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Banana Bread with Cinnamon Swirl: Ultimate Moist Recipe

Banana bread with cinnamon swirl recipe showing perfect ribbons and golden crust
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Moist, tender banana bread featuring gorgeous ribbons of cinnamon sugar swirled throughout. This irresistible comfort baking recipe transforms overripe bananas into a bakery-quality loaf with a beautifully crackled cinnamon sugar crust. Perfect for breakfast, snacking, or gifting, this easy technique creates stunning marbled patterns in every slice.

Ingredients

Scale
  • 3–4 very ripe bananas (heavily spotted or brown), mashed (about 1½ cups)
  • â…“ cup unsalted butter, melted
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon (for batter)
  • ¼ cup sour cream or Greek yogurt
  • For Cinnamon Swirl:
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhanging edges.
  • In a small bowl, mix together granulated sugar and 1 tablespoon cinnamon for the swirl. Set aside.
  • In a large bowl, mash bananas until mostly smooth (a few lumps are fine).
  • Whisk melted butter into mashed bananas, then add brown sugar, eggs, vanilla, and sour cream until well combined.
  • In a separate bowl, whisk together flour, baking soda, salt, and ¼ teaspoon cinnamon.
  • Gently fold dry ingredients into wet ingredients until just combined. Don’t overmix.
  • Pour half the batter into prepared pan and spread evenly.
  • Sprinkle half the cinnamon sugar mixture over the batter.
  • Add remaining batter and spread gently, then top with remaining cinnamon sugar.
  • Use a knife to make 2-3 gentle swirls through the batter. Don’t over-swirl.
  • Bake for 55-65 minutes, until golden brown and a toothpick inserted in center comes out with a few moist crumbs.
  • Cool in pan for 15 minutes, then turn out onto wire rack to cool completely before slicing.

Notes

  • Use very ripe bananas with brown spots for best flavor and sweetness
  • Don’t overmix the batter to avoid dense, tough bread
  • Bread improves after day 1 as flavors meld together
  • Store wrapped at room temperature for 3 days, refrigerate up to 1 week, or freeze up to 3 months
  • For gluten-free version, substitute 1:1 gluten-free flour blend
  • Can be made into 12 muffins – bake at 350°F for 18-22 minutes

Nutrition

Find it online: https://fabiloustaste.com/banana-bread-with-cinnamon-swirl-recipe/