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–+ servings
Close-up of a moist slice of Cinnamon Swirl Banana Bread showing a rich, dark cinnamon swirl layer.

Cinnamon Swirl Banana Bread

This recipe offers a creative twist on classic banana bread by incorporating a distinct ribbon of cinnamon sugar throughout the loaf. It uses overripe bananas for maximum flavor and moisture, resulting in a comforting baked good perfect for any day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method 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 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, leaving an overhang on the sides for easy removal. If you do not use parchment paper, grease the pan generously. Set the pan aside.
  2. In a small bowl, stir together the granulated sugar and cinnamon for the topping 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 with the butter until the mixture is completely smooth. Use a whisk, fork, or potato masher.
  4. Whisk in the granulated sugar and brown sugar until they are well-combined. Add the eggs one at a time, whisking after each addition until fully incorporated. Add the yogurt, vanilla, salt, baking powder, and baking soda to the mixture and whisk until everything is smooth.
  5. Add the flour all at once. Stir with a fork or spatula until the batter just comes together and no large pockets of dry flour remain. Do not over-mix the batter.
  6. Pour about half of the batter into the prepared pan and smooth the top with a spatula. Sprinkle about half of the cinnamon sugar mixture evenly over the batter layer. Do not swirl this layer into the batter; leaving it undisturbed helps create a distinct ribbon.
  7. Carefully pour and spread the remaining batter evenly over the cinnamon sugar layer, trying not to disturb the layer underneath. Sprinkle the remaining cinnamon sugar evenly over the top surface of the batter.
  8. 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 into the center comes out clean or with only a few moist crumbs attached.
  9. Allow the loaf to cool almost completely in the pan, about 30 minutes, before using the parchment paper overhang to lift it out onto a plate or wire rack. Enjoy the loaf once it has cooled.

Notes

This recipe works best with very ripe bananas, as they provide more moisture and sweetness. If you prefer a slightly tangier flavor in the bread base, you can substitute sour cream for the Greek yogurt. The key to the visible cinnamon swirl is layering the sugar topping between the batter layers without mixing it in.

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