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:

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:

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:

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


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)


  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




203 Responses to “Cinnamon Swirl Banana Bread.”

  1. #
    Emilyposted March 17, 2013 at 11:07 am

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


  2. #
    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.


    • 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.


  3. #
    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!


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

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


  4. #
    Meganposted May 9, 2013 at 5:09 pm

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


  5. #
    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!



    • 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:

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


  6. #
    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?


    • 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!


  7. #
    Miriamposted May 28, 2013 at 10:44 pm

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


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

      Yep, the same.


  8. #
    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).


    • 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!


  9. #
    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!


  10. #
    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! :)


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

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


  11. #
    Sarahposted August 28, 2013 at 7:24 pm

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


  12. #
    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!!


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

      You made a few of my favorites!


  13. #
    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


    • 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.


  14. #
    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


    • 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!


  15. #
    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!!!!


  16. #
    Julia Levyposted September 23, 2013 at 1:54 pm

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


  17. #
    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.


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

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


  18. #
    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!


    • 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. ;)


  19. #
    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?


    • 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?


      • 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!

  20. #
    Melissaposted November 15, 2013 at 10:56 am

    Amazingly delicious, thank you! :-)


  21. #
    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!


    • 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.


      • 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!

  22. #
    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!


    • 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.


  23. #
    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 :)


  24. #
    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!


    • 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!


  25. #
    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.


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

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


      • 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?

  26. #
    Beaposted December 15, 2013 at 12:14 pm

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


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

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


  27. #
    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!!!


  28. #
    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 :)


  29. #
    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?


    • 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.


  30. #
    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?


    • 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.


  31. #
    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


  32. #
    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.


    • 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!


  33. #
    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?


    • 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.


  34. #
    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!;)


    • 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. :)


  35. #
    Meganposted February 7, 2014 at 7:14 pm

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


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

      That would be just fine.


  36. #
    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.


    • 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!


  37. #
    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?


  38. #
    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? :)


    • 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!


      • 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! :)

  39. #
    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?


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

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


      • 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!!

  40. #
    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!


  41. #
    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!


    • 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!


  42. #
    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. :(


    • 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.


  43. #
    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!!


    • 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!


  44. #
    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!!


  45. #
    Haleyposted April 27, 2014 at 5:37 pm

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


  46. #
    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


    • 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!


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

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

  47. #
    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 ;)


  48. #
    Lauraposted June 18, 2014 at 7:13 am

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


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

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


  49. #
    sandra shediacposted July 13, 2014 at 1:41 pm

    i just made this. THANK YOU.


  50. #
    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?


  51. #
    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 :)


  52. #
    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!


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

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


  53. #
    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!


  54. #
    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.. :)


  55. #
    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.


  56. #
    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!


  57. #
    Ellenposted September 20, 2014 at 10:36 pm

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


  58. #
    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! :)


  59. #
    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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