Cinnamon Swirl Banana Bread

This Cinnamon Swirl Banana Bread features moist, tender banana bread and the most delicious brown sugar cinnamon layer swirled throughout. This banana bread requires no fancy mixers, and just a few minutes to mix together. This banana bread would make a wonderful breakfast/brunch treat, afternoon snack or even dessert. During the summer I love to add a scoop of vanilla ice cream to enjoy with a warm slice of this banana bread.

We went to North Carolina recently to visit family and when we got home from our trip, I had a few bananas sitting on my counter waiting to be turned into banana bread. The peel had streaks of brown mixed with the yellow (more brown than yellow), and when you picked up the bananas you could really smell the sweet smell of the banana.

I decided to add a twist to this banana bread. I added a cinnamon swirl throughout the banana bread and now I think I’ll be making banana bread like this from now on. Actually, if you know me, you know I love experimenting, so I’m already planning a few more banana bread flavors, but truly this cinnamon swirl banana bread ranks high on my list of favorite breakfast/brunch treats.

This recipe comes together easily, which is one of the things I love about making my banana bread. It requires no fancy mixers – just a bowl, a fork to mash the bananas (or potato masher), and a mixing utensil (whisk, wooden spoon, rubber spatula). I mixed the brown sugar cinnamon mixture in a separate bowl, then added it to the banana bread batter once it was in the pan to bake. The hardest part about this recipe is waiting for it to bake!

Here is what you will love about this Cinnamon Swirl Banana Bread

• moist, tender crumb
• easy to mix together – this cinnamon swirl banana bread only takes a few minutes to mix together. The hardest part is waiting for it to bake!
• versatile – this cinnamon swirl banana bread can make a delicious breakfast or brunch treat, afternoon snack or even dessert. During the summertime I love adding a scoop of vanilla ice cream to enjoy with a warm slice of this banana bread.
• if you have ripe bananas you need to use up, this is the perfect recipe to use them for! This recipe uses roughly 2 bananas.

Here’s how to make this cinnamon swirl banana bread

Preheat oven and prepare your pan

Whenever I am baking something, my first step is to always preheat my oven and prepare whatever pan I plan to use. That way, the pan will be ready as soon as I am done mixing the batter and the oven will already be up to temperature.

Preheat your oven to 350F.

Line a 9×5 inch loaf pan with parchment paper. I also like to spray the pan with nonstick cooking spray to ensure any areas I missed with the parchment paper as well as the parchment paper doesn’t get stuck to the banana bread after baking. There’s nothing worse than working hard to bake something then having trouble getting it out of the pan. Trust me, it’s happened plenty of times to me before!

Make the banana bread

In a large bowl, add the bananas. This recipe uses roughly 2 large bananas. Use a fork or potato masher to mash the bananas. Add the sugars, butter, sour cream (or Greek yogurt), milk, vanilla extract and eggs. Whisk to combine the mixture.

Add in the sifted flour, baking soda and salt. I prefer sifting my flour, because it helps to create a lighter texture by removing lumps and incorporating air. Once the dry ingredients are added, mix JUST until combined. I prefer using a wooden spoon or spatula to stir in the dry ingredients.

Make the cinnamon sugar swirl

If you choose to melt the butter by microwave or on the stove top, you can use the same bowl or pan to mix in the sugar and cinnamon. Just add all ingredients and mix to combine.

Get ready to bake

Pour 1/3 of the banana bread batter into prepared pan. Pour 1/2 of the cinnamon sugar swirl over top of the batter.

Pour another 1/3 of banana bread batter into pan, followed by the remaining 1/2 of cinnamon sugar swirl.

Finally, pour the last 1/3 of banana bread batter into pan.

Use a butter knife to swirl the cinnamon sugar swirl throughout the loaf.

Time to bake!

Bake in preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top is getting too dark, you can tent with aluminum foil.

Allow to cool, then enjoy!

Allow the banana bread to cool completely in the loaf pan. I like to sit my loaf pan on a wire cooling rack to help it cool faster and more evenly. The wire cooling rack allows the air to circulate underneath the pan as well as along the sides and top.

Once cool, use the parchment paper to help lift the banana bread out, or turn the pan over and the cinnamon swirl banana bread should just come out.

Storage

Store leftover cinnamon swirl banana bread covered in an airtight container at room temperature for up to 2 days, or up to 1 week in the refrigerator.

You can also freeze this banana bread, in a freezer safe bag or container for up to 3 months. Just make sure the banana bread is completely cooled before placing in freezer safe bag or container.

FAQ

Can I use dairy free milk?

You can use your favorite dairy or dairy free milk for this recipe.

Can I use gluten free flour?

Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend

Here are a few of my favorite banana recipes

• Banana Almond Croissant Muffins
• Banana Nut Muffins
• Banana Pudding Cheesecake
• Mini Banana Muffins
• Banana Pudding Cookies

Let me know what you thought!

If you make this Cinnamon Swirl Banana Bread, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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