Homemade Cinnamon Swirl Banana Bread

Hey y’all! If you love a soft, buttery loaf that smells like a cozy café and tastes like a warm hug, this Homemade Cinnamon Swirl Banana Bread is your new go-to. It’s tender, cinnamon-kissed, and perfect for breakfast, brunch, snacks, or gifting. Let’s get cooking!

Why You’ll Love This Homemade Cinnamon Swirl Banana Bread

• Super moist crumb from ripe bananas and creamy yogurt, with a dramatic cinnamon ribbon in every slice.
• One bowl for the wet ingredients and minimal cleanup, but bakery-quality flavor and aroma.
• Uses pantry staples and overripe bananas you already have lying around.
• Freezer-friendly loaf that reheats beautifully for quick breakfasts or snacks.
• Perfect balance of sweet banana and warm spice without being cloying.

Ingredients for Homemade Cinnamon Swirl Banana Bread

• 1½ cups (340g) mashed very ripe bananas, about 3 large
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon (for the batter)
• ½ cup (113g) unsalted butter, melted and slightly cooled
• ½ cup (100g) granulated sugar
• ¼ cup (50g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup (120g) plain Greek yogurt or sour cream

Cinnamon Swirl:

• ⅓ cup (67g) light brown sugar, packed
• 1½ teaspoons ground cinnamon
• 1 teaspoon all-purpose flour (helps keep the swirl from sinking)
• 1 tablespoon milk (optional, for a looser swirl)

Optional Topping:

• 1 tablespoon coarse sugar or cinnamon sugar

Step-by-Step Directions: Cinnamon-Swirled Banana Bread

1) Prep your pan and oven for banana bread with cinnamon swirl

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy release.

2) Make the cinnamon swirl mixture

In a small bowl, mix ⅓ cup brown sugar, 1½ teaspoons cinnamon, and 1 teaspoon flour until sandy. Stir in 1 tablespoon milk if you prefer a thinner ribbon.

3) Whisk the wet ingredients for Homemade Cinnamon Swirl Banana Bread

In a large bowl, whisk the melted butter with granulated sugar and ¼ cup brown sugar until glossy. Whisk in the eggs one at a time, then add vanilla, yogurt, and mashed bananas until smooth and creamy.

4) Combine the dry ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.

5) Bring the batter together without overmixing

Add the dry ingredients to the wet and fold gently with a spatula just until no dry streaks remain. Overmixing leads to a tougher crumb.

6) Layer and swirl the batter

Spread half the batter into the prepared pan. Sprinkle or drizzle half the cinnamon swirl over the batter, then use a butter knife to make gentle figure-8 swirls. Add the remaining batter, top with the rest of the swirl, and marble lightly again. Sprinkle coarse sugar on top if using.

7) Bake your Homemade Cinnamon Swirl Banana Bread

Bake for 55–65 minutes, tenting loosely with foil around 40 minutes if the top is browning fast. The loaf is done when a toothpick inserted into the center comes out with a few moist crumbs, or when the internal temperature reaches 200–205°F (93–96°C).

8) Cool, slice, and enjoy

Cool in the pan for 10 minutes, then lift out to a rack and cool at least 1 hour before slicing for clean, plush slices with a defined cinnamon ribbon.

Notes for the Best Cinnamon Swirl Banana Bread

• Measure flour accurately: spoon into the cup and level, or better yet, use a scale. See this guide from King Arthur Baking: how to measure flour.
• Use bananas with lots of brown spots for full flavor; very ripe bananas make the crumb extra moist and sweet.
• If your swirl tends to sink, keep the batter thicker (don’t add extra liquid) and include the 1 teaspoon flour in the swirl mixture.

Variations on Homemade Cinnamon Swirl Banana Bread

• Chocolate Chip Cinnamon Banana Bread: Fold in ¾ cup (130g) semisweet chips to the batter before swirling.
• Walnut Streusel Banana Loaf: Add ½ cup (60g) chopped toasted walnuts to the batter and top with 2 tablespoons cinnamon sugar.
• Maple Whole Wheat: Swap 1 cup flour for white whole wheat and replace granulated sugar with ½ cup pure maple syrup; reduce yogurt to ⅓ cup to balance moisture.

Required Equipment

• 9×5-inch loaf pan
• Parchment paper
• Large and small mixing bowls
• Whisk and rubber spatula
• Measuring cups and spoons or kitchen scale
• Butter knife or skewer for swirling
• Cooling rack
• Instant-read thermometer (optional but accurate doneness check)

Storage & Shelf Life

Cool completely before storing. Keep slices or the whole loaf wrapped airtight at room temperature for up to 3 days. For longer storage, refrigerate up to 7 days; bring to room temp or toast before serving. Freeze tightly wrapped (plastic wrap + freezer bag) for up to 3 months; thaw overnight in the fridge. For general cold storage safety, see the USDA/FoodSafety.gov cold storage charts: cold food storage charts.

Serving & Pairings for Cinnamon-Swirled Banana Bread

• Warm slices with salted butter or maple cinnamon butter.
• Spread with cream cheese and a drizzle of honey for a brunch-y vibe.
• Pair with hot coffee, chai, or a cold glass of milk.
• Toast leftovers and top with yogurt and berries, or make indulgent banana bread French toast.

Pro Tips for Homemade Cinnamon Swirl Banana Bread

• Mix gently using the classic quick-bread method to avoid tunnels and a tough crumb; more on mixing methods here: quick bread technique.
• For the cleanest swirl, layer batter and swirl mixture in two additions, and run the knife shallowly so the ribbon stays distinct.
• Check doneness early: ovens vary, so start checking at 50 minutes and use temp (200–205°F) for reliability.

FAQ

Can I use frozen bananas? Yes. Thaw completely, drain off excess liquid, and mash. Measure 1½ cups (340g) mashed after draining so the batter isn’t too wet.

How do I make this dairy-free? Substitute melted coconut oil or neutral oil for butter, and use a dairy-free yogurt. Texture stays moist, and the cinnamon swirl still shines.

How do I know my loaf is done? A toothpick should come out with a few moist crumbs, not wet batter, and the center should register 200–205°F (93–96°C). Let it rest 10 minutes in the pan before unmolding.