Cinnamon Swirl Banana Bread

This Cinnamon Swirl Banana Bread is pure comfort in loaf form with ribbons of sweet cinnamon weaving through tender banana bread. There is something magical about the aroma that fills the house while it bakes and it is the perfect solution for those neglected ripe bananas on your counter. Each slice is moist perfectly spiced and a true treat whether you enjoy it with coffee or as an after-dinner dessert.

I first baked this banana bread on a rainy afternoon when I needed something cozy and sweet. Now it is my go-to for potlucks and family brunches because someone always asks for the recipe.

Gather Your Ingredients

• All-purpose flour: gives the bread its structure look for unbleached flour for best texture
• Baking soda: helps the loaf rise so check yours is fresh for a fluffy crumb
• Salt: balances the sweetness use fine sea salt for even distribution
• Unsalted butter: adds richness and a tender texture choose high-quality butter for best flavor
• Brown sugar: deepens the sweetness with a hint of caramel opt for dark brown if you want even more depth
• Large eggs: bind the ingredients and add moisture use room temperature eggs for best blending
• Plain Greek yogurt or sour cream: brings moisture and tang full-fat versions make the crumb tender
• Vanilla extract: enhances sweetness pure vanilla brings the best flavor
• Ripe bananas: offer sweetness and that classic banana flavor use extra freckly bananas for best results
• Granulated sugar: brings that crisp swirl texture in every bite
• Ground cinnamon: adds that warm spiced aroma so be generous and use fresh cinnamon for the swirl

How to Make It

Prepare the Pan and Oven:

Preheat your oven to 350 degrees Fahrenheit and get your loaf pan ready by greasing and flouring it well or lining it with parchment. This step keeps your bread from sticking so it lifts out clean.

Mix Dry Ingredients:

Whisk together your flour baking soda and salt in a medium bowl until fully combined. This disperses the leavening agent and salt evenly.

Cream Butter and Sugar:

In a large mixing bowl cream the softened butter and brown sugar for several minutes until pale and fluffy. This step traps air giving your banana bread a lighter texture.

Add Eggs and Dairy:

Add the eggs one at a time mixing well after each. Then blend in the Greek yogurt and vanilla until the mixture is smooth and silky.

Incorporate Bananas:

Fold in the mashed bananas mixing until there are no large banana chunks remaining. The batter should look creamy and uniform.

Combine Wet and Dry:

Gently stir in the dry ingredients from earlier just until there are no flour streaks left. Do not overmix or your bread could be dense.

Make Cinnamon Swirl:

In a small separate bowl stir together the granulated sugar and ground cinnamon until evenly mixed.

Layer and Swirl:

Pour half the batter into your prepared pan then sprinkle half the cinnamon-sugar over it. Add the rest of the batter on top then cover with the remaining cinnamon mixture.

Create Marble Effect:

Use a butter knife to gently swirl the top cinnamon layer into the batter creating pockets of cinnamon throughout. Do not overdo it or you will lose the layered effect.

Bake:

Place your loaf in the oven and bake for 60 to 65 minutes. When a toothpick inserted in the center comes out clean with just a few moist crumbs it is done.

Cool:

Let the bread cool in the pan for 10 minutes then gently turn it out onto a wire rack to finish cooling completely before slicing.

There is something nostalgic about the warm notes of cinnamon combined with banana. My favorite part is using those overripe bananas that would otherwise go to waste giving new life to humble ingredients. When I serve this fresh from the oven my family gathers in the kitchen drawn by the smell alone.

Flavor Boosters

Once completely cool store the banana bread in an airtight container at room temperature for up to three days. For longer storage wrap slices in plastic and freeze for up to three months. Thaw frozen slices at room temperature or give a quick toast for a just-baked effect.

Serving Suggestions

Slice and serve as-is or warm for a few seconds in the microwave. Spread with soft butter for breakfast or top with a dollop of whipped cream for dessert. This bread makes a delicious base for French toast too especially on day-old slices.

Creative Twists

If you are out of Greek yogurt you can use sour cream or even plain apple sauce for a dairy-free loaf. Brown sugar can be swapped for coconut sugar for a subtle caramel note. Add walnuts or pecans for a nutty crunch or throw in a handful of chocolate chips for extra decadence.

I always save a couple of bananas just for this recipe—there is nothing like slicing into that swirl and tasting the way banana and cinnamon can brighten up even the cloudiest day.

Recipe FAQs

→ How do I ensure moist banana bread?

Use very ripe bananas and avoid overmixing the batter, which helps achieve a tender, moist crumb.

→ Can I add mix-ins like nuts or chocolate chips?

Yes, stir in chopped walnuts, pecans, or chocolate chips for added texture and flavor before baking.

→ What can I use instead of Greek yogurt?

Plain sour cream or unsweetened applesauce can substitute for yogurt, producing a similar moist texture.

→ How do I get the swirl effect?

Sprinkle cinnamon sugar in layers and gently swirl through the batter with a butter knife for a marbled look.

→ Can this bread be frozen?

Absolutely. Cool the loaf completely, wrap portions well, and freeze for up to three months.