Name: Moist Cinnamon Swirl Banana Bread
Prep time: 15 min
Cook time: 60 min
Total time: 95 min
Ingredients: 3 ripe bananas mashed; 1/2 cup unsalted butter melted; 1 cup granulated sugar; 1 large egg beaten; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 cup brown sugar

There’s something incredibly comforting about homemade banana bread—the aroma, the warm slices, the soft, moist crumb.

But this cinnamon swirl banana bread takes it up a notch with a sweet spiced ribbon that runs through every bite.

Why I Love This Recipe

I’ve always had a soft spot for banana bread, but the cinnamon swirl gives this version a cozy twist.

It feels like a cross between banana bread and a cinnamon roll, all in one slice—perfect with tea or as a morning treat.

What You’ll Need (Ingredient Highlights)

Ripe bananas – bring all the natural sweetness and moist texture

Cinnamon + brown sugar – for that delightful swirl

Butter – adds richness and keeps the bread tender

Flour + baking soda – classic structure for a perfect loaf

Pro Tips Before You Start

Use very ripe bananas for maximum sweetness and flavor.

Don’t overmix the batter once the dry ingredients go in—just stir until combined.

If the top browns too fast, loosely cover the loaf with foil during the last 15 minutes.

How to Make Cinnamon Swirl Banana Bread

Step 1: Prep the oven and pan

Preheat the oven to 350°F (175°C).

Grease a 9×5-inch loaf pan and set it aside.

Step 2: Make the wet mixture

In a large bowl, combine mashed bananas, melted butter, granulated sugar, beaten egg, and vanilla.

Stir until smooth.

Step 3: Combine dry ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add to the wet mixture, stirring just until combined.

Step 4: Make the cinnamon swirl

In a small bowl, mix ground cinnamon and brown sugar together for the swirl.

Step 5: Layer and swirl

Pour half the batter into the pan.

Sprinkle with half the cinnamon mixture.

Add the rest of the batter, then the remaining cinnamon mix.

Swirl through with a knife or skewer.

Step 6: Bake it up

Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.

If browning too fast, tent with foil.

Step 7: Cool before slicing

Let cool in the pan for 10 minutes, then transfer to a wire rack.

Slice once fully cooled.

What to Serve It With

Pair with a cup of coffee, chai tea, or even a dollop of whipped cream or Greek yogurt for a cozy snack or brunch addition.

Variations / Substitutions

Add ½ cup chopped walnuts or pecans for a crunchy twist.

Stir in ½ cup mini chocolate chips to make it more indulgent.

Swap brown sugar for coconut sugar in the swirl for a deeper flavor.

Storage & Leftovers

Wrap the loaf tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.

It also freezes beautifully—wrap slices individually for easy thaw-and-toast mornings.

FAQs

Can I make this with whole wheat flour?
Yes, but use half whole wheat and half all-purpose for best texture.

Can I use frozen bananas?
Absolutely—just thaw and drain any excess liquid first.

What if I don’t have brown sugar?
You can use granulated sugar mixed with a splash of molasses or substitute coconut sugar.

Do I need to use a loaf pan?
You can also use a muffin tin—adjust baking time to about 20–25 minutes.

Can I reduce the sugar?
Yes, reduce granulated sugar to ¾ cup if your bananas are very sweet.

Is the swirl necessary?
Not at all—but it adds flavor and a beautiful pattern to the loaf!

Can I make it vegan?
Yes—swap butter for plant-based butter and use a flax egg.

Final Thoughts

This cinnamon swirl banana bread is one of those recipes I always come back to.

It’s simple, warm, and nostalgic with just the right touch of spice.

Whether you’re baking for the week or gifting a loaf, it never disappoints.

The Boat Shed Kitchen