Cinnamon Swirl Banana Bread

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. πŸ˜‰

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.Β There’sΒ always a needΒ for that.Β Sure the drippy glaze is drool-worthy, but what I loved most about the banana bread is the pretty little cinnamon ribbon hiding inside.

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 this banana bread.

stack of cinnamon swirl banana bread slices on a wood board

Make this now. You’re welcome.

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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
  • 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 350Β°F (177Β°C). Spray a 9Γ—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


Comments are closed.

  1. 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!

  2. erica rose says:

    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.

  3. kristin stamm says:

    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!

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

  5. Theresa @ Two Much Fun says:

    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).

  6. 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!

  7. 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! πŸ™‚

  8. Baked this, this morning. Oh my, delicious! Thanks for sharing. πŸ™‚

  9. Jacqueline Gottke says:

    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!!

  10. 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!

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

    1. 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!

  12. 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!

    1. 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.

  13. Sally, this recipe is my new banana bread go to! Even my banana bread hating husband loved it! Thank you πŸ™‚

  14. 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!

  15. 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!!!

  16. 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 πŸ™‚ Although your pics are defintly nicer than mine πŸ™‚

  17. 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 πŸ™‚ I just discovered your website and will be trying a lot more of the recipes now x

  18. 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.

  19. 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.

  20. 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!

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

  22. Stephanie Rock says:

    Hi Sally, firstly, this recipe looks really awesome and easy to try! Thanks for sharing with us πŸ™‚ 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! πŸ˜€

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

      1. Stephanie Rock says:

        Thanks for responding! I will definitely enjoy! πŸ™‚

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

  24. sandra shediac says:

    i just made this. THANK YOU.

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

  26. 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! πŸ™‚ we are banana and cinnamon lovers and yes, this will be a main stay recipe in our oven πŸ™‚
    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 πŸ™‚

  27. 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!

  28. 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.. πŸ™‚

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

  30. Jessica @ BikiniBaker says:

    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!

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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