Blueberry Cinnamon Swirl Banana Bread is a soft, moist loaf bursting with ripe banana flavor, juicy blueberries, and a sweet cinnamon sugar swirl throughout. It’s a cozy twist on classic banana bread that I love making when I want something comforting but just a little extra special. Perfect for breakfast, snacking, or gifting, this loaf never lasts long in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s everything I want in a banana bread—moist, flavorful, and easy to make—but with two delicious additions: a cinnamon swirl that adds warmth and a layer of sweetness, and juicy blueberries that make every bite pop. It’s a one-bowl recipe (with a little swirl step) that comes together quickly and smells amazing while it bakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the banana bread:
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Ripe bananas (mashed)
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Eggs
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Brown sugar
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Granulated sugar
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Vegetable oil or melted butter
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Vanilla extract
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All-purpose flour
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Baking soda
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Salt
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Cinnamon
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Fresh or frozen blueberries (tossed in a bit of flour to prevent sinking)
For the cinnamon swirl:
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Brown sugar
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Ground cinnamon
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Optional: a pinch of nutmeg
Directions
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I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
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In a large bowl, I whisk together the mashed bananas, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
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I stir in the flour, baking soda, salt, and cinnamon just until combined. I gently fold in the blueberries.
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In a small bowl, I mix together the swirl ingredients: brown sugar and cinnamon.
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I pour half the batter into the loaf pan, then sprinkle half the cinnamon sugar mixture over it. I repeat with the remaining batter and swirl topping.
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Using a knife, I swirl the cinnamon mixture gently into the batter to create ribbons.
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I bake the loaf for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
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I let it cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf (about 10 slices) and takes about 1 hour and 15 minutes total—15 minutes to prep and 55–65 minutes to bake. It’s perfect for make-ahead breakfasts or sharing with friends and family.
Variations
Sometimes I add a handful of chopped walnuts or pecans for crunch. For a little extra sweetness, I drizzle a simple glaze of powdered sugar and milk over the top once it cools. I’ve also made mini loaves or muffins with this batter—just adjust the baking time accordingly.
Storage/Reheating
I store the banana bread wrapped or in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, I slice the cooled loaf and wrap individual pieces for easy thawing. I reheat slices in the microwave for 10–15 seconds or in the toaster oven for a warm, bakery-fresh texture.
FAQs
Can I use frozen blueberries?
Yes, I can. I just don’t thaw them first—this helps prevent them from bleeding too much color into the batter.
How ripe should the bananas be?
The riper the better. I use bananas with plenty of brown spots for maximum sweetness and flavor.
Can I make this recipe gluten-free?
Yes, I substitute with a 1:1 gluten-free baking flour blend. The texture still comes out soft and tender.
Do I have to add the cinnamon swirl?
No, but I highly recommend it! It adds an extra layer of sweetness and warmth that really elevates the banana bread.
Can I make this into muffins?
Absolutely. I fill muffin cups ¾ full and bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean.
Conclusion
Blueberry Cinnamon Swirl Banana Bread is a cozy, flavorful twist on a classic that I always enjoy baking—and eating. With bursts of blueberry and ribbons of cinnamon sugar, each slice feels like a little treat. It’s easy, comforting, and perfect for sharing (or keeping all to myself).
PrintBlueberry Cinnamon Swirl Banana Bread
Blueberry Cinnamon Swirl Banana Bread is a moist, cozy loaf made with ripe bananas, juicy blueberries, and a sweet cinnamon sugar swirl. It’s a comforting twist on classic banana bread—perfect for breakfast, snacks, or gifting.
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices)
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Instructions
Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.,In a large bowl, whisk mashed bananas, eggs, sugars, oil, and vanilla until smooth.,Stir in flour, baking soda, salt, and cinnamon until just combined. Fold in blueberries gently.,In a small bowl, mix swirl ingredients: brown sugar and cinnamon (add nutmeg if using).,Pour half the batter into the pan. Sprinkle half the cinnamon swirl mixture on top. Repeat with remaining batter and swirl mix.,Use a knife to gently swirl the cinnamon sugar into the batter.,Bake for 55–65 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.,Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas for the best flavor and sweetness.,Don’t overmix the batter to keep the loaf tender.,Frozen blueberries don’t need to be thawed before folding into the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: undefined
- Fat: 9g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: undefined
