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Cinnamon Roll Banana Bread

Cinnamon roll banana bread with a cinnamon-sugar swirl running through moist banana bread and a quick cream cheese glaze drizzle. Baked in a loaf pan until golden, then glazed while warm for a tender, sweet finish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For banana bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 0.33 cup sour cream
  • 1 tsp vanilla
For cinnamon roll swirl
  • 3 tbsp butter, softened
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
For cream cheese glaze
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the loaf pan and swirl
  1. Preheat oven to 350F, then grease a 9x5 loaf pan so the bread releases cleanly.
  2. Stir together the cinnamon roll swirl ingredients into a smooth paste, making sure the brown sugar is evenly distributed.
Mix the banana bread batter
  1. Beat the softened butter and granulated sugar until fluffy, then beat in the eggs one at a time.
  2. Add the mashed bananas, sour cream, and vanilla, mixing just until smooth.
  3. Fold in the all-purpose flour, baking soda, salt, and cinnamon until no dry streaks remain.
Assemble and bake
  1. Pour half the batter into the greased loaf pan and spread it into an even layer.
  2. Spread the cinnamon swirl paste over the batter, leaving a thin border so it doesn’t spill.
  3. Top with the remaining batter and gently smooth the surface.
  4. Swirl through the batter with a knife to create marbled cinnamon ribbons through the loaf.
  5. Bake at 350F for 60-65 minutes, until a toothpick inserted in the center comes out clean.
Glaze and serve
  1. Drizzle the cream cheese glaze over the warm loaf so it melts slightly and sets as a glossy finish.

Notes

For the best swirl, spread the cinnamon paste quickly while it’s soft, and don’t over-mix the batter after adding flour. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, swap half the butter for an equal amount of neutral oil (texture will be a touch softer).