This Cinnamon Swirled Banana Bread is full of buttery cinnamon sugar throughout the moistest banana bread that’s out-of-this world delicious!
Banana Bread with a Cinnamon Swirl
Please tell me you have some ripe bananas on your counter?! I sure hope so, because this Cinnamon Swirled Banana Bread is the best and it’s calling your name! I’ve baked and consumed a lot of banana bread in my days and this loaf of love is right up there with the greatest I’ve ever eaten. It’s incredible!
Watch Me Make Cinnamon Swirled Banana Bread
Join me in the kitchen as I make a loaf of this amazing banana bread with a cinnamon swirl.
The Best Banana Bread Recipe
Swirls of buttery cinnamon sugar swim throughout the moistest banana bread with the most amazingly sweet crust that’s out of this world delicious! It’s like a cinnamon roll crashed into a loaf of banana bread and it turned into one of my tastiest banana bread recipes ever!
Cinnamon Swirled Banana Bread Ingredients and Supplies
(see recipe card below for measurements and details)
Ingredients:
- Unsalted butter, melted
- Granulated sugar, dark brown sugar
- All-purpose flour and baking soda
- Eggs and vanilla
- Cinnamon
- Ripe bananas
Supplies:
- Loaf pan and non-stick cooking spray
- Whisk
- Small or medium mixing bowl
How to Make Cinnamon Swirled Banana Bread
- First, preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside. Then, in a large bowl, melt the butter and let cool slightly.
- Next, whisk in the sugar then the eggs and vanilla before stirring in the dry ingredients. Fold in the mashed bananas with a spatula until just combined.
- In a small or medium bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl. Note: if it’s too thin, it will just spread and not hold its swirl as the loaf bakes.
- Spread 1/4 of the batter evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon. Place 1/3 of the remaining batter evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture. Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture.
- Spread the rest of the batter evenly over the top and dollop with the remaining cinnamon sugar topping. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
- Place loaf pan on a baking sheet in the middle rack of the oven and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top of the bread is browned before the middle is finished baking, tint the loaf with foil and let it continue baking until the bread is cooked all the way through.
- Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
Tips for This Recipe
- Bananas: The riper the banana, the sweeter the bread will be. Learn more about baking with bananas.
- Oven temperature: If you’re unsure about the fidelity of your oven temperature, use an oven thermometer.
- Tenting with foil: If your bread is browning too quickly while the inside is still undercooked, create a tent with aluminum foil to place over the top while the inside finishes baking all the way through.
- Let it rest: Banana bread keeps cooking for a little while after it comes out of the oven. A toothpick inserted in the center should come out with moist crumbs.
- Review the images and watch the video: Take time to browse the recipe blog post and look at the step-by-step images as well as watch the video of me making this Cinnamon Swirled Banana Bread so that you can see exactly how it should look each step of the way.
How to Store leftover Banana Bread
I can’t wait to bake it again and again for breakfasts, snacks, parties and gifts. It’s pure love from the oven! I hope you have some bananas on hand so you can bake this beauty as soon as possible! Enjoy!
Store any leftovers in an airtight container at room temperature for up to three days. To freeze, cover in a layer of plastic wrap and a layer of foil to keep in the freezer.
More Banana Bread Goodness
- Peanut Butter Chocolate Chip Banana Bread: The irresistible combo of chocolate chips and peanut butter does it again. It’s next-level delicious!
- Banana Chocolate Chip Muffins: Made with pantry staples and some overripe bananas, you can have these delicious muffins in and out of the oven in minutes!
- No bananas? If you have a can of pumpkin languishing in your pantry, try this Cinnamon Swirled Pumpkin Bread instead!
If you make this Cinnamon Swirled Banana Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
The Best Banana Bread Recipes
From classic banana bread to flourless to chocolate and everything in-between, you won’t want to miss any of The Best Banana Bread Recipes!
Cinnamon Swirled Banana Bread
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 1 hour 30 mins
- Yield: 8-10 servings
- Category: Dessert
Description
Swirls of buttery cinnamon sugar swim throughout the moistest banana bread that’s out of this world delicious!
Ingredients
Batter:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 cups mashed ripe banana (about 4 bananas)
Cinnamon Sugar Swirl:
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 3 tablespoons dark brown sugar
- 2 tablespoons ground cinnamon
- 6 thin slices of ripe banana, for garnishing
Instructions
- Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
- In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl. Note: if it’s too thin, it will just spread and not hold its swirl as the loaf bakes.
- Spread 1/4 of the batter (about 1 cup) evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon.
- Place 1/3 of the remaining batter (about 1 cup) evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Place 1/2 of the remaining batter (about 1 cup) evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Spread the remaining batter evenly over the top and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
- Place loaf pan on a baking sheet in the middle rack of the oven and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top of the bread is browned before the center is baked all the way through, tint the loaf with foil and let it continue to bake until the center is baked all the way through.
- Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
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!!!
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!
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 🙂
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!
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!
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!
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.
It’s Cinnamon Bread….no, Banana Bread…..no Cinnamon Banana Bread. Wonderful!
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!
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.
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.
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?
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!