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.

PrintPrint

Cinnamon Swirl Banana Bread

Yield: 1 loaf

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

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

 

 

   

216 Responses to “Cinnamon Swirl Banana Bread.”

  1. #
    121
    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

  2. #
    122
    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!

    Reply

  3. #
    123
    Sarahposted November 13, 2014 at 11:15 pm

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

    Reply

  4. #
    124
    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

  5. #
    125
    dawnposted February 10, 2015 at 5:27 pm

    Love this, i have made this 3 times already! Super yummy! I’m making it again tonight!

    Reply

  6. #
    126
    Jessicaposted March 25, 2015 at 7:49 pm

    Not sure if anyone has asked this already…but can this be made into muffins? Do you have to make any changes to the recipe with ingredients or baking times?

    Reply

  7. #
    127
    Janetposted March 30, 2015 at 9:50 pm

    This is by far the best banana bread I ever tasted. I didn’t bother with the glaze. It’s plenty sweet without it. It did take about 55 minutes. Janet

    Reply

  8. #
    128
    Melodieposted April 9, 2015 at 3:02 pm

    Loved the bread, but mine came out gooey in the center also.

    Reply

  9. #
    129
    DeeDeeposted May 7, 2015 at 9:17 pm

    Sally, I make this bread all of the time, but I’m out of butter today! Do you think I could swap it for oil?

    Reply

    • Sallyreplied on May 8th, 2015 at 5:24 pm

      Butter is definitely best here.

      Reply

  10. #
    130
    GGposted May 15, 2015 at 10:51 pm

    I just made muffins with this recipe.  I even had enough batter after filling 12 regular muffin cups to fill 6 mini’s.  I didn’t “swirl” the minis, though.
    So quick!  They’re for a graduation breakfast 

    Reply

Trackbacks/Pingbacks

  1. Pingback: The Weekend Dish 9/22/2012

  2. Pingback: S’Mores Banana Bread | What's On the Stove?

Leave a Comment