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–+ servings

cinnamon swirl banana bread

banana bread that eats like a warm hug. plush crumb, big banana flavor, and a real cinnamon sugar ribbon that stays where you swirl it. finish with a quick vanilla glaze or leave it plain. either way, it slices clean and tastes like a bakery habit waiting to happen.
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Prep Time 20 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices

Equipment

  • 9×5-inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Medium bowl
  • Small bowl
  • Whisk
  • Rubber spatula
  • Wire rack
  • toothpick or skewer

Ingredients
  

banana bread

  • 1 3/4 cups 210 g all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 3 large very ripe bananas mashed (about 1 1/2 cups)
  • 1/3 cup 76 g unsalted butter, melted and slightly cooled
  • 1/3 cup 75 g plain greek yogurt or sour cream, room temperature
  • 1/2 cup 100 g packed light brown sugar
  • 1/4 cup 50 g granulated sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract

cinnamon swirl

  • 1/3 cup 67 g packed light brown sugar
  • 1 1/2 tbsp ground cinnamon
  • optional: 1/4 tsp nutmeg and 1/4 tsp ground cloves for extra warmth

optional vanilla glaze

  • 1 cup 120 g powdered sugar, sifted
  • 2 to 3 tbsp milk or heavy cream
  • 1/2 tsp pure vanilla extract

Instructions
 

heat and prep

  • heat oven to 350°F (175°C). grease a 9×5 inch loaf pan and line with parchment, leaving overhangs for an easy lift.

whisk the dry

  • in a medium bowl, whisk flour, baking soda, baking powder, salt, and 1 tsp cinnamon.

make the swirl

  • in a small bowl, mix the brown sugar and 1 1/2 tbsp cinnamon. if using, add nutmeg and cloves.

mix the wet

  • in a large bowl, whisk bananas, melted butter, yogurt, brown sugar, and granulated sugar until smooth. whisk in the egg and vanilla.

make the batter

  • add the dry to the wet and fold with a spatula just until the flour disappears. a few small lumps are fine. do not overmix.

the bakery secret (optional but clutch)

  • want a bold ribbon that stays put. turn the swirl into a quick paste by stirring in 1 tsp flour and 1 to 2 tsp melted butter until spreadable. this helps the stripe stay centered and caramelize.

layer and swirl

  • spread half the batter in the pan. if using the paste, spread about two thirds of it over the batter, leaving a thin border at the edges. if not using paste, sprinkle two thirds of the dry swirl. spoon on the remaining batter and gently spread. top with the remaining paste in small dots or the rest of the dry swirl. run a butter knife through with two or three slow s curves down the length of the pan. stop there so the ribbon stays defined.

bake

  • bake 55 to 65 minutes. start checking at 55. a toothpick in the center should come out clean or with a few moist crumbs. if the top browns early, tent loosely with foil for the last 15 to 20 minutes.

cool and glaze

  • cool in the pan on a rack for 15 minutes. lift out and cool completely. for the glaze, whisk powdered sugar, vanilla, and 2 tbsp milk or cream, adding more a teaspoon at a time until pourable. drizzle and let set before slicing.

Notes

  • ripe bananas are everything: go for heavily speckled or black skins. to quick ripen, bake unpeeled bananas at 300°F (150°C) for 15 to 20 minutes until skins blacken, then cool.
  • swap friendly: dairy free works with plant butter and dairy free yogurt. applesauce can sub the butter in equal amount for a lighter crumb.
    gluten free: use a quality 1 to 1 gluten free all purpose blend with xanthan gum.
  • sugar tweak: with ultra ripe bananas, reduce or omit the granulated sugar to taste.
baker’s troubleshooting
  • dense or tough: you overmixed. fold only until the flour streaks vanish. lumps are fine.
  • swirl sunk: batter was too thin or you swirled too aggressively. mash bananas, don’t puree, and keep the knife motion slow and minimal. the paste trick helps.
  • gummy middle: underbaked or sliced hot. bake until a clean toothpick, tent if the top sprints, and cool completely before cutting.
variations
  • nutty crunch: fold in 3/4 cup toasted chopped walnuts or pecans with the dry.
  • chocolate lover’s: add 1 cup semi sweet chocolate chips or minis.
    extra banana energy: add one more very ripe banana and watch the bake time. tent if needed.
  • bourbon lane: stir 2 to 3 tbsp bourbon into the wet mix for quiet depth.
    storage
  • room temp: store unglazed bread airtight up to 4 days.
  • freezer: wrap a cooled unglazed loaf in plastic, then foil, and freeze up to 3 months. thaw at room temp. glaze after thawing if you want the shine.
Keyword cinnamon swirl banana bread, easy banana bread breadmaker
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