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.

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.


Cinnamon Swirl Banana Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 1 loaf
  • 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
  • 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. 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 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.

Keywords: cinnamon swirl banana bread, cinnamon banana bread


  1. Sally yours is my trusted go-to website for everything! I took up baking only a few months back but I have gotten so many compliments because of your recipes!
    The banana bread I made yesterday was beyond amazing!
    Just a perfect blend of flavors!
    You are so incredibly talented, and I’m a big fan!
    Thank you 🙂

  2. Hi Sally! I’m really excited to try this recipe tomorrow! I only have an 8×4 loaf pan so should I cook it a bit longer? And also the pan comes with this slide on cover thing (not the best description), so should I use that cover thing to prevent burning from the start or will that affect the cooking process? Sorry if that was confusing but I really want this bread to work:) thank you!!

    1. You can use the 8×4 pan and yep, cook a little longer since it’s smaller. I wouldn’t bake it with that cover.

  3. Just made this and I couldn’t wait till its cooled to try some….AMAZING! best banana bread recipe ever! While it was in the oven it made the kitchen smell like a bakery

  4. Hey Sally- havr you ever made his with nuts? I have a ton of pecans, but I feel like walnuts might be better. How much would you suggest if I wanted to add?

  5. Sally, I was wondering if I could make this recipe with regular whole wheat flour or does it have to be white whole wheat?

    1. You could, yes. It will taste a little dense and have a heavier texture with whole wheat flour, so keep that in mind. 🙂

  6. I just made this recipe in the individual brownie pan because I wasn’t ambitious enough to go to the store to purchase the mini loaf pans. I made a brown sugar and oats crumble for an additional topping to lay down before the glaze and popped them in the oven for 20 minutes. My husband has already slammed down 4 and I think I hear him shuffling off into the kitchen for another. They came out wonderfully! Will definitely make again, but will have to hide them from my husband after so they last more than a day 😛 Thank you for the wonderful recipe.

  7. I made this bread today and wow, fantastic. I didn’t have white whole wheat flour so I used half all purpose and half whole wheat which really worked. I also doubled the cinnamon for the swirl. This recipe is a keeper, much like the rest of Sally’s recipes.

  8. I was reading your comments about the banana cinnamon swirl bread and you mentioned that it doesn’t contain any extra “artery clogging” butter!! Butter does not “clog your arterys”!! That is an outdated load of crap that has been clinically proven wrong for years!! Please see the u-tube video by Dr. Ted Naiman on this subject. The bread is deliscious, thanks for the recipe!!

    1. For best taste, I do recommend full fat or low fat. If using greek yogurt, nonfat would be great because it’s SO thick.

  9. I had some extra ripe bananas and made this.  Wow!  Is it delicious!  I have loved every recipe I’ve mad from Sally’s Baking Addiction.  

  10. First of all, you have the BEST recipes. My family and co-workers thank you 🙂

    Would you recommend freezing this bread with or without the glaze?

  11. I made this banana bread base (without the cinnamon swirl) a few weeks ago and it came out wonderfully! And I made it again last night and I don’t know what happened, it tastes incredibly bland even though I included all of the right ingredients and some ripe bananas that were in freezer. I’m totally perplexed.

    1. Perhaps something was accidentally left out the second time? I’ve definitely done that before! Did you use frozen bananas the first time as well?

  12. Sally, I want to eat this out of the bowl…it smells that good!! I am not a huge banana bread fan either. Hubby is though and I wanted to make it for him…hope he gets some, LOL.
    Thank you!

    1. Hi Sally! I baked your banana bread. It is delicious. Unfortunately, it had a layer or mashed bananas at the bottom of the loaf. I added 3 bananas and followed your baking directions. Any suggestions on how to solve this problem?
      Thank you, Sally!!

      1. Hi Jane! Thanks for trying this recipe! Next time, make sure the bananas are nice and mashed, then mixed into the batter completely. If there’s a thin under-cooked layer in the bread, it likely was not cooked all the way through. Don’t be afraid to bake the bread a little longer next time.

  13. Just made this recipe and it’s the best banana bread I’ve ever had! My husband says it’s 11/10. Thank you Sally!

  14. Hi Sally! I have been baking for over 10 years, and I ONLY go to your site for all my baking cravings! Thank you so much for all you do!

    I am not sure if this has already been asked, and i apologize in advance if it has, what would be the cooking time for a 8×4 loaf pan? Cause it’s all i have.

    Once again, thank you so much!

    1. Hi Celine! The bake time will be a little longer– I’m unsure of that EXACT time, but bake until a toothpick inserted in the center of the banana bread comes out clean. 🙂

    1. You can try to make it with a vegan butter such as Earth Balance and a non-dairy yogurt but without testing the recipe I’m unsure of the result. Let me know if you try it!

  15. Hi Sally,
    I decided to take a stab at baking and picked your recipe based on fan response. I had the ripe bananas so I ran to the store for your other ingredients. I’m trying this recipe with some additives others have suggested. First I am using gluten-free flour. I only had low fat Greek yogurt and didn’t see the suggestion of sour cream (which I had) in time. I reduced the amount of cinnamon swirl in the middle layer and sprinkled some of the remainder on top. I mixed semi-sweet chocolate chips and chopped pecans into the 2nd half of the batter. I do not know what temperature and time to set for convection baking so I am starting at 325 degree for 35 minutes. I will test every 5 minutes until toothpick test nets results. BTW, I haven’t baked a banana bread in …decades…three to be conservative. Wish me the best.

  16. Hi again, its Ken with an update. The convection baking temp and time was spot on without need for further baking. It came out perfectly! It tastes awesome. I sliced into it at 1 AM and had to have a piece with milk. I can’t wait until morning to share it with my neighbors. Sally, I think I am going to be addicted to your recipes. I will have to start again in a few hours. Thank you so much!!!

  17. This banana bread was amazing!! We made it last night and it’s gone already, everyone absolutely loved it!!
    For someone who doesn’t normally cook or bake I have tried a few of these amazing recipes the past couple of weeks and every single one of them has been AMAZING!! And its been so easy for me to follow the steps without screwing it up! My daughter and I have been making all of them together and its been such a great experience, with the best tasting results!! I’m going to try them all!!

  18. Hi! Do you have any tips for the loaf to cook evenly? The center was almost totally uncooked while the outsides of the loaf were turning brown. The evenly cooked parts were amazing!

    1. Hi Thea, I have some helpful tips for next time. I recommend double checking your oven temperature with an oven thermometer. Also, bake on the conventional setting, try placing the baking pan on a lower rack if possible, and tent the bread with aluminum foil halfway through baking, too. Hope this all helps for next time!

  19. I made your banana bread today,followed recipe to the t . My loaf came out puffed up in the center and took almost 60 minutes for tooth pick test.only thing different was used a clearglass 5×9 bread pan. Can you help?

    1. Hi Tim, Glass pans do take longer to bake than metal pans. King Arthur has a great article to explain why if you are interested:

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally