Introduction

Cinnamon Swirl Banana Bread is a delightful twist on the classic banana bread, featuring a sweet cinnamon sugar swirl and a creamy vanilla glaze. This moist and flavorful loaf is perfect for breakfast, snack time, or dessert.

A rectangular banana bread loaf sits on a dark wooden cooling rack placed over a white marbled surface. The top of the bread has a golden-brown crust with swirls of light brown cinnamon mixed with the soft texture of the bread. There are three banana slices embedded in the top layer, visible through a glaze of creamy white icing that is unevenly spread, creating a drizzled effect over the cinnamon patterns. Around the cooling rack, three yellow bananas with brown spots lie on the white marbled surface, highlighting the main ingredient of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup (135g) granulated sugar (or packed brown sugar)
4 Tablespoons (56g) unsalted butter, softened to room temperature
2 large eggs, at room temperature
1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
1/3 cup (80g) plain Greek yogurt (or sour cream)
1 teaspoon pure vanilla extract
1/4 cup (50g) granulated sugar
1 and 1/2 teaspoons ground cinnamon
1/2 cup (60g) confectioners’ sugar, sifted
1 Tablespoon (15ml) heavy cream or milk
1/4 teaspoon pure vanilla extract

Instructions

Step 1: 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.
Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Step 3: Using a mixer, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Then mix in the mashed bananas, Greek yogurt, and vanilla extract until combined.
Step 4: On low speed, slowly add the dry ingredients to the wet ingredients. Mix just until no flour pockets remain; do not over-mix. You should have about 3 and 1/2 cups of batter.
Step 5: In a small bowl, combine 1/4 cup granulated sugar and 1 and 1/2 teaspoons ground cinnamon to make the cinnamon sugar mixture.
Step 6: Spoon half the batter into the prepared loaf pan. Sprinkle half the cinnamon sugar over the batter. Pour the remaining batter on top and spread gently with a spoon. Use a knife to swirl through the center to create the cinnamon spiral, being careful not to over-swirl.
Step 7: Bake for 55–65 minutes. Halfway through baking, loosely cover the bread with foil to prevent over-browning. Begin checking doneness at 55 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs.
Step 8: Remove the bread from the oven and cool in the pan on a wire rack for 1 hour. Then remove from the pan and cool completely on the rack.
Step 9: Whisk together the confectioners’ sugar, heavy cream (or milk), and 1/4 teaspoon vanilla extract to make the glaze. Drizzle the icing over the cooled bread before slicing.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture.
Try swapping plain Greek yogurt with sour cream for a richer texture.
For a nutty twist, sprinkle chopped walnuts or pecans on the cinnamon sugar layer before swirling.
If you prefer a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Storage

Store the banana bread covered at room temperature for up to 2 days or refrigerate for up to 1 week. The cinnamon sugar topping and glaze may seep into the bread and make the slices a bit moist on top over time. Reheat slices gently in a toaster oven or microwave before serving to refresh texture.

How to Serve

The image shows several slices of cinnamon swirl bread stacked on a white marbled surface, with the main stack placed on a light wooden board. Each slice has a golden brown crust with irregular shapes, and the inside is soft with a speckled light beige color and swirls of dark brown cinnamon running through the middle layer. The top and edges are drizzled with white icing that looks slightly glossy and unevenly spread. There is a piece of green cloth in the upper right corner, and a small broken piece of the bread sits off to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze cinnamon swirl banana bread?

Yes, you can freeze the cooled banana bread. Wrap it tightly in plastic wrap and then in foil or place it in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What is the best way to mash bananas for banana bread?

Use very ripe bananas for the best flavor and sweetness. Mash them with a fork or potato masher until smooth with some small lumps remaining for texture. Over-mashing can make the batter too wet.