Description
This Cinnamon Swirl Banana Bread recipe transforms classic banana bread into a decadent treat with a warm cinnamon-sugar swirl running through the loaf. Moist and tender with just the right amount of sweetness, this loaf is elevated by the visually stunning marbled cinnamon pattern and a smooth vanilla glaze that makes it perfect for breakfast, snack, or dessert. The recipe balances reduced butter and sugar with ripe bananas and optional Greek yogurt for a moist texture without heaviness. It’s versatile, easy to customize, freezer-friendly, and a guaranteed crowd-pleaser.
Ingredients
Banana Bread Batter
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Swirl
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
Vanilla Icing (Optional)
- Powdered sugar (amount typically 1 cup)
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking, then set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, melted unsalted butter, granulated sugar, beaten egg, and vanilla extract. Stir the mixture thoroughly until smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure these ingredients are evenly mixed to ensure consistent rising and texture in the bread.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet banana mixture. Stir carefully just until the flour disappears into the batter; avoid overmixing to keep the bread tender.
- Prepare Cinnamon Swirl Mixture: In a small bowl, mix the ground cinnamon and brown sugar until well combined, forming the cinnamon swirl layer.
- Layer the Batter and Cinnamon: Pour half of the banana bread batter into the greased loaf pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture evenly over this layer. Then pour the remaining batter on top and sprinkle the rest of the cinnamon mixture evenly.
- Create the Cinnamon Swirl: Using a knife or skewer, gently swirl the cinnamon mixture into the batter to create a marbled effect. Be careful not to over-swirl, as you want to maintain distinct ribbons of cinnamon within the bread.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. If the top starts to brown too quickly, tent the loaf with aluminum foil to prevent over-browning.
- Cool the Bread: Remove the pan from the oven and allow the banana bread to cool in the pan for about 10 minutes. Then transfer the loaf onto a wire rack to cool completely before slicing.
- Optional – Prepare Vanilla Icing: In a small bowl, whisk powdered sugar, 2 to 3 tablespoons of milk or cream, and vanilla extract until smooth and pourable. Drizzle over cooled banana bread before serving to add a rich, sweet finish.
Notes
- You can substitute whole wheat flour for all-purpose flour for a healthier option.
- Frozen bananas can be used if fresh ones aren’t available—thaw and mash before using.
- Don’t over-swirl the cinnamon to maintain the distinct visual swirl effect in the bread.
- This bread freezes well for up to three months without icing; thaw at room temperature before serving.
- Adding chopped apples or nuts can provide extra texture and flavor if desired.
- The vanilla icing is optional but adds a lovely sweet contrast and enhances the cinnamon flavor.
- For a dairy-free version, substitute butter with coconut oil and milk with almond or oat milk in the icing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
