Name: Cinnamon Swirl Banana Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10 servings
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 cups all-purpose flour; ½ cup unsalted butter, melted; ¾ cup granulated sugar; ¼ cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon

The Only Banana Bread My Friends Actually Request

I have to be honest: my first cinnamon swirl banana bread was… not pretty. I baked it for my neighbor's potluck, got distracted (the cat would not get off the counter), and mixed up baking soda with powder. Oops. But you know what? Everyone ate it. Every crumb vanished. Guess a good cinnamon swirl covers a multitude of baking sins. Now, I’ve gotten the hang of it (sort of). If you ever thought banana bread couldn’t get better, just wait until that cinnamon stripe hits your tastebuds. My kitchen smells like a cozy café every time I pop this loaf in the oven.

Why I Keep Coming Back to This Recipe (And You Might Too!)

I make this cinnamon swirl banana bread on those days when the bananas on the counter look, um, well-loved (you know the ones I mean). My family goes a bit wild for it—especially when it’s warm and that cinnamon-sugar layer is swirled just right. Sometimes I throw in a handful of pecans (if I haven’t nibbled them before baking). Honestly, I started swirling in cinnamon by accident once—long story involving a cup of tea and some clumsy elbows, but now it’s tradition.

I’d be lying if I said I haven’t overbaked it a time or two, but even then it’s still not bad, just extra crunchy round the edges. Oh, and if there’s any left, it tastes better the next day... but it hardly ever makes it to then.

Let’s Talk Ingredients (Swaps Welcome!)

3 big ripe bananas — the browner, the better. Frozen works but thaw ‘em first (sometimes I just microwave ‘em, to be honest).
⅓ cup melted butter. I swap in coconut oil when I’m feeling fancy, but regular salted butter’s great.
¾ cup sugar. My grandmother insisted on raw Demerara but I say use whatever’s handy—brown sugar’s lush here.
1 egg, beaten. Or a flaxseed egg if you’re doing the vegan thing (done it, works fine).
1 teaspoon vanilla extract. Cheap vanilla works in a pinch.
1 teaspoon baking soda—don’t be me and use powder.
Pinch of salt.
1 ½ cups all-purpose flour; I sometimes do half whole wheat if I’m fooling myself about being healthy.
Cinnamon Swirl: ⅓ cup sugar + 1–2 generous teaspoons cinnamon

How I Usually Throw This Together (Directions)

Mash bananas in a big bowl with a fork (or, if I’m honest, sometimes with my hands).
Add melted butter, and give it a quick stir—if you’re a neat freak, yes, let it cool a sec first. But I rarely do.
Toss in the sugar, beaten egg, and vanilla. I just dump them right in and mix like a lazy tornado.
Sprinkle in baking soda and salt. Make sure they don’t clump. (Honestly, baking soda clumps are not pleasant.)
Fold in your flour, gently. Don’t overmix or your bread’ll be kinda tough. This is where I sneak a taste. Try not to eat it all.
Take a separate bowl (or a mug, whatever’s clean) and mix your swirl: sugar plus cinnamon. Adjust the cinnamon if you’re a real fiend.
Pour half the batter into your greased loaf pan. Sprinkle half the cinnamon sugar over it. (Looks like it won’t swirl, but trust me, it will—kinda.)
Spoon over the rest of the batter. Top with the rest of the cinnamon mixture. Now, grab a butterknife and make a few messy swirls. Don’t overthink it; the magic happens in the oven.
Bake at 350°F (or, say, 175°C), for about 45–55 minutes. My oven is ancient and the bake time jumps around. Stick a toothpick in—if just a crumb or two clings, you’re good. If it’s runny, give it a few more minutes and try not to open the oven every five seconds.
Let it cool, at least a little. Otherwise, you’ll burn your tongue—I definitely have.

Some Notes You’ll Probably Find Useful

Actually, I find brown sugar makes a moister loaf, but white sugar gives a fluffier crumb.
I once made this with maple syrup instead of sugar. The taste was deep, but it got way too sticky (worth a shot if you like gooey bread, I suppose).
If the top browns too quick, loosely cover it with foil for the last 10 minutes.
If you’re in a rush, chuck everything in a food processor; the swirl won’t be perfect but nobody minds.

What Happens If You Change It Up (Variations)

Added walnuts? Awesome crunch. Pecans? Even better, but admittedly expensive.
Swapped half the flour for oats—bit dense, but I liked it once. My sister did not.
Threw in chocolate chips one time. Kids declared it dessert and demanded it for breakfast. Who am I to argue?
I tried using almond flour once. Honestly, it just kinda crumbled. Learn form my mistakes.

Do You Really Need Any Fancy Equipment?

Just a mixing bowl, a fork (or a potato masher—cheeky hack if you’ve got tired arms), loaf pan (9x5ish). No electric mixer needed, but if you’ve got one, sure, go for it. If you don’t have a loaf pan (been there!), bake in a muffin tin, just watch the bake time—they’re quicker, like 20min or so.

How To Store It… But Good Luck With That

This loaf keeps on the counter 2–3 days, wrapped up. In my house, though, it never lasts more than a day (I'm not even exaggerating). If you do manage leftovers, fridge it for up to a week, or freeze slices between bits of parchment—pull out one for a treat with coffee later. Best not to microwave it too long though; otherwise it gets weirdly rubbery.

How I Like to Serve It (But, You Know, Do You)

I’m partial to a thick slice, slightly toasted, big slather of soft butter. Sometimes, if I’m feeling extravagant, I use cream cheese instead (especially if there’s a bit of jam lurking in the fridge). My youngest likes dunking it in milky tea—says it’s "proper British," though we’re as American as baseball. Goes great with black coffee, too.

Things I’ve Learned From Messing Up

Once, I tried to rush the cooling bit—sliced it piping hot. Bread sort of collapsed in on itself (tasted fine, looked sad).
If you overmix, it does get tough. I used to stir until my arm hurt; now I stop when things just come together. (More doughy than gluey, thank god.)
I once tried baking two loaves side-by-side. They didn’t bake evenly, so just know your oven mood before doubling up.

People Actually Ask Me These Things (FAQ)

Can I use bananas that are still yellow? Eh, you can, but it won’t be as sweet or as moist, though it’s not a disaster. Maybe mash ‘em extra well.
How do I know when it’s done? Great question. A skewer poked in should come out clean-ish (crumbs good, gooey bad). If it sinks, leave it in a tad longer.
What if I have no cinnamon? Skip the swirl, or use pumpkin spice if you’ve got it (did that once out of desperation—surprisingly nice).
Can I double the recipe? Yep; just split into two pans, or you’ll be here all day.
Is it vegan? Not as written, but swap butter for oil and use a flax egg. Comes out decent, actually.
My bread sunk in the middle—what gives? Usually underbaked or too much banana (been there, done that). Next time, measure the bananas or just bake a bit longer.

Oh—and if you're bored, check out Smitten Kitchen’s banana bread for another spin, or grab some loaf pans I like here (USA Pan). Not sponsored, I just like 'em.

Well, now I’m craving a slice. If you actually did manage to have leftovers, let me know your storage secrets—I still haven’t figured out how to make a loaf last longer than a single sunrise. Happy baking!

Cinnamon Swirl Banana Bread Recipe