Best Cinnamon Swirl Banana Bread Recipe – Easy & Moist

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Introduction

Remember those cozy afternoons spent in the kitchen, the air thick with the sweet scent of baking? This Cinnamon Swirl Banana Bread brings all those warm, fuzzy feelings right back! It’s that perfect bite of moist banana bread with ribbons of spiced sweetness running through it. And the best part? It’s incredibly simple to whip up, making it your new go-to for a quick treat, a delightful breakfast, or even a thoughtful homemade gift.

Why You’ll Love This Recipe

  • Fast: From mixing bowl to oven in under 15 minutes!
  • Easy: No fancy techniques required, just simple steps.
  • Giftable: Wrap it up warm and share the love.
  • Crowd-pleasing: Everyone, young and old, adores this classic with a twist!

Ingredients

Let’s gather everything we need for this delightful loaf. Don’t worry, it’s all pantry staples!

  • 3 large very ripe bananas, mashed (about 1 1/2 cups): The riper, the sweeter and more flavorful your banana bread will be! Look for those spotty, almost black peels.
  • 1 large egg: To bind everything together beautifully.
  • 1 cup (120 g) powdered sugar: For that wonderfully tender crumb and a touch of sweetness.
  • 1 3/4 cups (210 g) all-purpose flour: The foundation of our bread.
  • 1/4 cup (50 g) granulated sugar: Just a little extra sweetness in the batter.
  • 1/2 tsp baking powder: For a lovely lift.
  • 1 tsp baking soda: This is key for a tender, moist texture.
  • 3/4 cup packed light brown sugar: This is the star for our delicious cinnamon swirl!
  • 5 1/2 tsp ground cinnamon: Yes, that much! It’s what makes this swirl so irresistible.
  • 1/2 tsp fine salt: Balances out all the sweetness.
  • 1 1/2 tsp pure vanilla extract: Because vanilla makes everything better!
  • 1/3 cup (75 g) plain Greek yogurt or sour cream: Adds incredible moisture and a hint of tang. My personal favorite is Greek yogurt for its richness!
  • 1/3 cup (76 g) unsalted butter, melted: For that rich, buttery flavor and tender crumb.
  • 2 tbsp milk or heavy cream: To help create that perfectly smooth batter.

How to Make It

Alright, apron on? Let’s get baking!

  1. Preheat & Prep: First things first, let’s get that oven warming up to 350°F (175°C). While it heats, take a moment to grease and flour a standard 9×5 inch loaf pan. This helps ensure your beautiful bread slides right out after baking.
  2. Wet Ingredients: Grab a large bowl. Add your mashed bananas, the egg, Greek yogurt (or sour cream), melted butter, and that lovely vanilla extract. Give it all a good whisk until it’s nicely combined.
  3. Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the 1/4 cup of granulated sugar. Whisking these together makes sure your leavening agents are evenly distributed.
  4. Cinnamon Swirl Magic: Now for the fun part! In a small bowl, mix together the packed light brown sugar, powdered sugar, and 3 teaspoons of the cinnamon. This is going to be our sweet, spicy filling.
  5. Combine the Batter: Gently add your dry ingredients to the wet ingredients. Mix until you just see no more dry streaks. I can’t stress this enough: don’t overmix! A few little lumps are perfectly fine and actually desirable for a tender bread.
  6. Layer One: Pour about half of your glorious batter into the prepared loaf pan. Now, take half of that cinnamon-sugar mixture you made and sprinkle it evenly over the batter.
  7. Layer Two: Pour the remaining batter on top of the cinnamon-sugar layer. And guess what? Sprinkle the rest of that wonderful cinnamon-sugar mixture right on top.
  8. Create the Swirl: This is where the magic happens! Grab a knife or a skewer and gently swirl the cinnamon-sugar mixture into the batter. Don’t go too deep or you’ll mix everything together. Just a few gentle passes will create those beautiful ribbons.
  9. Bake to Perfection: Pop that pan into your preheated oven. Bake for about 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
  10. Cool Down: Let your beautiful banana bread rest in the pan for about 10 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely. Patience is key here for the best texture!

Substitutions & Additions

Feeling adventurous? Or maybe you’re missing an ingredient? No problem! Here are some ideas:

  • For the Yogurt/Sour Cream: If you don’t have Greek yogurt or sour cream, you can use an equal amount of regular plain yogurt, buttermilk, or even applesauce for a slightly different moisture profile.
  • Nuts or Chocolate Chips: Want to add some crunch or extra decadence? Fold in 1/2 cup of chopped walnuts, pecans, or chocolate chips into the batter before pouring it into the pan.
  • Extra Spice: A pinch of nutmeg or cardamom can add another layer of warmth to the cinnamon swirl.
  • Glaze: Once cooled, you can whisk together a little powdered sugar with a splash of milk or lemon juice for a simple glaze to drizzle over the top.

Tips for Success

A few little tricks up my sleeve to make sure your banana bread is absolutely perfect every time!

  • The Riper, The Better: Seriously, don’t skimp on ripeness. Those super spotty, black bananas are your best friends for maximum flavor and sweetness.
  • Don’t Overmix: I know I said it, but it’s worth repeating! Overmixing develops the gluten in the flour, leading to a tough, dense bread. Mix until just combined.
  • Prep Ahead: You can mash your bananas and measure out your dry ingredients a day in advance. Store the mashed bananas in an airtight container in the fridge.
  • Checking for Doneness: If the top of your bread is browning too quickly but the center isn’t done, you can loosely tent it with aluminum foil for the remainder of the baking time.

How to Store It

Once your beautiful Cinnamon Swirl Banana Bread has cooled completely, you’ll want to store it properly to keep it fresh and delicious.

  • At Room Temperature: Store the cooled bread tightly wrapped in plastic wrap or in an airtight container on the counter for up to 3-4 days.
  • In the Refrigerator: For longer storage, wrap it well and refrigerate for up to a week. The texture might be a little denser when cold, so a quick warm-up in the toaster is a great idea!
  • Freezing: This bread freezes beautifully! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature. You can also freeze individual slices for quick snacks.

FAQs

Got a question? I’ve got answers!

Q: Why is my banana bread dense?

A: This is usually because the batter was overmixed, or the bananas weren’t ripe enough. Be gentle when mixing and use those super spotty bananas!

Q: Can I make this recipe without a mixer?

A: Absolutely! Everything is done by hand with a whisk and a spatula, so no mixer is needed.

Q: How do I get those nice swirl marks?

A: Gently swirl with a knife or skewer just a few times into the batter after adding the cinnamon-sugar layers. Don’t overdo it!

Q: My bread is sticking to the pan! What went wrong?

A: Make sure you greased and floured your loaf pan thoroughly. If it still sticks a bit, try running a thin knife around the edges before inverting.

Cinnamon Swirl Banana Bread

This incredibly simple Cinnamon Swirl Banana Bread is moist, flavorful, and features ribbons of spiced sweetness. Perfect for a quick treat, breakfast, or a homemade gift.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 10 slices

Equipment

  • Loaf pan standard 9x5 inch
  • Large bowl
  • Medium bowl
  • Small bowl
  • Whisk
  • Spatula
  • Knife
  • Skewer
  • Wire rack

Ingredients
  

Main ingredients

  • 3 large very ripe bananas, mashed (about 1 1/2 cups)
  • 1 large egg
  • 1 cup powdered sugar (120 g)
  • 1.75 cups all-purpose flour (210 g)
  • 0.25 cup granulated sugar (50 g)
  • 0.5 tsp baking powder
  • 1 tsp baking soda

Cinnamon Swirl ingredients

  • 0.75 cup packed light brown sugar
  • 5.5 tsp ground cinnamon

Moisture and Flavor

  • 0.5 tsp fine salt
  • 1.5 tsp pure vanilla extract
  • 0.333 cup plain Greek yogurt or sour cream
  • 0.333 cup unsalted butter, melted
  • 2 tbsp milk or heavy cream

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan.
  • In a large bowl, whisk together mashed bananas, egg, Greek yogurt (or sour cream), melted butter, and vanilla extract.
  • In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
  • In a small bowl, mix together packed light brown sugar, powdered sugar, and 3 teaspoons of cinnamon.
  • Gently add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
  • Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter.
  • Pour the remaining batter on top, followed by the rest of the cinnamon-sugar mixture.
  • Gently swirl the cinnamon-sugar mixture into the batter with a knife or skewer, being careful not to overmix.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread rest in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

For a glaze, whisk together powdered sugar with a splash of milk or lemon juice once the bread has cooled.

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