A cozy, cinnamon-ribboned banana bread that tastes like it came from your favorite café, made right in your home kitchen.
Banana bread is that recipe we all turn to when a few spotty bananas are staring at us from the counter, but this cinnamon swirl version feels a little more special. Imagine a soft, super moist banana loaf with a sweet cinnamon-sugar ribbon running through the middle and a lightly crackled top. It is the kind of bake that makes your kitchen smell like a bakery and has everyone wandering in to ask when it will be ready. This recipe leans into comfort, but it is also practical: no mixer, simple pantry ingredients, and easy to double for the freezer or sharing.
Cinnamon swirl banana bread is loosely based on classic American-style banana bread, but the cinnamon layer gives it a gentle nod to cinnamon rolls. The batter comes together in one bowl, and the swirl is just a quick stir in a small cup. If you are newer to baking, this loaf is forgiving, and if you are experienced, you will appreciate how well it slices and stays moist for days.
You can dress it up for brunch with a little drizzle or keep it plain for lunchboxes and coffee breaks. The flavor is warmly spiced, banana-forward, and not overly sweet, which means it works for breakfast or dessert. Add nuts or chocolate chips if you like texture, or keep it smooth and simple. Either way, it is the kind of recipe that quickly becomes a “house favorite.”
Why you’ll love it:
- Uses basic pantry ingredients and ripe bananas.
- Extra moist crumb that keeps well for several days.
- Beautiful cinnamon swirl that looks impressive with very little effort.
- Easily adapted for dairy free or nut free diets.
- Freezer friendly so you can always have a slice ready for busy mornings.
Ingredients
Banana Bread Batter
- 3 medium very ripe bananas, mashed (about 1 ½ cups / 340 g)
- ½ cup unsalted butter, melted and slightly cooled (115 g)
- or neutral oil (120 ml) for dairy free
- ½ cup light brown sugar, packed (100 g)
- ¼ cup granulated sugar (50 g)
- 2 large eggs, room temperature
- 2 tsp vanilla extract (10 ml)
- 1 ½ cups all-purpose flour (190 g)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
Cinnamon Swirl
- ⅓ cup light brown sugar, packed (65–70 g)
- 2 tsp ground cinnamon
- 1 tbsp melted butter or oil (15 g / 15 ml)
Optional Mix-ins & Topping
- ½ cup chopped toasted walnuts or pecans (60 g, optional)
- ½ cup chocolate chips (85 g, optional)
- 1–2 tbsp coarse sugar for sprinkling on top (optional)
💡 Shopping tip: Look for bananas with plenty of brown spots; they are much sweeter and make your bread more flavorful than perfectly yellow bananas.
Step-by-Step Instructions
- Prep the pan and oven
- Preheat the oven to 350°F (175°C).
- Grease a 9 x 5 inch (23 x 13 cm) loaf pan and line with a parchment sling, leaving an overhang for easy lifting.
- Mash the bananas
- In a large mixing bowl, mash the peeled bananas with a fork until mostly smooth with small lumps.
- You should have about 1 ½ cups (340 g).
- Whisk in wet ingredients
- Add melted butter or oil, brown sugar, granulated sugar, eggs, and vanilla to the mashed bananas.
- Whisk until the mixture looks smooth and slightly lighter in color, about 1 minute.
- Combine dry ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- This helps distribute the leavening and spices evenly.
- Make the batter
- Add the dry mixture to the wet ingredients.
- Gently fold with a spatula until just combined and no dry streaks remain.
- If using nuts or chocolate chips, fold them in now. 💡 Tip: Stop mixing as soon as the flour disappears; overmixing can make the bread dense and tough.
- Mix the cinnamon swirl
- In a small bowl, stir together the brown sugar, cinnamon, and melted butter or oil until it looks like damp sand.
- Layer the batter and swirl
- Spread half of the banana batter into the prepared loaf pan.
- Sprinkle all of the cinnamon swirl mixture evenly over this layer.
- Gently dollop the remaining batter on top and smooth the surface with a spatula. 💡 Tip: For a visible swirl, run a thin knife through the batter in a gentle S pattern once or twice, but do not over-swirl or the layers will blend.
- Bake
- Bake on the middle rack for 55 to 65 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes.
- Cool
- Let the loaf cool in the pan for 10 to 15 minutes.
- Use the parchment to lift it out to a wire rack and cool completely, at least 1 hour, before slicing for neat pieces.
Variations & Substitutions
- Use oil instead of butter for a dairy free loaf and a slightly lighter crumb.
- Swap up to half the all-purpose flour with white whole wheat flour for more fiber.
- Use coconut sugar instead of brown sugar for a deeper caramel flavor.
- Add ½ cup (60 g) of chopped nuts or seeds for crunch and extra protein.
- Fold in ½ cup (85 g) of chocolate chips for more dessert-style banana bread.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake the loaf up to 2 days in advance. Once cooled, wrap tightly in plastic wrap or foil and keep at room temperature.
- Storage: Store slices in an airtight container at cool room temperature for 3 days, or in the fridge for up to 5 days.
- Freezing: Wrap the whole loaf or individual slices in plastic, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheat: Warm slices in a 300°F (150°C) oven for 8 to 10 minutes, or microwave on low power for 15 to 20 seconds until just warmed through.
Nutritional Info (Estimated, per serving)
Based on 10 slices per loaf.
- Calories: ~260
- Protein: ~4 g
- Carbs: ~36 g
- Fat: ~11 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Serve slightly warm with a pat of butter or a swipe of cream cheese.
- Pair with hot coffee, chai, or a cinnamon latte for a cozy breakfast.
- Add a dollop of Greek yogurt and fresh berries for a more balanced brunch plate.
- Toast a slice and drizzle with a little honey or maple syrup for dessert.
- Cut into cubes and layer with yogurt and fruit for an easy banana bread parfait.
Recipe FAQs
Can I freeze cinnamon swirl banana bread?
Yes. Once cooled completely, wrap the loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature, then rewarm if you like.
What if my bananas are not ripe enough?
For the best flavor, you want soft, spotty bananas. If yours are still yellow, bake them on a tray at 300°F (150°C) for 15 to 20 minutes until blackened, then cool and use.
Can I make this egg free?
You can try replacing the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, rested until thick). The texture will be slightly denser but still tasty.
Do I need a mixer for this recipe?
No mixer needed. A bowl, whisk, and spatula are enough, which keeps cleanup simple and quick.
Why is my banana bread sinking in the middle?
This usually happens if it is underbaked or if too much banana was used. Check that you have about 1 ½ cups mashed banana and bake until a toothpick comes out with just moist crumbs.
Can I use a different pan size?
You can use an 8 x 4 inch (20 x 10 cm) loaf pan, but the batter will be slightly higher and may need an extra 5 to 10 minutes of baking. Always rely on the toothpick test.
Final Notes
Cinnamon swirl banana bread is one of those bakes that quietly fits into almost any moment of the day. It is friendly enough for a weekday breakfast yet special enough for weekend brunch or gifting to a neighbor. Once you make it a couple of times, you will probably start tweaking it to your own taste, whether that means extra cinnamon, a handful of nuts, or a few chocolate chips tucked into the batter.
If you try this loaf, I would love to hear how it turned out for you and what variations you enjoyed. Share your tweaks, your baking wins, or even your questions so we can troubleshoot together. And if this recipe brings a little warmth to your week, consider passing it along to someone who has a few ripe bananas on their counter too. Happy baking, and enjoy every cozy slice.
