Few things beat the smell of homemade cinnamon swirl banana bread drifting through the kitchen on a slow morning. This loaf is everything you want in a comfort bake moist banana-rich crumb, buttery cinnamon sugar spiraling through each slice, and a golden crackly top that practically begs to be cut into. Whether you’re baking for brunch, a cozy afternoon treat, or a warm edible gift, this recipe brings bakery-level magic straight to your home oven.
Table of Contents
Homemade Cinnamon Swirl Banana Bread Recipe
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 15 minutes
Servings: 10 slices
Calories: ~265 per slice
Ingredients
For the Banana Bread:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 3 large ripe bananas, mashed (about 1 ¼ cups)
- ½ cup (113g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
For the Cinnamon Swirl:
- ⅓ cup (70g) brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy lifting.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a separate large bowl, whisk together mashed bananas, melted butter, sugar, egg, and vanilla extract until smooth.
- Fold the dry ingredients into the wet ingredients just until combined avoid overmixing to keep the crumb tender.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter to create the swirl paste.
- Pour half the batter into the prepared loaf pan. Dollop half the cinnamon swirl mixture on top and gently drag a knife through it to create a ribbon.
- Add remaining batter and repeat the swirl with the remaining cinnamon mixture.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling before slicing.
Substitutions & Dietary Swaps
- Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum.
- Dairy-Free: Use melted coconut oil or vegan butter in place of regular butter.
- Lower Sugar: Reduce sugar to ½ cup, or use ½ cup coconut sugar for a caramelized flavor.
- Egg-Free: Replace the egg with ¼ cup unsweetened applesauce or a flax egg.
Chef’s Pro Tips
- Use very ripe bananas (brown-speckled or nearly black) for maximum flavor and sweetness.
- Don’t overmix stop as soon as the flour disappears to avoid a dense loaf.
- For a dramatic swirl, keep strokes minimal when dragging the knife.
- Let the loaf cool completely before slicing for clean, bakery-style cuts.
- Warm each slice for 10 seconds before serving for a fresh-from-the-oven feel.
Make Ahead, Storage & Reheating
Banana bread thrives when made ahead its moisture deepens overnight.
- Room Temperature: Store tightly wrapped for up to 3 days.
- Refrigerator: Keeps for up to 1 week when wrapped or stored airtight.
- Freezer: Freeze whole or sliced for up to 3 months. Wrap well in plastic, then foil.
- Reheat: Warm slices in the microwave for 10–15 seconds or toast lightly.
Troubleshooting & Common Mistakes
- Loaf sunk in the middle: Often due to underbaking ensure the center reaches 200°F internally.
- Dry texture: Too much flour; spoon and level when measuring.
- Swirl sinking: Batter may be too thin; ensure bananas aren’t overly watery.
- Gummy center: Caused by cutting too soon cool fully before slicing.
- Bland flavor: Use ripe bananas and don’t skip the cinnamon in the batter.
Flavor Pairings & Serving Suggestions
Make your homemade cinnamon swirl banana bread shine with these complementary flavors:
Homemade Cinnamon Swirl Banana Bread
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined.
- In a separate large bowl, whisk the mashed bananas, melted butter, granulated sugar, egg, and vanilla extract until smooth and well blended.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain. Do not overmix.
- In a small bowl, stir together the brown sugar, ground cinnamon, and melted butter to form a thick cinnamon swirl paste.
- Pour half of the banana bread batter into the prepared loaf pan. Spoon half of the cinnamon swirl mixture over the batter and use a knife to gently drag through the batter to create a swirl.
- Top with the remaining batter and repeat with the rest of the cinnamon swirl mixture, creating a second swirl layer.
- Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the banana bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.
Notes
FAQs
Can I double the recipe?
Yes! simply split into two loaf pans and bake simultaneously.
Can I turn this into muffins?
Absolutely. Bake at 350°F for 18–22 minutes.
Why is my banana bread dense?
Overmixing or using too much flour can create a heavy texture.
Can I add nuts or chocolate chips? Yes! Add up to ¾ cup of chopped walnuts or dark chocolate.
Do I need a mixer?
No! this recipe is best mixed by hand for a tender crumb.
Can I reduce the butter?
Reducing butter changes texture; substitution with applesauce works better.
Conclusion
This homemade cinnamon swirl banana bread brings warmth, aroma, and a ribbon of sweetness to any moment of the day. Its tender crumb, bold cinnamon swirl, and effortless preparation make it a go-to recipe for bakers of all levels. Save it, share it, and bake it again and again your kitchen will thank you.