Homemade Cinnamon Swirl Banana Bread Recipe

Moist Banana Bread with a Thick Cinnamon Sugar Swirl & Vanilla Icing

Enjoy super moist and flavorful banana bread swirled with a thick layer of cinnamon sugar and topped with a dreamy vanilla icing drizzle. This recipe is like a dessert version of classic banana bread, perfect for any time of day or as a special treat!

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: About 3 hours (includes cooling)
Yield: 1 loaf

Ingredients

Banana Bread:

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup (135g) granulated sugar (can substitute packed brown sugar)
• 4 Tablespoons (56g) unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1 1/2 cups (345g) mashed bananas (about 3-4 ripe bananas)
• 1/3 cup (80g) plain Greek yogurt or sour cream
• 1 teaspoon pure vanilla extract

Cinnamon Swirl:

• 1/4 cup (50g) granulated sugar
• 1 1/2 teaspoons ground cinnamon

Vanilla Icing:

• 1/2 cup (60g) confectioners’ sugar, sifted
• 1 Tablespoon (15ml) heavy cream or milk
• 1/4 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch metal loaf pan with nonstick spray. Position oven rack in the lower third.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In a mixer bowl, beat butter and sugar on high speed until smooth and creamy (~3 minutes). Add eggs one at a time, mixing well after each. Beat in mashed bananas, yogurt, and vanilla until combined.
4. On low speed, gradually add dry ingredients to wet and mix until no flour pockets remain. Don’t overmix.
5. Mix cinnamon sugar for swirl in a small bowl.
6. Pour half the batter into the pan. Sprinkle half the cinnamon sugar evenly on top. Spread remaining batter over cinnamon sugar; swirling with a knife gently along the loaf to create a ribbon effect. Avoid over-swirl to keep layers distinct.
7. Bake 55–65 minutes, loosely covering halfway to prevent over-browning. Test doneness with a toothpick.
8. Cool loaf in pan on wire rack for 1 hour, then transfer loaf to rack to cool completely.
9. Mix icing ingredients until smooth and drizzle over the cooled bread before slicing.

Expert Tips

• Use very ripe bananas or thawed frozen bananas for best flavor and moistness.
• Don’t overmix batter once dry ingredients are added to avoid dense bread.
• The thick cinnamon-sugar swirl adds rich sweetness and beautiful visual appeal.
• Freeze leftover bread without icing for up to 3 months; ice after thawing before serving.
• Whole wheat flour can be substituted 1:1 for all-purpose with no other changes.
• Butter may be salted or unsalted without affecting the recipe.

This cinnamon swirl banana bread is a perfect blend of warm cinnamon spice and classic moist banana flavor, topped with smooth vanilla icing for that extra touch of indulgence. It’s easy to make, delightful to serve, and sure to be a crowd favorite!

Moist Banana Bread with a Thick Cinnamon Sugar Swirl & Vanilla Icing

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• Author: carlosramirez
• Total Time: 180
• Yield: 1 loaf
• Diet: Vegetarian

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Description

Enjoy super moist and flavorful banana bread swirled with a thick layer of cinnamon sugar and topped with a dreamy vanilla icing drizzle. This recipe is perfect for any time of day or as a special treat!

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Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup (135g) granulated sugar (can substitute packed brown sugar)
• 4 tablespoons (56g) unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1 1/2 cups (345g) mashed bananas (about 3-4 ripe bananas)
• 1/3 cup (80g) plain Greek yogurt or sour cream
• 1 teaspoon pure vanilla extract
• 1/4 cup (50g) granulated sugar (for cinnamon swirl)
• 1 1/2 teaspoons ground cinnamon (for cinnamon swirl)
• 1/2 cup (60g) confectioners’ sugar, sifted (for icing)
• 1 tablespoon (15ml) heavy cream or milk (for icing)
• 1/4 teaspoon pure vanilla extract (for icing)

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Instructions

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch metal loaf pan with nonstick spray. Position oven rack in the lower third.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In a mixer bowl, beat butter and sugar on high speed until smooth and creamy (~3 minutes). Add eggs one at a time, mixing well after each. Beat in mashed bananas, yogurt, and vanilla until combined.
4. On low speed, gradually add dry ingredients to wet and mix until no flour pockets remain. Don’t overmix.
5. Mix cinnamon sugar for swirl in a small bowl.
6. Pour half the batter into the pan. Sprinkle half the cinnamon sugar evenly on top. Spread remaining batter over cinnamon sugar; swirling with a knife gently along the loaf to create a ribbon effect. Avoid over-swirl to keep layers distinct.
7. Bake 55–65 minutes, loosely covering halfway to prevent over-browning. Test doneness with a toothpick.
8. Cool loaf in pan on wire rack for 1 hour, then transfer loaf to rack to cool completely.
9. Mix icing ingredients until smooth and drizzle over the cooled bread before slicing.

Notes

Use very ripe bananas or thawed frozen bananas for best flavor and moistness. Freeze leftover bread without icing for up to 3 months; ice after thawing before serving.

• Prep Time: 15
• Cook Time: 55
• Category: Dessert
• Method: Baking
• Cuisine: American