There’s nothing quite like the fragrant steam of freshly baked Cinnamon Swirl Banana Bread filling the kitchen. I first tried this swirl-topped loaf on a rainy Saturday morning, and on my third batch I learned that letting the bottom layer rest for a full 15 minutes before adding the cinnamon paste keeps the swirl from sinking. With golden edges, a soft crackling crust, and a tender center that gleams with cinnamon ribbons, this loaf has become my weekend ritual.
Why You’ll Love Cinnamon Swirl Banana Bread Recipe
- A moist, tender crumb streaked with a silky cinnamon sugar ribbon
- Warm, nutty aroma that greets you before you even open the oven
- Crispy, golden edges that crackle as you slice through
- A classic twist on banana bread inspired by cozy fall baking traditions
A Little Background
Last autumn, I had a surplus of spotted bananas on the counter and decided to riff on my favorite loaf. I borrowed a swirl technique from cinnamon-toast lore, testing swap after swap—once with dark muscovado sugar, once with maple syrup—to land on this balance of sweet warmth and banana depth. The result feels like a warm hug on a crisp morning.
Key Ingredients for Cinnamon Swirl Banana Bread
- Ripe Bananas: Mashed for moisture; brown spots intensify natural sweetness.
- All-Purpose Flour: Provides structure; swap half for whole wheat for nutty flavor.
- Melted Butter: Adds richness; can use browned butter for a deeper note.
- Ground Cinnamon: Infuses warmth; use Ceylon for a milder, floral touch.
- Brown Sugar: Feeds the swirl; packed light brown sugar gives chewy contrast.
How to Make Cinnamon Swirl Banana Bread
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang on the long sides.
- In a small bowl, whisk together 2 tbsp melted butter, ⅓ cup packed light brown sugar and 1 tsp ground cinnamon until glossy.
- In a large bowl, mash 3 ripe bananas until mostly smooth. Stir in ½ cup melted butter, ½ cup granulated sugar, ¼ cup packed brown sugar, 2 lightly beaten eggs and 1 tsp vanilla until streaks of butter disappear.
- In a separate bowl, whisk 1¾ cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon and ½ tsp salt until uniform.
- Gently fold the dry ingredients into the wet until just combined; batter should be thick and slightly lumpy.
- Spoon half the batter into the pan, smoothing the top. Bake for 15 minutes, until the edges look set and the center is matte.
- Remove pan from oven. Dollop the cinnamon sugar paste down the center, using a knife to swirl, keeping the swirl away from the edges.
- Cover swirl with remaining batter, spreading to seal. Return to oven and bake 30–35 minutes more, until a toothpick in the center comes out with moist crumbs.
- Let the loaf cool in the pan on a wire rack for 10 minutes. Use the parchment to lift it out; cool completely before slicing.
Pro Tips & Troubleshooting
- Testing note: chilling the banana batter for 10 minutes tightens the crumb and makes slicing cleaner.
- If the swirl sinks, ensure the first layer has baked long enough to hold its shape (edges set).
- For a holiday twist, stir a pinch of nutmeg into the swirl mixture or add chopped nuts to the batter.
- To halve the loaf, use a 5×3-inch pan and bake for 20–25 minutes for the first stage, then 15–20 minutes more.
Storage & Make-Ahead Guide
Store cooled slices wrapped in plastic wrap at room temperature for up to 3 days. Refrigerate up to 5 days or freeze individual slices in airtight bags for up to 2 months. Reheat in a 325°F oven for 5–7 minutes or in the toaster until the edges crackle. Always refrigerate leftovers within 2 hours to prevent bacterial growth.
Serving Suggestions
Crunch on a slice with a smear of cream cheese or a scoop of vanilla ice cream at brunch. Or try it with our Creamy Pumpkin Soup and Warm Apple Cider for a complete meal.
Frequently Asked Questions
- Can I substitute the all-purpose flour?: You can swap up to half with whole wheat pastry flour, but reduce bake time by 5 minutes.
- How do I store leftovers?: Wrap slices in plastic wrap at room temp for 3 days or freeze for up to 2 months.
- Can this be made gluten-free/dairy-free?: Yes—use a 1:1 gluten-free flour blend and melted coconut oil instead of butter.
- Why did mine turn out dense?: Overmixing the batter develops gluten; stir only until the dry flecks vanish.
- What’s the best way to reheat?: Toast slices or bake at 325°F for 5–7 minutes until warm and crisp at the edges.
- Can I scale this recipe up or down?: Yes—double for two loaves in separate pans or halve for a small 5×3 loaf.
Final Thoughts
Every morning that loaf comes out of the pan still warm, I can’t resist a slice with my coffee. Whether you call it brunch, snack or dessert, this Cinnamon Swirl Banana Bread has become my cozy go-to. I hope you’ll bake a batch and share your crumb shots—or swirl tips—in the comments below!
Cinnamon Swirl Banana Bread
Ingredients
Swirl Mixture
- 2 tablespoons unsalted butter melted
- 1 third cup packed light brown sugar
- 1 teaspoon ground cinnamon
Banana Batter
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 ripe bananas mashed (about 1¼ cups)
- 0.5 cup unsalted butter melted
- 0.5 cup granulated sugar
- 0.25 cup packed light brown sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
Instructions
Swirl Mixture
- In a small bowl, whisk together 2 tablespoons melted butter, 1/3 cup packed light brown sugar, and 1 teaspoon ground cinnamon until smooth.
Banana Batter
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang.
- In a large bowl, mash 3 ripe bananas until mostly smooth. Stir in 1/2 cup melted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 lightly beaten eggs, and 1 teaspoon vanilla extract until streaks of butter disappear.
- In a separate bowl, whisk 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Gently fold the dry ingredients into the wet until just combined; the batter should be thick and slightly lumpy.
Assembly & Baking
- Spoon half the batter into the prepared pan and smooth the top. Bake for 15 minutes, until the edges look set and the center is matte.
- Remove pan from oven. Dollop the cinnamon sugar paste down the center and use a knife to swirl, keeping the swirl to the middle.
- Cover the swirl with the remaining batter, spreading to seal. Return to the oven and bake for 30–35 minutes, until a toothpick inserted into the center comes out with moist crumbs.
- Cool the loaf in the pan on a wire rack for 10 minutes. Use the overhanging parchment to lift it out, then let cool completely before slicing.