Irresistible Cinnamon Swirled Banana Bread – Moist & Flavorful

This Cinnamon Swirled Banana Bread is a delightful fusion of a classic banana loaf and the cozy flavors of a cinnamon roll. Ripe bananas bring natural sweetness and moisture, while the buttery cinnamon sugar swirl adds a rich, spiced depth throughout the loaf. Each slice delivers soft, tender crumbs with caramelized edges and warm cinnamon pockets. It's perfect for breakfast, a midday snack, or paired with coffee. You can swap the flour for a 1:1 gluten-free baking blend or reduce sugar for a lighter take. Best enjoyed warm or at room temperature, this bread is a year-round comfort treat.

Ingredients

• For the batter:
  
  

  • 1 cup (2 sticks) unsalted butter, melted
    
    

  • 1 cup granulated sugar
    
    

  • 2 large eggs
    
    

  • 1 tsp vanilla extract
    
    

  • 2 cups all-purpose flour
    
    

  • 1 tsp baking soda
    
    

  • 1½ cups mashed ripe banana (about 4 bananas)
    
    

• For the cinnamon sugar swirl:
  
  

  • 3 tbsp unsalted butter, melted
    
    

  • 3 tbsp granulated sugar
    
    

  • 3 tbsp dark brown sugar
    
    

  • 2 tbsp ground cinnamon
    
    

  • 6 thin slices of ripe banana (for garnish)
    
    

Directions

1. Preheat oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan.
   
   

2. In a large bowl, whisk melted butter with granulated sugar. Add eggs and vanilla; whisk until smooth.
   
   

3. Stir in flour and baking soda until just incorporated.
   
   

4. Gently fold in mashed bananas with a spatula.
   
   

5. In a separate bowl, mix cinnamon, both sugars, and melted butter to create the swirl.
   
   

6. Spread ¼ of the batter into the loaf pan. Dollop with ¼ of the swirl mixture and swirl using a knife.
   
   

7. Layer with ⅓ of the remaining batter and another ⅓ of the cinnamon mixture. Repeat with ½ of the remaining batter and swirl again.
   
   

8. Top with the final batter layer, swirl in the last of the cinnamon sugar, and place banana slices on top.
   
   

9. Bake on the middle rack for 60–70 minutes or until a toothpick comes out clean. Tent with foil if browning too quickly.
   
   

10. Cool in the pan for 30 minutes before transferring to a wire rack to cool fully.
    
    

Nutritional Value (per serving, approx.):

• Calories: 330 kcal
  
  

• Carbohydrates: 45 g
  
  

• Sugars: 26 g
  
  

• Protein: 4 g
  
  

• Fat: 15 g
  
  

• Saturated Fat: 9 g
  
  

• Fiber: 2 g
  
  

• Sodium: 190 mg
  
  

• Cholesterol: 60 mg