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

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 Swirled Banana Bread by The BakerMama

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 by The BakerMama

What Do I Need to Make Cinnamon Swirled Banana Bread?

Cinnamon Swirled Banana Bread by The BakerMama

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.
Cinnamon Swirled Banana Bread by The BakerMama
  • 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.
Cinnamon Swirled Banana Bread by The BakerMama
  • 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.
Cinnamon Swirled Banana Bread by The BakerMama

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.

Cinnamon Swirled Banana Bread by The BakerMama

More Banana Bread Goodness

Cinnamon Swirled Banana Bread by The BakerMama

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 by The BakerMama

Cinnamon Swirled Banana Bread

  • Author: Maegan – The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 30 mins
  • Yield: 8 1x
  • Category: Dessert

Description

Swirls of buttery cinnamon sugar swim throughout the moistest banana bread that’s out of this world delicious!


Ingredients

Scale

Batter:

Cinnamon Sugar Swirl:


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 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.
  6. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

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

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

      2. 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!

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

  2. 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.

  3. 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!

    1. 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!

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

      2. 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!

  4. 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.

    1. 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!

      1. Hi Martha! No, the baking time should remain the same. Just make sure the amount of pecans you add doesn’t make too much batter to where it won’t fit in the loaf pan. Hope this helps. Enjoy!

  5. 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.

    1. 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.

      1. 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.

      2. 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.

      3. The exact same thing happened to my bread. My rack was probably in too high a position. My pan was a 9×5 but was ceramic stone or something, could that have also had something to do with it?

      4. Hi Nhora! I always recommending baking quick breads on the middle rack. I also recommend tinting the loaf with foil if top looks baked but the middle still needs more time. You can leave it covered until the middle is baked all the way through. Oven temperatures vary so it could also have something to do with the longer baking time. Hope this helps. Enjoy!

    2. 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!

      1. 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.

      2. 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!

  6. […] 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 […]

    1. mine did the same, oozing bananas not fully cooked. I did check middle with a toothpick and it came out clean. I guess I missed the mushy bananas. ended up putting in the oven again and alas still mushy bananas.
      ended up putting in a pie plate and serviS cinnamon swirl dump pie. outside crust delicious. every one like it but ended up throwing out.
      what is wrong?9

      1. Hi Judi! Did you use a 9×5-inch loaf pan? Did you measure the mashed bananas to 1 and 1/2 cups mashed? It sounds like you might have used a smaller pan or had too much batter in the loaf pan. Hoping you get to try it again soon with better success. It’s such a great recipe!

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

  8. 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!

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

  10. 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.

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

    1. 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!

  11. 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.

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

  12. 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!!!

  13. 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.

  14. 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!

  15. 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!

  16. 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!!!

    1. 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!!

  17. 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

  18. 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????????????????

  19. 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.

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

  20. 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!!

    1. 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!

  21. 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 🙁

  22. 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!

    1. 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! 🙂

    1. 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!

  23. 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!

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

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

    1. 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.

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

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

  25. 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

  26. 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!

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

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

  27. 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.

    1. 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!

  28. 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.

  29. 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.

    1. 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!

  30. 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.

    1. 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!

      1. 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

      2. 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!

    2. 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!

      1. 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!

      2. 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! 🙂

  31. 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)?

    1. 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!

    1. 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!

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

      1. Hi Dina! I haven’t tested the recipe with Splenda so I’m not sure how it would bake up. It’s certainly worth a try though. I’ve read that it’s a 1:1 ratio substitute. The taste and texture might be slightly different. Fingers crossed it turns out just as great for you. Enjoy!

  33. 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.

  34. 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?

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

  35. 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?

    1. 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!

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

    1. 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!

  37. 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.

    1. 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.

    2. Same here Debbie huge disappointment next time I’m going to try without the swirl and see if that’s the issue

  38. 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

  39. 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.

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

    1. 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! 🙂

    1. 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!

  41. 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!! 😋

  42. 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. 😂

  43. 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!)

    1. 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!

  44. 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/

  45. 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!

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

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

  47. 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!

    1. 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!

      1. 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!”

  48. 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

    1. 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!

  49. 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!

  50. 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.

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

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

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

  54. 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.

    1. 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?

  55. 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?

    1. 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!

  56. 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.

    1. 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!

  57. 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!

  58. 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.

  59. 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.

    1. 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!

  60. 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?

    1. 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!

  61. 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.

  62. 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.

  63. 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!

  64. 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.

  65. 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!

    1. 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!

  66. 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 🙂

    1. 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!

  67. 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!

  68. 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!!!

  69. 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.

    1. 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.

  70. 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++++++

  71. 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!

  72. 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.

  73. 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!!

    1. 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!

  74. 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

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

  76. 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.

  77. 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.

  78. 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!)

  79. 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!!

  80. Could walnuts finely chopped be put in the swirl mixture? What would be a good recommendation for how much walnuts? I have a dozen bananas waiting for me!! Lol

    1. Hi Holly! You could definitely add walnuts. I would recommend just stirring them into the batter and then doing the cinnamon swirl. I think adding the walnuts to the swirl would make it too thick to actually swirl through the batter nicely. You could add 1/2 cup chopped walnuts to the batter and even sprinkle some on top before baking and it should turn out great! Enjoy!

    1. Hi Vanessa! It keeps great for 3 to 4 days on the counter and up to a week in the refrigerator. Enjoy!

  81. OMG this is the BEST !!!
    Made this for the first time and absolutely the best I’ve ever had . The swirls of cinnamon in it is to die for. Easy recipe to make. I was afraid it would over flow how full the pan was but it didn’t. It makes one huge loaf. I even made French toast out of it and oh my !!!Was it ever good. This is my new go too recipe for banana bread.

  82. My 9” x 5” pan was in use making bread. I put the batter in an 8” square pan but I’m unsure how long it will take to bake. Any ideas?

    1. Hi Heather! The baking time would be closer to 30-35 minutes. I would recommend placing a rimmed baking sheet under it just in case the batter overflows. Hope this helps and that it turned out great!

  83. I made muffins with this recipe. I only had half the amount of required bananas so I cut the batter part of the recipe in half. I forgot to cut the cinnamon part in half so I ended up with a bit extra. I thinned it out and made a glaze to pour over the muffins when they were done. They weren’t too sweet and were great with coffee!

  84. No salt in this recipe. I felt there should be so I added just a dash. I should have added more to balance it out. Otherwise delicious. Love the swirls!

  85. I made this today. I added a pinch of salt and chopped walnuts. It was “the best banana bread ever” my family said. It’s moist and delicious. Thank you for a wonderful recipe.

  86. My wife made this with our ripe bananas last week. This was the best banana bread I have ever tasted. I bought more bananas at the grocery and purposefully didn’t eat any of them and let them ripen to the point that we would need to make banana bread from them again. I did the honors this time and it is in the oven right now. I have my fingers crossed!

  87. hi I’m trying to figure out the protein and carbohydrates and sugars by anychance do you know what Thay are

    1. Hi Kelsee! 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 use into a free online recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy!

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