This Cinnamon Swirled Banana Bread is full of buttery cinnamon sugar throughout the moistest banana bread that’s out-of-this world delicious!
Banana Bread with a Cinnamon Swirl
Please tell me you have some ripe bananas on your counter?! I sure hope so, because this Cinnamon Swirled Banana Bread is the best and it’s calling your name! I’ve baked and consumed a lot of banana bread in my days and this loaf of love is right up there with the greatest I’ve ever eaten. It’s incredible!
Watch Me Make Cinnamon Swirled Banana Bread
Join me in the kitchen as I make a loaf of this amazing banana bread with a cinnamon swirl.
The Best Banana Bread Recipe
Swirls of buttery cinnamon sugar swim throughout the moistest banana bread with the most amazingly sweet crust that’s out of this world delicious! It’s like a cinnamon roll crashed into a loaf of banana bread and it turned into one of my tastiest banana bread recipes ever!
Cinnamon Swirled Banana Bread Ingredients and Supplies
(see recipe card below for measurements and details)
Ingredients:
- Unsalted butter, melted
- Granulated sugar, dark brown sugar
- All-purpose flour and baking soda
- Eggs and vanilla
- Cinnamon
- Ripe bananas
Supplies:
- Loaf pan and non-stick cooking spray
- Whisk
- Small or medium mixing bowl
How to Make Cinnamon Swirled Banana Bread
- First, preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside. Then, in a large bowl, melt the butter and let cool slightly.
- Next, whisk in the sugar then the eggs and vanilla before stirring in the dry ingredients. Fold in the mashed bananas with a spatula until just combined.
- In a small or medium bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl. Note: if it’s too thin, it will just spread and not hold its swirl as the loaf bakes.
- Spread 1/4 of the batter evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon. Place 1/3 of the remaining batter evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture. Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture.
- Spread the rest of the batter evenly over the top and dollop with the remaining cinnamon sugar topping. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
- Place loaf pan on a baking sheet in the middle rack of the oven and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top of the bread is browned before the middle is finished baking, tint the loaf with foil and let it continue baking until the bread is cooked all the way through.
- Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
Tips for This Recipe
- Bananas: The riper the banana, the sweeter the bread will be. Learn more about baking with bananas.
- Oven temperature: If you’re unsure about the fidelity of your oven temperature, use an oven thermometer.
- Tenting with foil: If your bread is browning too quickly while the inside is still undercooked, create a tent with aluminum foil to place over the top while the inside finishes baking all the way through.
- Let it rest: Banana bread keeps cooking for a little while after it comes out of the oven. A toothpick inserted in the center should come out with moist crumbs.
- Review the images and watch the video: Take time to browse the recipe blog post and look at the step-by-step images as well as watch the video of me making this Cinnamon Swirled Banana Bread so that you can see exactly how it should look each step of the way.
How to Store leftover Banana Bread
I can’t wait to bake it again and again for breakfasts, snacks, parties and gifts. It’s pure love from the oven! I hope you have some bananas on hand so you can bake this beauty as soon as possible! Enjoy!
Store any leftovers in an airtight container at room temperature for up to three days. To freeze, cover in a layer of plastic wrap and a layer of foil to keep in the freezer.
More Banana Bread Goodness
- Peanut Butter Chocolate Chip Banana Bread: The irresistible combo of chocolate chips and peanut butter does it again. It’s next-level delicious!
- Banana Chocolate Chip Muffins: Made with pantry staples and some overripe bananas, you can have these delicious muffins in and out of the oven in minutes!
- No bananas? If you have a can of pumpkin languishing in your pantry, try this Cinnamon Swirled Pumpkin Bread instead!
If you make this Cinnamon Swirled Banana Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
The Best Banana Bread Recipes
From classic banana bread to flourless to chocolate and everything in-between, you won’t want to miss any of The Best Banana Bread Recipes!
Cinnamon Swirled Banana Bread
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 1 hour 30 mins
- Yield: 8-10 servings
- Category: Dessert
Description
Swirls of buttery cinnamon sugar swim throughout the moistest banana bread that’s out of this world delicious!
Ingredients
Batter:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 cups mashed ripe banana (about 4 bananas)
Cinnamon Sugar Swirl:
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 3 tablespoons dark brown sugar
- 2 tablespoons ground cinnamon
- 6 thin slices of ripe banana, for garnishing
Instructions
- Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
- In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl. Note: if it’s too thin, it will just spread and not hold its swirl as the loaf bakes.
- Spread 1/4 of the batter (about 1 cup) evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon.
- Place 1/3 of the remaining batter (about 1 cup) evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Place 1/2 of the remaining batter (about 1 cup) evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Spread the remaining batter evenly over the top and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
- Place loaf pan on a baking sheet in the middle rack of the oven and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top of the bread is browned before the center is baked all the way through, tint the loaf with foil and let it continue to bake until the center is baked all the way through.
- Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
I made this recipe and brought it to my work (elementary school teacher). I had the teachers all tell me what they thought of it. They all loved the flavor. I wished I had tented it earlier as my top and sides were cooked a bit longer than I would have liked. We all were in agreeance that it was more a cinnamon bread with a hint of banana. I think I should have just done the tablespoon you said for the swirls part but I more focused on using it all. Overall, everyone loved it! #TheBakerMamaRecipeChallenge
Hi, Rebecca! Thank you so much for sharing. I’m so happy everyone loved it!
im not a big fan of banana bread but the cinnamon swirl smooths out the banana flavor. It is soft and moist inside.
Hi, Barb! That’s a high compliment from someone who doesn’t love banana bread! Thank you for sharing!
While I’ve never been a huge fan of banana bread, it’s hard to resist something ribboned with brown sugar cinnamon. My husband is the opposite, who loves banana bread but not cinnamon. Maybe this one would be the best for both of us! I had high hopes for this one, but I ended up needing to bake it for over 40 extra minutes, and the sides and top were just way too baked, despite tenting with foil, and making sure the sides were covered. I did use glass, so I’m unsure if that has anything to do with it. The super middle of the bread was nice and moist! I probably wouldn’t make this again, but it was fun to try!
#TheBakerMamaRecipeChallenge
Hi Melissa! Oh no, what size was your glass loaf dish? It’s important to use a 9×5-inch loaf pan or dish and if using a glass dish, I always recommend to lower your oven temperature by 25 degrees and adjust the baking time by at least 10 minutes longer for greater success. Are you sure that your oven temperature is reading correctly? It sounds like it might be off if you had to bake it an extra 40 minutes.
I always have ripe bananas on hand ready to be used up so this recipe was perfect! I love the tender crumb and cinnamon swirl. Perfect breakfast or snack!
#TheBakerMamaRecipeChallenge
Hi, Adrienne! I am so happy to hear you loved it! Thank you so much for sharing.
This recipe was a success! The whole family loved it!! I tried using a regular loaf pan which was slightly smaller than listed in the recipe and then to make up for the difference I used a mini loaf pan too. I made the mistake of filling it a little too high though, so it bubbled over a tad. Even because of that, both tasted amazing! #TheBakerMamaRecipeChallenge
Hi, Maria! So happy to hear you loved it (even if you had a mess to clean up). Thank you for sharing ❤️
I’ve made this twice now and it was delicious both times! The taste was amazing and I even put some glaze on top. Only issue I was having was I guess my 4 bananas were too big because my second time baking it my bread sunk in the middle and was dense inside. If you want to make this, definitely make sure to measure the amount of banana beforehand! That’s completely my fault though, I highly recommend this recipe!
Hi, Lily! I’m so happy that you enjoy it! Thank you for sharing ❤️
I’ve made this several times and everyone devours it. I cut back on the sugar and butter for the cinnamon swirl but it’s still great
Hi Evelyn! I’m so happy to hear you modified the recipe with success and that everyone loves it! I hope y’all continue to enjoy it again and again!
I finally made this recipe. I love banana bread but never thought of combining it with cinnamon. The smell while it was baking was amazing! Could hardly wait to taste it! It was excellent! The taste of banana bread mixed with the cinnamon sugar was so delicious! I highly recommend this recipe!
Hi Laura! Yay! I’m so happy to hear you tried the recipe and loved it. I hope you get to enjoy it again and again. 🙂