If You Like Bananas and Sweet Swirls, Pull Up a Chair

Alright, before we get into the nitty gritty, let me just say: I’ve probably made this banana bread more times than I’ve lost my keys (which is a lot, if you know me), and every single time, someone asks for the recipe. The first time I made this, I was in college, totally broke, and had three bananas on the verge of moving out on their own. I figured, why not? Added a cinnamon swirl just because I’d seen something like it on Smitten Kitchen (Deb is a legend, right?).

Funny story—one time I forgot the baking powder and ended up with something closer to a banana brick. Still, my roommate ate half of it. Anyway, this bread’s earned a spot in my family’s breakfast rotation and, honestly, I can’t blame them.

Why You'll Probably Love This (Or At Least Eat Two Slices)

I make this when the bananas on my counter start looking a little tragic, or when I want to impress people without breaking a sweat. My family goes a bit wild for this because it’s got that gooey, sweet swirl—plus, it makes the house smell like you actually know what you’re doing in the kitchen. (I do not always.)

Oh, and for the record: I struggled for ages with getting the swirl to show up (I used to just blob it on top—don’t do that). But now it’s my go-to for lazy weekends. I once tried to make it “healthier” by subbing in applesauce for all the butter. Don’t. Just, no.

What You’ll Need (And What I Sometimes Swap In)

3 ripe bananas (the spottier the better, though I’ve used half-frozen ones in a pinch)
⅓ cup melted butter (sometimes I use coconut oil if I’m out; tastes a little tropical and not bad!)
¾ cup sugar (I’ve done half brown sugar, half white… my gran swore by C&H but the store brand is fine)
1 egg, beaten (I’ve used a flax egg when baking for my vegan cousin—surprisingly decent)
1 teaspoon vanilla extract (Don’t skimp, but imitation vanilla won’t ruin your day)
1 teaspoon baking soda
Pinch of salt (so, like, whatever fits between your fingers)
1 ½ cups all-purpose flour (I’ve done half whole wheat when feeling virtuous; it’s fine, just a bit denser)
For the swirl: 2 tablespoons sugar mixed with 1 tablespoon cinnamon (sometimes I add a pinch of nutmeg, because why not?)

How I Actually Make It (With Some Side Notes)

Preheat your oven to 350°F (that’s 175°C if you’re fancy). Grease a 9x5-inch loaf pan—sometimes I just use parchment if I can find it in the drawer. If not, butter works (or that spray stuff).
Mash the bananas in a big bowl. I usually use a fork, but I’ve been known to just squish them with my hands if I’m feeling primal. This is where I sneak a tiny taste—banana mush is weirdly good.
Stir in the melted butter. Once that’s in, add sugar, egg, and vanilla. Mix it all up—no need for a mixer unless you just want to show off.
Sprinkle in the baking soda and salt. Give it another stir. Then dump in the flour. Now, gently mix until it all comes together. Don’t overthink it. If there’re a few streaks of flour, it’s okay.
Pour about half of the batter into your pan. Now for the fun bit: sprinkle half the cinnamon sugar over the batter. Pour the rest of the batter on top, then the remaining cinnamon sugar. Take a butter knife and swirl it around—don’t go too wild or you’ll just mix it all in (which tastes fine, but looks boring).
Bake for about 50–60 minutes. Check at 50—I stick a skewer in the middle. If it comes out wet, give it another 5–10. Sometimes the swirl makes it take a bit longer.
Let it cool… or don’t. I’ve burned myself more than once because I’m impatient. Actually, I find letting it rest makes slicing so much easier, but do what you gotta do.

Notes I Learned the Hard Way

If your bananas aren’t ripe enough, stick them in the oven (peel and all) for 10 minutes. Learned that trick here and it’s a lifesaver.
Don’t mix the cinnamon sugar straight into the batter—it just disappears. I tried once. Not worth it.
If you forget the salt (I’ve done this), it’s a little flat; just sprinkle a bit on a warm slice and pretend it’s artisanal.

Other Ways I’ve Tweaked It

Chocolate chips work, if you’re into that sort of thing. I like a handful tossed in, but my sister says it’s "too much." Disagree.
Walnuts or pecans? Sure! Add about ½ cup, chopped.
Tried a peanut butter swirl once. Not my greatest hit. The flavors kind of fought each other.
Once I made mini muffins instead—baked for about 20 minutes. Cute, good for sharing (or hoarding, no judgment).

The Stuff I Use (But You Can Improvise)

9x5-inch loaf pan (I once used a casserole dish; bread was thinner but still tasty)
Mixing bowls (I’ve mixed everything in the pan once out of sheer laziness, don’t recommend)
Fork or potato masher for bananas
Measuring cups/spoons (or, you know, eyeball it if you’re feeling brave)

Storing Your Bread (But It Never Lasts Here)

So, you can wrap it in foil or pop it in an airtight container. It’ll keep on the counter for about three days, or in the fridge for almost a week. But, honestly, in my house this rarely makes it to day two—someone always nicks a slice at midnight.

How We Like to Eat It

Okay, here’s my favorite: thick slices, slightly warm, with a pat of butter that melts into the swirl. My mum likes a smear of cream cheese. My cousin dunks hers in coffee, which, weirdly, is pretty great. On birthdays, we stick a candle in it. Why not?

Couple of Pro Tips (Because I’ve Messed Up Plenty)

I once thought, "Let’s double the cinnamon!"—it was, um, aggressive. Stick to the recipe (or just a little extra if you’re adventurous).
If you rush the cooling, it can fall apart when you slice it. Learned this the hard way. Now I wait at least 20 minutes… most of the time.
And don’t use cold butter straight from the fridge. It doesn’t mix in right. I’ve tried microwaving and sometimes end up with a weird half-melted lump.

FAQs (Because People Really Do Ask Me These)

Can I freeze this banana bread? Yep! Just wrap it well. I slice it before freezing so I can grab one piece at a time. (Pro move.)
What if I don’t have a loaf pan? No worries. I’ve used a cake pan, muffin tin, even a pie dish once. Just adjust the baking time and check sooner.
Does this taste good the next day? Actually, I think it’s even better once it’s cooled and the flavors settle in. But again, there’s rarely a next day here.
My swirl disappeared—what happened? You probably mixed too much (been there). Next time, just gently swirl with a knife, a couple of times.
Can I make it gluten-free? I haven’t tried, but I’ve heard Bob’s Red Mill 1-to-1 flour works pretty well. Let me know if you try it!

And, totally unrelated, but if you’re looking for a good soundtrack while baking, I’ve been hooked on Fleetwood Mac lately. Banana bread and "Dreams"—can’t beat that combo. Enjoy, and let me know how yours turns out (unless it’s better than mine, then just lie to spare my feelings).

Homemade Cinnamon Swirl Banana Bread