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Cinnamon Swirl Banana Bread

Cinnamon swirl banana bread with a marbled cinnamon ribbon spiraling through a golden, tender crumb. This easy banana loaf bakes until deeply golden and slices clean after a short cooling rest.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas Mash until smooth.
  • 0.5 cup butter Melted.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 3 tbsp brown sugar For the swirl.
  • 1.5 tsp cinnamon For the swirl.
  • 1 tbsp melted butter For the swirl.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Make sure the pan is coated so the loaf releases cleanly for thick slices.
Make the banana batter
  1. Whisk melted butter, sugar, eggs, and vanilla into the mashed bananas until smooth. Stop when the mixture is uniform and no streaks remain.
  2. Fold in all-purpose flour, baking soda, and salt until just combined. Keep mixing brief so the crumb stays tender.
Mix the cinnamon swirl
  1. Mix brown sugar, cinnamon, and melted butter together until it looks like a thick, spreadable mixture. The cinnamon should be evenly distributed with no dry pockets.
Assemble and swirl
  1. Pour half the banana batter into the loaf pan and drizzle all the cinnamon mixture over it. Aim for a full, even layer so the spiral reaches top to bottom.
  2. Pour in the remaining batter and swirl through with a knife or skewer. Drag the tip through the batter in gentle lines to create a visible cinnamon ribbon.
Bake and cool
  1. Bake at 350°F for 60–70 minutes until deeply golden. A toothpick inserted in the center should come out clean as the crumb sets.
  2. Cool the loaf for 15 minutes before slicing. This rest helps the swirl hold its shape for dramatic, clean cuts.

Notes

For the cleanest cinnamon ribbon, swirl gently and don’t overmix the batter after adding the dry ingredients. Store tightly wrapped in the fridge for up to 4 days; rewarm slices in a toaster oven until just warm. Freezing is yes—wrap individual slices and freeze up to 2 months. For a lighter option, substitute half the butter with neutral oil for a more tender crumb (texture may be slightly softer).