Description
Cinnamon Swirl Banana Bread is a moist and tender banana bread recipe with a cinnamon sugar swirl and vanilla glaze. This easy homemade banana bread is perfect for breakfast, dessert, or an anytime treat. With pantry staples and ripe bananas, it’s a simple recipe that delivers bakery-quality flavor. Ideal for cozy mornings, family gatherings, or freezing for later, this banana bread with cinnamon swirl is sure to be a favorite.
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)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch metal loaf pan with nonstick spray.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl with a mixer, beat butter and sugar on high speed until smooth and creamy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Beat in mashed bananas, yogurt, and vanilla until combined.
- Gradually mix dry ingredients into wet ingredients on low speed until just combined. Do not overmix.
- In a small bowl, mix sugar and cinnamon for the swirl.
- Spoon half the batter into prepared loaf pan. Sprinkle evenly with cinnamon-sugar mixture. Spread remaining batter on top.
- Use a knife to gently swirl through the center of the loaf. Avoid over-swirling.
- Bake 55–65 minutes, loosely covering with foil halfway to prevent over-browning. Bread is done when a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool bread in pan on a wire rack for 1 hour, then remove and cool completely.
- Whisk icing ingredients together and drizzle over cooled bread before slicing and serving.
Notes
- Use whole wheat flour for a healthier twist.
- Turn into 24 muffins: bake at 425°F for 5 minutes, then 350°F for 16–17 minutes.
- Swap yogurt with sour cream, applesauce, pumpkin, or extra mashed banana.
- Add 1/2 cup chopped nuts or chocolate chips for variation.
- Store covered at room temp for 2 days, refrigerated for 1 week, or freeze (without icing) up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 20g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
