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Homemade Cinnamon Swirl Banana Bread – Perfect for Brunch!

Homemade Cinnamon Swirl Banana Bread

This cinnamon swirl banana bread elevates the classic comfort food with beautiful marbled ribbons of buttery cinnamon sugar that weave through every slice. The technique creates distinct, visible swirls that make this bread as beautiful to look at as it is delicious to eat. Perfect for weekend brunches, holiday gatherings, or as a special morning treat.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 cups mashed ripe banana (about 4 bananas)
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 3 tablespoons dark brown sugar
  • 2 tablespoons ground cinnamon
  • 6 thin slices of ripe banana, for garnishing

Equipment

  • 9x5-inch loaf pan
  • mixing bowl
  • measuring cups and spoons
  • spatula
  • table knife or wooden spoon
  • baking sheet
  • wire rack

Method
 

Instructions
  1. Preheat oven to 350°F. Lightly grease and flour a 9x5-inch loaf pan and set aside.
  2. In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
  3. In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl.
  4. Spread 1/4 of the batter (about 1 cup) evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon.
  5. Place 1/3 of the remaining batter (about 1 cup) evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon).
  6. Place 1/2 of the remaining batter (about 1 cup) evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture (about 1 tablespoon).
  7. Spread the remaining batter evenly over the top and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
  8. Place loaf pan on a baking sheet in the middle rack of the oven and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top of the bread is browned before the center is baked all the way through, tent the loaf with foil and let it continue to bake until the center is baked all the way through.
  9. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

Notes

Use very ripe bananas with brown spots for best flavor and moisture. If cinnamon swirl mixture is too thick, add more melted butter. Let bread cool completely before slicing for best texture. Store in airtight container for up to 3 days or freeze slices for up to 3 months.