Cinnamon Swirl Banana Bread.

Super-moist banana bread with a thick cinnamon swirl and topped with vanilla glaze.

Cinnamon Swirl Banana Bread - for those of you who love banana bread and warm, gooey cinnamon rolls!

 Early last week, I picked up a bunch of bananas and anxiously waited for them to turn the perfect shade of speckled brown. Sweet, over-ripened, and practically-rotten bananas are the force behind a spectacular banana bread. When it comes to bananas in banana bread, I like to say… the browner, the better.

Sunday morning, I woke up like a giddy little girl on Christmas morning and popped my head into the kitchen in hopes to find my perfect speckled bananas waiting for me.  I like to stick mine in a brown paper bag to speed up the process. Who has patience?  Not this girl.

Alas, the naners were ready.  50 quick minutes later, a star banana bread was born.

Amazing Cinnamon Swirl Banana Bread. Moist, tender, swirled with cinnamon, and topped with vanilla glaze. Recipe: sallysbakingaddiction.com

This is by far the easiest banana bread you’ll ever make. 5 minutes to mix together, pop in the oven, go back to sleep…

…at least that’s what I did. ;)

Soon enough, you’ll be graced with an alluring scent wafting through the house and one fine lookin’ bread ready in the oven.

Easy Cinnamon Swirl Banana Bread - a recipe for all of you who love banana bread and warm, gooey cinnamon rolls!

What you’ll love most is that there is only 1/2 stick butter in the entire recipe.  The bread is left moist and tender from the vanilla yogurt and bananas, so there really wasn’t any need for more artery clogging fat.

But there’s obviously a need for a sweet heavy cream/powdered sugar glaze. There’s always a need for that. Sure the drippy glaze is drool-worthy, but what I loved most about the banana bread is the pretty little cinnamon ribbon hiding inside.

Amazing Cinnamon Swirl Banana Bread. Moist, tender, swirled with cinnamon, and topped with vanilla glaze. Recipe: sallysbakingaddiction.com

I’m a true cinnamon fiend and love to sprinkle cinnamon sugar on just about anything these days. A thick layer of the good stuff peeking through the moist banana bread layers is to die for.

Because of the added sweetness in the glaze and cinnamon-sugar layer, I reduced the sugar in the actual bread itself. I don’t enjoy a sugar-bomb banana bread because it takes away from the most important part – the bananas. Unless of course it’s this banana bread.

Today’s bread is unreal. It’s like biting into a huge cinnamon bun but better. A beautiful merging of moist, dense banana bread with sticky, sweet cinnamon rolls.

Amazing Cinnamon Swirl Banana Bread. Moist, tender, swirled with cinnamon, and topped with vanilla glaze. Recipe: sallysbakingaddiction.com

Make this now. You’re welcome.

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Cinnamon Swirl Banana Bread

Moist, flavorful banana bread swirled with a thick layer of cinnamon and topped with cream vanilla glaze.

Yield: 1 loaf

Ingredients:

Banana Bread

  • 2 cups (250g) white whole wheat flour (or all-purpose flour)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (100g) light brown sugar, not packed
  • 4 Tablespoons (60g) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup (80g) plain or vanilla yogurt (I used greek yogurt)
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon

Simple Glaze

  • 1/2 cup (60g) powdered sugar, sifted
  • 1 Tablespoon (15ml) heavy cream (or half-and-half or milk)

Directions:

  1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick.
  3. Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
  4. While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread. Bread will stay fresh and moist at room temperature for up to 10 days in an airtight container.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Here are my favorite banana bread recipes.

 

Dark Chocolate Raspberry Banana Bread

 

White Chocolate Chip Mango Banana Bread

 

Caramel Swirl Chocolate Chip Banana Bread

Caramel Swirl Chocolate Chip Banana Bread-7

 

Nutella Swirled Peanut Butter Banana Bread

 

 

   

209 Responses to “Cinnamon Swirl Banana Bread.”

  1. #
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    Erin @ The Spiffy Cookieposted September 11, 2012 at 4:19 pm

    Definitely a great addition to banana bread!

    Reply

    • Sallyreplied on September 11th, 2012 at 5:09 pm

      I agree! Thanks Erin!!

      Reply

    • Ashleyreplied on November 3rd, 2013 at 9:58 am

      Hello just wondering if you can use soy milk instead of Heavy cream in the glaze part?
      Thanks!

      Reply

      • Sallyreplied on November 3rd, 2013 at 12:11 pm

        You sure can.

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    Caseyposted September 11, 2012 at 4:23 pm

    OMG that looks and sounds incredible! Almost dessert with the icing ;) butttt there are bananas which i guess is fruit which is practically code for breakfast!

    Reply

    • Sallyreplied on September 11th, 2012 at 5:09 pm

      Heck yes!! It was more like a dessert, but the bread itself doesn’t have too much sugar in it or too much butter actually! Just that glaze!

      Reply

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    Jocelyn @BruCrew Lifeposted September 11, 2012 at 4:53 pm

    Cinnamon bun banana bread…that sounds absolutely amazing!!! I can just imagine how great your kitchen smelled on Sunday!!! And I agree the browner the banana, the better the baked good:-)

    Reply

    • Sallyreplied on September 11th, 2012 at 5:08 pm

      OMG the smell was amazing Jocelyn! :)

      Reply

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    Averie @ Averie Cooksposted September 11, 2012 at 5:27 pm

    Thanks for the linky love and this bread looks fabulous! I love that you made it and went back to bed for a few mins…seriously that just made my day when I read that. Love mornings like that. It’s been about…a decade since I’ve done that…lol

    Cinnamon rolls & banana bread, in one. Wow. Two of my fave things in one. Genius & pretty pics!

    Reply

    • Sallyreplied on September 11th, 2012 at 7:34 pm

      Yep, I crawled right back into bed Sunday morning! Checked the bread once and got back under the covers! I think I should do that every sunday. Prolong this banana bread fest and just bake breads each sunday morning ;)

      Reply

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    Jessica@AKitchenAddictionposted September 11, 2012 at 5:35 pm

    I love that cinnamon swirl in the middle! Great addition to a banana bread!

    Reply

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    Nicole @ The Marvelous Misadventures of a Foodieposted September 11, 2012 at 5:43 pm

    That cinnamon swirl in the center of the bread is such an awesome idea! I will be stealing idea that for future banana bread making cuz I am pretty sure it can only make a delicious thing even more scrumptious!

    Reply

    • Nicole @ The Marvelous Misadventures of a Foodiereplied on September 11th, 2012 at 7:38 pm

      I totally have 2 somewhat spotty bananas on my counter right now…it may happen this week :) I’m pretty pumped about the swirl – and I’m kinda hoping it will re-ignite a love for banana bread haha

      Reply

      • Sallyreplied on September 11th, 2012 at 8:24 pm

        the swirl is the best part ;) jealous of your spotty bananas! I’m all out.

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    Ashley @ Kitchen Meets Girlposted September 11, 2012 at 5:54 pm

    I’m a sucker for most all breakfast breads, but banana is by far my favorite–you just can’t beat it. And a cinnamon bun version? OMG, that’s totally genius!

    Reply

    • Sallyreplied on September 11th, 2012 at 7:35 pm

      Hehe I knew you’d like this Ashley… since umm… we are like tastebud twins lol!

      Reply

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    Blog is the New Blackposted September 11, 2012 at 7:03 pm

    Delicious recipe and awesome pics!

    Reply

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    Hayley @ The Domestic Rebelposted September 11, 2012 at 7:07 pm

    Oh my gosh, banana bread fest indeed! You and Averie are hereby dubbed the QUEENS of Banana Bread. No contest! I am obsessing over this one because you and I are separated-at-birth twins who both share a die-hard affinity for cinnamon sugar-ANYTHING, and this bread is no exception. I am loving that sexy cinnamon swirl in the middle–delish! And I like that it’s healthy, so I can eat the whole loaf and magically lose weight… or something like that :) totally making this with my rotting bananas this weekend, methinks!

    Reply

    • Sallyreplied on September 11th, 2012 at 7:37 pm

      Hayley my dear, I knew you’d like this one. Our shared love of snickerdoodles and cinnamon spiced everything told me so. :) I totally could’ve drowned this bread in more butter but my thighs will thank me for this version instead. hehe

      Reply

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    Nicole @ Lapetitebakerposted September 11, 2012 at 8:07 pm

    Why is it if you put a swirl of cinnamon in anything it taste good? Seriously, It’s like cinnamon is a magic spice or something. This is defiantly on my baking to do list!

    Reply

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    Vanessa @ See Vanessa Craftposted September 11, 2012 at 8:25 pm

    Wow looks amazing!! I’ll have to try this recipe!

    Reply

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    Colleen @ What's Baking in the Barbershop?!posted September 11, 2012 at 8:55 pm

    Oh no you didn’t!!!!!!
    :)

    Reply

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    Julie @ Table for Twoposted September 11, 2012 at 9:19 pm

    i can only imagine the smell of your house while these were baking. isn’t it funny we food bloggers buy bananas and wait for them to rot?! haha only the best sweets can come from a rotten banana!! this bread looks absolutely delicious! i love the cinnamon swirl!

    Reply

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    Reeniposted September 11, 2012 at 9:21 pm

    This cinnamon bread is absolutely dreamy Sally! I feel like you made this just for me with all that cinnamon. Or maybe I should say I WISH!

    Reply

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    Becca @ Crumbs and Chaosposted September 11, 2012 at 10:06 pm

    I love cinnamon too, this sounds like banana bread perfection!!

    Reply

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    Jolene (www.everydayfoodie.ca)posted September 11, 2012 at 10:07 pm

    I totally need to make this! I have a freezer full of ripe bananas that I need to use up ASAP. I’m glad you posted this recipe :-)

    Reply

    • Sallyreplied on September 12th, 2012 at 11:01 am

      Let me know if you do make this Jolene! I have a freezer full of frozen bananas too :)

      Reply

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    Stephanie @ Eat. Drink. Love.posted September 11, 2012 at 10:51 pm

    I loveeee that swirl!! Your house must have smelled like heaven!

    Reply

    • Sallyreplied on September 12th, 2012 at 11:01 am

      heaven is an understatement Stephanie! It smelled like a dream come true :)

      Reply

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    Sherylposted September 12, 2012 at 1:15 am

    I love your cinnamon swirl banana bread recipe! Would you come over to Cast Party Wednesday at Lady Behind The Curtain and share your recipe with us? Thanks, I hope to see you there!
    ~Sheryl @ Lady Behind The Curtain~
    http://www.ladybehindthecurtain.com/cast-party-wednesday-link-party-58/

    Reply

    • Sallyreplied on September 12th, 2012 at 11:02 am

      Thanks for the invite!

      Reply

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    Michelleposted September 12, 2012 at 2:57 am

    Oh wow…pinned to make during fall!

    I would love to invite you to post this over at my link party on The Purple Pumpkin Blog! Hope to see you there :)

    Reply

    • Sallyreplied on September 12th, 2012 at 11:03 am

      thanks for the invite! and for the pin :)

      Reply

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    Moposted September 12, 2012 at 3:31 am

    ooh yummy yummy yummy thanks for sharing !!! Im almost done with my peanut butter bars ! (SOOOO GOOOOOD)

    Reply

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    Erika - The Teenage Tasteposted September 12, 2012 at 7:21 am

    I, too, am a huge cinnamon lover! When I was younger my favorite breakfast to make was a couple pieces of bread spread with melted butter and sprinkled with cinnamon sugar…not the healthiest thing, but so good! This bread looks delicious and I love the cinnamon swirl!

    Reply

    • Sallyreplied on September 12th, 2012 at 11:05 am

      Erika – EXACTLY! That was my exact breakfast growing up too. The melty butter and cinnamon sugar – simple, yet incredible combination!

      Reply

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    tanyaposted September 12, 2012 at 9:35 am

    Oh my, love that cinnamon swirl running right through the middle of each slice! I’m not sure I could’ve gone back to bed, I’d be too busy licking the bowl! Your other breads look just as yummy!

    Reply

    • Sallyreplied on September 12th, 2012 at 11:08 am

      Confession…. I licked the bowl one too many times AND THEN crawled back into bed lol!

      Reply

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    Jennie @themessybakerblogposted September 12, 2012 at 10:26 am

    This bread looks amazing, and I happen to have ripe bananas in my fruit bowl. Looks like I’ll be making this bread. Yum!

    Reply

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    Laura Dembowskiposted September 12, 2012 at 11:16 am

    The glaze on that bread makes it look fabulous! Better than any banana bread I’ve seen at a bakery :) I love the cinnamon swirl in it too, and when I read it tastes kind of like a cinnamon roll, my tummy growled from hunger ;)

    Reply

    • Sallyreplied on September 12th, 2012 at 6:33 pm

      Better than bakery banana bread??? you are too sweet Laura!

      Reply

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    ashleyposted September 12, 2012 at 11:31 am

    Sally,

    I’ve never made a banana bread before, but I’m assuming I add the dry ingredients after the eggs are beaten into the brown sugar/butter mixture? Can’t wait to try, it looks delicious!!

    Reply

    • Sallyreplied on September 12th, 2012 at 11:52 am

      Hey Ashley! I just updated the recipe for you, so follow that. Looks like I had a typo in there for order of ingredients/add-ins. Check it out now! Yes, stir in the flour mixture after the wet ingredients are combined. Thank you so much Ashley!

      Reply

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    Cassieposted September 12, 2012 at 2:56 pm

    SO good! Love the cinnamon swirls!!

    Reply

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    Mariaposted September 12, 2012 at 3:54 pm

    I want a big fat slice!

    Reply

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    Meghan @ After the Ivy Leagueposted September 12, 2012 at 5:11 pm

    This bread is seriously right up my alley right now. I’ve been eating bananas sprinkled with cinnamon for a snack all week. Unfortunately that means I’m all out of bananas….I need to buy more, somehow stop eating them, and make this bread! I’m sure the payoff is well worth the wait.

    Reply

    • Sallyreplied on September 13th, 2012 at 6:18 am

      Bananas and cinnamon are one HEAVENLY combination. It was hard to let them get ripe on the counter but yes… it’s SO worth it Meghan!!

      Reply

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    Duranteposted September 12, 2012 at 6:40 pm

    This bread looks incredible! I’ve never done something like this, but I can see it being worth the time. I often have bananas around the house anyway.

    Reply

    • Sallyreplied on September 13th, 2012 at 6:18 am

      Hey Durante! It really doesn’t take much time at all. Lots of waiting and relaxing time as the bread cooks in the oven. 5 minutes of prep time, max!

      Reply

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    Karlyposted September 12, 2012 at 6:54 pm

    I can only imagine how amazing that would be to wake up to. My husband seriously needs to start baking for me in the mornings.

    Reply

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    Dorothy @ Crazy for Crustposted September 12, 2012 at 7:06 pm

    I am beyond in love with this Sally! It’s gorgeous, and that cinnamon…you can come to my house any Sunday morning you want and make this for me. :)

    Reply

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    Jaclynposted September 12, 2012 at 10:19 pm

    Looks delicious and bonus, healthy! I love banana and love cinnamon. I really want to try this one and I always have ripe bananas because I eat banana oatmeal almost every morning, maybe I will have to swap it out for this =). Great post!

    Reply

    • Sallyreplied on September 13th, 2012 at 6:15 am

      Thanks you so much Jaclyn! I love banana and cinnamon too. I haven’t had banana oatmeal in awhile, I should bring that back because it’s getting colder in the mornings!

      Reply

  33. #
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    Sarah K. @ The Pajama Chefposted September 12, 2012 at 10:29 pm

    sally, this bread looks beautiful! love the idea :)

    Reply

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    Christina @Sweet Pea's Kitchenposted September 12, 2012 at 10:36 pm

    Oh. My. God. Sally!! Just look at that glaze dripping from this bread! I wish I had a slice right now! :D

    Reply

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    baker streetposted September 12, 2012 at 11:03 pm

    Cinnamon swirl anything is welcome to my house. A warm slice of your banana bread would brighten any day. :)

    Reply

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    Katie @ Oh Shine Onposted September 12, 2012 at 11:59 pm

    I can always count on your recipes when I’m looking to gain a pound or two :)

    Reply

    • Sallyreplied on September 13th, 2012 at 6:12 am

      Lol I guess that’s a good thing?! :)

      Reply

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    Laraposted September 13, 2012 at 8:20 am

    Another keeper…..made it this morning and its AWESOME!!! Didnt have greek yogurt so I had to use Regular Vanilla but it’s still super. Thinking it will all disappear when the kids get home from school :) As always….you rock!! Thanks Sally :)

    Reply

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    Back For Secondsposted September 13, 2012 at 9:31 pm

    I love this! You are like the banana bread queen!
    I couldn’t believe it when I saw we both posted pics on Instagram about 5 minutes apart of cinnamon swirl banana bread! Crazy!
    I need to get on the ball and post my recipe. I love that we both made such a similar bread at the same time. Yours is gorgeous, girl!

    Reply

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    Michael Annposted September 15, 2012 at 8:18 pm

    Sally, I made your Cinnamon Swirl Banana Bread and it was DELICIOUS!!! I love the moist, dark texture and cinnamon flavor. It’s very different from traditional banana bread and I loved it. I have a recipe on my blog for a banana bread with a streussel topping that has a similar taste, but I liked the moister texture of this bread even better. Maybe next time I’ll combine this bread with the streussel topping!!

    Reply

    • Sallyreplied on September 16th, 2012 at 6:02 pm

      Thank you so much Michael Ann! banana bread with streusel topping sounds amazing!

      Reply

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    Liz (Little Bitty Bakes)posted September 17, 2012 at 2:02 pm

    Catching up on your recipes here… I should NOT have come to your blog this afternoon seeing as how I’m tired and hungry. :) I love the swirl action here! It reminds me of the Pillsbury cinnamon swirl bread mix, but better because it’s banana bread. And love the use of CHO!

    Reply

    • Sallyreplied on September 17th, 2012 at 9:10 pm

      haha i knew you’d like the cho in there Liz!! my mom uses that bread mix from time to time. so good!

      Reply

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    kaylee mcneillposted September 18, 2012 at 3:07 pm

    I made this the other day and it was amazing!! Thank you so much for sharing!!

    Reply

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    Staceyposted September 19, 2012 at 5:23 pm

    I made this last night, and let me just say, OMG!!!! Soooooo good! I tried to have my hubby bring it to work to share this morning but he refused …. wants it all for himself :)

    Reply

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    Capturing Joy with Kristen Duke Photographyposted September 20, 2012 at 1:26 am

    wow, it all looks so delicious!!! your photography is lovely, too;) saw you on lil luna.

    Reply

    • Sallyreplied on September 20th, 2012 at 11:30 am

      Thank you so much! That means SO SO SO much coming from a photographer like you :)

      Reply

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    Jillposted September 22, 2012 at 5:59 pm

    This looks amazing! I would love to make it *before* grocery shopping tomorrow morning, but I don’t have any vanilla yogurt. Is there anything I can substitute? Oil or butter (which obviously would cut any health benefits, but oh well) or applesauce? Thanks!

    Reply

    • Sallyreplied on September 22nd, 2012 at 6:26 pm

      Hi Jill! Do not add in more oil or butter. I would try applesauce or sour cream! Hope you enjoy the bread!

      Reply

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    Raniaposted September 24, 2012 at 1:24 pm

    I made this first thing in the morning, and I just ate the last slice less than 12 hours later!! The only difference i made was using 4 bananas and instead of yoghurt I used skimmed milk with vinegar plus walnut topping. It was absolutely heavenly!!
    Thank you for the amazing recipe, next time I will buy vanilla yoghurt!

    Reply

    • Sallyreplied on September 24th, 2012 at 4:53 pm

      Thats so nice to hear Rania! It’s probably my favorite banana bread ever. I like your modifications. A walnut topping sounds HEAVENLY. Will have to try that next. :)

      Reply

      • Raniareplied on January 14th, 2013 at 4:21 am

        Sally, I can not get enough of this bread!!
        It became an all time favourite, and I make a new twist each and every single time I bake it, my latest was to add finely chopped walnuts into the swirl, that was a bigger hit than when I added chocolate chips.
        Yes obviously I love walnuts… I tried to added coconut, nutella, chocolate chips, changed the number of bananas, used flavoured yoghurt and made it into muffins. It.never.lasted.overnight.ever.
        Thank you for amazing the recipe is an understatement!!

        • Sallyreplied on January 14th, 2013 at 9:00 am

          Hi Rania! That is SO amazing to hear! I love this recipe too, it is such a keeper and a great jumping off point for so many different varieties and variations. I can’t wait to try it with chocolate chips and/or walnuts. :) Thank you so much for writing in to let me know how much you like it. makes my day!

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    Hannahposted September 26, 2012 at 3:56 pm

    I made this bread today and it’s soo good. The cinnamon swirl really makes this bread stand out. I have let too many bananas go brown in the past, but now I know what to do with them. Thanks for sharing the recipe!

    Reply

    • Sallyreplied on September 26th, 2012 at 4:54 pm

      Hey Hannah! Thanks so much for stopping by. I’m so happy you enjoy my banana bread! It’s so easy and the cinnamon swirl is the best part. :)

      Reply

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    Erikaposted September 27, 2012 at 10:11 am

    Your photos are too gorgeous! I can’t stop clicking on all these delicious looking recipes. I love that first photo with all the glaze dripping into the crevices of this AMAZING-sounding loaf!

    Reply

    • Sallyreplied on September 27th, 2012 at 11:35 am

      thank you for the sweet compliment on my pictures, Erika. That really makes my day to read. :)

      Reply

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    Jennie @themessybakerblogposted September 28, 2012 at 9:35 am

    I made this bread…twice. That’s right, twice. I added some pumpkin and it was absolutely delish. It’s a must make!

    Reply

    • Sallyreplied on September 28th, 2012 at 4:44 pm

      i’ve been meaning to try it with pumpkin! expect to see that sometime :) Thanks Jennie!

      Reply

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    Kerriposted October 7, 2012 at 12:36 pm

    This looked so delish and I had 3 browning bananas on my counter so I gave it a shot. Unfortunately I think I messed something up along the way because it’s rather dense and not very moist. It still takes good, but it’s not like any banana bread I’ve had before. Any thoughts where I might have gone wrong? Maybe the bananas weren’t ripe enough? I’m sort of new to this baking thing and not overly ‘experienced’ in how it all works.

    That said, the cinnamon swirl in the middle is awesome. :)

    Reply

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    Naomiposted October 10, 2012 at 4:52 pm

    Do you think this would work with buttermilk instead of the yogurt?

    Reply

    • Sallyreplied on October 10th, 2012 at 5:02 pm

      since there is only 1/3 cup of it in the recipe, I don’t think using buttermilk instead of yogurt would be a problem. It’s thick, which is what is needed to bulk up the batter. It will work, no doubt about it. Thanks Naomi!

      Reply

      • Naomireplied on October 10th, 2012 at 5:04 pm

        Thanks so much! I have some leftover from another recipe and I don’t want to waste it. Going to try this tonight!

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    fionaposted October 17, 2012 at 5:13 pm

    does it work the same if i use PLAIN greek yogurt instead of vanilla greek yogurt? and also, for the baking soda, can i replace it with the same amount using baking powder?

    thanks

    Reply

    • Sallyreplied on October 17th, 2012 at 5:20 pm

      Hi Fiona. Yes you may use plain Greek yogurt instead. Baking powder is not a replacement for baking soda – both have different leavening properties and cannot be used interchangeably. Use baking soda. Thank you!

      Reply

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    MaryBposted October 22, 2012 at 8:39 pm

    I made this over the weekend in a gluten free version. I used Bob’s Redmill All Purpose Gluten Free Flour and Xantham Gum. I also used plain greek yogurt.
    It came out a bit more dense than what I’m used to. But it was very moist, and the hubby said he liked it VERY much. I didn’t have half & half for the icing so I used what I had (almond milk).
    I will be making this again. Thanks for a new favorite! (o:

    Reply

    • Sallyreplied on October 22nd, 2012 at 9:32 pm

      Hi Mary! I’m glad to hear that. I’m not too crafty when it comes to gluten free baking since I have no allergy, but this is good to know! The bread isn’t semi-dense when baked by the recipe, but I’m going to assume the gluten free flour is heavier than all purpose. I’m glad you liked it nonetheless!

      Reply

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    Pattyposted December 13, 2012 at 11:34 pm

    Made this for a coworker who was retiring. So moist, lots of flavor. Didn’t have vanilla yogurt so just used plain. Thanks for posting this recipe…now I can stop looking for the best banana bread because I have found it here:)

    Reply

    • Sallyreplied on December 14th, 2012 at 6:16 am

      I am so happy to hear that Patty and this banana bread recipe is perfection. I have never had anything better! I’m so glad you agree with me. thank you for reporting back :)

      Reply

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    Laurenposted December 17, 2012 at 4:44 pm

    Sally, these all look so delicious! For the banana bread, would it be okay to use honey flavored Greek yogurt? Or would that be gross?

    Reply

    • Sallyreplied on December 17th, 2012 at 6:05 pm

      Hey Lauren! Yes you may use honey flavored greek yogurt here – that would be an excellent flavor. I’ve never tried it in this recipe but I love it on its own. It will work wonderfully with the sweet bananas and cinnamon. Yum!

      Reply

      • catherinereplied on March 16th, 2014 at 8:20 pm

        Can u make it without the yogurt.. if so do I add more of what to replace it

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    Cherposted December 18, 2012 at 12:02 am

    Hi Sally! This recipe sounds amazing. I don’t have a loaf pan around, do you think it would work to place them in muffin pans and make mini bread loafs? How should I adjust cooking temp/time?

    Reply

    • Sallyreplied on December 18th, 2012 at 4:28 am

      Hi Cher! You sure can – the muffins will be very very dense and thick though. I’d go for about 18-20 minutes (this is a rough guesstimate) at 350F and check for doneness by sticking a toothpick in the center and if it comes out clean, they are good to go. IF not, they need more time. Hope this helps you!

      Reply

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    Nicolaposted January 15, 2013 at 8:33 am

    ive made this a few times now and it turns out perfectly everytime, it looks so impressive when sliced up :) works well as a breakfast on the go i found ;) thanks! xx

    Reply

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    Aimeeposted January 23, 2013 at 1:13 pm

    I don’t have any yogurt on hand. Do you have any suggestions for something else to use?

    Reply

    • Sallyreplied on January 23rd, 2013 at 2:28 pm

      I would try applesauce instead, but yogurt is crucial here. Thanks Aimee!

      Reply

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    Pattyposted February 4, 2013 at 3:07 pm

    Don’t have vanilla greek yogurt but do have strawberry so I’m going to try it. Weather in Ohio is too snowy today to make it to the store and of course I cannot wait another minute to try!!

    Reply

    • Sallyreplied on February 4th, 2013 at 3:40 pm

      I think strawberry flavor would be fabulous! Hope you enjoy Patty! Stay warm!

      Reply

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    Kateposted February 9, 2013 at 2:23 pm

    Made this bread today and it was great! I added brown sugar to the “swirl” and also put that mixture on top. I also made my glaze with some vanilla and cinnamon and it was perfect. I don’t have a nice bread loaf pan and I never have luck baking bread all the way through without burning it, so I made it in a wider but shallower 5×8 glass baking dish and it came out perfect! Thanks for the great recipe, I’ll be adding it to my favorites!

    Reply

    • Sallyreplied on February 10th, 2013 at 3:00 pm

      Hi Kate! Thanks so much for reporting back. :) This is so wonderful to hear! It’s one of my favorite banana bread recipes. I must add brown sugar to the swirl next time. Love that idea. Thank you!

      Reply

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    a farmer in the dellposted February 27, 2013 at 1:14 am

    you just combined everything I love into one perfect loaf! I love it!

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    Emilyposted March 17, 2013 at 11:07 am

    I absolutely ADORE banana bread! Thanks for sharing! ^-^

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    erica roseposted May 5, 2013 at 12:45 pm

    wow, I just made this and it is delicious!! I added a bit of chopped walnuts to the cinnamon swirl and omitted the glaze and I love it.

    Reply

    • Sallyreplied on May 5th, 2013 at 1:55 pm

      I love the idea of adding chopped walnuts. I’ll have to try that! Thanks Erica.

      Reply

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    kristin stammposted May 7, 2013 at 9:16 pm

    Just made this and it’s so good! I did half spelt flour with half oat flour and the texture is perfect! So moist! I love that there’s not a ton of sugar too!

    Reply

    • Sallyreplied on May 7th, 2013 at 9:19 pm

      It’s such a wonderful recipe. One of my favorite banana breads!

      Reply

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    Meganposted May 9, 2013 at 5:09 pm

    Ahhhhhhh i just made this and my kitchen smells AMAZING! Thanks for the recipe!

    Reply

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    Katyposted May 20, 2013 at 7:15 am

    Hi Sally,

    I made this recipe last night, it didn’t work out for me :(
    All the ingredients were measured out correctly and I used the right baking tin. A lot of the banana sank to the bottom and the swirl just dissapeared – it also took much longer than the 40-45 mins in my fan assisted oven.

    Maybe I added too much banana?
    Hoping to give it another go in the next couple of weeks as it does look like such a lovely recipe!

    Katy

    Reply

    • Sallyreplied on May 20th, 2013 at 7:57 am

      Hi Katy! I’ve made this bread several different ways in several different ovens – I fear your oven temperature may be off. Do you have an oven thermometer? I strongly urge my readers to buy one. They are less than $10. My oven is 20 degrees warmer than what the dial states and when it comes to baking – that leaves room for so much error. Which is why I bake with a thermometer. Did you measure your ingredients correctly? Here is a post I wrote about common measuring mistakes: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/

      Also, is your baking soda up to date? It expires after 6 months and to be safe, I urge readers to switch every 3.

      Reply

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    Nancyposted May 24, 2013 at 12:53 am

    Hi! I ADORE your website! I’ve been anxiously waiting for my bananas to ripen so that I could make this recipe. Quick question: should I lower my oven temperature if I’m using a glass/pyrex loaf pan?

    Reply

    • Sallyreplied on May 24th, 2013 at 5:58 am

      Hi Nancy! No need to lower the temp. I’ve made this bread before in a glass pan with no problem. Hope you enjoy!

      Reply

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    Miriamposted May 28, 2013 at 10:44 pm

    How much coconut oil would you use in place of the butter here? The same?

    Reply

    • Sallyreplied on May 29th, 2013 at 9:02 am

      Yep, the same.

      Reply

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    Theresa @ Two Much Funposted June 6, 2013 at 3:43 pm

    Sally, this is fantastic! It’s so delicious, especially with the ribbon of cinnamon sugar in the middle. The kids (both three years old) really enjoyed helping to make it – and eat it. I love the fact that you made this healthy. We are constantly researching recipes that sound delicious and are also healthy. Now, I just need to step away from the kitchen (and not take the banana swirl with me) before I eat it all! Thank you for posting this incredibly kid-friendly recipe. My little ones also send their THANK YOU MISS SALLY FOR THE YUMMY YUMMY BANANA MAGIC BREAD (oh the magic is the swirl hidden in the bread).

    Reply

    • Sallyreplied on June 6th, 2013 at 4:02 pm

      Banana magic bread – I love it! Theresa, I”m so happy you and your family love this recipe. Thanks for letting me know!

      Reply

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    deniseposted August 1, 2013 at 7:43 pm

    Just made the cinnamon swirl banana bread! Yum! I’m taking it on a road trip to the beach with my family – hope I don’t eat it all before we get there!

    Reply

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    Kristenposted August 6, 2013 at 2:26 am

    Made this tonight and it’s very tasty! Thanks again for yet another one of your awesome recipes! I have now made your chocolate chips cookies (twice) , two of your giant cookies, your blonde Oreo truffles, and now this delicious bread; can’t wait to try another! :)

    Reply

    • Sallyreplied on August 6th, 2013 at 7:23 am

      You have picked great recipes to try, Kristen! So glad you enjoyed this bread. :)

      Reply

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    Sarahposted August 28, 2013 at 7:24 pm

    Baked this, this morning. Oh my, delicious! Thanks for sharing. :)

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    Jacqueline Gottkeposted September 3, 2013 at 9:19 pm

    I made three of your recipes today…s’more cookies, skinny ban bb muffins AND NOW this…I almost feel like I should apologize for stalking…but there are no apologies when it comes to baked goods. My kitchen is my therapy…Thanks Sally!!

    Reply

    • Sallyreplied on September 3rd, 2013 at 9:55 pm

      You made a few of my favorites!

      Reply

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    Suzy Turnerposted September 18, 2013 at 12:03 pm

    Hi Sally!
    I just tried ur recipe for the Cinnamon Swirl Banana Bread. It tastes awesome!! I only had an 8″ x 4″ loaf tin so I had some mixture left which I managed to get another 6 muffins. :) My husband is a this very moment chomping on them as I am telling u!
    Just one point and I think it is a typo. For baking time it states 40-45 mins & I tell u the mixture was still sticking to my toothpick when I went to check. However 20 mins later, it came out the same as the picture! :)
    I’ve only just gotten my table top oven, so I will be trying a lot more of ur recipes, esp the skinny versions!!
    Keep up the great work!!! :D
    Suzy

    Reply

    • Sallyreplied on September 18th, 2013 at 5:23 pm

      Hi Suzy! Thanks so much for reporting back about the banana bread. This is one of my favorite little treats this time of year. The 8×4 loaf pan is a great substitute – plus, who doesn’t like a few extra banana bread muffins to go along with it? All ovens are different. I know when I make this banana bread in my mother’s house, the baking time is much longer. That’s why it’s important to use the toothpick to double check! Thanks Suzy, let me know what you make next.

      Reply

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    Becca from ItsYummi.composted September 22, 2013 at 4:32 pm

    I’m in a cinnamon swirly kind of heaven right now, Sally. OH EM GEE! I have everything I need to make this, so OBVIOUSLY I’m not sticking around to chit chat. I MUST BAKE…. NOW <3

    Reply

    • Sallyreplied on September 22nd, 2013 at 4:41 pm

      I love that you just typed “Oh Em Gee!” haha! Hope you enjoy this bread, Becca!

      Reply

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    Lynnposted September 22, 2013 at 4:37 pm

    sounds yummy!! i love any type of cinnamon bread!!!
    i love it when my apt smells like whatever im baking!!!!

    Reply

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    Julia Levyposted September 23, 2013 at 1:54 pm

    Ooooooh I have three horrible bananas. Am I lucky or what?!!? Guess what’s baking….

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    Nicoleposted September 30, 2013 at 2:29 pm

    I have everything to make this except the yogurt. Instead of going to the store, can I substitute pumpkin puree instead of the yogurt? … and if so, would it be the same amount? TIA.

    Reply

    • Sallyreplied on September 30th, 2013 at 6:31 pm

      Hi Nicole! You may certianly use pumpkin puree instead – same amount. Enjoy!

      Reply

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    DeeDeeposted October 30, 2013 at 2:39 am

    This was the first banana bread I ever made, and I’ve made it every time my bananas have gone brown since! I usually substitute sour cream for the yogurt, last time I even subbed cream cheese with great results.This time I went all out and added apples, then baked it with a streusal topping, and of course the icing on top of that! My oh my. But that cinnamon swirl is so genius! People think I’m so advanced I should open a bakery, and I now attempt to add a cinnamon swirl to everything I can!

    Reply

    • Sallyreplied on October 30th, 2013 at 10:08 am

      Your apple/streusel version sounds out of this world, DeeDee! I must try it. Cinnamon swirl goes with practically everything if you ask me. ;)

      Reply

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    Leightonposted November 6, 2013 at 8:56 am

    I have ripe bananas that would be perfect for this recipe! I don’t have a loaf pan, so do you think I can make these into muffins?

    Reply

    • Sallyreplied on November 6th, 2013 at 12:45 pm

      Hi Leighton – yes. This batter can be used for muffins. However, I’m unsure of the exact baking time. 20 minutes or so?

      Reply

      • Leightonreplied on November 7th, 2013 at 9:02 am

        Thank you! I used your sky-high muffin trick and made a dozen muffins. They are so delicious and moist!

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    Melissaposted November 15, 2013 at 10:56 am

    Amazingly delicious, thank you! :-)

    Reply

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    Olivia Helmposted November 16, 2013 at 8:04 pm

    Hi Sally! This sounds delicious!! I was wondering if I could add mini chocolate chips to this bread to make Chocolate Chip Cinnamon Swirl Bread. What is your opinion on that, and how much should I add? Thank you!

    Reply

    • Sallyreplied on November 17th, 2013 at 9:36 am

      You sure could! I would add about 2/3 cup of mini chocolate chips to the batter.

      Reply

      • Olivia Helmreplied on November 18th, 2013 at 9:41 pm

        Thanks for the recipe – I omitted the cinnamon swirl because I only wanted it in the bread, but with the chocolate chips added – it was heaven!! The bread was so moist and banana-y. (And yes, I know that’s not a word!

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    Zuzuposted November 24, 2013 at 11:19 am

    I made this bread this morning, my first attempt at banana bread ever! I had no yogurt so I read previous posts and used the sour cream I had on hand as a substitute. It turned out so delicious and so pretty looking! I would definitely take this to a friends/family for brunch, tea date or just because!

    Reply

    • Sallyreplied on November 24th, 2013 at 12:51 pm

      So glad you made and loved this bread, Zuzu. It’s one of my favorites. And sour cream is a wonderful stand-in for the yogurt.

      Reply

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    Pamposted November 24, 2013 at 5:31 pm

    Sally, this recipe is my new banana bread go to! Even my banana bread hating husband loved it! Thank you :)

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    Aristoleaposted November 24, 2013 at 10:09 pm

    Hi Sally!
    I just made this AMAZING banana bread — gluten free! I posted the recipe version on my budding blog…and I hope I credited right! I linked back to here…

    This was the BEST banana bread ever! Thank you so much for the recipe!

    Reply

    • Sallyreplied on November 24th, 2013 at 10:28 pm

      I just checked out your post and it is so sweet. Thank you for all the kind words, Aristolea. I’m so happy that my gram measurements have been helpful for you!

      Reply

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    Teresaposted December 1, 2013 at 11:43 am

    For the glaze I’m assuming you mean powdered sugar rather than granulated which is regular table sugar? The ingredient list says granulated but the recipe says powdered sugar. Just got it out of the oven and it looks beautiful. Can’t wait to try it! Thanks for the recipe.

    Reply

    • Sallyreplied on December 1st, 2013 at 1:07 pm

      The igredient list and the recipe say powdered sugar for the glaze. Enjoy!

      Reply

      • Martinreplied on December 14th, 2013 at 4:51 am

        Sally, I live in China, not Shanghai, not Beijing, not Guangzhou, but rural China. I can’t even buy a chocolate bar in the supermarket. It doesn’t exist. Nothing harmful to your body exists here. It is driving me nuts. Can you ship me over a sea container, make it a 40′ one full of this stuff?

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    Beaposted December 15, 2013 at 12:14 pm

    I was wondering whether you can freeze it once baked please? Looks wounderful!!;)

    Reply

    • Sallyreplied on December 15th, 2013 at 12:56 pm

      You sure can! Freezes wonderfully for 2-3 months.

      Reply

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    Dawnposted December 17, 2013 at 7:51 pm

    Awesome and is so very moist!….Made several for “holiday hostess gifts”
    …who doesn’t “luv” homemade goodness!…Thanks for a new twist on an old favorite!!!

    Reply

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    Mila Furmanposted December 20, 2013 at 12:59 am

    Sally, made this and everyone at my hubby’s work loved it! I blogged all about it and gave you all the well deserved credit :) Although your pics are defintly nicer than mine :)

    Reply

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    marsela peperakposted December 27, 2013 at 8:41 pm

    I really love this recipe but idk what happened I baked it for 45 mins but the center was still gooey when i cut into it and my 2nd loaf clasped right in the center. =( I was so upset.
    What went wrong, Sally?
    Thanks!

    Reply

    • Sallyreplied on December 28th, 2013 at 3:46 pm

      Hi Marsela – did you test the banana bread with a toothpick as instructed? If the toothpick comes out clean, the bread is done. However if your bread was gooey inside and collapsed, that means it wasn’t done in the oven. All ovens are different, so it sounds like your bread needs to be baked a little longer.

      Reply

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    Leoraposted January 22, 2014 at 10:37 pm

    I want to make this cake dairy free. What can I use as a substitute for the yogurt?

    Reply

    • Sallyreplied on January 23rd, 2014 at 9:47 am

      Hey Leora – I can’t give any recommendations that I know will work without compromising texture. However, I know dairy-free yogurt (soy) would work fine. Maybe applesauce? Again, I’ve never tried it.

      Reply

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    Adeleposted January 27, 2014 at 11:23 am

    Hello! I just baked this and wanted to let you know it is officially the best banana bread ever! Helped a lot by the delicious cinnamon sugar layer. That is genius quite frankly :) I just discovered your website and will be trying a lot more of the recipes now x

    Reply

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    Ericaposted January 31, 2014 at 8:25 am

    Wow! (No better way to start off this comment) Wow to this recipe and the taste, wow to your wonderful pictures, and WOW to a wonderful blog! I am so glad I found your website, pure chance, by googling ‘bake with bananas’. I don’t know if ‘thank you’ is the correct phrase to use, but thank you for making baking so much more fun, delicious and exciting.

    Reply

    • Sallyreplied on January 31st, 2014 at 9:59 am

      Erica, so happy you found my baking blog! I’m so happy to have new readers. Happy you love this banana bread. One of my favorites, for sure!

      Reply

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    Claireposted February 5, 2014 at 7:05 am

    Hi Sally,
    This looks fab! Do you think I could do it as muffins? If so what baking time would you recommend?
    Thanks

    Reply

    • Sallyreplied on February 5th, 2014 at 7:16 am

      Certainly! About 16-19 minutes. Just bake the muffins until a toothpick inserted in the center comes out clean.

      Reply

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    Shoukposted February 5, 2014 at 8:59 pm

    OMG!Can I juist start out by saying that I ABSOLUTLY love and adore you and your recipes!! This bread is to die for and I am a true Banana Bread fanatic…and just adding that swirl is OUT OF THIS WOLRD! Both you and all your recpies bring me such joy and happieness and I religiously check your blog everysingle morning when I get up, as I am an early bird=) I absoluty have a sincere love for baking all sorts of goodies and your recipes are always perfect because they use familiar ingredients that make quick DELICIOUS baked yumminess. I absolutly am thankful for that because I am a college student on a tight budget and adore baking because it brings me such joy. THANK YOU THANK YOU!!AND I CANT WAIT FOR YOUR BOOK!already preordered it as a valentine’s gift for myself!;)

    Reply

    • Sallyreplied on February 6th, 2014 at 7:57 am

      Hi Shouk! Thank you so much for the super sweet comment. I’m so glad you enjoy reading my blog everyday! Hearing from readers like you is exactly why I keep posting and posting and posting. And what’s more? The fact that you enjoy my recipes. I prefer simple, easy-to-manage recipes and it sounds like you’re the same. Keep that passion for baking! Thanks for preordering my book, too. :)

      Reply

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    Meganposted February 7, 2014 at 7:14 pm

    I was wondering if Lowfat Banilla Yogurt would work for this recipe?

    Reply

    • Sallyreplied on February 8th, 2014 at 11:19 am

      That would be just fine.

      Reply

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    dorinaposted February 16, 2014 at 12:40 pm

    Best banana bread recipe. Ever. Seriously. I made these in a muffin pan, and in celebration of Valentine’s Day, and 6 in heart shaped pan. I also used sour cream (because that’s all I had on hand). With or without the glaze, these are the best. Thank you for sharing the recipe.

    Reply

    • Sallyreplied on February 16th, 2014 at 4:45 pm

      I’m glad you loved it, Dorina! Love the idea of a heart pan. I need one of those!

      Reply

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    Kelseyposted February 17, 2014 at 3:14 pm

    I LOVE this recipe, and want to make it for a friend, but only have two ripe bananas. Think I can get away with it? Or sub applesauce for the remainder? Or don’t even try?

    Reply

    • Mirandareplied on October 7th, 2014 at 11:07 pm

      I was wondering if anybody tried this with two banana’s also?
      That’s all I have and I really do not want to go out and buy more to wait for them to be ready.

      Reply

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    jackieposted February 19, 2014 at 12:31 am

    Sally, this is the most perfect banana bread recipe! It’s so simple and gives perfect results everytime! I was wondering if I could reduce the sugar and how much I could reduce it by without ruining it? :)

    Reply

    • Sallyreplied on February 19th, 2014 at 9:10 am

      There only 1/2 cup of sugar in the bread. Perhaps go down to 1/3 cup? You could always skip the cinnamon-swirl or the glaze!

      Reply

      • jackiereplied on February 23rd, 2014 at 7:49 am

        thank you! I just made this today and oh my goodness it tastes so wonderful! I did reduce the sugar to 1/3 cup and the sweetness was just right for our family and it didn’t ruin the bread. I didn’t expect it to be so light and fluffy! thanks for another great recipe Sally! :)

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    Rebecca O'Malleyposted February 21, 2014 at 6:22 am

    Hi Sally, do you think Spelt flour would be an okay alternative in this recipe?

    Reply

    • Sallyreplied on February 21st, 2014 at 10:04 am

      I’ve never baked with spelt flour, so I’m unsure.

      Reply

      • Rebecca O'Malleyreplied on February 21st, 2014 at 10:13 am

        Thanks a lot for the reply..think I’ll use whole wheat flour to stay safe. Spelt flour just makes everything as light as air, I bake everything with it. Can’t wait to try this tonight, looks delicious as always!!

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    Alyposted March 12, 2014 at 7:28 pm

    This banana bread was some of the best I’ve ever made- I love the addition of the cinnamon swirl. I’m about to make it again and I think I may add it in 2 layers this type it was so good!

    Reply

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    Theresa Kposted March 29, 2014 at 9:00 pm

    Hi Sally! Thank you so much for this incredible recipe – it’s in the oven right now and smells amazing! I was browsing your blog earlier and my fiance (who typically does not like sweets) stopped me on two or three recipes because the pictures looked so good. So this week will be full of delicious baking!!

    I have previously made your Super Crumb Coffee Cake and the Raspberry Almond Thumbprint Cookies, and wow, were they great. Can’t wait to try more!

    Reply

    • Sallyreplied on March 30th, 2014 at 1:34 pm

      Hope you enjoy this bread, Theresa! And I’m so happy that you love a few of my other recipes too. The crumb cake and those thumbprint cookies are great choices!

      Reply

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    Carrieposted March 30, 2014 at 11:05 am

    I don’t know what happened… I used all the right ingredients and measurements. I cooked it for 45 minutes and the middle was goey. I cooked it another 30 minutes on a slighty higher temperature and still goey in the middle. Totally bummed because now we have no breakfast. :(

    Reply

    • Sallyreplied on March 30th, 2014 at 1:27 pm

      I’m quite concerned that a traditional quick loaf recipe won’t cook in your oven in 1 hour, 15 minutes. So sorry that it wasn’t cooked through – perhaps try checking your oven temperature with an oven thermometer or baking for longer until it is done.

      Reply

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    Meredithposted April 18, 2014 at 6:38 pm

    Sally, I just made these last night. After dinner just now, I gave one to my 14 month old in his high chair (his 2nd one today) and turned around to work on a cake for Easter. When I turned back around a minute or two later, my son had grabbed the tupperware of muffins (which apparently I left in his reach-Whoops!), pulled the lid off, and helped himself to FIVE more, which he piled on his high chair. After thanking him for the compliment, I took them away, moved the tupperware, and went back to work. The next thing I knew, he was eating yet another muffin! He must’ve stowed it down by his hip and I missed it!! Gabriel and I both thank you for the best banana bread recipe I’ve ever had!!

    Reply

    • Sallyreplied on April 19th, 2014 at 12:20 pm

      Hahahahaha Meredith, that’s hysterical!! Your son truly loves his muffins. Too funny. Thanks for sharing!

      Reply

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    Melissaposted April 27, 2014 at 11:48 am

    Making this AGAIN for my family on this stormy day in Texas! Thanks for all your great recipies!!

    Reply

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    Haleyposted April 27, 2014 at 5:37 pm

    Do you happen to know the calories per slice :-/

    Reply

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    Stephanie Rockposted May 13, 2014 at 9:24 am

    Hi Sally, firstly, this recipe looks really awesome and easy to try! Thanks for sharing with us :) Secondly, quick question for you, can I use Mini loaf tins for this recipe, if so, how much batter do you recommend that I use per tin and how long should I leave it in for?
    Thanks again! :-D

    Reply

    • Sallyreplied on May 13th, 2014 at 4:17 pm

      I’m unsure of the bake time for mini loaf pans, but fill them about halfway to 2/3 full. Enjoy!

      Reply

      • Stephanie Rockreplied on May 14th, 2014 at 9:47 am

        Thanks for responding! I will definitely enjoy! :-)

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    Hayleyposted May 28, 2014 at 2:36 pm

    I love bananas, but I’ve never been a fan of banana bread; however, I made this early this morning and to my great surprise I loved it! Might have something to do with all the cinnamon ;)

    Reply

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    Lauraposted June 18, 2014 at 7:13 am

    I am making this now for a morning coffee party. Looks delish!

    Reply

    • Sallyreplied on June 18th, 2014 at 10:24 am

      Morning coffee party sounds like fun – can I come? ;) Enjoy Laura!

      Reply

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    sandra shediacposted July 13, 2014 at 1:41 pm

    i just made this. THANK YOU.

    Reply

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    Melodyposted August 11, 2014 at 9:55 pm

    This looks delicious! I don’t really have any yogurt or it’s substitutes on hand…could I just use extra butter instead?

    Reply

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    honeyletteposted August 21, 2014 at 12:11 pm

    i made your banana bread with cream cheese frosting the other day and my parents loved it i had to make a new batch for my sisters! i tried this version but i used your caramel as glaze instead and it rocked our house! :) we are banana and cinnamon lovers and yes, this will be a main stay recipe in our oven :)
    by the way, i made your monkey bread with caramel this afternoon and we’re waiting for tomorrow to try it! i will also be baking your white chocolate chip cranberry cookies tomorrow! i’ve been taste testing your site for four consecutive days now and i LOVE all of it! thank you so much for the wonderful recipes :)

    Reply

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    Jessicaposted August 21, 2014 at 12:56 pm

    Making this now…so excited! One thing I found unclear…in the recipe it says to add the dry ingredients, but should those be mixed in by hand or with the mixer? Maybe I’m having a blonde moment!

    Reply

    • Sallyreplied on August 21st, 2014 at 2:31 pm

      Hi Jessica! Sorry about that. Mix in the dry ingredients by hand.

      Reply

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    Rebeccaposted August 24, 2014 at 3:35 am

    I made this recipe yesterday and it was soooo good! Thanks for posting the recipe! Everyone loved it! Especially with the cinnamon swirl and cream icing!

    Reply

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    Tessposted August 24, 2014 at 11:52 am

    I made this recipe and it came out so good. It was so soft and yummy and my mom loved it. Thank you so much for the recipe. I’ve tried the cinnamon roll cake too and that turned out so well too.. I so happy cause I didn’t know I could actually bake anything.. :)

    Reply

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    Danielaposted August 25, 2014 at 11:12 am

    Thanks Sally, this banana bread is so tasty, I wanna devour it. But it’s filling! :D Very yummy. Never made banana bread before, but I love it and so simple to make.

    Reply

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    Jessica @ BikiniBakerposted September 2, 2014 at 9:24 am

    YUM! Just made this last night and it is sooo good! I love how it’s not overly sweet and you get that crunchy little swirl in every bite. Thanks, Sally!

    Reply

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    Ellenposted September 20, 2014 at 10:36 pm

    I just finished baking this and tried a slice..it is AH-MAZ-ING let me tell ya! It was perfectly moist and sweet. Soooo delicious! Thank you so much for the recipe!

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    Amyposted September 21, 2014 at 11:30 am

    Absolutely delicious as a bread! Moist as all of your bread + muffin recipes. Any time I make your recipes, friends always ask for your recipes. Keep pointing them back to your website! :)

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    Samposted September 21, 2014 at 11:35 pm

    I don’t normally comment on recipes, but I just wanted to say that this turned out great! I’ve avoided making quick breads in my current oven because the middle never cooks and the top burns. I didn’t have enough banana, so I subbed in half a cup of pumpkin and used a half whole wheat and half all purpose flour, and even with these modifications, it turned out delicious.

    Thank you for giving me hope in making quick breads again! :D

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    Tamposted September 29, 2014 at 7:32 pm

    So bummed. Stopped at the store to get the remaining ingredients to make this and I can’t find my loaf pan…grrrrrrrrr lol. I am going to figure something out as I am so excited to find this recipe.

    Reply

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    Adrienneposted October 20, 2014 at 7:55 pm

    Anxious to see how this turns out – I doubled it thinking I’d make two, then couldmt find the right loaf pan for the second loaf. Ended up using the whole doubled recipe in a bundt pan instead! Timer is set for 50 minutes, but I’m sure it will take longer than that!

    Reply

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    Susanposted October 22, 2014 at 9:34 pm

    Ok, seriously?! I made this today and it is truly scrumptious. I am training for my 1st 1/2 marathon which is this weekend. I literally have not lost an ounce during my training. I couldn’t figure out why- but then quickly I realized it is because I have been bake training/eating the baking as well with your blog :). Thanks for the great recipe!

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    Sarahposted November 13, 2014 at 11:15 pm

    Can applesauce be substituted for the yogurt, to add moisture?

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    Erinposted November 21, 2014 at 4:38 pm

    I ended up disappointed. I left my bread in for 55 minutes and was gooey around the cinnamon layer :(

    Reply

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