There’s something about the smell of cinnamon and bananas baking that instantly shifts the mood in the house. I remember one Saturday, when I was half-distracted by a phone call and the countdown of the timer, the golden loaf came out with just the right crack on top. The sticky swirl of cinnamon sugar peeked through the soft crumb as I sliced into it. It wasn’t perfect—maybe I didn’t swirl quite enough, or I got a little impatient waiting for it to cool—but that’s part of the charm. The first bite, still a bit warm, melted in my mouth with a sweet-spiced hug. It was exactly the kind of homemade comfort food that turns a simple morning into something memorable.
Whether you’re a banana bread veteran or just curious about trying a new twist, this recipe brings that classic moist texture with a cinnamon sugar surprise that makes every slice feel special. It’s a treat that fits right into breakfast routines or sweet snack cravings, especially when paired with a cup of coffee or tea.
Why You’ll Love It:
- The cinnamon swirl adds a warm, cozy flavor without making the bread too sweet—just enough to keep you reaching for another slice.
- Moist and tender crumb thanks to ripe bananas and a touch of buttermilk, making it easy to slice and enjoy fresh or toasted.
- It’s simple—and that’s kind of the point. No complicated steps, just a little swirling and a lot of comfort.
- Perfect for sharing, but fair warning: it’s hard to stop at one slice.
If you’re worried about the swirl not looking as pretty as you imagined, don’t stress. It’s the taste that counts, and the rustic marbling always feels like a happy accident.
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Homemade Cinnamon Swirl Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
A moist and flavorful banana bread with a delicious cinnamon sugar swirl throughout. Perfect for breakfast or a sweet snack.
Ingredients
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter, melted
3/4 cup (150 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup (60 ml) buttermilk
1/3 cup (70 grams) packed light brown sugar
1 tablespoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, combine the melted butter and granulated sugar. Stir until smooth.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the vanilla extract.
Add the mashed bananas and buttermilk to the wet mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
In a small bowl, mix the light brown sugar and ground cinnamon to create the cinnamon sugar swirl.
Pour half of the banana bread batter into the prepared loaf pan and spread evenly.
Sprinkle half of the cinnamon sugar mixture evenly over the batter layer.
Pour the remaining batter over the cinnamon sugar layer and spread evenly.
Sprinkle the remaining cinnamon sugar mixture on top.
Using a knife or skewer, gently swirl the cinnamon sugar into the batter to create a marbled effect.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: I usually bake this in a standard loaf pan, which keeps it nicely shaped and easy to slice. It’s great on its own or with a smear of butter. If you want to mix things up, adding chopped nuts or a handful of chocolate chips can be fun, though I haven’t tested how that affects the texture exactly. For a dairy-free version, substituting the buttermilk with a splash of almond milk and a teaspoon of vinegar works okay, but the crumb might be a bit less tender. And if you’re short on time, baking it in a slightly smaller pan might shorten the bake by a few minutes, so keep an eye on the toothpick test.
FAQ:
Can I use frozen bananas? Yes, just thaw and mash them well before mixing in. Frozen bananas tend to be extra sweet and soft, which actually works well here.
How do I store leftovers? Wrap slices tightly or keep the whole loaf in an airtight container at room temperature for a few days. For longer storage, freezing wrapped slices is a good option.
Is this bread dense or light? It’s nicely moist and tender, somewhere between dense and fluffy—just right for holding that cinnamon swirl without falling apart.
Ready to fill your kitchen with that irresistible aroma? Grab your loaf pan and get swirling. This cinnamon swirl banana bread is waiting to make your morning a little sweeter.