Easy Classic Cinnamon Swirl Banana Bread Recipe
This Easy Classic Cinnamon Swirl Banana Bread features ripe mashed bananas stirred into a moist batter, with a delicious cinnamon sugar swirl layered through the bread for a beautiful marbled effect and a warm, spiced flavor. Perfect for breakfast, brunch, or a snack, it’s simple to make and adaptable with optional nuts or chocolate chips. Baked to golden perfection, this banana bread is comforting, flavorful, and sure to become a household favorite.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Banana Bread
- 2–3 ripe bananas, mashed
- 1/3 cup butter, melted
- 1 tsp baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
Cinnamon Swirl
- 1/3 cup sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat and prepare pan: Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Make cinnamon swirl mixture: In a small bowl, combine 1/3 cup sugar with 1 tablespoon ground cinnamon. Set aside this sweet and spicy cinnamon sugar mix.
- Prepare banana bread batter: Mash the ripe bananas thoroughly with a fork until smooth in a mixing bowl. Stir in the melted butter until incorporated. Add salt and baking soda, then mix in the sugar, beaten egg, and vanilla extract until everything is well combined. Slowly add the flour and stir gently until just combined; avoid overmixing the batter to keep it tender.
- Layer batter and cinnamon swirl: Pour half of the banana bread batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top, then sprinkle the remaining cinnamon sugar. Use a knife or skewer to gently swirl the cinnamon sugar into the batter, creating a marbled pattern without overmixing.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs when done.
- Cool before slicing: Let the banana bread cool in the pan for about 10 minutes after baking. Then transfer it to a wire rack to cool completely before slicing and serving.
- Serve and enjoy: Slice your banana bread once chilled and serve it as a delightful breakfast, brunch treat, or anytime snack.
Notes
- You can adjust the amount of cinnamon sugar to your taste preference.
- Optional: Add 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips into the batter before pouring into the pan for added texture and flavor.
- Frozen bananas can be used but should be defrosted and mashed; adjust flour quantity if batter is too wet.
- Butter can be substituted with vegetable oil or melted coconut oil for slight variations in texture and flavor.
- Store leftover banana bread in an airtight container at room temperature for 2–3 days, in the refrigerator for up to a week, or freeze for up to 2–3 months.
- To make it gluten-free, substitute all-purpose flour with gluten-free flour blends and verify all ingredients are gluten-free.
- Test for doneness with a toothpick; if it comes out wet, bake a few minutes more to avoid a gooey interior.
Keywords: banana bread, cinnamon swirl, easy banana bread, homemade banana bread, breakfast bread, cinnamon sugar, baked banana bread
