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. Is there a way to make this without dairy?

    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!

  2. Mellany McMichael says:

    Made this with your strawberry compote instead of bananas. So good!❤️

    1. Bridget Dehmler says:

      I have made many banana breads- this was the best so far! I love that the batter is not overly sweet but the cinnamon swirl and the icing add the sweetness into it. Thank you for this recipe!!

  3. 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.

  4. 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!!!

  5. 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!!

  6. 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!

  7. Isadora Shannon says:

    Hi Sally!

    I am planning to make this Wednesday night to bring somewhere for Thursday night. Usually when I make any quick bread the taste is even better the second, or even third day.. More moist and more delicious I would say. Would you say that is the case for this bread? Or would you recommend making it same-day?

    Thank you!


    1. I agree with you, Isadora! You can absolutely make this the day before.

  8. Hey, Sally!
    Just made this today and it’s AMAZING! Getting bites with the cinnamon sugar mix is a TREAT!
    Best banana bread!

    Thank You!

  9. This sounds amazing! Perfect for my bananas that are going bad during this . Can I substitute sour cream for the yogurt?

    1. Sure can!

  10. Sounds amazing!! Would I be able to this in muffin form? Thank you!!

    1. Yes you can! Simply layer into your muffin/cupcake pan and bake.

  11. Hey Sally,
    Thank you for sharing the recipes and I truly love all your recipes and the videos as well.
    I made this Cinnamon Banana bread this morning!…. OMG my entire house was amazingly loaded with the smell and my kids who were sleeping woke up and knew am baking something special (but they thought am baking cinnamon rolls :))…) anyways thank you it was unbelievably amazing and please post more videos…
    Hoping you and yours are doing fine and safe from the current situation?

  12. This was amazing!! Family loved it!! Guess I’ll be making this a couple times a week!!! I’m new to the baking world! And so happy I found this recipe Do you recommend any other recipes like this?! Omg so good!

  13. Hi Sally! Could I use browned butter in this recipe?

    1. Sure can! Just remember you will have to brown a little bit extra to get the full amount of butter needed. Here is everything you need to know about How to Brown Butter.

  14. This looks and smells delicious! I’m currently baking it in glass loaf pans and I’ve added 5 minutes to the cook time multiple times and it’s still gooey in the center. Should I not be using glass?

    1. Hi Alison, Glass pans do take longer as they do not conduct heat as well. This is a good article if you are interested:
      The bread will still bake so just keep your eye on it and feel free to cover it with foil if the top is getting brown before the center bakes through.

  15. Can I make this in a 9” springform pan?

    1. I can’t see why not! I’m unsure of the bake time. Same oven temperature.

  16. Talk about comfort food…thanks for a great recipe! We made the icing with lemon juice instead of diary and loved this to the last bite!

  17. I tried this recipe based on the great reviews but the bread came out very very dry and not sweet enough. Im not sure if there needs to be less flour or more bananas but I will definitely not be making this recipe again. I love your blog and have tried many great recipes from you but this one was a dud.

  18. Hi Sally
    I made this delicious bread and it is now one of my favorites.
    How should I store it and how long is it good for?

    1. Hi Christine! Thanks! See the last recipe step for my storing suggestions.

  19. Another amazing recipe from your website! Made this today and it was absolutely delicious. So moist without a ton of butter. Loved the cinnamon swirl inside. Why do you refer to the glaze on top as vanilla glaze when there is no vanilla – only confectioners’ sugar and cream?

  20. My bread just came out the oveeeen, look faaaaab!

    Thanks for the recipe!!


  21. I thought this was good, but not great. It wasn’t as moist as other banana bread I’ve made and the cinnamon swirl wasn’t as pronounced as I would have hoped.

  22. Kevin Sprague says:

    Can you substitute cake flour for all purpose flour? or at least half cake flour and the other half all purpose?

    1. I don’t recommend it. Cake flour is too light to hold up these wet ingredients.

  23. Can I replace the whole wheat flour with regular white flour ( all-purpose)?

  24. It was a tasty recipe, though the cinnamon sugar swirl (which was more like a cinnamon sugar line) absorbed the moisture from the rest of the bread within a day of baking and became more of a paste. This made the texture of the bread really strange. The center was dense and pasty, while the outer edges were dry and bready. You could try to eat around the cinnamon sugar paste center, but the rest of the bread was not very sweet. I think I’ll stick to making regular banana bread next time.

  25. Decided to try making banana bread for the first time and this was the first recipe that came up so I took a shot at it. And it was the best banana bread I’ve ever had! Super moist! The cinnamon swirl is a great addition! My whole family loved it!

  26. Donna Schwartz says:

    I cannot wait to cut into this!! My husband keeps commenting on how great the house smells. I added your streusel to the top because, streusel!!!! Thanks again for another great recipe

  27. I made this the other day and couldn’t resist a slice a few hours after removing from the oven and the glaze had set. As expected, it was great; as are all of the recipes I’ve tried of your’s thus far. Because it was getting hot out I decided to put in refrigerator (tightly covered) rather than leave on counter. The next day I again had a slice only to discover that the center surrounding the cinnamon layer was extremely moist, to the degree that it resembled batter that wasn’t fully cooked; which it definitely was. Really made it quite inedible. Can you explain why this happened? Was it due to being refrigerated? I’ve never had this happen with any other banana bread. Thank you!

    1. Hi Laura, I’m so glad you enjoyed it! If the bread wasn’t fully cool then wrapping it tightly will lead to condensation which can cause soggy bread. If you wish to move it to the refrigerator before it’s cool you can do so uncovered for a bit, then go back and cover it. An easy fix for next time!

  28. OMG this may be the best banana bread I’ve ever tasted!!
    Sally, can this be made as muffins instead? Would be great to make a double batch and freeze some!

  29. Can I freeze this?

    1. Stephanie @ Sally's Baking Addiction says:

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

  30. Rachel Sturma says:

    Hi Sally, I just made this and will slice into it in the morning. I am wondering why this recipe states cooking time 40-45 minutes whereas your other banana breads (I’ve pinned and tried many – love your site!!) say 60-65 minutes. I gave this one 55 Minutes after beginning to check at 45; hoping it worked well.

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