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Cinnamon Swirl Banana Bread Recipe

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3.9 from 3 reviews

This Cinnamon Swirl Banana Bread recipe offers a moist, flavorful twist on classic banana bread by incorporating a sweet cinnamon sugar swirl and a luscious vanilla icing drizzle. The bread features ripe bananas combined with creamy Greek yogurt for extra moisture, and the cinnamon swirl adds a spiced sweetness that pairs perfectly with the rich icing topping. Ideal for breakfast, snacks, or dessert, this loaf is easy to make and yields a beautiful marbled effect inside with a tender crumb.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 2/3 cup (135g) granulated sugar (or packed brown sugar)
  • 4 Tablespoons (56g) unsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
  • 1/3 cup (80g) plain Greek yogurt (or sour cream)
  • 1 teaspoon pure vanilla extract

Cinnamon Sugar Swirl

  • 1/4 cup (50g) granulated sugar
  • 1 and 1/2 teaspoons ground cinnamon

Icing

  • 1/2 cup (60g) confectioners’ sugar, sifted
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the rack helps prevent the bread's top from browning too early. Grease a 9×5-inch metal loaf pan with nonstick spray and set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside for later incorporation.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until the mixture is smooth and creamy, about 3 minutes. This process aerates the batter for a tender crumb.
  4. Add Eggs and Wet Ingredients: With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the mashed bananas, Greek yogurt, and vanilla extract until the mixture is combined.
  5. Combine Wet and Dry Ingredients: Lower the mixer speed to low and gradually add the dry ingredients into the wet mixture. Beat just until no pockets of flour remain to avoid over-mixing, which can make the bread tough. The batter will be about 3 and 1/2 cups in volume.
  6. Prepare Cinnamon Sugar Swirl: Mix together the granulated sugar and ground cinnamon for the swirl layer.
  7. Layer Batter and Swirl: Spoon half of the banana batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon sugar mixture on top. Pour the remaining batter over the cinnamon sugar and carefully spread it out with a spoon—the batter may stick to the filling, so be gentle. Using a knife, swirl through the batter in the center to create a marbled pattern, being careful not to over-swirl.
  8. Bake the Bread: Bake the loaf for 55–65 minutes. About halfway through baking, loosely cover the top of the bread with aluminum foil to prevent excessive browning. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Begin checking at 55 minutes and continue in 5-minute increments until done.
  9. Cool the Bread: Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. Then, remove the loaf from the pan and allow it to cool completely on the wire rack.
  10. Prepare Icing and Drizzle: Whisk together the sifted confectioners’ sugar, heavy cream (or milk), and vanilla extract to make a thick icing. Drizzle it evenly over the cooled banana bread before slicing.
  11. Storage: Cover and store the banana bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. Note that the icing will seep into the top, making the slices a bit moist over time.

Notes

  • Use ripe bananas with brown spots for the best natural sweetness and moisture.
  • Do not overmix the batter after adding the dry ingredients to keep the bread tender and avoid toughness.
  • If your top is browning too quickly, tent the loaf with foil earlier to prevent burning.
  • Greasing the loaf pan properly will help with easy removal of the bread.
  • The icing’s consistency can be adjusted by adding more or less cream or milk depending on your preference.
  • This banana bread is best enjoyed within a few days, but you can freeze slices for longer storage.
  • You can substitute sour cream for Greek yogurt if desired.

Find it online: https://cozyplatter.com/cinnamon-swirl-banana-bread-recipe/