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.
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.
Do you really need to place the loaf pan on a baking sheet for baking? What does this do?
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!
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.
Hi Carra! Yes, it’s 2 tablespoons. It balances perfectly with the sugars for a nice thick cinnamon-y swirl. Enjoy!
I can’t wait to make this delish looking bread. Clearly it’s meant to be, we spell our names the same! LOL
Love it! Very few out there that spell it our way. 🙂 Enjoy the bread! It’s amazing!
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!
Yay! Love it! Y’all enjoy! xoxo
I just made this banana bread. Hands down the very best banana bread recipe ever. Thank you!
[…] 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 […]
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
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!
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.
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.
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.
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.
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?
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!
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!
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.
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!
Ridiculously delicious. The best banana bread ever!
Thank you for posting this recipe, my family & I loved it!