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. 😉

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.

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 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


Comments are closed.

  1. 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!

  2. 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! 🙂

  3. 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! 😀

  4. 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!

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

  6. 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

  7. 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?

    1. Butter is definitely best here.

  8. 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 

  9. Amber Smith says:

    I made the cinnamon swirl banana bread just now. It looks and smells great, but it took me more like equal parts powdered sugar and heavy cream to make a glaze. I don’t know how 1 tablespoon would cut it for half a cup of sugar.

  10. I made these as muffins and instead of the icing I put more cinnamon  and sugar on top. They turned out great! Baked for 20 minutes and then yummo!

    1. I have made this as muffins…you just need to cut the time in half. Start checking at 20 min. They turned out great. I leave off the glaze because I think it gets too saturated unless they are eaten immediately. I also crush toasted almonds and sprinkle on top. Amazing! I have substituted sour cream for the yogurt because I didn’t have any. Absolutely the best banana bread/muffin recipe around!

  11. Hi Sally,
    It may be due to the pregnancy (I am a whopping 8 1/2 months pregnant, eek!), but I am imagining a warm banana bread with a cinnamon swirl and small chunks of apples and walnuts mixed in. I am in love with your blog and have come to only use your recipes for baking. This is the closest recipe I can find. Do you think adding in apples to the batter would work? I have not experimented with apples much, any suggestions for how I would do this? Would I need to cook them at all first, or would the 50 minutes in the oven be enough? I am also wondering if their density would cause them to sink to the bottom leaving me with a disappointing bread. I may try it either way though, because this baby says that we have to have it.

    (BTW) Thank you for your recipes! I purchased your cookbook a couple of months ago and I love it! I plan to buy a couple more for Christmas presents this year. You are truly talented in baking, but your creative writing style brings your entire blog together. Your recipes have gotten me through two pregnancies and two lonely deployments when baking is the only thing to bring me comfort at 1 am while my sailor is out to sea. 


    1. Amanda, you are so sweet. Thank you so, so much for the wonderful comment. Loved reading it! You should turn to the first recipe in my book. Apple bread! You’d love it. For this banana bread, however, you can absolutely add chopped apples and walnuts. I would add 1 cup diced apples. Do not cook them. You can peel them if you’d like to. I don’t expect them to sink. For walnuts, try to adding around 3/4 cup.

  12. Yum!!! I added about a 1/2 cup of chopped walnuts to the cinnamon sugar layer and the cinnamon sugar coated them…such a good idea! Also skipped the glaze because I don’t like the taste of powdered sugar. 

  13. I made this today for teacher gifts and will never make another recipe. This is my official banana bread recipe now. So delicious!  Thank you!

  14. Sally,
    I am such a Fan of your site….my house smells like one of your recipes at least 4 times a week! I love this recipe! I have even poured it into my muffin pans and made amazing muffins which my family loves! 


    1. So glad you bake my recipes on the regular– and this banana bread is one of my personal favorites!

  15. I made this bread for the first time today–hands down one of my favorite banana bread recipes.  I added mini chocolate chips because to my kids it is not banana bread without them.  I have made countless recipes of yours, I love that I am guaranteed a fabulous baked good each time. 

  16. I usually don’t comment on recipes but I just made this and… WOW. So ridiculously good!!! I also made the chocolate zucchini bread last night. (I’m in a baking mood!) and that was also delicious!!! Thanks so much! 

    Side note, for anyone reading, I needed to bake mine for about 55 minutes. I guess my oven is whack. 

  17. Saaalllyyy- OH MY GOODNESS! I’m too excited. About 2 years ago I stumbled across this recipe and made it for my family and they LOVED it soooo much. Being careless, I didn’t save it and couldn’t remember whose recipe I had used. For the last 2 years when I’ve made banana bread trying to duplicate your recipe, my family has consistently said- “it’s ok, but it doesn’t taste like that first one you made.” Well tonight- the moment I saw this recipe I knew this was it! My family confirmed! It’s the best banana bread ever. I add chopped walnuts on top when baking and put a 1/2 teaspoon of vanilla in glaze! It’s sooooo good! Thanks for this great recipe. Happy Holidays to you and your family! 

  18. Hey Sally!

    Just curious if you know of a good substitute for the yogurt. I just moved to the Galapagos Islands and apparently plain yogurt is basically not sold anywhere in town (random, but sad nonetheless, as it was easy to find back in the U.S.) Thanks for what I hope to be an amazing recipe. 🙂

    1. How about sour cream? And maybe applesauce.

  19. Just made this this morning. What a treat! Used sour cream as did not have yoghurt. The swirl was a tiny bit crunchy in places, but I loved that. Added a touch of vanilla to the glaze.

    A wonderful recipe and the best banana bread I have ever had. Many thanks, this one is already in the file.

    1. I’ve made this twice so far. Both times in two 7.5*3.5 loaf pans. 
      The first time one of the loaves had crunchy bits.. which I did not like. I think the problem was that the swirl was too close to the top when I was laying out the batter. The second time I made sure to retain half the batter for the second layer after I laid out the swirl and covered it completely, pushing the batter out into all four corners of the loaf pan with a spoon.

      The second time I made this I left it in the oven for an extra 5 minutes than it needed… harder and dry banana bread.. not fun. It’s alway confusing for me when the very tail end of the wooden pick has a crumb and the rest is clean.. what is one to do in such a scenario?

  20. I normally make your “Best Ever Banana Bread” recipe, but decided to try something new yesterday – my family thanks you, Sally!!!!  The loaf is gone.  2 teenage boys and my husband standing at the counter devouring this bread is quite the testament to how much flavor is in this bread.  They all loved the cinnamon swirl in the middle – plus I sprinkled more on the top during baking.  It took a lot longer to cook than 45 minutes though, but the crunchy edges just added to the overall goodness!  Everyone’s waiting for the bunch of bananas on our counter to ripen for the next loaf!!!!  Thanks again Sally for this awesome recipe.

    1. Oh I’m so glad this cinnamon swirl banana bread was loved! I’m not surprised. It’s one my most popular!

  21. 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 🙂

    1. Thank you for the comment, appreciate it so much!

  22. 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.

  23. 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

  24. 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?

    1. I would add about 3/4 cup of chopped nuts. Walnuts would be great!

  25. 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. 🙂

  26. 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.

  27. 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.

  28. 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.  

  29. Wow this bread is amazing!!!! Thank you for the recipe!

  30. 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!

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