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–+ servings
Close-up of a moist slice of Cinnamon Swirl Banana Bread showing the rich brown cinnamon swirl texture.

Cinnamon Swirl Banana Bread

This recipe creates a moist and flavorful banana bread with a delightful cinnamon sugar swirl. It's perfect for using up ripe bananas and can be adapted for gluten-free diets.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cinnamon Sugar
  • 1/4 cup granulated sugar (50g)
  • 1.5 teaspoons ground cinnamon
For the Banana Bread
  • 1/4 cup unsalted butter (56g, 4 Tbsp), melted
  • 3 overripe bananas (about 1 and 1/2 cups mashed or 270-290g)
  • 1/3 cup granulated sugar (67g)
  • 1/3 cup brown sugar (67g, packed)
  • 2 large eggs
  • 1/4 cup plain Greek yogurt (56g, or sour cream)
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 cups all-purpose flour (188g)

Equipment

  • Loaf pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Fork
  • Spatula
  • Toothpick
  • Wire rack

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8.5 x 4.5 inch or 9 x 5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. If not using parchment paper, grease the pan generously.
  2. In a small bowl, stir together the granulated sugar and cinnamon for the swirl until well-combined. Set aside.
  3. Melt the butter in a large bowl. Add the mashed bananas to the melted butter and mash them thoroughly until smooth. Whisk in the granulated sugar and brown sugar until combined.
  4. Add the eggs one at a time, whisking after each addition until combined. Stir in the Greek yogurt, vanilla extract, salt, baking powder, and baking soda until the mixture is smooth.
  5. Add the flour all at once. Stir with a fork or spatula until the batter just comes together and no large flour pockets remain. Do not over-mix.
  6. Pour about half of the batter into the prepared pan and smooth it out. Sprinkle about half of the cinnamon sugar mixture evenly over the batter.
  7. Carefully pour and spread the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar evenly over the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Baking time may vary depending on pan size.
  9. Let the bread cool in the pan for about 30 minutes before using the parchment paper overhang to lift it out and transfer it to a plate or wire rack to cool almost completely.

Notes

Storage: Store the bread, well-wrapped, at room temperature for about 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. Thaw at room temperature for 2 hours before serving. Individual slices can be wrapped in foil and microwaved for 30 seconds from frozen.
Muffins: This recipe makes 12 muffins. Line a muffin tin with liners, layer half the batter, half the cinnamon sugar, remaining batter, and remaining sugar into each cup. Bake at 425 degrees F (220 degrees C) for 5 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake for 12-14 more minutes.
Substitutions:
  • Butter: Use olive oil, another neutral oil, or melted coconut oil.
  • Greek Yogurt: Use sour cream, a thick plant-based yogurt, or an additional 1/4 cup (56g) melted butter.
  • Gluten-Free: Use an equal weight (188g) of a gluten-free all-purpose flour blend containing xanthan gum.
  • Egg-Free: Use 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water) or a commercial egg replacer.

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