Cinnamon Swirl Banana Bread
This Cinnamon Swirl Banana Bread recipe is a sweet and exciting twist on the classic baked good! With a homemade icing, this cinnamon banana bread is great for a special breakfast treat or even dessert.
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If you're a fan of banana bread, this variation with swirls of warm and comforting cinnamon is a must-try! Great for fall baking but delicious year round.
Why This Recipe Works
Got a couple of bananas that you're not sure what to do with? Throw together a quick and easy cinnamon swirl banana bread!
This recipe completely upgrades a familiar classic with swirls of decadent cinnamon flavor and a sweet and simple homemade icing.
The end result is a moist and tender loaf cake that can be served as a sweet morning treat like these Mini Cinnamon Rolls or a tasty dessert.
And if you love baking with bananas, try this Banana Crumb Coffee Cake, a Banana Cake with Brown Butter Frosting, or a Double Chocolate Banana Cake for all the chocolate lovers!
Ingredients Needed
- Flour: All Purpose flour
- Baking Soda: Gives the cinnamon banana bread a soft and tender texture and prevents it from getting too dense.
- Ground Cinnamon: You'll need cinnamon for both the banana bread batter and the cinnamon swirl.
- Light Brown Sugar: You can also use dark brown sugar if you want a richer flavor.
- Salt: Helps balance the sweet flavors.
- Sugar: Granulated sugar
- Butter: Use unsalted butter so you can control the amount of salty flavor so it's not overpowering.
- Eggs
- Vanilla Extract
- Bananas: You'll want to use overripe bananas for best results.
- Sour Cream: Greek Yogurt can also be used.
- Icing: All you need for the homemade icing is some powdered sugar and your choice of milk.
How to Make this Cinnamon Swirl Banana Bread
- Step 1: In a large mixing bowl combine flour, baking soda, salt, and cinnamon.
- Step 2: In a separate large bowl, use an electric mixer to cream together the butter and sugar, then add eggs and vanilla.
- Step 3: Mix in mashed bananas and sour cream.
- Step 4: Add the dry ingredients to the wet ingredients and mix until a batter forms.
- Step 5: Pour half the batter into a prepared 9x5 loaf pan.
- Step 6: In a separate medium bowl, combine brown sugar and cinnamon, then add a full layer of the sugar mixture over the batter.
- Step 7: Finish with the remaining batter and bake for 55 to 60 minutes.
- Step 8: Meanwhile, mix together powdered sugar and milk in a small bowl to create icing. Drizzle over the banana bread once it's cooled.
Recipe Tips
- In addition to the cinnamon swirl, this bread is great if you add some finely chopped pecans or walnuts.
- Feel free to leave off the icing if you prefer--this banana bread has plenty of sweetness on its own.
- You can use frozen bananas if you've been saving them in the freezer. Let them thaw and drain off any excess liquid before mashing and adding to the batter.
- Keep leftover banana bread wrapped tightly in plastic wrap or aluminum foil, or in an airtight container. It should last for 3 days or so at room temperature, and can also be frozen. Thaw overnight before serving from the freezer.
- Allow the banana bread to cool before adding the icing or it will just melt down the sides.
- Add extra flavor to the icing by using vanilla extract or another extract of your choice, like almond extract or hazelnut extract.
Recipe FAQ's
The riper the banana the more sweetness you get. You want your banana to be covered in brown spots and have a strong banana smell. This makes it easier to mash them and also gives your banana bread lots of yummy natural sweetness.
The texture of your banana bread has a lot to do with how thick or thin the batter is. A thicker batter will result in a drier and more crumbly banana bread, while a thinner batter will be softer and more moist. If you like your banana bread on the softer side, you can add a splash of water or milk to the batter to thin it out a bit.
Yes, let the banana bread completely cool, wrap it with plastic wrap, and then wrap a layer of aluminum foil or place it in a large ziplock freezer bag. Freeze for up to 3 months.
Yes, pour the batter into a muffin tin lined with paper cups. Bake the muffins in a 425 degree oven for 5 minutes. Then reduce the heat to 350 and bake an additional 15 minutes or until a toothpick comes out clean.
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Cinnamon Swirl Banana Bread
Equipment
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 4 tablespoons butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups extra ripe bananas mashed about 3-4 large bananas
- 1/3 cup sour cream
Cinnamon Filling
- 1/4 cup brown sugar
- 1 1/2 teaspoon cinnamon
Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350 degrees and line a 9x5 loaf pan with parchment paper or spray with nonstick cooking spray.
- In a medium bowl add the flour, baking soda, salt, and cinnamon and mix until combined.
- In a large bowl using an electric mixer beat the sugar and softened butter until creamy add in the eggs and vanilla and mix until combined.
- Mix in the mashed bananas and sour cream and mix just until combined.
- Add in the dry ingredients and beat until it's all combined.
- In a small bowl mix together the brown sugar and cinnamon.
- Spoon half of the banana batter into the prepared loaf pan.
- Spread the brown sugar mixture on top evenly. Then spoon the remaining batter on top.
- Bake for 55-60 minutes or until a toothpick comes out clean.
Icing
- In a small bowl whisk the powdered sugar and milk together, drizzle over cooled bread before slicing.
Video
Notes
- Greek yogurt can be used in place of sour cream.
- Frozen bananas can be used just make sure you thaw them and drain off any extra liquid they may have.
Made this, now drs apt. I'll try it when I'm home again. Can't wait.