Swirls of buttery cinnamon sugar swim throughout the moistest banana bread that’s out of this world delicious!
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!
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 creations!
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!
xoxo,
- 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)
- 2 tablespoons butter, melted
- 3 tablespoons granulated sugar
- 3 tablespoons dark brown sugar
- 2 tablespoons ground cinnamon
- 6 thin slices of banana, for garnishing
- Preheat oven to 350°F. Lightly grease and flour a 9x5-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.
- Spread ¼ of the batter evenly into the bottom of the prepared pan. Dollop ¼ 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 ⅓ of the remaining batter evenly over the first layer and swirl with ⅓ of the remaining cinnamon sugar mixture. Place ½ of the remaining batter evenly over the second layer and swirl with ½ 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.
- 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.
Matt Robinson says
June 3, 2014 at 4:06 amThe swirls in this are amazing! Love that these two crashed into each other to form this beauty. So great!
Maegan says
June 3, 2014 at 12:25 pmThanks Matt! It’s our new favorite banana bread!
Andrea says
June 3, 2014 at 1:23 pmI keep bananas in my freezer for this exact reason! Making this tomorrow morning!!
Maegan says
June 4, 2014 at 5:24 amYay! Enjoy every bite! xoxo
Christine from Cook the Story says
June 3, 2014 at 1:46 pmOhhhh, that swirl! Love the flavors in this bread!
Maegan says
June 4, 2014 at 5:24 amThanks Christine! It’s our new fave!
dina says
June 5, 2014 at 2:38 pmit looks yummy!
Rana says
June 10, 2014 at 7:34 pmJust baked mine.. Can’t wait to taste it =)
Betty says
September 7, 2014 at 10:49 pmI’m making mine as I type this. Can’t wait to try it.
Kim says
October 6, 2014 at 11:53 pmI 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.
Sharon says
December 15, 2014 at 3:47 amI 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!
Maegan says
December 15, 2014 at 5:46 amHi 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!
Sharon says
December 16, 2014 at 3:36 pmThank 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.
Madeleine says
January 13, 2015 at 12:21 pmEasy and absolutely delicious…Definitely a winner!
Emili says
February 2, 2015 at 10:25 pmThank you for posting this recipe, my family & I loved it!
Gloria says
March 15, 2015 at 7:46 pmRidiculously delicious. The best banana bread ever!
Amy says
March 23, 2015 at 9:01 pmI 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.
Maegan says
March 24, 2015 at 2:38 amHi 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.
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 […]
Elaine Williams says
June 21, 2015 at 5:13 pmI just made this banana bread. Hands down the very best banana bread recipe ever. Thank you!
Anna says
July 21, 2015 at 2:00 amAfter 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!
Maegan says
July 21, 2015 at 8:03 amYay! Love it! Y’all enjoy! xoxo
Maegan says
August 11, 2015 at 6:49 amI can’t wait to make this delish looking bread. Clearly it’s meant to be, we spell our names the same! LOL
Maegan says
August 11, 2015 at 1:19 pmLove it! Very few out there that spell it our way. 🙂 Enjoy the bread! It’s amazing!
Carra says
October 28, 2015 at 9:40 amJust 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.
Maegan says
October 28, 2015 at 9:58 amHi Carra! Yes, it’s 2 tablespoons. It balances perfectly with the sugars for a nice thick cinnamon-y swirl. Enjoy!
Dianne says
April 25, 2016 at 5:30 pmDo you really need to place the loaf pan on a baking sheet for baking? What does this do?
Maegan says
April 25, 2016 at 9:31 pmHi 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!
Dianne says
April 25, 2016 at 9:57 pmThanks 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.
Jennifer says
January 7, 2017 at 7:20 pmSoooooo the sides of my bread rose before the center. Did I mix my swirl too much? What a disaster. 🙁
Maegan says
January 9, 2017 at 9:26 pmHi Jennifer! I’m wondering if you didn’t swirl it in enough. Was there too much swirl in the middle weighing it down?
Charpo says
February 1, 2017 at 6:11 pmI 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!!!
Yvette says
February 24, 2017 at 2:40 pmI 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.
Maegan says
February 24, 2017 at 6:08 pmHi Yvette! That’s so great to hear! Love the idea of adding walnuts next time. Enjoy! 🙂
Mandie says
April 8, 2017 at 6:56 pmIt 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!
Kristy says
June 9, 2017 at 12:50 pmIf 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!
Bridget Carr says
August 5, 2017 at 7:14 pmI 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!!!
Maegan says
August 6, 2017 at 7:50 amHi 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!!
Dana says
September 12, 2017 at 5:58 pmAmaaaazing! 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
Maegan says
September 12, 2017 at 10:12 pmYay Dana! Isn’t it so amazing?! Thanks for sharing. I’m so glad you love it! Enjoy!
Rae Zevola says
October 23, 2017 at 9:36 amThe 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😉😉😉😉
Maegan says
October 24, 2017 at 11:15 pmHi Rae! I love hearing that. Enjoy! Enjoy! 😉
Robyn Hyde says
October 24, 2017 at 8:48 pmI 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.
Maegan says
October 24, 2017 at 10:32 pmHi Robyn! Love it, thanks so much for sharing! Your additions were sure to make it all that more amazing. Enjoy! 🙂
Laurie alexander says
November 5, 2017 at 8:47 amThis 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!!
Mike says
December 15, 2017 at 9:16 amcan this be made in a bundt pan?
Maegan says
December 16, 2017 at 8:12 amHi 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!
Sarah Neill says
March 18, 2018 at 12:48 amits 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 🙁
Maegan says
March 20, 2018 at 10:11 pmOh no, Sarah! Are you baking it in a 9×5 loaf pan?
Lisa says
March 20, 2018 at 7:31 pmI 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!
Maegan says
March 20, 2018 at 9:53 pmOh 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! 🙂
Rosanne Brezinski says
March 27, 2018 at 11:25 pmdelicious banana bread, best I’ve made, needed to bake an extra 10 minutes
Laura says
June 29, 2018 at 8:12 amJust wondering if I can freeze it! It looks delicious!
Maegan says
July 2, 2018 at 4:50 pmHi 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!
Christina Freel says
November 2, 2018 at 5:56 pmMade this early this afternoon can not wait to taste it later with a cup of tea!
Maegan says
November 2, 2018 at 6:08 pmYay! You’re sure to love it, Christina. Enjoy!
AngiCo says
December 3, 2018 at 10:17 pmThis is my favorite banana muffin recipe. I add extra pecans and the muffin just melts in your mouth. Always a hit in group gatherings!
Maegan says
December 4, 2018 at 9:12 amSo great to hear! I love that you bake the recipe into muffins and add pecans. So yummy!