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

2 images of cinnamon swirl banana bread

stack of cinnamon swirl banana bread slices on a wood board

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.

2 images of cinnamon swirl banana bread

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.

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. Just like my cinnamon swirl quick bread and banana chocolate chip muffins with cinnamon streusel!

loaf of cinnamon swirl banana bread on a cooling rack

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 Nutella swirl banana bread.

stack of cinnamon swirl banana bread slices on a wood board

Make this now. You’re welcome.

Be sure to also try my traditional banana bread recipe and my healthy banana bread recipe using whole wheat flour.

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slices of cinnamon swirl banana bread

Cinnamon Swirl Banana Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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



Banana Bread

  • 2 cups (250g) white whole wheat flour or all-purpose flour (spoon & leveled)
  • 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 pure vanilla extract

Cinnamon Swirl

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

Simple Glaze

  • 1/2 cup (60g) confectioners’ sugar, sifted
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 350°F (177°C). 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, heavy cream, and vanilla. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread.
  5. Cover and store glazed banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

Keywords: cinnamon swirl banana bread, cinnamon banana bread

Reader Questions and Reviews

    1. Sure can! Covered tightly, quick breads freeze well for up to 3 months.

  1. Sally! Your banana bread recipes are weekly staples in our home! Just one question – I usually make them as muffins because when I make the bread (9×5 loaf pan) I can never get the top fully cooked. Even adding extra time, I always end up with a quarter of the surface still undone. But as I bake it longer, the rest of the top gets darker. What am I doing wrong???

    1. Hi Luciana, Playing around with the oven temperature will help. Are you baking with conventional settings on the center rack? You can try lowering the oven temperature and feel free to tent the baking loaf with aluminum foil to prevent the edges and tops from browning too quickly.

  2. How long should I bake the banana bread if I bake it in a small loaf pan (5×3×2)?

    1. Hi Kevin, Use the same oven temperature and your bake time will be less. I’m unsure of the exact bake time needed for a mini loaf but bake until a wooden pick inserted in center comes out clean.

  3. Hi, I made a gluten and dairy free version of this and it was fantastic. I used more cinnamon for the swirl and it was very banana’y and cinnamon’y. Lovely. It also rose really well for gluten free and no xanthum gum required. Fab recipe will be making lots more, thankyou.

  4. What can we use instead of yogurt? I really want to make this but can’t go to the store any substitutions?

    1. Hi Kaaya, If you have Sour Cream, typically sour cream and plain yogurt an be used interchangeably in baking recipes!

  5. As always with your recipes, this cake,um, I mean bread, is excellent. As far as baking recipes go, I find yours to be very accurate, reliable, and repeatable, with plenty of room for creative variations(traits that are sometimes elusive in the wild west of the internet baking world). I added a cinnamon peanut crumble topping to the top-turned it into something like a banana peanut butter snickerdoodle cake. Thanks for the great recipes!

  6. This bread feels way too decadent for the “breakfast” category of my recipe spreadsheet where I saved it, but oh well! Lol. So yummy. I took one bite and couldn’t stop.

  7. This is my go-to recipe for banana bread! I double the cinnamon/sugar inside, and if I’m using the glaze I add a touch of cinnamon to that as well. Everyone who tries this absolutely loves it!

  8. I haven’t tried this recipe yet, but knowing it comes from you Sally, I know it’s going to be splendid!! I have a question, could I use sour cream instead of yogurt?

    1. Yes! Let us know how it goes, Cheryl 🙂

  9. Hi Sally,
    Your recipes are my go to when searching Google. If I see a recipe from your website pop up, that’s the first one I click on.

    I’d like to make this in a bundt pan. Would doubling the recipe work? Also, can you advise on oven temp and time for a bundt pan?

    1. Hi Claire, we recommend following this banana Bundt cake recipe, but you can swap a cinnamon swirl for the chocolate swirl in the recipe if you’d like. For the cinnamon swirl, mix together 1/2 cup (100g) brown sugar and 1 Tablespoon of ground cinnamon. Hope it turns out great!