Cinnamon Swirl Banana Bread Recipe

If you enjoy eating a slice of banana bread as part of your breakfast or as a sweet dessert after dinner, you are going to love this Cinnamon Swirl Banana Bread Recipe. Super moist loaf of bread that combines the sweetness of ripe bananas with the warm, sweet flavor of cinnamon sugar in every bite.

I have been making banana bread for over 30 years and by far this is my favorite recipe. Not only is it easy to make but the surprise element of cinnamon sugar in the center of the bread is a welcome surprise to everyone that eats a slice.

So whenever you have a few over ripe bananas on your kitchen counter, be sure to make this quick bread to share with your family and friends. Or if you don’t have time to make it today, freeze those bananas so you can make it whenever you need a sweet treat to satisfy that craving.

Ingredients Needed

Dry Ingredients

Flour: All-purpose flour is best to use in this recipe, although you could also use whole wheat flour if you prefer. However, avoid using self-rising or bread flour as it will make your cinnamon swirl banana bread very dense.

Baking soda: Just like when making Zucchini Bread, the baking soda is used to help the bread rise as it bakes.

Salt: A pinch of salt enhances the overall flavor, but it won’t make the bread taste salty

Ground cinnamon: Cinnamon is used in the batter and of course for the cinnamon swirl center.

Sugar: Use light brown sugar in the batter to add sweetness and a hint of warmth. Then use granulated sugar to make the cinnamon sugar swirl.

Wet Ingredients

Butter: Use unsalted butter to add richness and moisture to the batter. Although if you use salted butter, it is best to omit the added salt in this recipe.

Eggs: Eggs are the binder in this recipe. You can use an egg substitute if you are allergic to eggs or are vegetarian or vegan. (See: 11 Egg Substitutes For Baking).

Bananas: The best banana bread is made with over ripe bananas. The more brown spots on the peel the better although don’t use bruised bananas.

Vanilla yogurt: Another secret ingredient that not only provides moisture but also another hint of vanilla flavor. If you don’t have yogurt you can use sour cream or unsweetened applesauce as a substitute.

Vanilla extract: No sweet bread would be complete without vanilla extract. Although I prefer to use pure vanilla extract in most of my recipes, this is one recipe where you can substitute imitation vanilla extract if you wish.

Steps For Making Cinnamon Swirl Banana Bread

1. Whisk the dry ingredients together. Set aside.

2. Using a hand or stand mixer cream the butter and sugar together.

3. Add the eggs, one at a time until well incorporated.

4. Use a wooden spoon to stir the mashed bananas, yogurt and vanilla extract into the bowl. *My grandmother once told me that using a wooden spoon is the secret to banana bread.

5. Stir in the dry ingredients just until you can no longer see any traces of white flour. Do not over mix.

6. Spread half of the batter into a greased loaf pan.

7. Sprinkle the cinnamon sugar mixture on top of the banana bread batter.

8. Pour the remaining batter on top.

9. Using a knife make one large swirl down the center of the pan.

10. Bake until a toothpick inserted in the center comes out mostly clean.

How to Store Cinnamon Swirl Banana Bread

Once the bread is completely cool place it in a plastic wrap or in a large resealable plastic bag for up to 3 days at room temperature. However, it will keep longer (up to 7 days) when stored in the refrigerator.

To keep the bread from becoming too moist place a paper towel underneath the bread and also one on top of the bread. The paper towel will absorb the excess moisture, keeping the texture of the bread perfect.

You can also freeze the bread by wrapping it in plastic wrap and then in foil. It will stay good in the freezer for up to 3 months. Thaw overnight in the refrigerator and then bring it to room temperature before serving.

How To Bake Cinnamon Swirl Banana Bread Muffins

If you prefer to make muffins instead of bread, follow the same instructions for making the batter and cinnamon sugar. Then fill each lined or greased muffin cup about 1/3rd full.

Then add the cinnamon sugar on top of the batter and cover with more batter until the cup is 3/4th full. This recipe will make 10-12 standard size muffins.

Bake for 5 minutes at an oven preheated to 425°F (218°C). Then reduce the oven temperature to 350°F (177°C).

Bake for another 15–18 minutes or until a toothpick inserted in the center comes out mostly clean. The total bake time for the muffins is about 20–23 minutes.

Cinnamon Swirl Banana Bread Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup light brown sugar
• 4 Tablespoons unsalted butter, softened to room temperature
• 2 large eggs
• 2-3 mashed very ripe large bananas
• 1/3 cup vanilla yogurt, about ½ of individual serving
• 1 teaspoon vanilla extract
• 1/8 cup granulated sugar
• 1/2 teaspoon ground cinnamon

INSTRUCTIONS

Preheat oven to 350°F (177°C). Spray a loaf pan with non-stick baking spray, then set the pan aside.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a separate large bowl, beat the brown sugar and butter with a mixer on medium speed until well blended. Add the eggs one at a time, beating well after each one.

In a separate small bowl, smash the bananas with a fork or potato masher, leaving small bits. With a wooden spoon (my Grandma’s secret), stir in the mashed banana, yogurt, and vanilla to the brown sugar mixture.

Slowly add in the dry ingredients. Do not overmix – the batter will be thick.

In another separate bowl, mix together the cinnamon and granulated sugar.

Spoon half of the batter into greased loaf pan. Sprinkle the top of the batter with the cinnamon-sugar mixture. Then top with remaining batter.

Use a knife down the center of the batter to make one large swirl. Do not do it more than once.

Place the cinnamon swirl banana bread in the oven and bake for approximately 50-55 minutes or until a wooden toothpick inserted in the center comes out clean.

Remove the pan from the oven and then place it on a wire cooling rack. Let it cool for 15 minutes while still in the pan. Then remove from the pan and let it cool completely on the wire rack before slicing or storing.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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