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Home / Recipes / Breakfast / Quick Bread / Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

1 hr
| 5 Comments |
5 from 14 votes
Jump to Recipe 12/16/20 | Updated: 12/16/20 | by Nora
image collage of cinnamon swirl banana bread

This Cinnamon Swirl Banana Bread is easy to make and turns out so soft and fluffy! The cinnamon filling is out of this world 😍

frontal view of sliced banana bread with cinnamon swirl

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!

One of my children refuses to eat anything with bananas, but this bread? With the cinnamon swirl, AND the streusel topping? Yes, that’s the only acceptable way to serve banana around here 😉

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for cinnamon swirl banana bread with text labels
Ingredients for Cinnamon Swirl Banana Bread: Cinnamon, brown sugar, flour, butter, cornstarch, salt, baking soda, nutmeg, bananas, sugar, eggs, vanilla and oil.

Ingredient notes

  • Butter: I recommend using real butter for best results. Stick margarine may be used, but it will change the flavor. Please do not use buttery spread, or any soft margarine spread – it will turn the streusel into a paste.
  • Cornstarch: This is for a fluffier bread. Feel free to substitute more flour if you don’t have any cornstarch on hand.
  • Bananas: Overripe bananas are best for this recipe. They yield a fluffy, sweet and flavorful bread. See tips below if you only have unripe or barely ripe bananas.
  • Oil: Use a neutral vegetable oil for best results. Alternatively, you can use melted butter for a richer taste.

How to make Cinnamon Swirl Banana Bread

1. First, make the streusel. Combine flour, brown sugar and cinnamon in a medium bowl.

Then, cut in the butter until a mix of small and large, soft crumbs form – this can take a few minutes, be patient! If you leave the streusel powdery, the bread will not work as well.

photo collage to show how to make a streusel topping

2. Next, combine the dry ingredients for the bread in a large mixing bowl. I use a whisk to evenly distribute the baking powder – it helps the bread to raise evenly later!

photo collage to show how to combine dry and wet ingredients for banana bread batter

3. In a large measuring jug (or separate bowl), mash the banana. Add the remaining wet ingredients and mix until smooth.

4. Now add the wet to the dry ingredients. Use a spoon or spatula to fold them together JUST until combined. You do not want to overmix the batter, or the bread will come out dense.

photo collage to show how to combine banana bread batter

5. Finally, assemble the bread:

  • Spread ⅔ of the banana bread batter in a lined loaf pan.
  • Gently press about ⅔ of the streusel mixture along the center of the bread.
  • Top with the remaining batter.
  • Gently push the remaining streusel on top.
photo collage to show how to assemble a cinnamon swirl banana bread

Bake the bread, then cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Recipe tips

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!)

Storage tips

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.

close up of streusel on a banana bread

Freezer instructions

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.

two slices of cinnamon swirl banana bread on a white plate

Recipe variation

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 ⅔ of the batter between lined muffin cups, then divide ⅔ 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 overripe banana recipes

  • Whole Wheat Cinnamon Crunch Banana Bread
  • Banana Pancakes
  • Banana Crumb Muffins
  • Chunky Monkey Baked Oatmeal Cups (Banana Chocolate Chip Walnut)

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
two slices of cinnamon swirl banana bread on a white plate
Save Recipe Saved!

Cinnamon Swirl Banana Bread

This Cinnamon Swirl Banana Bread is easy to make and turns out so soft and fluffy!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 14 votes
Print Add Review

Recipe details

Prep 15 mins
Cook 45 mins
Total 1 hr
Servings 10 slices
Difficulty Easy

Ingredients
 

Streusel

  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup butter

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • ¼ teaspoon salt

Wet Ingredients

  • 1.5 cups mashed bananas about 4 ripe medium-sized ones
  • ⅓ cup melted butter OR oil
  • ⅓ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla

Instructions
 

  • 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 ⅔ of the prepared batter in the prepared loaf pan. Gently press about ⅔ 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.
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Notes

Ingredient notes

  • Butter: I recommend using real butter for best results. Stick margarine may be used, but it will change the flavor. Please do not use buttery spread, or any soft margarine spread – it will turn the streusel into a paste.
  • Cornstarch: This is for a fluffier bread. Feel free to substitute more flour if you don’t have any cornstarch on hand.
  • Bananas: Overripe bananas are best for this recipe. They yield a fluffy, sweet and flavorful bread. See tips below if you only have unripe or barely ripe bananas.
  • Oil: Use a neutral vegetable oil for best results. Alternatively, you can use melted butter for a richer taste.

Recipe tips

  • Do not overmix the batter, or your bread will turn out dense and gummy.
  • 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.

Storage tips

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.

Freezer instructions

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.

Nutrition

Serving: 1sliceCalories: 307kcalCarbohydrates: 43gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 66mgSodium: 280mgFiber: 2gSugar: 17g
Nutrition is an estimate.

More recipe information

Course: Breakfast
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Carrie Orcutt says

    September 15, 2020 at 5:27 am

    5 stars
    This is a hit with my husband! He doesn’t usually get too excited about banana bread… and he is a real food critic. He actually called it “exciting…something new!”
    Definitely worth the time to make it.

    Reply
  2. Darlene says

    May 16, 2020 at 4:28 am

    There is no baking powder in this cinnamon swirl banana bread, any particular reason why?

    Reply
    • Nora Rusev says

      May 16, 2020 at 9:00 am

      Darlene, did you catch the baking soda in there? I made it with both baking powder and baking soda, and the taste and texture were better with the baking soda to me for some reason. I have no scientific explanation for it, it’s all about the taste. I previously only experienced this difference in whole grain baked goods, so I really don’t know what it is. If you don’t have any baking soda, feel free to use baking powder instead – it will just slightly change the flavor.

      Reply
  3. Chris Conte says

    May 13, 2020 at 8:44 pm

    5 stars
    I absolutely loved this recipe! I am down to my last piece and need to make more! If only I can find cinnamon at my local grocery store, my teenage daughter who is somewhat of a picky eater really enjoyed this as well! Thank you for the easy to follow instructions and your baking tips. I can’t wait to try more recipes from you!

    Reply
    • Nora Rusev says

      May 13, 2020 at 9:00 pm

      I’m so glad you and your daughter enjoyed the banana bread, Chris. This bread is probably the only way my oldest daughter will touch bananas… So I’m glad it went down well with your picky eater, too!

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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