Name: Cinnamon Swirl Banana Bread
Prep time: 15 min
Cook time: PT-488144H31M31S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (spooned and leveled); 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 2/3 cup granulated sugar (or packed brown sugar); 4 tablespoons unsalted butter, softened; 2 large eggs, at room temperature; 1 1/2 cups mashed ripe bananas (about 4 medium or 3 large); 1/3 cup plain Greek yogurt (or sour cream); 1 teaspoon pure vanilla extract; 1/4 cup granulated sugar (for swirl); 1 1/2 teaspoons ground cinnamon (for swirl); 1/2 cup confectioners’ sugar, sifted (for icing); 1 tablespoon heavy cream or milk (for icing); 1/4 teaspoon pure vanilla extract (for icing)

Jump to Recipe·Leave a Review

Cinnamon Swirl Banana Bread is a cozy and flavorful twist on classic banana bread. Swirled with a ribbon of cinnamon sugar and topped with a light vanilla glaze, this moist and tender loaf is perfect for breakfast, dessert, or an anytime treat. It brings together the warm spice of cinnamon with the natural sweetness of ripe bananas for a bakery-worthy loaf you can make at home.

Why You’ll Love This Recipe

Soft and Moist Texture: Greek yogurt and ripe bananas make every slice incredibly tender.
Beautiful Swirl: The cinnamon sugar swirl adds both flavor and a gorgeous pattern in each slice.
Simple Pantry Ingredients: No fancy ingredients required—just kitchen staples.
Versatile and Freezer-Friendly: Enjoy fresh, or freeze for later. Also works great as muffins.
Perfectly Balanced Sweetness: Not overly sweet, allowing the banana and cinnamon to shine.
Easy to Customize: Swap ingredients based on what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Banana Bread

2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup granulated sugar (or packed brown sugar)
4 tablespoons unsalted butter, softened
2 large eggs, at room temperature
1 1/2 cups mashed ripe bananas (about 4 medium or 3 large)
1/3 cup plain Greek yogurt (or sour cream)
1 teaspoon pure vanilla extract

Cinnamon Swirl

1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Vanilla Icing

1/2 cup confectioners’ sugar, sifted
1 tablespoon heavy cream or milk
1/4 teaspoon pure vanilla extract

Directions

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch metal loaf pan with nonstick spray and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Using a hand or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Then beat in the mashed bananas, yogurt, and vanilla extract until fully combined.
With the mixer on low speed, gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
In a small bowl, mix together the sugar and cinnamon for the swirl.
Spoon half of the banana bread batter into the prepared loaf pan. Sprinkle evenly with the cinnamon-sugar mixture. Spread the remaining batter over the top, using a spoon to gently spread it into an even layer.
Use a knife to swirl the batter down the center of the loaf pan. Avoid over-swirling.
Bake for 55–65 minutes. Loosely cover with foil halfway through to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean with only a few moist crumbs.
Let the bread cool in the pan on a wire rack for 1 hour, then remove from the pan and let it cool completely on the rack.
Whisk together the icing ingredients and drizzle over the cooled bread before slicing and serving.

Servings and timing

Servings: 10–12 slices
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: About 1 hour 20 minutes

Variations

Use Whole Wheat Flour: Substitute all-purpose flour with whole wheat flour for added fiber and nuttiness.
Make Muffins: Turn this recipe into 24 muffins. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for another 16–17 minutes.
Swap the Yogurt: Use sour cream, mashed banana, applesauce, or pumpkin puree in place of yogurt.
Add Nuts: Mix in 1/2 cup chopped walnuts or pecans for added crunch.
Chocolate Chip Twist: Fold in 1/2 cup chocolate chips for a sweet chocolate-banana combo.
Spice it Up: Add nutmeg or allspice for extra warm flavor.
Dairy-Free Option: Use dairy-free yogurt and plant-based butter.
No Icing Needed: Skip the glaze for a more classic banana bread.
Use Frozen Bananas: Thaw and drain before mashing and using in the recipe.
Mini Loaves: Divide into mini loaf pans and adjust baking time accordingly.

Storage/Reheating

Store the banana bread covered at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Note that the icing will gradually seep into the top, making it moister over time. For longer storage, freeze the bread (without icing) for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before icing and serving. To reheat slices, warm briefly in the microwave.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw the bananas, drain excess liquid, and mash before using.

Can I leave out the cinnamon swirl?

Yes, but the cinnamon swirl adds a wonderful flavor and texture. You can reduce it instead of omitting it.

What if I don’t have Greek yogurt or sour cream?

Use 1/3 cup additional mashed banana, applesauce, or canned pumpkin puree.

How do I prevent the bread from getting too brown on top?

Place the oven rack lower in the oven and tent the bread with foil halfway through baking.

Can I make this into muffins?

Yes. The recipe yields 24 muffins. Bake at 425°F for 5 minutes, then at 350°F for 16–17 minutes.

Is it okay to use whole wheat flour?

Yes, whole wheat flour can fully replace all-purpose flour with no other adjustments needed.

What size pan should I use?

A 9×5-inch metal loaf pan is ideal. Glass pans may require a longer bake time.

How do I know when the bread is done?

Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Can I add mix-ins like nuts or chocolate chips?

Absolutely. Add up to 1/2 cup of your favorite mix-ins to the batter.

Can I freeze the iced banana bread?

It’s best to freeze without the icing. Add icing after thawing and before serving for best texture.

Conclusion

Cinnamon Swirl Banana Bread is a cozy, delicious treat that brings warmth and comfort to any day. With its soft, moist texture, cinnamon sugar layers, and sweet vanilla glaze, it’s a loaf that feels both nostalgic and indulgent. Whether you enjoy it for breakfast, dessert, or as an afternoon snack, this recipe is sure to become a favorite go-to bake in your kitchen.

Cinnamon Swirl Banana Bread

Why You’ll Love This Recipe