Introduction

If you have ripe bananas on your counter, this Cinnamon Swirled Banana Bread is calling your name! It’s a moist, flavorful loaf with swirls of buttery cinnamon sugar that make it irresistibly delicious. Imagine the best banana bread combined with the sweet goodness of a cinnamon roll in every bite.

The image shows a close-up of a thick slice of marbled banana bread with two visible layers inside: a light tan base layer with a moist, crumbly texture and a dark brown cinnamon swirl creating a wave pattern throughout the bread. The top crust is uneven and crunchy, darker brown in color, with a slight crack on the surface. The bread slice sits on a white marbled surface with a few crumbs scattered nearby, and a cinnamon stick is partially visible on the right side of the frame. In the background, blurred objects on a white marbled backdrop add depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

3 ripe bananas, mashed

For the cinnamon sugar swirl:

1/2 cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons melted butter (plus extra if needed)

Optional: 6 thin banana slices for topping

Instructions

Step 1: Preheat your oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set it aside.

Step 2: In a large bowl, melt the butter and allow it to cool slightly. Whisk in the sugar, then add eggs and vanilla extract, mixing until combined.

Step 3: Stir in the flour, baking soda, and salt until just combined. Fold in the mashed bananas with a spatula, being careful not to overmix.

Step 4: In a small or medium bowl, mix together the brown sugar and cinnamon. Stir in the melted butter until the mixture is thick but swirlable. Add a tablespoon more butter if it’s too stiff, or adjust if too thin.

Step 5: Spread one-quarter of the banana bread batter evenly into the bottom of the prepared pan. Dollop one-quarter of the cinnamon sugar mixture on top and swirl gently with a table knife or the back of a wooden spoon.

Step 6: Add one-third of the remaining batter over the first layer and swirl with one-third of the remaining cinnamon sugar. Then spread half of the remaining batter, swirl with half of the leftover cinnamon sugar, and finally spread the remaining batter on top.

Step 7: Dollop the remaining cinnamon sugar topping on the surface and create large swirls throughout the loaf. Optionally, place six thin banana slices down the center of the batter for decoration.

Step 8: Place the loaf pan on a baking sheet and bake on the middle rack for 60 to 70 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Step 9: If the bread browns too quickly, tent the top with foil and continue baking until fully cooked.

Step 10: Let the bread cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

Use very ripe bananas for the sweetest banana bread.

If you’re unsure about your oven’s temperature, use an oven thermometer for accuracy.

Create a foil tent if the top is browning too fast to ensure even baking.

Let the bread rest after baking; it will continue to cook slightly and develop moist crumbs.

Try adding chocolate chips or chopped nuts for extra texture.

For a pumpkin twist, substitute bananas with canned pumpkin and adjust spices accordingly.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing to avoid a soggy batter.

How do I know when the banana bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs. If it’s wet with batter, bake a little longer, tenting with foil if the top is browning too fast.