Cinnamon Swirl Banana Bread is a cozy, flavorful treat that combines the sweetness of ripe bananas with the warm, comforting taste of cinnamon. You get soft, tender bread with a beautiful swirl of cinnamon sugar weaving through every slice, adding just enough spice and sweetness to make it truly special.
I love to make this banana bread when my bananas are getting too ripe because it’s a great way to use them up and fill the kitchen with the smell of cinnamon and baking bread. The cinnamon swirl is my favorite part—it adds little pockets of gooey, cinnamon-y goodness, making each bite a bit different and exciting.
This bread is perfect for breakfast with a bit of butter melted on top or as a snack with a cup of tea or coffee. I often slice it thick and share with family or friends because it’s the kind of homemade treat that everyone feels warmed by and happy to eat.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with lots of brown spots for the best sweetness and moisture. If you need to speed ripening, put them in a paper bag with an apple overnight.
Butter: I prefer unsalted butter so I can control the salt in the recipe. You can swap for coconut oil for a dairy-free option but expect a slight flavor change.
Sour cream or Yogurt: This adds moisture and a tender crumb. If you don’t have sour cream, plain yogurt works well, or even buttermilk for a slight tang.
Cinnamon Swirl: Ground cinnamon and sugar make the swirl sweet and spicy. You can use brown sugar instead of white sugar for a deeper flavor.
How Do I Create a Beautiful Cinnamon Swirl Without Overmixing?
The cinnamon swirl is the highlight, and the goal is to get visible ribbons of cinnamon sugar, not mix it all into the batter. Here’s how I do it:
- Spread half the batter evenly in the pan.
- Drizzle melted butter over it to help the cinnamon sugar stick and swirl better.
- Sprinkle half the cinnamon sugar mixture evenly on top.
- Repeat with the remaining batter, butter, and cinnamon sugar to create two layers.
- Use a knife or skewer to gently swirl through the layers, making broad figure-eight or “S” shapes.
- Swirl enough to marble but avoid stirring, or the cinnamon will disappear into the batter.
This technique keeps the swirl distinct and gives you that lovely pattern and pockets of cinnamon in every slice.
Equipment You’ll Need
- 9×5-inch loaf pan – I like this size because it gives the bread a nice shape and even baking.
- Mixing bowls – for whisking dry ingredients and mixing wet ingredients separately.
- Electric mixer or whisk – makes creaming the butter and sugar easier and quicker.
- Rubber spatula – helps fold ingredients gently without deflating the batter.
- Measuring cups and spoons – for accuracy, especially for the cinnamon sugar layer.
- Toothpick or skewer – to gently swirl the cinnamon and batter for a marbled look.
- Parchment paper (optional) – for easy removal and less cleanup.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle some into the batter or the cinnamon swirl for extra sweetness.
- Nuts – chopped walnuts or pecans add crunch and richness.
- Walnut or pecan pieces mixed into the batter makes it more filling and nutty.
- Use brown sugar instead of granulated sugar for a deeper, caramelized cinnamon swirl.
- Swap bananas for mashed sweet potato or pumpkin purée for a different flavor twist.
Cinnamon Swirl Banana Bread
Ingredients You’ll Need:
For The Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup sour cream or plain yogurt
- 1/4 cup milk
For The Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
You’ll need about 15 minutes to prepare this bread and 55 to 65 minutes to bake it. After baking, allow around 10 minutes for cooling in the pan, plus additional time for the bread to cool fully on a wire rack before slicing.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This helps make the bread tender.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Bananas, Sour Cream, and Milk:
Mix the mashed bananas, sour cream (or yogurt), and milk into the wet ingredients until everything is just combined.
6. Add Dry Ingredients to Wet:
Gently fold the flour mixture into the banana mixture. Mix until just combined to avoid overmixing, which can make the bread tough.
7. Make Cinnamon Swirl Mixture:
In a small bowl, combine the sugar and cinnamon for the swirl.
8. Layer the Batter and Cinnamon Swirl:
Spread half of the banana bread batter evenly into your prepared loaf pan. Drizzle half of the melted butter on top, then sprinkle half of the cinnamon sugar evenly over it.
Repeat by spreading the remaining batter, drizzling the rest of the melted butter, and sprinkling the remaining cinnamon sugar.
9. Create the Swirl:
Use a knife or skewer to gently swirl the cinnamon sugar through the batter in broad, gentle motions to make a pretty marbled pattern.
10. Bake the Bread:
Place the loaf pan in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool and Serve:
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the bread set and makes slicing easier.
Enjoy your delicious, moist Cinnamon Swirl Banana Bread with its warm, sweet cinnamon spirals in every bite!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too watery.
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt works just as well and adds a nice tangy flavor while keeping the bread moist.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Add Nuts or Chocolate Chips to the Batter?
Yes! Feel free to fold in 1/2 cup of chopped nuts or chocolate chips to add extra texture and flavor. Just fold them gently into the batter before layering in the pan.