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Close-up of a moist slice of Cinnamon Swirl Banana Bread showing the rich, dark swirl filling.

Cinnamon Swirl Banana Bread

This recipe creates a banana bread with a distinct ribbon of cinnamon sugar throughout the loaf. It honors the comfort of a classic treat while offering a familiar flavor profile.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cinnamon Sugar
  • 1/4 cup granulated sugar 50g
  • 1.5 teaspoons ground cinnamon
For the Banana Bread
  • 1/4 cup unsalted butter, melted 56g or 4 Tbsp
  • 3 large overripe bananas, mashed about 1 and 1/2 cups or 270-290 grams
  • 1/3 cup granulated sugar 67g
  • 1/3 cup brown sugar, packed 67g
  • 2 large eggs
  • 1/4 cup plain Greek yogurt or sour cream 56g
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 cups all-purpose flour 188g

Equipment

  • 8.5 x 4.5″ or 9 x 5″ loaf pan
  • small bowl
  • Large bowl
  • Whisk, fork, or potato masher
  • Spatula

Method
 

  1. Preheat your oven to 350 degrees F. Line an 8.5 x 4.5″ or 9 x 5″ loaf pan with parchment paper. Leave an overhang on the sides for easy removal. If you do not have parchment paper, grease the pan generously. Set the pan aside.
  2. In a small bowl, stir together the granulated sugar and cinnamon until they are well-combined. Set this mixture aside.
  3. Melt the butter. Add the melted butter to a large bowl. Add the mashed bananas to the bowl and mash them thoroughly into the butter until the mixture is completely smooth with no lumps. Use a whisk, fork, or potato masher for this.
  4. Whisk in the granulated sugar and brown sugar until they combine well. Add the eggs one at a time, whisking after each addition until fully combined. Add the yogurt, vanilla, salt, baking powder, and baking soda to the mixture and whisk until everything is thoroughly combined and smooth.
  5. Add the flour all at once. Stir with a fork or a spatula until a batter just comes together and no large flour pockets remain. Do not over-mix the batter.
  6. Pour about half of the batter into the prepared pan and smooth it out with a spatula. You can estimate the amount; precision is not required.
  7. Sprinkle about half of the cinnamon sugar evenly over the top of the batter. Do not swirl it into the batter. Leaving it undisturbed helps create a clear ribbon of cinnamon sugar in the finished loaf.
  8. Pour and spread the remaining batter carefully and evenly over the cinnamon sugar layer, trying not to disturb the layer underneath. Sprinkle the remaining cinnamon sugar evenly over the top of the batter.
  9. Bake for 50 to 60 minutes. Use the shorter time for a 9"x5" pan and the longer time for an 8.5"x4.5" pan. The bread is done when a toothpick inserted in the center comes out clean or with only a few crumbs attached.
  10. Cool the loaf almost completely in the pan before removing it to a plate or wire rack (about 30 minutes). Use the parchment paper overhang to lift the loaf out of the pan easily without disturbing the cinnamon sugar crust. Enjoy your bread.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

The browner your bananas are, the better the flavor will be in this bread. Using parchment paper with an overhang makes lifting the finished loaf from the pan much simpler.

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