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Cinnamon Swirl Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 117 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Delight in this moist and flavorful Cinnamon Swirl Banana Bread, featuring a tender crumb woven with a warm cinnamon sugar swirl and topped with a smooth vanilla icing. Perfect for breakfast, snack, or dessert, this classic quick bread balances the natural sweetness of ripe bananas with a comforting cinnamon touch and creamy icing for an irresistible treat.

Ingredients

Units Scale

Banana Bread

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup (135g) granulated sugar (or use packed brown sugar)
  • 4 tablespoons (56g) unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
  • 1/3 cup (80g) plain Greek yogurt (or sour cream)
  • 1 teaspoon pure vanilla extract

Cinnamon Swirl

  • 1/4 cup (50g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Vanilla Icing

  • 1/2 cup (60g) confectioners’ sugar, sifted
  • 1 tablespoon (15ml) heavy cream or milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch metal loaf pan with nonstick spray and set aside. Lowering the rack helps prevent premature browning of the bread top.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes.
  4. Add Eggs and Wet Ingredients: On medium speed, add eggs one at a time, beating well after each addition. Then add the mashed bananas, Greek yogurt, and vanilla extract; beat until combined.
  5. Combine Wet and Dry Ingredients: On low speed, slowly incorporate the dry ingredient mixture into the wet ingredients. Beat just until no pockets of flour remain, being careful not to overmix. The batter should be about 3 1/2 cups.
  6. Prepare Cinnamon Swirl: Mix together the 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl.
  7. Layer Batter and Swirl: Spoon half of the banana bread batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour and carefully spread the remaining batter on top. Using a knife, swirl the batter down the center of the pan to create the cinnamon swirl pattern, avoiding over-swizzling to keep layers distinct.
  8. Bake Bread: Place the pan in the oven and bake for 55–65 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent over-browning. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. Start checking at 55 minutes and every 5 minutes thereafter.
  9. Cool Bread: Remove the bread from the oven and cool in the pan on a wire rack for 1 hour. Then remove from the pan and cool completely on the wire rack.
  10. Prepare and Drizzle Icing: Whisk together the confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth and thick. Drizzle over the cooled bread before slicing.
  11. Storage: Store the bread covered at room temperature for up to 2 days or refrigerate for up to 1 week. Note that the icing will seep into the bread over time, slightly moistening the top slices.

Notes

  • Freezing: Freeze the bread without icing for up to 3 months. Thaw overnight in the refrigerator and ice just before serving for best results.
  • Special Tools: Uses a 9×5-inch loaf pan, whisk, glass mixing bowl, electric mixer, and cooling rack.
  • Flour Substitution: Whole wheat flour can replace all-purpose flour without changes.
  • Butter: Salted butter can be used if unsalted is unavailable.
  • Muffin Variation: To make cinnamon swirl banana bread muffins, bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake 16–17 more minutes.
  • Dairy Substitutes: Sour cream, extra mashed banana, unsweetened applesauce, or pumpkin puree can replace the yogurt.
  • Frozen Bananas: Thaw and drain frozen bananas before mashing to avoid excess liquid.
  • Bundt Cake Variant: For banana bundt cake, use a scaled-up similar recipe rather than this one.

Nutrition

  • Serving Size: 1 slice (1/12th of loaf)
  • Calories: 230
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

Find it online: https://lazydayrecipes.com/cinnamon-swirl-banana-bread-recipe/