Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread is a fun and delicious spin on the typical banana bread recipe. Layer the cinnamon swirl in the center of the bread for the prettiest layer and a delicious flavor too!

You can do so many amazing things with a simple banana bread. Be sure to try my Apple Pie Banana Bundt Cake, the best Banana Coffee Cake with Streusel Topping, some lighter 230 Calorie Banana Muffins, and my mom’s fabulous Easy Banana Bread!

Swirl Banana Bread

It’s fun to experiment with different types of banana bread. Every time I find over-ripe bananas on my counter, I’m either making smoothies (Orange Julius and Berry Peanut Butter are our favs!) or dreaming up new kinds of quick bread or muffins or cakes. So many delicious things can be made with bananas!

While I love making sourdough bread or other yeast breads, I also love a quick bread. Do you know why? Because it’s QUICK! haha. So if you are looking for others to make, look no further. Here are a few of my favorites.

• Honey Cinnamon Zucchini Bread – This is a blog favorite with so many positive reviews!
• Rhubarb Nut Bread – My mom’s delicious quick bread recipe with so many wonderful memories.
• Pumpkin Cream Cheese Bread – It’s a decadent fall bread, and oh so delish!

Ingredients Used

A simple banana bread plus the swirl.

• Wet Ingredients – Over-Ripe Bananas, Buttermilk, Egg, Melted Butter, Vanilla
• Dry Ingredients – Flour, Brown Sugar, Baking Powder, Baking Soda, Kosher Salt, and Cinnamon
• The Swirl – A combo of granulated sugar and cinnamon

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How to make Cinnamon Swirl Banana Bread

1. Prep. Preheat oven to 350 degrees. Spray a loaf pan with baking spray. Use a large loaf pan for this recipe, or make two smaller loafs.
2. Puree bananas. In a large mixing bowl, use a hand mixer to puree the over-ripe bananas.
3. Add wet ingredients. Then add in the remaining wet ingredients – the buttermilk, vanilla, egg, and melted (and slightly cooled) butter. Mix well.
4. Combine dry ingredients. In a separate bowl, combine the dry ingredients – the flour, brown sugar, baking soda, baking powder, salt, and cinnamon. Mix well and then pour into the wet ingredients. Stir to combine. Don’t over-mix.
5. Prep the cinnamon swirl. In a small bowl, combine the granulated sugar and the cinnamon. Mix until well combined.
6. Assemble bread. Spoon about 2/3 of the banana bread batter into the prepared loaf pan. Add the cinnamon swirl to the batter, (you can reserve a little bit for the top, if desired) distributing it evenly throughout. Top with the remaining batter. Then add a little extra swirl mixture to the top of the batter.
7. Bake. Bake the bread until done in the center. This will take close to 50 minutes. Make sure you cover the top of the bread with foil at the end if it’s getting too dark on top.
8. Cool. Remove the loaf from the oven and let it sit in the pan for about 15 minutes. Then carefully remove to a cooling rack.

How to make your own buttermilk

I rarely buy buttermilk at the store, because it usually expires before I get a chance to use it. It’s far easier to just make your own buttermilk with two simple ingredients.

• Pour milk into a measuring cup. You can use 1%, 2%, or whole milk. Stay away from skim because it’s watery.
• For every cup of milk, add about one tablespoon of vinegar. I normally use a regular distilled white vinegar but you can use rice vinegar or another clear version in a pinch. You can also use lemon juice instead of vinegar.
• Stir and then let the mixture sit. You’ll see it start to curdle and thicken. That’s buttermilk!

Storing and Freezing

• Storing – Store the bread on your countertop for up to four days.
• Freezing – This bread freezes well for 2-3 months, wrapped tightly and placed in a freezer bag.

Kitchen Tools Used: (affiliate links)

• USA Loaf Pan, 1.25 Pound
• 9-Inch Whisk

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue