Cinnamon Swirl Banana Bread is a household favorite. I bake this loaf several times a year, and it disappears in a day or two. It’s ideal for grab-and-go breakfasts, lunchboxes, and after-school snacks.
Cinnamon Swirl Banana Bread
Banana bread was probably one of the first things many of us learned to bake — it’s forgiving, fast to prepare, and always comforting. This Cinnamon Swirl Banana Bread builds on a classic moist banana loaf by adding a dark, molasses-like flavor from brown sugar and a simple cinnamon sugar swirl that creates a beautiful ribbon of flavor through each slice. Sour cream and vanilla Greek yogurt keep the crumb tender and moist, while plenty of very ripe bananas deliver natural sweetness and a strong banana flavor.
Yield: 8 people
Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes
Ingredients
- 4 extra-ripe bananas
- 4 large eggs
- 1.5 tablespoons vanilla extract
- 1 cup canola oil
- ½ cup sour cream
- ½ cup vanilla Greek yogurt
- 1 cup white sugar
- 1 cup dark brown sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ⅔ cup white sugar (for the cinnamon swirl)
- 1 teaspoon ground cinnamon (for the swirl)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or a loaf pan, or line it with parchment paper.
- Peel the bananas and place them in a large mixing bowl. Add the eggs, vanilla, and canola oil. Beat on medium speed for about 1 minute until smooth and well combined.
- Mix in 1 cup of white sugar and 1 cup of dark brown sugar, then stir in the vanilla Greek yogurt and sour cream until the mixture is uniform.
- In a separate bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet batter and mix for about 1 minute, until just combined. Do not overmix.
- Pour half of the batter into the prepared pan. In a small bowl, combine ⅔ cup white sugar with 1 teaspoon ground cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the batter in the pan.
- Top with the remaining batter, spreading gently to cover the cinnamon layer. Use a knife or skewer to lightly swirl the layers for a marbled effect, if desired.
- Bake on the second-lowest rack for about 1 hour, or until a toothpick inserted into the center comes out with moist crumbs. Baking time can vary slightly depending on your oven and pan; start checking at around 50–55 minutes.
- Allow the bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. Cooling helps the crumb set and makes slicing cleaner.
Tips and Variations
Use very ripe bananas — the blacker the spots, the better the banana flavor and natural sweetness. If you prefer a nuttier texture, fold in ½ to 1 cup of chopped walnuts or pecans with the flour. For a lighter oil option, replace half the canola oil with melted butter, or use a mild vegetable oil. If you like a stronger cinnamon swirl, increase the cinnamon to 1½ teaspoons or add a pinch of nutmeg for warmth.
To make muffins instead of a loaf, divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes or until a toothpick comes out clean.
Storage
Store cooled banana bread, wrapped tightly in plastic wrap or in an airtight container, at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months; thaw overnight in the refrigerator or warm gently before serving.
Nutrition Information
Amount per serving (estimate):
- Yield: 12 servings
- Serving Size: 1
- Calories: 530
- Total Fat: 22 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Unsaturated Fat: 18 g
- Cholesterol: 68 mg
- Sodium: 245 mg
- Carbohydrates: 77 g
- Fiber: 2 g
- Sugar: 49 g
- Protein: 7 g
Nutrition data is an estimate. If you require precise nutrition information for medical reasons, consult a trusted source or nutrition calculator.
This Cinnamon Swirl Banana Bread is a dependable, crowd-pleasing recipe that pairs well with a cup of coffee or a smear of softened butter. The cinnamon ribbon adds a delightful contrast to the banana-forward loaf and makes each slice look as good as it tastes. Share a loaf with friends or slice and freeze extras for quick breakfasts all week.
