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Home » Recipes » Cinnamon Swirled Banana Bread

Published on June 3, 2014 | Updated on January 5, 2022 by The BakerMama

Cinnamon Swirled Banana Bread

Jump to Recipe

This Cinnamon Swirled Banana Bread is full of buttery cinnamon sugar throughout the moistest banana bread that’s out-of-this world delicious!

Cinnamon Swirl Banana Bread

It’s Calling My Name!

Please tell me you have some ripe bananas on your counter?! I sure hope so, because this 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!

Cinnamon Swirl Banana Bread

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 Swirl Banana Bread

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 and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

Cinnamon Swirl Banana Bread

Watch to Learn More!

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! Be sure to store any leftovers in an airtight container. If freezing, cover in a layer of plastic wrap and a layer of foil to keep in the freezer.

More Banana Bread Goodness

The irresistible combo of chocolate chips and peanut butter does it again in this Peanut Butter Chocolate Chip Banana Bread. It’s next-level delicious! No bananas? If you have a can of pumpkin languishing in your pantry, try this Cinnamon Swirled Pumpkin Bread instead!

Cinnamon Swirl Banana Bread

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,

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Cinnamon Swirled Banana Bread

★★★★★ 4.7 from 31 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 30 mins
  • Yield: 8
  • Category: Dessert
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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
  • 4 ripe bananas, mashed (about 1–1/2 cups)

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 banana, for garnishing

Instructions

  1. Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
  2. 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.
  3. 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.
  4. 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 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.
  5. Place loaf pan on a baking sheet and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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  • Healthy 5-Ingredient Flourless Banana BreadHealthy 5-Ingredient Flourless Banana Bread

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Reader Interactions

Comments · 197

  1. Matt Robinson says

    June 3, 2014 at 4:06 am

    The swirls in this are amazing! Love that these two crashed into each other to form this beauty. So great!

    Reply
    • Maegan says

      June 3, 2014 at 12:25 pm

      Thanks Matt! It’s our new favorite banana bread!

      Reply
      • Ariel says

        June 3, 2020 at 2:59 pm

        Can you make this with coconut flour instead of all purpose, if so would the measurement be the same?

      • The BakerMama says

        June 15, 2020 at 6:28 pm

        Hi Ariel! I haven’t tested this recipe with coconut flour so I couldn’t say for sure what adjustments would need to be made to bake it with success. So sorry!

  2. Andrea says

    June 3, 2014 at 1:23 pm

    I keep bananas in my freezer for this exact reason! Making this tomorrow morning!!

    Reply
    • Maegan says

      June 4, 2014 at 5:24 am

      Yay! Enjoy every bite! xoxo

      Reply
      • Angel says

        December 22, 2021 at 8:54 pm

        Will this be enough for just 1 9×5 inch pan?

      • The BakerMama says

        December 30, 2021 at 2:06 pm

        Yes, it fits a 9×5 perfectly, but you could certainly split the batter into two pans for smaller loaves. Enjoy!

  3. Christine from Cook the Story says

    June 3, 2014 at 1:46 pm

    Ohhhh, that swirl! Love the flavors in this bread!

    Reply
    • Maegan says

      June 4, 2014 at 5:24 am

      Thanks Christine! It’s our new fave!

      Reply
  4. dina says

    June 5, 2014 at 2:38 pm

    it looks yummy!

    Reply
  5. Rana says

    June 10, 2014 at 7:34 pm

    Just baked mine.. Can’t wait to taste it =)

    Reply
  6. Betty says

    September 7, 2014 at 10:49 pm

    I’m making mine as I type this. Can’t wait to try it.

    Reply
  7. Kim says

    October 6, 2014 at 11:53 pm

    I wasn’t looking for a banana bread recipe but just had to make it. It’s in the oven right now. Hopefully it tastes as good as the batter did.

    Reply
  8. Sharon says

    December 15, 2014 at 3:47 am

    I am interested in using this recipe and placing it in four mini loaf pans. I would appreciate any ideas on how long to bake the four mini loaf pans of cinnamon swirl banana bread. Thank you!

    Reply
    • Maegan says

      December 15, 2014 at 5:46 am

      Hi Sharon! When I bake mini loaves of banana bread, it usually takes around 30 minutes. I would start peeking in on them around 25 minutes and then start checking them with a toothpick once they’ve risen well and start to brown on top. Hope this helps. Enjoy!

      Reply
      • Ace says

        June 14, 2021 at 11:05 am

        Can this be placed in a bundt pan, and would the recipe have to be adjusted at all? Thx!!!

      • The BakerMama says

        June 28, 2021 at 10:21 am

        Hi Ace! Yes, I’ve baked this in a bundt pan and it turns out beautifully! The baking time is about the same. Just test it to make sure it’s baked all the way through. If the top is browned before the center is baked, tint it with foil and let it continue baking until baked all the way through. Enjoy!

  9. Sharon says

    December 16, 2014 at 3:36 pm

    Thank you so much for your guidance; I plan to make the bread this afternoon. I appreciate you taking the time to respond so quickly. Merry Christmas to you and your family.

    Reply
    • Le Ewen says

      March 29, 2020 at 1:44 pm

      Made the classic mistake of overmixing. It took an extra 20 minutes of baking. It looks good and hope it’ll taste even better.

      Don’t overmix!

      Reply
  10. Madeleine says

    January 13, 2015 at 12:21 pm

    Easy and absolutely delicious…Definitely a winner!

    Reply
  11. Emili says

    February 2, 2015 at 10:25 pm

    Thank you for posting this recipe, my family & I loved it!

    Reply
  12. Gloria says

    March 15, 2015 at 7:46 pm

    Ridiculously delicious. The best banana bread ever!

    Reply
  13. Amy says

    March 23, 2015 at 9:01 pm

    I just made this bread. The edges were delicious but the middle never czoomed. If I left it in any longer the whole thing would have burned. Not sure what I did wrong. It also overflowed the loaf pan too.

    Reply
    • Maegan says

      March 24, 2015 at 2:38 am

      Hi Amy! So sorry to hear this. Did you use a 9×5-inch loaf pan. Was it too high up in the oven as it was baking? Oven temperatures definitely vary so if you notice it browning on top, but the toothpick doesn’t come out clean when inserted in the center, tent the loaf with foil and let it continue to bake until a toothpick inserted in the center comes out clean.

      Reply
      • Reem says

        April 19, 2020 at 3:39 pm

        Same thing happened with me I left it 60 min and now it’s brown but middle is still too mist I tented the loaf with foil and left it more in oven, I had the right size loaf pan and followed the recipe to the tees it’s still in oven I’m thinking I should’ve checked it before 60 min and covers it before.

      • The BakerMama says

        April 20, 2020 at 10:49 pm

        Hi Reem! Oven temperatures can vary so it might have something to do with that. Hopefully it turned out great with more time in the oven.

    • Tricia says

      April 22, 2020 at 9:54 pm

      Same thing here. Fell in the middle and rebaked and tented it. It was delicious! I’m going to master this recipe for sure. Best flavor and super moist. And I added walnuts which gave it that nice bit of crunch. Great recipe!

      Reply
      • Shar says

        April 29, 2020 at 1:09 pm

        Same here. The side of mine blew out and overflowed the pan, and it’s obviously not done as it’s still oozing out. 🤷🏼‍♀️ It smells delicious, though. Going to see if I bake it a little longer how it turns out.

      • The BakerMama says

        April 29, 2020 at 2:26 pm

        Hi Shar! What size loaf pan did you use? I’m wondering if yours was smaller than 9×5-inches? Hopefully it still turned out great!

  14. Banana Bread….with a Twist! | sconniebelle says

    May 20, 2015 at 1:01 pm

    […] Bread with a Cinnamon Swirl. Adapted from:  http://9d7.b0c.myftpupload.com/recipes/cinnamon-swirl-banana-bread/ What you need: Batter *1 cup (2 Sticks) of melted butter *1 cup of granulated sugar *2 large eggs […]

    Reply
  15. Elaine Williams says

    June 21, 2015 at 5:13 pm

    I just made this banana bread. Hands down the very best banana bread recipe ever. Thank you!

    ★★★★★

    Reply
  16. Anna says

    July 21, 2015 at 2:00 am

    After you posted this on Facebook I went right out, bought bananas and have been waiting patiently for them to turn brown. I made it this afternoon and it was AMAZING! Good work!

    ★★★★★

    Reply
    • Maegan says

      July 21, 2015 at 8:03 am

      Yay! Love it! Y’all enjoy! xoxo

      Reply
  17. Maegan says

    August 11, 2015 at 6:49 am

    I can’t wait to make this delish looking bread. Clearly it’s meant to be, we spell our names the same! LOL

    Reply
    • Maegan says

      August 11, 2015 at 1:19 pm

      Love it! Very few out there that spell it our way. 🙂 Enjoy the bread! It’s amazing!

      Reply
  18. Carra says

    October 28, 2015 at 9:40 am

    Just checking before I finish these off, it is 2 Tablespoons of cinnamon in the swirl, not 2 teaspoons? – I just don’t want to mess it up and 2 TBSP seems like a lot.

    Reply
    • Maegan says

      October 28, 2015 at 9:58 am

      Hi Carra! Yes, it’s 2 tablespoons. It balances perfectly with the sugars for a nice thick cinnamon-y swirl. Enjoy!

      Reply
  19. Dianne says

    April 25, 2016 at 5:30 pm

    Do you really need to place the loaf pan on a baking sheet for baking? What does this do?

    Reply
    • Maegan says

      April 25, 2016 at 9:31 pm

      Hi Dianne! I usually do because the cinnamon sugar can sometimes bubble up with the loaf and slightly drip down the sides and onto the bottom of the oven. Hope this helps. Enjoy!

      Reply
  20. Dianne says

    April 25, 2016 at 9:57 pm

    Thanks for your suggestion. I don’t want a mess in my oven either. I am baking this tomorrow for a work meeting Wed morning. It looks delicious.

    Reply
  21. Jennifer says

    January 7, 2017 at 7:20 pm

    Soooooo the sides of my bread rose before the center. Did I mix my swirl too much? What a disaster. 🙁

    Reply
    • Maegan says

      January 9, 2017 at 9:26 pm

      Hi Jennifer! I’m wondering if you didn’t swirl it in enough. Was there too much swirl in the middle weighing it down?

      Reply
  22. Charpo says

    February 1, 2017 at 6:11 pm

    I call this “Banana Crack”: we could NOT stop eating it. I could not tell you if it was lower in the middle. Lol! It is SO GOOD! We ate half of it the first night and there are just my husband and myself at home these days!!!

    Reply
  23. Yvette says

    February 24, 2017 at 2:40 pm

    I made this cinnamon swirl banana bread, it came out perfectly and moist. Thanks for the recipe. I will make this again, next time will add walnuts.

    Reply
    • Maegan says

      February 24, 2017 at 6:08 pm

      Hi Yvette! That’s so great to hear! Love the idea of adding walnuts next time. Enjoy! 🙂

      Reply
  24. Mandie says

    April 8, 2017 at 6:56 pm

    It was good. I substituted all purpose gluten-free flour and used splenda sugar. White sugar is the same measurement, brown sugar 1 1/2 tbsp. My husband is diabetic and I am gluten free. It was awesome!

    Reply
  25. Kristy says

    June 9, 2017 at 12:50 pm

    If I’m ever feeling down about myself, I’m going to remind myself that I made this banana bread once. 🙂 Honestly, this is the best banana bread ever and I consider myself a banana baked goods addict! Thank you for this amazing recipe, which I stumbled upon and am so grateful to have discovered. All the best to you and your family!

    Reply
  26. Bridget Carr says

    August 5, 2017 at 7:14 pm

    I just made this bread this afternoon. The only change I made was to add in a handful of chopped walnuts. This bread defined in one word…… SCRUMPTIOUS! It is ABSOLUTELY AMZAING!! And by the way, I’m a pastry chef. I’ve have my fair share of banana breads claiming to be the “BEST EVER!” This one, well………. It would truly be hard to top!!!

    Reply
    • Maegan says

      August 6, 2017 at 7:50 am

      Hi Bridget! Love that you added chopped walnuts! Yummm! Makes me so happy that you love this bread as much as we do. Thanks for sharing & enjoy!!

      Reply
  27. Dana says

    September 12, 2017 at 5:58 pm

    Amaaaazing! I never enjoyed the taste of banana in any sweet recipies, but this was a hit! The blend of flavors is delicious, I couldn’t wait for the loaf to cool off before I took a bite! Thank you Meagan for your beautiful recipes

    Reply
    • Maegan says

      September 12, 2017 at 10:12 pm

      Yay Dana! Isn’t it so amazing?! Thanks for sharing. I’m so glad you love it! Enjoy!

      Reply
  28. Rae Zevola says

    October 23, 2017 at 9:36 am

    The first time I made this, my mom loved it and she’s hard to pleasee and she said it ‘s a for sure a keeper ???????????????????? BY THE WAY I’M MAKING IT AGAIN????????????????

    Reply
    • Maegan says

      October 24, 2017 at 11:15 pm

      Hi Rae! I love hearing that. Enjoy! Enjoy! 😉

      Reply
  29. Robyn Hyde says

    October 24, 2017 at 8:48 pm

    I love this recipe it’s my favourite. Used it all last winter. This time I used chocolate chips and walnuts. Lol thanks for the recipe.

    Reply
    • Maegan says

      October 24, 2017 at 10:32 pm

      Hi Robyn! Love it, thanks so much for sharing! Your additions were sure to make it all that more amazing. Enjoy! 🙂

      Reply
  30. Laurie alexander says

    November 5, 2017 at 8:47 am

    This is the most amazing twist on banana bread I’ve ever made. It is absolutely delicious, moist and easy to put together. Thank you for such a great recipe. The family loves it!!

    Reply
  31. Mike says

    December 15, 2017 at 9:16 am

    can this be made in a bundt pan?

    Reply
    • Maegan says

      December 16, 2017 at 8:12 am

      Hi Mike! Of course, but I haven’t tried so I can’t confirm how long it should take to bake. I would guess that the baking time will decrease because the batter will be spread a bit thinner. Just check on it often as it bakes. When it looks set and a toothpick inserted throughout comes out clean, it’s done. Enjoy!

      Reply
  32. Sarah Neill says

    March 18, 2018 at 12:48 am

    its in the oven right now and sadly, I too have experienced the problem of the batter overflowing and the middle of the cake not cooking 🙁

    Reply
    • Maegan says

      March 20, 2018 at 10:11 pm

      Oh no, Sarah! Are you baking it in a 9×5 loaf pan?

      Reply
  33. Lisa says

    March 20, 2018 at 7:31 pm

    I made this twice now. I will never go back to regular banana bread. I did add a cinnamon streusel topping. It takes a little longer to bake,but totally worth it! Thank you!

    Reply
    • Maegan says

      March 20, 2018 at 9:53 pm

      Oh my yum, Lisa! Adding a cinnamon streusel topping is genius! So happy to hear you love it as much as we do. Continue to enjoy! 🙂

      Reply
  34. Rosanne Brezinski says

    March 27, 2018 at 11:25 pm

    delicious banana bread, best I’ve made, needed to bake an extra 10 minutes

    Reply
  35. Laura says

    June 29, 2018 at 8:12 am

    Just wondering if I can freeze it! It looks delicious!

    Reply
    • Maegan says

      July 2, 2018 at 4:50 pm

      Hi Laura! Absolutely, just wrap the loaf in plastic wrap several times tightly and put the wrapped banana bread into a large freezer storage bag. The bread stays fresh for 2-3 months in the freezer. Enjoy!

      Reply
  36. Christina Freel says

    November 2, 2018 at 5:56 pm

    Made this early this afternoon can not wait to taste it later with a cup of tea!

    Reply
    • Maegan says

      November 2, 2018 at 6:08 pm

      Yay! You’re sure to love it, Christina. Enjoy!

      Reply
  37. AngiCo says

    December 3, 2018 at 10:17 pm

    This is my favorite banana muffin recipe. I add extra pecans and the muffin just melts in your mouth. Always a hit in group gatherings!

    Reply
    • Maegan says

      December 4, 2018 at 9:12 am

      So great to hear! I love that you bake the recipe into muffins and add pecans. So yummy!

      Reply
    • Angie says

      November 11, 2020 at 8:05 pm

      How long do you bake the muffins?

      Reply
      • The BakerMama says

        November 14, 2020 at 4:54 pm

        Hi Angie! As muffins, they should take about 30-35 minutes or until golden brown and a toothpick inserted comes out clean. Enjoy!

  38. Kris says

    November 21, 2019 at 11:52 am

    I just made this. The swirl was great. I omitted the cup of sugar for the batter and it was still amazing

    Reply
  39. Melissa says

    February 21, 2020 at 6:47 am

    My daughter loves making this bread but as a perfectionist she wants to know how do you keep the surface as evenly as possible?

    Reply
    • The BakerMama says

      March 3, 2020 at 11:57 am

      Hi Melissa! What do you mean by keep the surface as even as possible? With banana bread, you want a nice rise in the middle of the loaf as it bakes.

      Reply
    • Sara says

      April 2, 2020 at 3:12 pm

      Going to attempt to make this in muffins (loaf pan went missing and I can’t wait). Any advice on timing?

      Reply
      • The BakerMama says

        April 3, 2020 at 11:20 am

        Hi Sara! The recipe bakes great as muffins. They’ll bake about 30-35 minutes. Enjoy!

  40. Danielle says

    March 13, 2020 at 7:00 pm

    Hi. Brand new to baking. Usually do not like banana bread so I’m excited to try it with the cinnamon swirl.
    For the swirl, when you ask for 2 tbls of butter are we still using unsalted or switched to salted?

    Thank you,
    Danielle

    Reply
    • The BakerMama says

      March 15, 2020 at 8:59 am

      Hi Danielle! I would recommend unsalted. Enjoy!

      Reply
  41. Libby says

    March 19, 2020 at 1:04 pm

    I love cinnamon paired with the banana bread here–a nice change from chocolate. I used half the sugar and all whole wheat pastry flour. Great!

    Reply
    • The BakerMama says

      March 20, 2020 at 12:36 pm

      So happy to hear you enjoyed it, Libby! Love that your adjustments turned out just as great. Continue to enjoy! 🙂

      Reply
  42. Valerie Dusang says

    March 21, 2020 at 12:20 pm

    All I have is margarine! 😞 during this quarantine. Will it not work with margarine?

    Reply
    • The BakerMama says

      March 22, 2020 at 11:27 am

      Hi Valerie! You can definitely substitute the butter with margarine. Enjoy!

      Reply
  43. Maricela Torres says

    March 24, 2020 at 8:19 pm

    Hello! Will a glass pan make a difference in baking time? Thank you.

    Reply
    • The BakerMama says

      March 25, 2020 at 6:39 pm

      Hi Maricela! Absolutely, just reduce the oven temperature by 25°F to 325°F. Enjoy!

      Reply
  44. Astha says

    April 2, 2020 at 4:31 pm

    Hiii can this be made eggless…??

    Reply
    • The BakerMama says

      April 3, 2020 at 11:18 am

      Hi Astha! Absolutely! You can use 1/4 cup applesauce or 1/4 cup mashed banana to replace each egg in the recipe. Enjoy!

      Reply
  45. Paige says

    April 5, 2020 at 7:08 pm

    I have a couple brown bananas that I have been looking for the perfect banana bread recipe and this one looks delicious! I was wondering though before I make it if this recipe fills two 9×5 pans or just one. I only have 2 ripe bananas so I was seeing if the recipe could be halved or if I just need to buy more bananas.

    Reply
    • The BakerMama says

      April 7, 2020 at 1:49 pm

      Hi Paige! The recipe bakes in one 9″ x 5″ pan. If you half the recipe, I would recommend baking the recipe as muffins or in a smaller cake pan such as a 6″ or 8″ round pan. Hope this helps. Enjoy!

      Reply
  46. Lynn says

    April 6, 2020 at 10:56 am

    This is the best banana bread I have ever made. I did add walnuts to it. We couldn’t stop eating it. Thanks for the recipe!! All I had was self rising flour so I omitted the baking soda.

    Reply
    • The BakerMama says

      April 7, 2020 at 1:49 pm

      Hi Lynn! So happy to hear! Love the walnuts addition. Yummm! Continue to enjoy!

      Reply
  47. Barbie says

    April 7, 2020 at 7:22 pm

    hey there….I made this bread yesterday into 4 small loaves, it was awesome! I hate bananas and love this recipe. Easy peasy, and the swirl is the bomb! I’m sending out my “designated shopper” tomorrow and bananas are the first thing on my list. This time I will try making muffins instead of loaves. Just wondering if you have made this into muffins, and if you used the same amount of the cinnamon swirl mixture. Thank you so much for posting this wonderful recipe and for all your beautiful pictures, your hard work is much appreciated.

    Reply
    • The BakerMama says

      April 8, 2020 at 2:54 pm

      Hi Barbie! So happy to hear! The recipe will bake great as muffins. I would recommend putting some batter into each muffin cup then swirling it with a heaping teaspoon of the cinnamon sugar swirl, then more batter and another swirl of a heaping teaspoon of the cinnamon sugar mixture. Hope this helps. Enjoy!

      Reply
  48. Lou says

    April 7, 2020 at 7:28 pm

    Perfect quarantine project with the boys. Only changes we made were (1) dusted buttered loaf pan with turbinado sugar instead of flour and (2) increased the amount of cinnamon sugar mixture. Really fabulous!

    https://imgur.com/gallery/r7Ev482

    Reply
  49. Karen says

    April 7, 2020 at 9:46 pm

    When I mixed the swirl ingredients, it was crumbly and so it did not swirl. I double checked my ingredients and the were correct. What consistency should it have been? It didn’t come out as pretty as yours, but still tastes amazing. Will definitely try it again.

    Reply
    • The BakerMama says

      April 8, 2020 at 2:51 pm

      Hi Karen! Oh goodness, the swirl should not have been crumbly. You measured and melted the butter correctly? And you didn’t happen to add too much cinnamon? Glad to hear it still tasted great!

      Reply
      • Katie says

        November 10, 2020 at 6:58 pm

        Same thing happened to me. I made this yesterday and my swirl was crumbly as well and did not swirl into my bread at all. All my ingredient measurements were correct as well

      • The BakerMama says

        November 14, 2020 at 5:12 pm

        Hi Katie! I wonder if your brown sugar or cinnamon was dried out? Next time, you could add more melted butter until it’s thin enough to swirl. If it’s too thin though, it will not hold its swirl as the loaf bakes and just spread throughout. If you want a good swirl, the swirl needs to be thick. Enjoy!

    • Michelle Morovitz says

      April 9, 2020 at 12:31 pm

      I made the bread this morning and had the same thing happen. I rechecked the ingredients and measurements and it was correct. Maybe add more butter next time? The bread was delicious!

      Reply
      • Jess says

        April 23, 2020 at 4:58 pm

        I’m with Michelle & Karen! Mine was also crumbly! It made for some chunks in the bread after I baked it. That was the only downfall, other than that… good recipe!

      • The BakerMama says

        April 25, 2020 at 12:40 pm

        Hi Jess! I’m wondering if your sugars were dried out. That is the only thing I can think of that would cause the swirl to be crumbly. You could try adding more melted butter to it next time, but it really shouldn’t be crumbly as instructed. Glad to hear you enjoyed the bread though! 🙂

  50. Linda says

    April 8, 2020 at 9:15 pm

    I didn’t see any questions about adding nuts. Too many posts to read them all – all positive so I can’t wait to put it in the oven! Can I add walnuts to the batter (I’m not a seasoned baker)?

    Reply
    • The BakerMama says

      April 11, 2020 at 1:08 pm

      Hi Linda! Yes, you can definitely add walnuts to the batter. That would be delicious! Just be sure to not overfill the baking pan since you’ll have more batter than the recipe calls for. Enjoy!

      Reply
  51. Linda says

    April 9, 2020 at 2:16 pm

    Is cooking time the same if a Bundy pan is used?

    Reply
    • The BakerMama says

      April 11, 2020 at 1:04 pm

      Hi Linda! Yes, the baking time should be very similar if baked in a regular bundt pan. Just be sure to check it often after 45 minutes of baking to make sure it doesn’t over-bake. Enjoy!

      Reply
  52. Pat Lenxzowski says

    April 9, 2020 at 3:34 pm

    Best banana bread I’ve had. Will save all my bananas to make this again. Sure does make the house smell good too.

    Reply
    • The BakerMama says

      April 11, 2020 at 12:56 pm

      Yay! So happy to hear, Pat! Continue to enjoy!

      Reply
  53. Hollie says

    April 10, 2020 at 1:40 am

    Any suggestions on high altitude settings? My 13 YO daughter made this and despite being delicious, it never cooked in the center. She did bake it in glass, but we’re above 5k ft. and haven’t quite gotten used to the change (we came from sea level). I’m just not sure how much to adjust the temperature for what about of time.

    Reply
    • The BakerMama says

      April 11, 2020 at 12:47 pm

      Hi Hollie! Here’s a great guide for high altitude baking: https://www.kingarthurflour.com/learn/resources/high-altitude-baking Hope this helps!

      Reply
  54. Betty says

    April 10, 2020 at 6:29 pm

    Definitely didn’t come out looking pretty…but oh does it taste SOOOO GOOOOOD!!

    Reply
    • The BakerMama says

      April 11, 2020 at 12:29 pm

      Hi Betty! Taste is what matters most. 😉 I’m so happy you baked it and are enjoying it!

      Reply
  55. Allison says

    April 11, 2020 at 2:16 pm

    Hi there – so excited to bake this! We only have 3 bananas and can’t get to the grocery store super easy. Can I add something else to make up for missing 1 banana?

    Reply
    • The BakerMama says

      April 11, 2020 at 5:39 pm

      Hi Alison! You could use applesauce or pumpkin puree if you have either of those on hand? Or you could half the recipe. Enjoy!

      Reply
  56. Kelsey Christenson says

    April 11, 2020 at 5:25 pm

    Hi Baker Mama!
    Thank you thank you for the delicious recipe! One observation about how the batter/cinnamon mixtures were divided: 1/4 + 1/3 + 1/2= 13/12. Haha, just a little more than one whole. I’m guessing 1/4 + 1/4 + 1/2 is what we want?

    Reply
    • The BakerMama says

      April 11, 2020 at 5:38 pm

      Hi Kelsey! So happy you enjoyed it! The fractions are all referring to the “remaining” batter so people don’t get confused. It’s a lot easier to look at the remaining batter in the bowl and use just 1/3 of it and then look at what’s left after that and use just 1/2 of it. Hope that helps explain why the instructions are written the way they are. Continue to enjoy!

      Reply
  57. Angie says

    April 12, 2020 at 12:11 pm

    All I have is salted butter with this quarantine. Will that still work?

    Reply
    • The BakerMama says

      April 13, 2020 at 6:44 pm

      Hi Angie! Yes, it will still bake up and taste great! Just a little added saltiness. Enjoy!

      Reply
  58. Anika Gupta says

    April 13, 2020 at 8:04 pm

    By mistake I used one stick of butter instead of two, and the bread STILL came out to be AMAZING !!!

    Reply
  59. Don Mowry says

    April 15, 2020 at 6:28 pm

    Do you have any nutrition information for this recipe? Thank you.

    Reply
    • The BakerMama says

      April 15, 2020 at 10:32 pm

      Hi Don! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

      Reply
  60. Debbie says

    April 15, 2020 at 9:19 pm

    This recipe was such a waste of my time and money. Followed the directions to the exact and the bread took over 2+ hours of baking time and still had a mush middle. It burned on the top, despite tenting tin foil the last hour and a half, and the bottom burned. It is like a rubber substance and inedible. Very sad. I am not new at baking and bake all the time, not sure what but definitely something is off with the recipe.

    Reply
    • The BakerMama says

      April 15, 2020 at 10:31 pm

      Hi Debbie! Sorry to hear it didn’t turn out for you. Sounds like something went wrong as I and many many others bake this bread on a regular basis with great success. I hope you’re able to try it again sometime as it truly is an amazing bread that always gets rave reviews.

      Reply
  61. Rajni Muchal says

    April 16, 2020 at 5:11 am

    Baked the bread today! Loving it..everyone is loving it!
    Thanks!

    Reply
  62. James Mott says

    April 17, 2020 at 11:03 am

    Can yo uconvert the measurements into grams instead of cups? Would love to try this receipe but far from a baker and only ever work in gram measurements

    Reply
    • The BakerMama says

      April 20, 2020 at 11:02 pm

      Hi James! Here’s a great conversion guide: https://www.allrecipes.com/article/cup-to-gram-conversions/. Hope this helps. Enjoy!

      Reply
  63. Bridgette Caporale says

    April 17, 2020 at 1:45 pm

    I’m trying this today. I read all the comments and I’m going to try it. I’ve never cooked “bread” desserts before, I was thinking of doing this in my mini cupcake pans. Wish me luck.

    Reply
  64. Laurie says

    April 20, 2020 at 12:21 pm

    Delicious 😋 thanks for sharing 👍 I will make this again for sure! Took pictures to share but nowhere to add it?

    Reply
    • The BakerMama says

      April 20, 2020 at 10:40 pm

      Hi Laurie! So happy to hear you baked and enjoyed it! You can share pictures on Facebook or Instagram. Unfortunately, I don’t have a feature that would allow you to upload pictures here on my blog. Thanks for sharing and continue to enjoy! 🙂

      Reply
  65. Gloria Fortune says

    April 21, 2020 at 1:27 pm

    Can this be made as muffins? I made the bread couple weeks ago and it’s amazing!

    Reply
    • The BakerMama says

      April 22, 2020 at 12:44 pm

      Hi Gloria! Absolutely! Just fill each muffin cup 3/4 to almost full and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

      Reply
  66. Victoria says

    April 21, 2020 at 8:07 pm

    I only have light brown sugar. Is that OK ??

    Reply
    • The BakerMama says

      April 22, 2020 at 10:12 am

      Hi Victoria! Yes, light brown sugar will work great. Enjoy!

      Reply
  67. Wendy says

    April 22, 2020 at 12:51 pm

    Made this last night and it was amazing. I used a Bundt pan and it worked great! Thanks for such and easy yummy recipe. Will definitely make again!! 😋

    Reply
  68. Abby says

    April 24, 2020 at 8:57 pm

    I’m straying from my go-to cinnamon swirl banana bread recipe and trying this one. It’s currently in the oven and I’m keeping my fingers crossed as I desperately want this to turn out well. It seems like everything is high stakes when you’re not allowed to leave your house. (Covid-19 probs)

    Thanks for the recipe. Sending you all banana bread blessings. 😂

    Reply
    • The BakerMama says

      April 25, 2020 at 12:30 pm

      Hi Abby! It’s sure to turn out amazing! Enjoy & stay well!

      Reply
  69. Lisa Howard says

    April 26, 2020 at 1:53 pm

    Made this a couple of days ago and it is all gone 🙁 It was so delicious. My cinnamon swirl was also crumbly but I just kind of broke it up with my fingers and distributed it through the batter that way. I am positive I measured correctly but I will add more butter to the next cinnamon swirl. It was fabulous and I will make it again soon (as soon as my bananas start to brown!)

    Reply
  70. Andrea says

    April 29, 2020 at 12:56 am

    Can you use fan forced oven – & if so would this assist with the problem of not cooking in the middle??

    Reply
    • The BakerMama says

      April 29, 2020 at 2:31 pm

      Hi Andrea! I haven’t baked this recipe with a fan forced oven so I couldn’t say for sure. You would definitely need to watch the loaf and make sure it doesn’t burn on the outsides from what I’ve read about baking breads with a fan forced oven: Fan-forced ovens have a fan that circulates the hot air, resulting in a faster cooking time, as well as browning more quickly. When using ovens with both fan-forced and conventional settings, it is best to use conventional when you are baking long and slow (like for cakes) and fan-forced for fast cooking at high temperatures. If using a fan-forced oven, as a general rule, drop the temperature by 20°C to imitate conventional. Hope this helps. Enjoy!

      Reply
  71. Logan says

    April 30, 2020 at 9:12 pm

    I’ve made this recipe twice now and it is out of this world! I’ve been looking for the perfect banana bread recipe for about three years and am so happy I found this one! Big hit in my house!

    Also, pecans or walnuts are a great addition to this recipe!

    xo Logan
    https://peculiarporter.com/

    Reply
  72. Shanita says

    May 1, 2020 at 8:33 pm

    OMGOODNESS! This is the best banana bread ever! I split the recipe in half, but kept the same amount of cinnamon sugar. So moist! My family loves it. So easy to make. Added a few chopped pecans. Thanks for the recipe!

    ★★★★★

    Reply
  73. Candy Neumeier says

    May 1, 2020 at 11:00 pm

    I made this today and it was easy and delicious. I will be making it again.

    ★★★★★

    Reply
  74. Angie says

    May 3, 2020 at 4:25 pm

    All I have is salted butter. Would that still work?

    Reply
    • The BakerMama says

      May 3, 2020 at 9:51 pm

      Hi Angie! Yes, it will work great. The loaf will be just a little less sweet with the added salt. Enjoy!

      Reply
  75. Alivia says

    May 4, 2020 at 8:37 pm

    I am looking to make 18 mini loaves of this for gifts! Should I go based off of the original 1x recipe? If so, does that make 4 mini loaves?

    I appreciate your help!

    Reply
    • The BakerMama says

      May 5, 2020 at 5:58 pm

      Hi Alivia! It depends on the size of your mini loaf pans. Do you know the size? A recipe for a 9×5-inch loaf pan usually fits into 3 mini loaf pans (5-3/4-in. x 3-in. x 2-in.). Hope this helps. How sweet of you to bake and gift so many loaves! I hope they enjoy!

      Reply
      • Alivia says

        May 5, 2020 at 6:03 pm

        Thank you so much! That does help and that is the size I am using! It is teacher appreciation week and I am a teacher! So to thank the parents in my class, for stepping up and helping their kids learn at home online, I am baking thank you gifts to appreciate their fill-in role as ‘teachers’!! I hope they like it!

        The tag that gets attached says, “No matter how you ‘slice’ it, I couldn’t have done this without you. Thank you for ‘rising’ to the occasion!”

  76. Kristin says

    May 4, 2020 at 8:40 pm

    So amazing and I am sharing the recipe with everyone!

    ★★★★★

    Reply
  77. Molly Mendola says

    May 6, 2020 at 8:42 pm

    Hi Maegan,

    I baked this recipe exactly as you said the only difference is I used Almond Flour. I usually use Almond Flour for all my baking my bread came out much different then the photos is there something I did wrong, at first is bubbled over the pan and then folded in once it was cooked through.

    SOS Need some help
    Molly

    Reply
    • The BakerMama says

      May 7, 2020 at 2:27 pm

      Hi Molly! I haven’t tested the recipe with almond flour so I can’t say for sure how it will respond in the recipe. Almond flour is heavier and tends to create a denser loaf so this might have something to do with it. Did you use a 9×5-inch loaf pan? Did you measure the amount of bananas you used? If using almond flour again, maybe trying dividing the batter between two loaf pans or using a slight larger pan to allow more room for it to rise and bake through. Hope this helps!

      Reply
  78. Lynda says

    May 8, 2020 at 2:36 pm

    I had the same problem with it baking through. I’m glad I read through some of the posts to see your recommendation of tenting it with foil. My pan may have been darker so I probably should have set the oven to 325 instead of 350. That may have made the difference. It got a little overcooked around the edges but was still tasty. WIll make again and use the lower oven temps. Thanks!

    ★★★★

    Reply
  79. Nicole says

    May 10, 2020 at 9:38 pm

    The swirls are delicious, but the lack of any salt in the bread leaves the flavours a bit overly sweet and they fall a bit flat for me. I’m definitely making this again, but I’ll look to my normal banana bread recipe for a good amount of salt to include. I may alternatively just steal the swirl and add it to my normal banana bread recipe. I really like that this doesn’t require milk, as I often have bananas and butter, but no milk in the house.

    ★★★

    Reply
  80. Susan Carson says

    May 12, 2020 at 7:32 am

    I made this loaf yesterday.
    The best banana bread I have ever made !
    I wish I had taken a pic – it looked gorgeous too.

    ★★★★★

    Reply
  81. Shay says

    May 13, 2020 at 10:52 am

    Fantastic recipe! Just enough sweetness without feeling too much like a dessert. I will definitely making this again. Thank you for sharing it!

    ★★★★★

    Reply
  82. Malisa says

    May 19, 2020 at 6:18 pm

    Doubled the recipe and so glad I did! They were delicious and I will definitely be making this recipe again!

    ★★★★★

    Reply
  83. Nadia Diaz says

    May 20, 2020 at 2:06 am

    Waaaay too much butter for my taste. It was practically spilling out of the baking mold. I’d put half of it or substitute it with something else. Other than that, good and easy recipe.
    I added some chopped wallnuts to mine and it was super tasty.

    ★★★

    Reply
    • The BakerMama says

      May 25, 2020 at 6:15 pm

      Hi Nadia! Happy to hear you added chopped walnuts and enjoyed the loaf! I’m thinking the addition of the walnuts to the batter is the reason your loaf was spilling out of the baking pan unless you used a bigger loaf pan to accommodate for the additional ingredients?

      Reply
  84. EJ Boyd says

    May 20, 2020 at 3:36 pm

    I can’t find the link to this recipe 🙁 It sounds amazing!

    Reply
    • The BakerMama says

      May 25, 2020 at 6:07 pm

      Hi EJ! Here is the link to the recipe: https://thebakermama.com/recipes/cinnamon-swirl-banana-bread/ Enjoy!

      Reply
  85. Sadaf says

    May 23, 2020 at 8:06 am

    Hey I have been making this recipe for long and I love it it’s the perfect cinammon banana bread . I wanted to ask if I use a pinch of nutmeg in if like in the batter directly would that mess up the taste or no?

    ★★★★★

    Reply
    • The BakerMama says

      May 25, 2020 at 6:02 pm

      Hi Sadaf! So happy to hear you bake and enjoy this recipe often. I think a pinch of nutmeg would be a very nice addition. Enjoy!

      Reply
  86. Heather K says

    May 26, 2020 at 11:38 am

    It smells amazing and the little snibble I pulled of the cookie sheet tasted awesome but I just had to add more time as it is no where’s near done at the suggested cooking time and it is overflowing my loaf pan and spilling all over the place. I followed the recipe, not sure why it’s doing that.

    ★★★★

    Reply
    • The BakerMama says

      May 27, 2020 at 4:16 pm

      Hi Heather! Did you use a 9″ x 5″ loaf pan? It’s a high rising loaf, but I’ve never had it overflow the pan. Oven temperatures definitely vary so letting it continue to bake until it’s cooked all the way through is the way to go. Mine always takes right at 65 minutes to bake through. I usually tint it with foil for the last 15-20 minutes. I hope it still tasted great!

      Reply
  87. Alex H. says

    June 6, 2020 at 9:45 am

    Greatest banana bread recipe ever! I’m in love. Thank you!

    ★★★★★

    Reply
  88. Diane says

    June 7, 2020 at 2:07 pm

    After reading some of the comments, I was a little worried, so I divided up the recipe into two bread pans, and they cooked up beautifully, in one hour.
    I didn’t have enough bananas, so I added 1/2 cup buttermilk and 1/2 cup walnuts. Absolutely delicious! Thank you for the great recipe!

    Reply
  89. Jorrie says

    June 23, 2020 at 11:45 am

    I am on the search for the perfect banana bread recipe and I have been craving some cinnamon swirl bread I had when I was a little girl. So hopefully this will be the best of both worlds! Baking now, I have had to adjust the time and tent with foil. My oven tends to bake hotter than others.

    Reply
    • The BakerMama says

      June 26, 2020 at 5:23 pm

      Yay Jorrie! I hope you love it as much as we do! Enjoy!

      Reply
  90. Kathryn says

    July 7, 2020 at 4:49 pm

    Hi! Should the cinnamon sugar mixture used for the swirl be liquidy or more like a crumble? Mine was more like a crumble so it was hard to swirl. Thanks! It’s currently cooling, and I can’t wait to try it.

    Reply
    • The BakerMama says

      July 7, 2020 at 5:51 pm

      Hi Kathryn! It should be thick, but not crumbly. Thick enough to swirl. I’m wondering if one of your sugars was dried out which made it crumble. Next time, you could add a little more melted butter until it’s of swirling consistency. Enjoy!

      Reply
  91. Erin says

    July 11, 2020 at 11:06 am

    Love this recipe and it has been my best tasting loaf so far. I’m new to baking also. Do I have to use sugar? Can I use less or none? Do I have to substitute?

    ★★★★★

    Reply
    • The BakerMama says

      July 21, 2020 at 5:10 pm

      Hi Erin! You could definitely try reducing or eliminating the sugar since the recipe has natural sweetness from the banana, but it could result in the bread being less moist overall since the sugar adds so much moistness to quick bread recipes, like this one. Hope this helps. Enjoy!

      Reply
  92. Laura says

    July 21, 2020 at 1:32 pm

    This was the most amazing loaf I have ever made, hands down. Everyone I know feels the same way. Now I’m always on the lookout for ripe bananas. Thank you for this delicious recipe.

    ★★★★★

    Reply
  93. Char says

    July 22, 2020 at 10:07 am

    My sister made this with gluten free flour so I could enjoy some. Both my husband and I thought it was fantastic! I have now printed the recipe and will be making it again soon.

    Reply
  94. Monique says

    July 29, 2020 at 9:25 pm

    Delicious and a win with the family! Only had two bananas so I added 1/2 cup sour cream. So moist and yummy and I loved how the sugary swirl gave to top crust a sweet crunch. Thank you!

    ★★★★★

    Reply
  95. Arvella Gatlin says

    August 2, 2020 at 5:35 pm

    It’s Cinnamon Bread….no, Banana Bread…..no Cinnamon Banana Bread. Wonderful!

    Reply
  96. Julie says

    September 7, 2020 at 11:09 am

    My bread turned out very moist, which I loved, but I felt like it needed some salt in the recipe to balance out the sweet so I added a dash. It definitely needed even more than the dash of salt I added. I would use this recipe again with the addition of at least 1/4 tsp of salt to the batter.

    ★★★★

    Reply
  97. Lizzie says

    September 17, 2020 at 5:31 pm

    What is the best way to store the bread for consumption over a couple days? Should it be refrigerated or can it be stored at room temp? Thanks so much for such a delicious recipe!

    ★★★★★

    Reply
    • The BakerMama says

      September 22, 2020 at 11:49 pm

      Hi Lizzie! The best place to store banana bread, you’re planning to eat within a few days, is covered and at room temperature. Storing it in the refrigerator removes moisture and will dry the bread out. Hope this helps. Enjoy!

      Reply
  98. Léa says

    October 18, 2020 at 9:27 am

    My kitchen smells amazing!
    Turned out to be too sweet though. Should I reduce the sugar in the cake or in the cinnamon mixture?
    And it only took 45 min in the oven 🙂

    Reply
    • The BakerMama says

      October 18, 2020 at 10:10 am

      Hi Lea! I would recommend reducing the sugar in batter instead of in the swirl so the swirl maintains the right consistency for swirling throughout the batter. Enjoy!

      Reply
  99. Cynthia Garcia says

    November 4, 2020 at 11:07 pm

    Loved the cinnamon the only thing really missing from this recipe is salt just to wake up all those ingredients more. Other than that will be making this again!

    ★★★★

    Reply
  100. Kathi says

    November 11, 2020 at 10:12 am

    Thank you sooooo much for this amazing recipe! I am a caregiver for seniors, helping them to make life easier and to stay in their homes as long as possible. One of my clients is 86 years old and is having trouble with his appetite, but says when he smells the food cooking it helps him to get hungry and wants to eat. I had some bananas that were perfectly ready for a bread so I brought them with me and hit Pinterest as soon as my morning routine was completed. I found your recipe and was able to whip a batch and have it completed just before he woke up…the house smelled wonderful!!!! I wish you could have seen his face when he came out to the kitchen!!! Bread was beautiful, but more than that, it made my client very happy!!!

    ★★★★★

    Reply
  101. Laura says

    November 15, 2020 at 2:01 am

    Hey!
    The bread is still in the oven and smells amazing! But the swirl just didn’t work. The consistency was just crumbly dry sugar. There was no way I could have turned that into a swirl! I just don’t get it.

    Reply
    • The BakerMama says

      November 22, 2020 at 4:43 pm

      Hi Laura! I’m wondering if your brown sugar or cinnamon was dried out? You could always add additional melted butter until it is of swirling consistency. It’s supposed to be thick so it doesn’t spread as the bread bakes.

      Reply
  102. Melanie says

    February 3, 2021 at 10:44 am

    This is the best banana bread I’ve ever made!! I baked it in a bundt pan and finished it with some confectioners sugar. A++++++

    ★★★★★

    Reply
  103. Debbie says

    March 7, 2021 at 6:31 pm

    Thank you for sharing this recipe. Made it yesterday with GF flour, and it is soooo good! It smelled great while baking and we couldn’t wait to try it. It is moist and just perfect! Excellent toasted with a little butter too! Will definitely be making again!

    ★★★★★

    Reply
  104. Kristine says

    March 13, 2021 at 8:52 am

    Oh my goodness!
    This is the absolute best!
    It’s so fluffy and the cinnamon swirls made it even better!
    I made this in an 8×8 pan for 40 minutes and turned out perfectly.

    ★★★★★

    Reply
  105. Julie says

    April 3, 2021 at 11:30 am

    I made this GF by using America’s Test Kitchen gf baking mix. I also added 1/2 tsp of salt and 1/4 tsp of xanthan gum. It smelled amazing while it baked and did not disappoint! Very good recipe!!

    ★★★★★

    Reply
  106. Rose says

    April 6, 2021 at 11:33 am

    There is no baking power in this recipe. Am I missing something!? 🤔

    Reply
    • The BakerMama says

      April 7, 2021 at 10:36 am

      Hi Rose! Nope! You’re not missing anything. The leavening agent in this recipe is baking soda. You’ll see it bakes up so moist and delicious. Enjoy!

      Reply
  107. Aj says

    April 23, 2021 at 11:42 am

    Excellent recipe.. I made it into cupcakes with a rum, vanilla and cream cheese frosting… holy moly the kids won’t stay away.. who am I kidding I won’t stay away from them lol

    Reply
  108. Tina says

    May 24, 2021 at 4:40 pm

    Best Banana Bread recipe ever! I love the cinnamon sugar swirl. So yummy! Thank you for sharing this.

    ★★★★★

    Reply
  109. Ana says

    July 11, 2021 at 11:45 am

    Best banana bread..family can’t get enough. Thank you for sharing this amazing recipe.

    ★★★★★

    Reply
  110. Donna says

    August 18, 2021 at 1:57 pm

    Wow wow wow. I multiplied the recipe by 1.5 and made a bunt cake. This was simply amazing. This is now my go to.

    ★★★★★

    Reply
  111. Kat says

    August 29, 2021 at 3:34 pm

    Great recipe. But I think someome stole your recipe on instagram and youtube, called fitwaffle. I will be making this again its a nice twist on the usual banana bread.

    ★★★★★

    Reply
  112. Lorynn says

    February 4, 2022 at 12:03 am

    I have to start by telling you my toddler helped make this, and she likes to stir. We are having crazy weather in TX and it kept her busy for a bit, so she can stir those ingredients all she wants hahahaha. We also did not go in order for the main ingredients which I believe is what made the batter a bit thick, so I did add a little unsweetened vanilla almond milk… but holy moly this banana bread is so moist and delicious – probably the best banana bread I’ve ever made! Definitely keeping this recipe! (Also, I too was like what?! Are we sure it’s tablespoons for the cinnamon amount, but it totally works. It’s perfect. I wish I could post a pic here of the beauty that came out of the oven!)

    ★★★★★

    Reply
  113. Tricia says

    February 20, 2022 at 10:17 am

    Side note to my previous one, when it’s crunch time and I’m dying to make this banana bread which I think is absolutely fabulous, I make them into muffins! Just as delicious in less than half the time and they disappear like magic… My go to banana bread! Thanks again for the recipe!!

    Reply
  114. Rosanna says

    February 25, 2022 at 2:01 pm

    This is so good! Everyone loved it!

    ★★★★★

    Reply

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Maegan Brown ~ The BakerMama
Memorial Day Weekend is right around the corner, a Memorial Day Weekend is right around the corner, and this Patriotic Party Mix is the perfect sweet and salty snack to munch on. So easy to make (swipe to see) and so irresistibly snackable! 🇺🇸❤️💙

Click the link in my profile for the full recipe: 
https://thebakermama.com/recipes/patriotic-party-mix/ 

#TheBakerMama #BoardsByTheBakerMama #food #foodie #yummy #foodstagram #delicious #foodblogger #foodlover #yum #homemade #snackmix #partymix #patrioticpartymix #memorialday #memorialdayweekend
This Ultimate Build-Your-Own Sandwich Board is one This Ultimate Build-Your-Own Sandwich Board is one of my go-tos for easy, quick summer lunches! 🥪 It’s covered with a yummy assortment of fillings so that each person can build their perfect sandwich. With bread, meats, cheeses, veggies and spreads, the combinations are exhilarating and endless!

https://thebakermama.com/recipes/ultimate-build-sandwich-board/ 

#TheBakerMama #BoardsByTheBakerMama #food #foodie #yummy #foodstagram #delicious #foodblogger #foodlover #yum #homemade #sandwich #sandwiches #sandwichboard #sandwichspread
What better way to celebrate #NationalBBQDay than What better way to celebrate #NationalBBQDay than with a Barbecue Board? Wow your crowd with an awesome spread of meats, sides and sauces. 🤤 This board is a celebration in itself and such a great way to enjoy food and time with family. All of the yummy details are in my Beautiful Boards cookbook (pages 134-135).

https://thebakermama.com/beautiful-boards-cookbook/

#TheBakerMama #BoardsByTheBakerMama #food #foodie #yummy #foodstagram #delicious #foodblogger #foodlover #yum #homemade #barbecue #bbq #nationalbbqday
My love for mimosas is bottomless 😉🥂 With a My love for mimosas is bottomless 😉🥂 With a great selection of juices and fruits, this board lets guests take their mimosa to the next level! Flip to page 117 of my Beautiful Boards cookbook for all of the details!

How would you fill your glass? Cheers! 🍾

#TheBakerMama #BoardsByTheBakerMama #food #foodie #yummy #foodstagram #delicious #foodblogger #foodlover #yum #homemade #nationalmimosaday #mimosaboard #mimosas #brunch #mimosabar
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Maegan, the BakerMama

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