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Close-up of a thick slice of Cinnamon Swirl Banana Bread showing the dark cinnamon swirl and white cream cheese frosting.

Cinnamon Swirl Banana Bread

This recipe yields a moist banana bread featuring a sweet cinnamon swirl throughout. It includes instructions for making the bread, the swirl, and a simple vanilla icing.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Banana Bread
  • 2 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar or use packed brown sugar
  • 4 Tablespoons unsalted butter softened to room temperature
  • 2 large eggs at room temperature
  • 1.5 cups mashed bananas about 4 medium or 3 large ripe bananas
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 teaspoon pure vanilla extract
Cinnamon Swirl
  • 1/4 cup granulated sugar
  • 1.5 teaspoons ground cinnamon
Vanilla Icing
  • 1/2 cup confectioners’ sugar sifted
  • 1 Tablespoon heavy cream or milk
  • 1/4 teaspoon pure vanilla extract

Equipment

  • 9x5-inch Loaf Pan
  • Electric Mixer (Handheld or Stand)
  • Whisk
  • Glass Mixing Bowl
  • Cooling Rack

Method
 

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9x5-inch loaf pan with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
  3. Using a mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the mashed bananas, yogurt, and vanilla extract until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix.
  4. Mix the cinnamon sugar for the swirl together. Spoon half of the banana bread batter into the prepared loaf pan. Sprinkle with the cinnamon-sugar mixture. Pour and spread the remaining batter on top. Use a spoon to carefully spread the top layer out. Using a knife, swirl the batter down the center of the loaf pan. Avoid over-swirling.
  5. Bake for 55 to 65 minutes. Loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
  6. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until cooled completely.
  7. Whisk the icing ingredients together. Drizzle over the cooled bread before slicing.
  8. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

If you plan to freeze this bread, freeze it without the icing. Ice the bread after thawing and before serving. You can freeze the baked and cooled loaf for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving if desired.

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