Cinnamon Sugar Swirl Banana Bread (Printable)
Moist banana bread swirled with sweet cinnamon sugar, ideal for breakfast or dessert.
# What You Need:
→ Banana Bread Batter
01 - 3 ripe bananas, mashed
02 - ½ cup unsalted butter, melted
03 - ¾ cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 2 cups all-purpose flour
07 - 1 tsp baking soda
08 - ½ tsp salt
→ Cinnamon Sugar Swirl
09 - ⅓ cup granulated sugar
10 - 2 tsp ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9 x 5 inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk together mashed bananas and melted butter. Add sugar, eggs, and vanilla; mix until smooth.
03 - In another bowl, sift together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined—do not overmix.
04 - In a small bowl, mix together the cinnamon and sugar for the swirl.
05 - Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Top with remaining batter, then sprinkle the rest of the cinnamon sugar mixture over the top.
06 - Use a knife to gently swirl the cinnamon sugar layer through the batter, creating a marbled effect.
07 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The cinnamon sugar creates these ribbons of gooey sweetness that make every slice feel like dessert for breakfast
- It uses those sad spotted bananas you've been avoiding all week, turning them into something that makes the whole house smell like a bakery
02 -
- Overmixing develops gluten and makes the bread tough, so stop as soon as the flour disappears even if there are still small lumps
- The toothpick test should find moist crumbs, not raw batter—banana bread continues cooking as it cools and you don't want to dry it out
03 -
- Freeze overripe bananas if you're not ready to bake—just thaw and mash when you need them, they'll be even sweeter
- Room temperature ingredients mix more evenly, so take everything out of the fridge before you start