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!
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!
What Do I Need to Make Cinnamon Swirled Banana Bread?
- Unsalted butter, melted
- Granulated sugar, dark brown sugar
- All-purpose flour and baking soda
- Eggs and vanilla
- Cinnamon
- Ripe bananas
- Loaf pan and non-stick cooking spray
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.
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,
Cinnamon Swirled Banana Bread
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 1 hour 30 mins
- Yield: 8
- 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
- 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
- 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 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.
- 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.
Will be making th is tomorrow, I have A LOT of frozen bananas in my freezer! Wondering if this recipe will work as muffins? How long would you recommend baking time?
I know my oven is 25 degrees low, so I have to compensate for this, set at 375 for 350. Also I let the oven heat a good half hour so I am sure the temp is where it should be. I would recommend to anyone that loves to bake, get a oven thermometer and check how accurate your oven is.
I will update tomorrow about the muffins!
Hi Lisa! I actually have the muffin version of this recipe here on the blog: https://thebakermama.com/recipes/cinnamon-swirled-banana-muffins/ I hope you enjoy!
Your banana bread looks delicious and I’m ready to make it but it’s too difficult for me to get the ingredients measurements the way they come up in the video. If I’m missing something, please let me know. If not, perhaps you can list the amounts next to the list of ingredients. This old lady can’t do complicated any more. Thanks so much..
Hi Judy! If you scroll to the bottom of the blog post there is a recipe cards that lists out the ingredients and detailed instructions that you can print or follow along. Hope this helps and that you enjoy!
This is the best banana bread I ever tested 😋it’s buttery. Soft, spice and absolutely delicious 😋
Hi my daughter is allergic to bananas can I substitute them with apple sauce
Thanks Sean
Hi Sean! I haven’t tested the recipe with applesauce so I couldn’t say for sure how it would bake up. I think some ingredients would need to be adjusted because applesauce has more liquid than mashed bananas. I do have a very similar recipe for Cinnamon Swirled Pumpkin Bread that is just as amazing: https://thebakermama.com/recipes/cinnamon-swirled-pumpkin-bread/ I hope this helps. Enjoy!
hi I’m trying to figure out the protein and carbohydrates and sugars by anychance do you know what Thay are
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!
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!
I’ve baked this bread three times now an it’s amazing every time!! Any tips on making this gluten free?
Hi Anna! I’m so happy to hear you enjoy this recipe often. I haven’t tested it with a gluten free flour, but I think an all-purpose gluten free flour would work great. Or you could try one of my flourless quick bread recipes and add a cinnamon swirl: https://thebakermama.com/recipes/the-most-amazing-flourless-quick-bread-recipes/ Enjoy!
So good! Just made them!
My adjustments…I bought mini bunt pans and I really wanted to use them. So i cut the baking time to 40 min.
Also my Husband loves chocolate so I added chocolate chips and 2 T coco powder plus a pinch of salt. Chocolate and cinnamon is amazing btw! Sooo good
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.
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!
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!