Cinnamon Swirl Banana Bread Recipe – How to Make it in 13 Simple Steps

Make use of the overripe bananas that are sitting on the counter in your kitchen by making this recipe for Cinnamon Swirl Banana Bread. This recipe has a twist of adding a swirl of cinnamon sugar to the middle of the loaf, as well as on top of the bread..

With moist, tender banana-flavored bread, featuring swirls of a cinnamon-sugar mixture, this recipe is perfect for breakfast, a potluck holiday brunch, or for just an afternoon snack when you have the munchies.

One big part of living an “earth-friendly” life is cutting down waste in every area of the home. Those who are conscious of the impact that their life choices have on our planet know that things like recycling, composting kitchen waste, and not buying items that have wasteful plastic packaging are going to be parts of their everyday lives.

A sliced loaf of cinnamon swirl banana bread on a chopping board.

Cinnamon Swirl Banana Bread Recipe

April Freeman
While we may call it bread, we all know that banana bread is actually sweeter than the typical bread recipe and is generally more like cake. Our recipe for Cinnamon Swirl Banana Bread is kind of a cross between a coffee cake and your classic recipe for banana bread.
Prep Time 20 mins
Baking Time 1 hr
Total Time 1 hr 20 mins
Cuisine American
Servings 10 Slices

Equipment

  • 9-Inch Loaf Pan
  • Large Mixing Bowl
  • Wooden Spoon
  • Potato Masher
  • Small bowl
  • Fork
  • Wire Rack

Ingredients
  

Bread Ingredients

  • 3 pcs Ripe Bananas
  • cup Melted Butter
  • 2 tbsp Sour Cream
  • ¾ cup Sugar
  • 1 pc Egg
  • 1 teaspoon Vanilla
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • cups Flour

Cinnamon Layers Ingredients

  • ½ cup Sugar
  • 1 teaspoon Cinnamon

Instructions
 

  • Preheat your oven to 350 degrees. Grease and flour a nine-inch by five-inch loaf pan.
  • In a large-sized mixing bowl using a wooden spoon, beat together the butter and the sugar until they are light and fluffy. Add the sour cream and stir it into the mixture.
    The butter and sugar are mixed in a bowl.
  • Use a fork or a potato masher to mash the peeled banana in a small bowl.
    The bananas are mashed in a bowl.
  • In another small bowl, crack the egg and use a fork to beat it.
  • Add the banana and the eggs to the bowl that contains the butter and the sugar, mixing well. Add the vanilla and stir again.
  • In a separate, small-sized bowl, stir together the flour, salt, and baking soda.
    The egg mixture and dry ingredients are in separate bowls.
  • Add half of this mixture to the bowl containing the butter and banana mixture. Stir just until incorporated and then add the remainder of the flour mixture. Stir just until it is mixed. Do not over mix the batter or the banana bread will turn out tough.
  • In a small bowl, mix together the ½ cup sugar and the cinnamon to create the cinnamon swirl mixture.
  • Pour about half of the banana bread batter into the prepared pan. Sprinkle about ⅔ of the cinnamon sugar swirl mixture over the top of the layer of batter in the baking pan. Top this with the other half of the banana bread batter.
  • Sprinkle the remainder of the cinnamon swirl mixture on the top of the batter. Use a spoon or your fingers to lightly press this layer into the batter underneath it.
  • Bake the loaf of bread in the center of your preheated oven for fifty to sixty minutes.
  • Remove the loaf from the oven and let the bread sit in the pan for about ten to fifteen minutes before you run a butter knife all around the edges of the loaf to help it release from the pan. Turn the loaf out onto a wire rack to cool for another half hour before slicing.
    A fresh loaf of cinnamon swirl banana bread.
  • To store the bread, wrap it tightly in aluminum foil or plastic wrap. Place the bread in the refrigerator to keep for up to four days.
    A slice of cinnamon swirl banana bread on a plate.

Notes

One additional place that these “green” people have to focus on is eliminating, or at least cutting back on, waste in the kitchen. Every time food items are thrown in the garbage rather than being eaten, not only is the food wasted, but all of the fuel that it took to grow the food, transport it to market, and get it to your home is wasted as well. Thousands of pounds of food items lie rotting in landfills, not even able to be composted to enrich the soil of another grower.
That is why every savvy consumer needs recipes like this one for banana bread. Banana bread takes spotted, overly ripe bananas and gives them new life in a tasty treat. Most people have a preferred degree of ripeness for their bananas. The problem, though, is that once the bananas have passed that stage of ripeness, it’s not unusual for no one in the family to want to eat them. Rather than tossing the bananas in the trash, you can use them to make this recipe, Cinnamon Swirl Banana Bread.
Another great thing about banana bread is that it freezes very well. Because it has a high moisture content, it will emerge from the freezer in the exact same state as it went in, soft, moist, and delicious. Simply tightly wrap a completely cooled loaf of banana bread in a double layer of aluminum foil and put it in the freezer for up to three months.
To thaw the bread, place the wrapped loaf in the refrigerator overnight before you slice and eat it. When you bake ahead of time, you will always have the treat to serve unexpected guests or when you don’t have time to make a home-baked snack for your family.
Keyword Bread, Breakfast, Recipe

Meals: All Recipes | Breakfast | Dinner (Mains) | Dessert | Side Dishes | Soups | Appetizers | Salads | Snacks

Dishes: PastaChicken | Ground Beef | Casseroles | Rice | Potato | Pies | Cookies | Sausage | Bread | Cakes | Pancakes | Cheesecakes | Scones

Key Ingredients: Cream Cheese

Other: Quick Dinners (Under 45 min.)

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