I am very excited to share this Cinnamon Swirl Banana Bread with you today! I’ve tested this recipe a couple of times over the last several months, just whenever we had some bananas about to go bad, and I’ve finally got it just as cinnamon-swirly and delicious as I imagined it!
This Cinnamon Swirl Banana Bread is like my dream banana bread. It’s a breeze to whip up in one bowl and it’s so cinnamony. In a good way! The sweet way. So cozy and comforting. Perfect for going into fall, but great anytime of the year and whenever you get the urge to bake or the banana bread craving strikes.
It has a swirl of cinnamon and sugar winding through the middle, and honestly, I could have done more. A bigger swirl or multiple swirls, but that seemed excessive. I’ve included an optional glaze to go on top in the recipe card just in case you’d like it. This banana bread is so good on its own, though. Cup of coffee. Rainy September weekend. That’s how we enjoyed it, and it was such a nice little treat.
More Banana Recipes:
Banana Muffins with Pecan Crumble
Hummingbird Banana Bread
Brownie Swirled Banana Bread
Peanut Butter Banana Waffles
Cinnamon Swirl Banana Bread
Prep Time: 30 mins
Cook Time: 50 mins
½ cup granulated sugar½ cup packed light brown sugar½ cup unsalted butter melted2 large eggs1 tsp vanilla extract½ cup plain Greek yogurt1 ½ cups mashed ripe banana about 3 bananas2 cups all-purpose flour¾ tsp baking soda1 tsp ground cinnamon½ tsp salt
¼ cup granulated sugar1 tsp ground cinnamon
Vanilla Glaze (optional)
1 cup powdered sugar1 tsp vanilla extract1 ½ tbsp water
To make the banana bread:
Preheat oven to 350°F and butter and grease a 9×5-inch loaf pan. You can also line the pan with parchment paper for easy removal after baking.
In a large bowl, combine both sugars, butter, eggs, vanilla, yogurt, and mashed banana. Mix on medium speed with a mixer until combined.
Add flour, baking soda, cinnamon, and salt. Mix until incorporated, scraping the sides of the bowl as necessary.
To make the cinnamon-sugar filling, whisk together sugar and cinnamon in a small bowl.
Pour half of the batter into the prepared pan. Sprinkle cinnamon-sugar evenly over the batter. Spoon the remaining batter over the top of the filling.
To create a swirl, drag a knife or toothpick through the center of the batter with a slight “up and down” or “bouncing” motion.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or only has a few small crumbs.
Let banana bread cool in the pan for about 20 minutes before removing.
To make the glaze: Whisk powdered sugar, vanilla, and water together in a bowl until combined. Drizzle about half of the glaze over the banana bread and allow it to set. Repeat with the remaining half of the glaze.
Best enjoyed warm! Store covered at room temperature.
All text and images ©Bethcakes.
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