Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread is my favorite way to upgrade classic banana bread with a cozy twist. It’s moist, tender, and bursting with banana flavor, but what makes it extra special is the sweet cinnamon-sugar ribbon running through the middle—and sometimes on top too. It’s the kind of loaf I love baking when I want something comforting but just a little different.

Why You’ll Love This Recipe

I love how the cinnamon swirl adds warmth and a touch of spice to the soft, banana-rich crumb. It tastes like banana bread and cinnamon rolls had a delicious baby. It’s simple to make, yet it feels like a bakery treat when I slice into it and see that swirl. Whether I’m having it with morning coffee or sneaking a slice after dinner, it never lasts long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe bananas
granulated sugar
brown sugar
eggs
melted butter or oil
all-purpose flour
baking soda
salt
vanilla extract
ground cinnamon

for the cinnamon swirl:
brown sugar
ground cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

2. In a large bowl, I mash the bananas until smooth, then whisk in the sugars, eggs, melted butter, and vanilla.

3. I mix the flour, baking soda, and salt in a separate bowl, then fold them into the wet ingredients just until combined.

4. In a small bowl, I mix the brown sugar and cinnamon to make the swirl.

5. I pour half the banana batter into the pan, sprinkle half the cinnamon mixture over it, then repeat with the remaining batter and cinnamon. I gently swirl with a knife or skewer for a marbled effect.

6. I bake for 50–60 minutes, until a toothpick inserted into the center comes out clean.

7. I let it cool in the pan for 10 minutes, then transfer to a wire rack.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices).
Prep time: 15 minutes
Bake time: 55 minutes
Total time: 1 hour 10 minutes

Variations

• I sometimes add a cinnamon sugar topping before baking for an extra crunch.

• A handful of chopped walnuts or pecans gives the bread a nice nutty texture.

• Chocolate chips in the batter turn it into a cinnamon-banana-choco dream.

• I’ve used whole wheat flour for a heartier version—just keep it slightly more moist.

Storage/Reheating

I store this banana bread in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the fridge for up to a week. It also freezes really well—I wrap individual slices and reheat them in the microwave or toaster oven whenever I want a quick treat.

FAQs

How ripe should the bananas be?

The riper the better—I like mine with lots of brown spots. They’re sweeter and mash more easily.

Can I use oil instead of butter?

Yes, I often swap melted butter for vegetable oil or coconut oil. It makes the bread extra moist.

How do I get a better cinnamon swirl?

I layer the cinnamon sugar evenly and don’t over-swirl. A gentle zig-zag with a knife is all I do.

Can I make this gluten-free?

Yes, I’ve made it with a 1:1 gluten-free flour blend and it turns out great.

Why did my bread sink in the middle?

That can happen if the bread is underbaked or if the batter was overmixed. I always test with a toothpick in the center and let it bake fully.

Conclusion

Cinnamon Swirl Banana Bread is the kind of recipe that feels like home. It takes a familiar favorite and gives it a little extra love with that cinnamon-sugar ribbon. It’s easy to make, uses simple ingredients I always have on hand, and tastes even better the next day (if it lasts that long). This loaf never disappoints.