Name: Homemade Cinnamon Swirl Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 2 eggs; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/3 cup melted unsalted butter (or oil); 1/4 cup milk (or buttermilk); 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; For the cinnamon swirl:; 1/4 cup granulated sugar; 1 1/2 tsp ground cinnamon; 1 tbsp melted butter (optional)

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Homemade cinnamon swirl banana bread is a soft, moist loaf with the cozy warmth of cinnamon sugar running through every bite. It’s a comforting twist on classic banana bread, with a sweet, spiced ribbon baked into the center and sometimes sprinkled on top for a beautiful, crackly finish. I love baking this when I want something nostalgic, flavorful, and a little extra special.

Why You’ll Love This Recipe

I love this banana bread because it’s rich in banana flavor and layered with a buttery cinnamon swirl that makes the whole kitchen smell like a bakery. It’s easy to make with ingredients I already have at home, and it works just as well for breakfast as it does for dessert. The cinnamon sugar adds just the right amount of sweetness and spice, turning a familiar loaf into something totally irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas, mashed
Eggs
Brown sugar
Granulated sugar
Unsalted butter, melted (or oil)
Milk (or buttermilk)
Vanilla extract
All-purpose flour
Baking soda
Salt
Ground cinnamon

For the cinnamon swirl:

Granulated sugar
Ground cinnamon
Butter, melted (optional, for a richer swirl)

Directions

I preheat the oven and grease or line a loaf pan with parchment paper.
In a large bowl, I whisk together the mashed bananas, eggs, melted butter, sugars, milk, and vanilla.
In another bowl, I mix the flour, baking soda, salt, and cinnamon, then gently stir it into the wet ingredients until just combined.
In a small bowl, I mix the cinnamon swirl ingredients.
I pour half the banana batter into the pan, sprinkle half the cinnamon swirl mixture over it, then pour in the remaining batter and top with the rest of the swirl. I use a knife to gently swirl the layers together.
I bake the bread for 50–60 minutes, or until a toothpick comes out clean or with moist crumbs.
I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 10 slices). It takes 15 minutes to prep and 50–60 minutes to bake. I usually have it ready in just over an hour.

Variations

Sometimes I mix chopped walnuts or pecans into the batter for crunch, or add chocolate chips for an extra treat. I’ve also drizzled a simple glaze on top after baking, made with powdered sugar and milk, for a bakery-style finish. If I’m out of milk, yogurt or sour cream also work well in the batter.

Storage/reheating

I store leftovers tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5 days. It freezes beautifully—I wrap slices individually and freeze for up to 2 months. To reheat, I microwave a slice for 10–15 seconds or toast it lightly for a warm, fresh-baked feel.

FAQs

Can I use oil instead of butter?

Yes, I’ve used vegetable or coconut oil instead of melted butter, and the texture stays moist and tender. Butter adds more flavor, but oil works well too.

Can I reduce the sugar?

Definitely. I sometimes cut back a bit on the granulated sugar in the batter, especially if my bananas are very ripe. The cinnamon swirl keeps it sweet.

Do I need to swirl the cinnamon layer?

No, swirling is optional. I’ve layered the batter and cinnamon sugar without swirling, and it bakes into a delicious, defined ribbon of cinnamon.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free flour blend and it turns out great. I don’t make any other changes—just keep an eye on the baking time.

How do I keep the bread from drying out?

I make sure not to overbake it and store it tightly wrapped once cooled. The banana keeps it moist, and the cinnamon swirl helps lock in flavor.

Conclusion

Homemade cinnamon swirl banana bread is a cozy, crowd-pleasing treat that’s full of flavor and easy to bake. The warm cinnamon sugar swirl takes classic banana bread to a whole new level, and it’s a recipe I come back to again and again—whether I’m baking for guests, gifting a loaf, or just enjoying a quiet moment with a warm slice and a cup of coffee.

Homemade Cinnamon Swirl Banana Bread

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Homemade cinnamon swirl banana bread is a soft and flavorful loaf featuring ripe bananas and a buttery cinnamon sugar swirl throughout. It’s a cozy twist on the classic, perfect for breakfast or dessert.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10 slices
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3 ripe bananas, mashed
2 eggs
1/2 cup brown sugar
1/4 cup granulated sugar
1/3 cup melted unsalted butter (or oil)
1/4 cup milk (or buttermilk)
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
For the cinnamon swirl:
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
1 tbsp melted butter (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together mashed bananas, eggs, brown sugar, granulated sugar, melted butter, milk, and vanilla until smooth.
In a separate bowl, mix flour, baking soda, salt, and cinnamon. Stir dry ingredients into the wet until just combined—do not overmix.
In a small bowl, mix the cinnamon swirl ingredients: granulated sugar, cinnamon, and melted butter (if using).
Pour half the banana batter into the prepared pan. Sprinkle half the cinnamon swirl mixture over the batter. Repeat with remaining batter and swirl mix.
Use a knife to gently swirl the top layer (optional).
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.