with different nuts to find your favorite.
- Plain: Not a fan of cinnamon? Just leave out the swirl for a delicious banana bread.
- Gluten-Free: Use a 1:1 gluten-free flour in equal amounts for a gluten-free version.
How to Make Cinnamon Swirl Banana Bread
Step 1: Mix the cinnamon swirl ingredients in a small bowl and set them aside.
Step 2: Beat the butter and sugar until creamy. Then, add the remaining wet ingredients and beat again.
Step 3: Mix the dry ingredients in another bowl. Then, mix them into the wet ingredients until just combined.
Step 4: Stir in the mashed bananas until combined.
Step 5: Divide half the batter between two prepared 8×4 loaf pans. Then, divide half of the cinnamon mixture between the two pans. Use a toothpick to swirl it into the batter.
Step 6: Repeat the process, swirling again after both pans have been filled.
Step 7: Bake uncovered at 350°F for about 45 minutes. Then, cover the bread with foil and continue baking until a toothpick inserted into the center comes out clean.
Step 8: Let the bread cool for about 10 minutes. Then, turn out the loaves onto a wire rack to continue cooling. Enjoy warm or at room temperature.
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.
Cinnamon Swirl Banana Bread FAQ
Overmixing the batter is by far the most common banana bread mistake. The secret to soft, tender banana bread is mixing the batter ingredients until they’re just combined. This means mixing until all the dry ingredients are moistened and no further. The batter will be lumpy, and that’s okay.
The short answer is the riper the better. The longer answer is that as long as the banana doesn’t have mold on the skin, an odd odor, or fluid oozing out of it, you can and should use it for banana bread. At minimum, your banana should have dark brown spots and be soft. The best bananas have dark brown to black skin and feel very mushy. Again, be sure there’s no mold, odd smell, or leakage. Otherwise, use them!
Tough banana bread is usually the result of overmixing the batter, which creates excess gluten and a tougher loaf. However, out-of-date leaveners can also lead to a tough, dense loaf because the batter doesn’t rise adequately.
More Delicious Banana Recipes
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it you to favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Cinnamon Swirl Banana Bread
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
- 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.
- 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.
Nutrition
