This Cinnamon Swirl Banana Bread is easy to make and turns out so soft and fluffy! The cinnamon filling is out of this world 😍
This recipe is one of our favorite baked goodies. I’m pretty convinced this is my family’s favorite way to use up those overripe bananas – the perfect banana bread! Isn’t it the BEST when your recipes don’t just taste amazing, but also look great? 😁
Tips & tricks
Here are a few quick tips to make your banana bread recipe absolutely foolproof:
- Do not overmix the batter, or your bread will turn out dense and gummy – you’ve been warned many times now
- Keep an eye on the bread in the oven – if it gets too dark, cover it loosely with aluminum foil for the last 10-15 minutes of baking
- The bread slices best if you let it cool to room temperature first (but… that’s hard to do, ha!)
I like storing banana bread wrapped in parchment paper on the counter for a couple of days.
To keep it fresh for up to 4-5 days, you can wrap it in parchment and store it in the fridge. Please note, the streusel can turn a little soft in the fridge, but it’s still perfectly delicious.
Either wrap the entire loaf first in plastic wrap and then in aluminum foil, OR freeze it sliced.
To freeze in slices, separate the slices with parchment paper so they don’t stick together – that way you can pull them out one by one!
Place in a container suitable for freezing and label with the name and use-by date (freeze for up to 3 months). Place in the freezer.
To defrost, leave on a rack on the counter for a few hours. You can also reheat the slices in the oven or microwave if you like.
Banana bread muffins
You can turn this recipe into banana bread muffins, instead of baking one large bread. This recipe makes about 12 muffins.
Just divide 2/3 of the batter between lined muffin cups, then divide 2/3 of the streusel between the centers of the muffins. Top with the remaining batter, then top with the remaining streusel.
Baking time for the muffins is about 20 minutes.
More banana recipes
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Cinnamon Swirl Banana Bread
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter
- 1 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1/4 teaspoon salt
- 1.5 cups mashed bananas about 4 ripe medium-sized ones
- 1/3 cup melted butter OR oil
- 1/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- Prep: Preheat the oven to 360°F. Line a 4×8 inch loaf pan with baking parchment.
Make the streusel:
- Place the flour, brown sugar and cinnamon in a small bowl and combine well. Add the butter and cut in until pea-sized crumbs form. Chill in the fridge until ready to use.
Make the banana bread batter:
- Combine dry ingredients: Place all dry ingredients in a medium mixing bowl and combine well.
- Mix wet ingredients: Add the wet ingredients to a separate bowl or measuring jug and whisk together very well.
- Make the banana bread batter: Add the wet ingredients to the bowl with the dry ingredients and fold together with a spatula or wooden spoon JUST until combined. Do not overmix!
Assemble the bread:
- Add batter to pan: Place 2/3 of the prepared batter in the prepared loaf pan. Gently press about 2/3 of the streusel mixture along the center of the bread. Top with the remaining batter, then gently push the remaining streusel on top.
- Bake: Bake the bread in the preheated oven for 45-50 minutes, or until a toothpick inserted comes out mostly clean (the cinnamon filling is a little wet when baked, so make sure you don't overbake).
- Cool: Cool the bread in the pan for 10 minutes, then remove from the pan, peel off the parchment paper and cool compeltely on a cooling rack.