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This cinnamon swirl banana bread brings together the comfort of banana bread with a sweet ribbon of cinnamon sugar running through each slice. The inside stays incredibly moist thanks to ripe bananas and a touch of buttermilk while the cinnamon vanilla glaze gives a nostalgic bakery finish. I love making this when I have just a couple of overripe bananas and want something a bit more special than classic banana bread.
I have brought this loaf to potlucks and book club nights and it vanishes every single time. The cinnamon swirl always impresses friends and makes it look like you worked twice as hard as you actually did.
Ingredients
- Ripe bananas: For sweetness and moisture, the more brown spots the better for flavor
- Granulated sugar: Helps with sweetness and structure, look for fine white sugar for even mixing
- Ground cinnamon: Adds warmth and a classic swirl flavor, I always choose fresh cinnamon from a new bottle for best aroma
- Unsalted butter: Brings tender crumb and richness, use good quality real butter for best taste
- Lemon juice: Brightens banana flavor and preserves color, fresh squeezed is best
- Egg plus egg white: Provides lift and structure, room temperature eggs blend more smoothly
- Vegetable or canola oil: Adds more moisture and softness, neutral flavor oils work best
- Baking powder and baking soda: Give the loaf a perfect rise, make sure they are fresh
- All purpose flour: Is the sturdy base, fluff before measuring to avoid dense bread
- Buttermilk: Boosts tenderness and adds a subtle tang, check the date for best results, use real buttermilk if possible
- Powdered sugar: Needed for the glaze, sift if lumpy for a smooth finish
- Milk: Smooths out the glaze, use any milk you have
- Vanilla extract or vanilla bean paste for glaze: Brings bakery style flavor, real vanilla gives deeper aroma
- Fine salt: Sharpens other flavors, make sure to use a fresh dry fine salt
Step-by-Step Instructions
- Prepare Cinnamon Swirl:
- Mix cinnamon and sugar together in a small bowl to create the swirl mixture, make sure it is very well blended so the layers inside the bread are even and flavorful
- Prep Pan and Oven:
- Grease your 8 and a half by 4 and a half inch loaf pan with nonstick spray and preheat oven to three hundred fifty degrees Fahrenheit, this sets you up for an easy release
- Mash Bananas and Add Lemon:
- Mash ripe bananas in a bowl then stir in the lemon juice, this step keeps the banana flavor bright and stops browning, set aside for later use
- Cream Butter and Sugar:
- In a large bowl beat soft butter and sugar with a mixer on medium high for one to two minutes until pale and fluffy, this incorporates air and gets the crumb nice and light
- Add Eggs and Oil:
- Mix in the oil and both eggs, one whole and one white, continue mixing and scrape the bowl to ensure everything gets combined and stays airy
- Combine Dry Ingredients:
- Add flour, baking powder, baking soda, cinnamon and salt to the bowl and mix on low until just blended to avoid over mixing which can make tough bread
- Add Buttermilk and Bananas:
- Pour in the buttermilk and then the mashed banana mixture, mixing just until everything is smooth and blended together
- Layer Batter and Swirl in Pan:
- Pour one third of batter into the prepared pan then sprinkle with half the cinnamon sugar, repeat this layering with another third of batter and the rest of cinnamon sugar, topping with the final third of batter, swirl gently if desired for pretty layers
- Bake:
- Place the pan on the upper rack and bake for fifty five to sixty minutes, rotating halfway through to bake evenly, test with a toothpick at the end, it should come out with a few moist crumbs
- Cool Bread:
- Let the baked bread cool in the pan for ten minutes, this keeps it from falling apart, then turn it onto a wire rack to cool fully before glazing so the glaze sets nicely and does not melt off
- Mix and Add Glaze:
- Stir powdered sugar, cinnamon, vanilla and milk in a bowl with a whisk until smooth, pour glaze over the cooled loaf and add a sprinkle of cinnamon for a decorative touch, covering will keep glaze fresh if not used right away
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Ground cinnamon is always the star for me and I swear a good fresh batch transforms this from typical banana bread to a treat that smells like a bakery. My kids love helping swirl in the cinnamon sugar which turns baking day into a flour dusted event from start to finish.
Storage Tips
Store leftover banana bread in an airtight container on the counter for up to two days or wrap it tight and keep in the fridge for up to one week. For longer storage wrap in plastic then foil and freeze up to a month. Let thaw overnight in the fridge or a few hours at room temperature and always wait to glaze until you are ready to serve.
Ingredient Substitutions
If you are out of buttermilk you can use regular milk with a splash of lemon juice to sour it. Coconut oil can stand in for vegetable oil for a little extra richness. Dark brown sugar adds a caramel hint if you are low on granulated sugar. Whole wheat flour can be used for part of the flour to add a nutty flavor but the bread will be denser.
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Serving Suggestions
Serve this loaf just slightly warm for the ultimate melt in your mouth experience maybe with a light pat of butter or alongside tea or coffee. It works as breakfast with fruit and yogurt or sliced for a sweet brunch. Leftover slices make wonderful French toast or bread pudding the next day.
A Bit of Banana Bread History
Banana bread gained popularity in American kitchens during the 1930s thanks to the rise of baking powder and soda as well as the need to reduce food waste. Ripe bananas found a new purpose and families across the country developed their own versions adding creative spins like chocolate chips or today’s cinnamon swirl.
Recipe FAQs
- → How do I keep banana bread moist?
Store the bread in an airtight container at room temperature to maintain softness. Adding both butter and oil to the batter also helps lock in moisture.
- → Can I freeze cinnamon swirl banana bread?
Yes, wrap the loaf in plastic and foil before freezing. Thaw overnight in the fridge and glaze once it’s fully defrosted.
- → What’s the best way to achieve the swirl?
Layer cinnamon sugar between portions of batter, then gently swirl with a knife or skewer before baking for a marbled effect.
- → Do I need overripe bananas?
Overripe bananas add natural sweetness and extra moisture, resulting in a richer, more flavorful bread.
- → Can I make this bread into muffins?
Yes! Fill muffin liners three-quarters full and bake at 350°F for 14-16 minutes for tender, cinnamon-swirled muffins.
- → How long does the bread stay fresh?
The bread will stay fresh for several days at room temperature, up to a week refrigerated, and up to a month if frozen.
Cinnamon Swirl Banana Bread
Moist banana bread layered with cinnamon sugar and finished with a sweet vanilla-cinnamon glaze.
What You’ll Need to Make This
→ Cinnamon Swirl
→ Banana Bread
→ Vanilla Cinnamon Glaze
How to Prepare
In a small bowl, combine granulated sugar and ground cinnamon for the swirl; mix thoroughly and set aside.
Preheat oven to 175°C. Grease an 8.5 x 4.5 cm loaf pan with non-stick spray or softened butter.
Mash ripe bananas until smooth and stir in freshly squeezed lemon juice to prevent browning; set mixture aside.
In a large bowl, beat unsalted butter and granulated sugar together with a hand mixer or stand mixer on medium-high speed for 1-2 minutes until paler in color.
Mix in vegetable oil, whole egg, and egg white on medium speed. Scrape sides and bottom of the bowl as necessary.
Add baking powder, baking soda, ground cinnamon, fine salt, and flour. Mix on low speed just until integrated. Avoid over-mixing.
Pour in buttermilk, mixing on low speed until just combined.
Fold in mashed banana and lemon juice mixture on low speed until evenly distributed.
Pour a third of batter into prepared pan. Sprinkle half the cinnamon sugar mixture evenly over batter. Repeat with another third of batter and remaining cinnamon sugar, then top with remaining batter.
Bake on upper oven rack for 55–60 minutes, rotating pan halfway through baking. Bread is done when a skewer inserted into the center comes out clean.
Let bread cool in pan for 10 minutes. Transfer loaf to a wire rack to cool completely.
In a medium bowl, whisk together powdered sugar, milk, vanilla extract, and ground cinnamon until smooth and lump-free.
Pour glaze over cooled banana bread, allowing it to set. Optionally, dust lightly with additional ground cinnamon before serving.
Extra Tips
- For optimal freshness and moisture, store in an airtight container at room temperature for two days, in the refrigerator for up to one week, or freeze for up to one month. Always add glaze after thawing, not before freezing.
- Double the ingredients to produce two loaves, or bake as muffins by filling liners three-quarters full and baking for 14–16 minutes at 175°C.
Tools Required
- 8.5 x 4.5 cm loaf pan
- Hand mixer or stand mixer with whisk attachment
- Mixing bowls
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons or kitchen scale
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains eggs, milk, wheat (gluten).
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 429
- Fat Content: ~
- Carbohydrate Content: ~
- Protein Content: ~