This easy cinnamon swirl banana bread recipe is like a cinnamon roll and banana bread combined! It features a plush, soft crumb with cinnamon sugar layered in the center and sprinkled on top for a crackly cinnamon sugar crust. This simple recipe for cinnamon banana bread requires no mixer, and the recipe uses melted butter and Greek yogurt for moisture and flavor.
NOTE: This recipe requires 3 bananas, so if you only have 1 or 2 ripe bananas on hand, I highly recommend my small batch one banana muffins and double chocolate banana muffins. If you like this quick, simple cinnamon crunch banana bread recipe, you should also check out my original easy one bowl banana bread or my double chocolate banana bread. Don’t ask me which is my favorite because I love them all!
What makes this the best cinnamon swirl banana bread recipe?
This cinnamon swirl banana bread is a new version of my ultimate, go-to, never-fail, easiest banana bread recipe. Consistently one of the most popular recipes on my website, it requires just one bowl and no mixer because it uses a combination of melted butter and Greek yogurt in the batter.
With this version, my classic banana bread batter is tweaked to be extra soft and fluffy with the addition of baking powder, and enhanced with a simple yet delicious ribbon of cinnamon sugar in the middle and sprinkled on top for an incredible, bakery-style cinnamon crunch when baked. The crackled crust breaks off in little cinnamon sugar flecks that you can’t help sneaking bites of.
Buttery, cinnamon-y, crackly sugar crust in every bite: this is definitely dessert rather than breakfast, and it’s so good.
Why this recipe works:
- dual leavening: we’re using both baking powder and baking soda for a super soft and fluffy texture, and a lighter crumb to better showcase the cinnamon swirl. This took me many tests to get just right!
- tender, moist crumb from both melted butter and yogurt in the batter
- no mixer needed – just a whisk or fork and a rubber spatula
- simple method – layer half the banana bread batter, half the cinnamon sugar, the rest of the banana bread, and the rest of the cinnamon sugar on top. No swirling required – other recipes recommend swirling with a butter knife, but it’s not necessary and might actually cause a muddled, muted swirl because it’s too incorporated into the batter. Leaving the layer undisturbed is best, as the swirl happen naturally as the bread bakes. That’s it!
- lower sugar than most banana bread recipes, but all the cozy cinnamon banana flavor
What it tastes like:
- buttery, cozy cinnamon sugar in every bite, with a crispy, crackled crust that flakes off in beautiful little bites
- just sweet enough, but not overpowering
- soft, plush, and fluffy texture, not dense at all
- did I mention the cinnamon sugar crunch topping?? it took me a long time to get the ratio right, but 1/4 cup sugar + 1.5 tsp cinnamon is perfectly spiced without being too sweet.
Ingredients
Below are the simple ingredients we’ll use. Exact amounts are at the bottom of this post in the recipe card.
- overripe bananas – completely brown bananas are best, but very spotty ones work too.
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- Greek yogurt or sour cream
- baking soda
- baking powder
- salt
- all-purpose flour
- ground cinnamon + granulated sugar for the cinnamon sugar swirl and topping
Equipment Needed
- Large mixing bowl for the batter and small mixing bowl for the cinnamon sugar
- Whisk (or fork) and rubber spatula
- Kitchen scale – I highly recommend weighing your ingredients for most accurate results, especially the flour! Easy to use and much more precise than using measuring cups (with fewer dishes to clean).
- Loaf pan – 9″x5″ or 8.5″x4.5″ both work, and metal or ceramic loaf pans will work equally well. I do not recommend using glass loaf pans, as the outside heats faster than the middle, causing burnt edges and raw centers.
How to make cinnamon swirl banana bread
Below are the basic steps to make the recipe. See the recipe card at the end of this post for the exact measurements!
- Make the cinnamon sugar: in a small bowl, stir together ground cinnamon and granulated sugar until very well-combined. Set aside.
- Make the banana bread batter: Melt your butter in a large bowl in the microwave, and mash bananas (3 VERY ripe bananas) directly into the melted butter. Make sure they are super mashed and smooth; best way is to use a fork or whisk, but a potato masher works too. You’ll want 1 and 1/2 cups (270-290g) of mashed bananas.
- Whisk in sugars, followed by eggs, vanilla extract, Greek yogurt, salt, baking powder, and baking soda.
- Stir flour into the wet ingredients with a rubber spatula until there are no pockets of dry ingredients remaining and everything is just incorporated.
- Pour HALF of the batter into a prepared loaf pan (parchment paper-lined is best) (about 370g), sprinkle with HALF the cinnamon sugar mixture (25g), then carefully spoon the remaining batter on top, trying not to disturb the cinnamon sugar. Sprinkle the remainder of the cinnamon mixture evenly over top.
- Bake! This takes anywhere from 50-60 minutes depending on the size of your pan (smaller loaf pan = longer bake time). A toothpick inserted in the center should come out clean or with a few moist crumbs attached. Let it cool in the pan for 30 minutes, then remove to a wire rack to cool completely (I like to use the parchment paper overhang to lift the bread right out of the loaf pan).
How to create a thick cinnamon swirl
For the best thick, clear cinnamon swirl: we actually do not want to swirl the cinnamon sugar into the batter. Confusing, I know…but after many tests, I concluded that the best method is to simply layer the cinnamon sugar in the middle of the banana bread batter, undisturbed. As the bread bakes, it will naturally settle into a beautiful swirl in the center. Easiest is best here!
Additions and Substitutions
- Make into muffins: this recipe will make 12 muffins; line muffin tin with parchment liners and bake at 425 degrees for 5 minutes, then turn the oven down to 350 degrees and bake for 12-14 more minutes. If you want more banana muffin recipe ideas, check out my small batch banana muffins or double chocolate banana muffins.
- Replace the butter: you can use olive oil, avocado oil, another neutral oil, or melted coconut oil instead
- Replace the Greek yogurt: use sour cream, a thick Greek-style plant based yogurt, or 1/4 cup (56g) additional melted butter.
- Make it gluten-free: replace the all-purpose flour in this recipe with an equal weight (188g) of gluten-free all-purpose flour blend that contains xanthan gum, such as Bob’s Red Mill 1-to-1.
- Make it egg-free: use 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water) or a commercial egg replacer.
Storage
Cinnamon banana bread will keep:
- at room temperature, well-wrapped in aluminum foil or in an airtight container, for about 3 days. Or individually wrap slices in plastic wrap to take on the go.
- in the refrigerator for up to a week
- in the freezer, well-wrapped, for up to 3 months. Thaw at room temperature for 2 hours before serving. I also like to wrap individual slices in foil and keep them in a freezer bag. Simply unwrap and microwave for 30 seconds – breakfast or dessert anytime!
More Banana Baking Recipes
- The Easiest Banana Bread Recipe (my original and most popular!)
- Double Chocolate Banana Bread
- Small Batch One Banana Muffins
- Small Batch Double Chocolate Banana Muffins
- Banana Oatmeal Breakfast Cookies
- Baked Banana Donuts with Dark Chocolate Glaze
Cinnamon Swirl Banana Bread
Equipment
- 1 Loaf Pan (9"x5" or 8.5"x4.5")
Ingredients
For the cinnamon sugar:
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
For the banana bread:
- 1/4 cup (56g) unsalted butter (4 Tbsp)
- 3 overripe bananas the browner, the better – equals about 1 and 1/2 cups mashed banana or 270-290 grams
- 1/3 cup (67g) granulated sugar
- 1/3 cup (67g) brown sugar (packed)
- 2 large eggs
- 1/4 cup (56g) plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups (188g) all-purpose flour
Instructions
- Prep: Preheat your oven to 350 degrees F. Line an 8.5 x 4.5″ or 9 x 5″ loaf pan with parchment paper (highly recommended for cleanest removal – I leave an overhang on the sides so it's easy to lift out once baked). If you don't have parchment paper, grease the pan very generously. Set aside.
Make the cinnamon sugar:
- In a small bowl, stir together granulated sugar and cinnamon until well-combined. Set aside.
Make the banana bread:
- Melt the butter and add to a large bowl (I just microwave the butter in this bowl to melt it). Add the bananas to the bowl and mash them very thoroughly into the melted butter until completely smooth with no lumps, using a whisk, fork, or potato masher.
- Whisk in the granulated sugar and brown sugar until well-combined. Add the eggs, one at a time, and whisk in each until well-combined. Add the yogurt, vanilla, salt, baking powder, and baking soda to the mixture and whisk until thoroughly combined and smooth.
- Add the flour all at once and stir with a fork or a spatula until a batter just comes together and no big flour pockets remain. Do not over-mix!
- Pour about half of the batter (360g-400g) into the prepared pan, and smooth it out with a spatula. You can eyeball this; it doesn't have to be perfect.
- Sprinkle about half of the cinnamon sugar (25g) evenly over top of the batter. Do not swirl into the batter. Leaving it undisturbed will create a clear ribbon of cinnamon sugar in your finished loaf!
- Pour and spread the remaining batter carefully and evenly over top of the cinnamon sugar layer, doing your best not to disturb it. Sprinkle the remaining cinnamon sugar evenly over top of the batter.
- Bake for 50-60 minutes (you will need the shorter time with a 9"x5" pan and the longer time with a 8.5"x4.5" pan), until a toothpick inserted in the center of the bread comes out clean or with just a couple crumbs attached.
- Cool almost completely in the pan before removing to a plate or wire rack (~30 minutes). Use the parchment paper overhang to lift the loaf out of the pan easily without disturbing the cinnamon sugar crust. Enjoy!
Video
Notes
Tried this recipe?
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loved it so yummy and easy!
Thank you – I have had your recipe on my counter & made this afternoon. Easy to make & smelled wonderful while it was baking. Deliciousness with bananas and cinnamon sugar. I will be making again Katie ~
love that! thank you Debbie for trying the recipe!
This recipe is my new favorite. It is so moist and perfectly sweet and just the best treat!
thank you so much, Hillary!!
WOAH, best banana bread recipe I’ve had. I browned the butter, and halved the recipe to make jumbo muffins and the muffin crumb was perfect, SO bouncy and moist, and delicious! I will certainly make this again!
I love this so much!! Great idea to brown the butter, I’ll have to do it that way soon 🙂 thank you for the review!!
I saw you post this on instagram yesterday and literally ran to my kitchen to make it!! I love your other banana bread recipes so I knew this one would be great too.
OMG, the cinnamon sugar crust is unreal and the swirl is perfect!! It looks like I got this banana bread from a professional bakery. I didn’t change a thing about the recipe. My family demolished it in one evening 🤣 thank you Katie!!
YAY! thank you so much Sabine, this means a lot to me!