Cinnamon Swirl Banana Bread

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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!

Sliced cinnamon swirl 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.

Overhead shot of sliced bread.

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

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.
A stack of cinnamon swirl banana bread.

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.
Side view of sliced cinnamon swirl bread.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Sliced cinnamon swirl bread.

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!
4.75 from 4 votes
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 9 slices
Calories: 319kcal
Author: Sue Ringsdorf

Ingredients

  • 1/2 cup unsalted butter – melted and slightly cooled
  • 3 medium bananas – pureed
  • 1/3 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla
  • 3/4 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon

For the swirl:

  • 1/3 cup granulated sugar
  • 2 teaspoons cinnamon

Instructions

  • Preheat oven to 350 degrees. Spray a loaf pan with baking spray. Make sure you either use a large loaf pan (linked on post) or use two smaller pans.
  • Puree the bananas in a large mixing bowl. Then add the remaining wet ingredients – the buttermilk, vanilla, egg, and melted (and slightly cooled) butter. Mix well.
  • Combine the dry ingredients in a separate bowl – the flour, sugar, baking soda, baking powder, salt, and cinnamon. Mix well and then pour into the wet ingredients.
  • Combine the cinnamon swirl ingredients in a small bowl – the granulated sugar and the cinnamon.
  • Assemble bread. Add about 3/4 of the banana bread batter to the sprayed pan. Then sprinkle the swirl mixture on top, spreading to all sides of the pan. (Reserve a little bit for the top, if desired.) Then add the remaining banana batter to the top of the swirl, covering all of it well. Add the reserved swirl to the top of the batter.
  • Bake the bread for approximately 45-50 minutes. You may need to cover the bread at the end of baking time if it's getting too dark on top. Test with a toothpick for doneness.
  • Remove bread from oven and let it sit in the pan for about 15 minutes. Then carefully remove it to a baking rack to continue cooling.
  • Slice, enjoy, and share!

Notes

  • 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.

Nutrition

Calories: 319kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 276mg | Potassium: 261mg | Fiber: 2g | Sugar: 31g | Vitamin A: 388IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

4 Comments

  1. Traci Boyte says:

    Wowzers! This recipe is dangerous! I altered it slightly for my gluten free (used gluten free flour) and dairy free (used coconut milk and plant butter) husband, but it was still amazing! He doesn’t get “treats” often because of his food sensitivities, and was so excited to try this. The bread is soft on the inside with just a little bit of crunchy crisp on the outside… and the cinnamon swirl is divine! The loaf was gone within a few hours.

    1. Suebee Homemaker says:

      I’m so glad your entire family enjoyed it, Traci!

  2. Linda Aull says:

    Absolutely do NOT make this recipe unless you have a plan for it! If you make it out of boredom, you will surely find yourself eating it slice by delicious slice – it is moist and delicious and the cinnamon swirl adds the perfect amount of “special” to delicious banana bread. You’ve been warned!

  3. The perfect light breakfast with coffee. Awesome!

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