Cinnamon Swirled Banana Bread
Moist, tender banana bread with a warm cinnamon sugar swirl in every slice. Perfect for breakfast, snack, or a cozy dessert.
Why You’ll Love This Recipe
This banana bread is soft, flavorful, and beautifully marbled with cinnamon sugar. Each slice delivers the perfect balance of sweet banana, warm cinnamon, and a slightly crisp topping, making it ideal for breakfast, snacks, or dessert.
Yield and Timing
- Yield: 1 standard loaf (8 x 4 inch)
- Prep time: 15 minutes
- Cook time: 55–65 minutes
- Total time: 1 hour 10–30 minutes
Ingredients
For the Banana Bread Batter
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 medium ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (60 ml) sour cream or plain Greek yogurt
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Swirl
- 1/4 cup (50 g) packed brown sugar
- 1 tsp ground cinnamon
- 1 tbsp melted butter
Instructions
1. Prepare Oven and Pan
Preheat oven to 350°F (175°C). Grease an 8 x 4 inch loaf pan and line with parchment paper for easy removal.
2. Mix Dry Ingredients
Whisk together flour, baking soda, salt, and cinnamon in a bowl. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk melted butter and granulated sugar until combined. Add eggs one at a time, whisking until smooth, then stir in vanilla.
4. Add Bananas and Sour Cream
Fold mashed bananas and sour cream into the wet mixture until blended.
5. Combine Wet and Dry
Add dry ingredients to wet ingredients and fold gently until just combined. Stir in nuts if using. Avoid overmixing.
6. Prepare Cinnamon Swirl
Mix brown sugar, cinnamon, and melted butter into a crumbly paste.
7. Layer Batter and Swirl
Spoon half of the banana batter into the prepared pan and spread evenly. Scatter half of the cinnamon mixture over the batter. Spoon remaining batter on top and spread gently. Sprinkle remaining cinnamon mixture and swirl with a knife or skewer.
8. Bake
Bake 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if top browns too quickly.
9. Cool
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips and Variations
- For extra moisture, replace half the butter with vegetable oil or add 1 tbsp molasses.
- Swap sour cream for plain yogurt or buttermilk. Greek yogurt will slightly densify the crumb.
- Add 1/2 cup chocolate chips or dried fruit for variety.
- Sprinkle coarse sugar on top before baking for a crunchier finish.
- Make mini loaves or muffins: mini loaves bake 30–40 minutes, muffins 18–22 minutes.
Storage
- Room temperature: Up to 3 days in an airtight container.
- Refrigerator: Up to 7 days, tightly wrapped.
- Freezing: Up to 3 months. Thaw overnight in refrigerator or at room temperature.
Quick FAQ
Q: How ripe should bananas be?
A: Use very ripe bananas with dark spots for maximum sweetness and flavor.
Q: Can I reduce sugar?
A: Yes, but keep some granulated sugar to balance banana flavor. Brown sugar in the swirl adds depth.
Q: Why is my bread dense?
A: Overmixing, insufficient leavening, or under-ripe bananas can cause density. Fold gently and measure accurately.
Serving Suggestions
Serve slightly warm with butter, cream cheese, or nut butter. Pairs perfectly with coffee or tea.
A cozy, flavorful loaf that’s perfect for breakfast, snack, or dessert every slice swirled with cinnamon sugar for extra indulgence.
