Homemade Cinnamon Swirl Banana Bread: Brunch Perfection

I love a recipe that feels cozy and simple. This loaf gives bakery-style results without fuss and pairs beautifully with hot coffee or tea.

What you’ll get: a 9×5-inch pan, a 350°F bake on the lower-third rack, and a thick cinnamon ribbon that stands out when you slice it. I use very ripe fruit and often add yogurt or sour cream for a tender, moist crumb.

Expect an exact ingredients table and clear steps later, from preheating the oven to cooling the loaf in the pan before moving it to a rack. I also show how to swirl without over-mixing and when to tent with foil if the top browns too soon.

Bonus: a simple vanilla icing option, tips for using a parchment sling and nonstick spray, and storage ideas so you can make it ahead or gift a slice. For the full method and notes, check my detailed version at this recipe page.

What stands out to me is the bold cinnamon-sugar line that surprises with every slice. I like how thick ribbons of cinnamon sugar add coffee-cake energy without the fuss of yeast or rolled dough.

Layering is simple: spread half the batter, sprinkle the cinnamon sugar, then top with the remaining batter. Make one intentional swirl down the center so the ribbon stays distinct and you avoid over-mixing.

It bakes well at 350°F in a standard loaf pan. If your oven runs hot, tent the top with foil so the center finishes without over-browning. Cool the loaf in the pan, then transfer to a rack for clean slices.

• Easy gifting: two loaves slice neatly and taste even better the next day.
• Butter options: use melted or room-temp unsalted butter depending on your mixing style.
• Nonstick tips: a parchment sling and spray make lifting the loaf effortless.

For step-by-step layering and a tested method, see this reliable cinnamon swirl banana bread recipe. It shows exactly how to get that bold ribbon and a tender crumb.

This loaf stands out because it balances a tender crumb with a bright ribbon of spice. The texture feels cake-like but stays moist for days thanks to ripe fruit and the right fat-to-flour ratio.

The batter is intentionally thick, which helps you get a bold ribbon when you make one confident, center swirl. That single pass keeps the cinnamon sugar line distinct and prevents the stripe from disappearing into the batter.

The crumb holds moisture and natural sweetness from mashed banana, so slices stay tender without needing extra glaze. Bake until a toothpick shows a few moist crumbs, then cool in the pan before moving to a rack for clean cuts.

This recipe is straightforward: one standard pan, basic bowls, a whisk or mixer, and a table knife for the swirl. The un-iced loaf freezes well up to 3 months; thaw and add icing just before serving.

• Consistent results: clear measurements and step-by-step guidance make this a repeatable go-to recipe.
• Adaptable: swap part whole wheat, turn it into muffins, or add a vanilla drizzle.
• Doneness cues: toothpick with moist crumbs and a lightly browned top are your best signals.

I want this section to confirm you’ll get a clear, easy-to-follow loaf recipe with exact measures and smart timing. I use both cups and grams so results are consistent in any kitchen.

Quick baking essentials: preheat oven to 350°F and place the rack in the lower third. Grease a 9×5-inch pan and line with a parchment sling if you like tidy edges.

Fold wet and dry gently so the gluten stays relaxed and the crumb stays soft. Spread half the batter into the pan, sprinkle all the cinnamon sugar layer, then top with the remaining batter.

Make one decisive center swirl with a table knife. If the top browns too quickly, loosely tent with foil so the interior finishes without over-browning.

• Weights I use: flour 250g; mashed banana about 345–440g depending on size.
• Doneness tip: a toothpick should come out with a few moist crumbs.
• Finish option: cool fully before adding a light vanilla icing drizzle.

For an alternate coffee-cake style loaf method, see this tested version at this recipe.

Below are the precise ingredient amounts I use to get a tender, reliable loaf every time. Follow these measures and the short notes to hit the right batter texture and bake schedule.

Tip: I measure flour by spooning and leveling to reach 250g for 2 cups. That keeps the crumb light and prevents a heavy loaf.

• I measure flour to avoid dense results and keep the crumb tender.
• Baking soda is the only leavener; the yogurt and bananas activate it without a metallic taste.
• Use room temperature eggs and butter so the batter blends smoothly and bakes evenly.

Final note: aim for a thick, spreadable batter. That helps you layer in a bowl and make a defined ribbon when you assemble the loaf.

Getting your tools and pan ready is the fastest way to a clean, successful loaf. I’ll list exactly what I reach for so nothing slows you down once the batter is mixed.

I use a metal 9×5-inch loaf pan for even heat and a good rise. I coat the pan with nonstick spray and add a parchment sling so the bread lifts out cleanly.

Place the oven rack on the lower third and preheat oven 350°F (177°C). That helps prevent the top from over-browning before the center sets. If your oven runs hot, an oven thermometer is a small, smart tool.

I use a large bowl and a whisk for small batches, but a hand or stand mixer makes creaming butter and sugar easier and yields a lighter crumb. Keep a table knife handy — it creates the most controlled swirl without over-blending layers.

Have measuring cups and a digital scale ready so flour and sugar are exact. Crack eggs into a small dish first, bring butter and eggs to room temperature, then grease the pan and set aside before you assemble the batter.

I’ll walk you from preheating to cooling so the process stays simple and predictable.

Preheat oven 350°F (177°C) and set the rack to the lower third. Grease a 9×5-inch loaf pan and line it with a parchment sling so the loaf lifts out cleanly.

In a bowl whisk the flour, baking soda, cinnamon, and salt; set aside.

Beat softened butter and granulated sugar until creamy, about 2 minutes. Add eggs one at a time, then stir in mashed banana, yogurt or sour cream, and vanilla until just combined.

Mix 1/4 cup (50g) sugar with 1½–2 tsp cinnamon. For a richer ribbon, stir in 3 Tbsp melted butter and 3 Tbsp dark brown sugar.

Fold the dry ingredients into the wet just until no flour pockets remain. The batter will be thick.

1. Spread half the batter into the prepared pan.
2. Sprinkle the full cinnamon sugar layer over that bottom batter.
3. Carefully add the remaining batter on top and make one decisive center swirl with a table knife. Avoid over-swirling to keep the stripe defined.

Bake about 55–65 minutes in the oven. If the top browns too fast, loosely tent with foil partway through baking.

Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. Let the loaf rest in the pan 10–30 minutes, then transfer to a wire rack to cool completely before slicing or icing.

For an alternate tested method and timing, see this deliciously moist banana bread recipe.

A few simple habits in the kitchen lift a loaf from good to bakery-level every time. These small moves improve flavor, texture, and sliceability without extra fuss.

I look for very ripe bananas with heavy brown spotting; they mash easily and deepen banana aroma. I spoon and level the flour into the cup to avoid a packed, dense loaf.

Bring eggs and butter to room temperature so the batter emulsifies smoothly. I stop mixing as soon as dry streaks vanish—over-mixing makes the crumb tough and blurs ribbon lines.

Place the pan on the lower-third rack and watch the top. If it browns too fast, I tent lightly with foil to protect the crust while the center finishes.

Check the center with a toothpick; a few moist crumbs mean it’s done. Let the loaf rest in the pan briefly to complete setting, then transfer to a rack — that short bread cool period is key to clean slices.

For a tested, moist loaf approach, try this irresistibly moist loaf recipe that follows the same practical tips.

Small changes make a big difference—here are easy ways to personalize the recipe without upsetting the balance of the batter.

Quick icing: whisk 1/2 cup (60g) confectioners’ sugar with 1 Tbsp cream or milk and 1/4 tsp vanilla. Drizzle over a fully cooled loaf so the glaze sets into a thin, café-style sheen.

You can replace part or all of the flour with whole wheat without changing liquids. I often do a 50/50 swap to keep crumb tender while adding nuttier flavor.

To make about 2 dozen muffins, fill tins and bake 5 minutes at 425°F, then lower to 350°F and bake another 16–17 minutes (total ≈22–23 minutes).

Fold 1/2–3/4 cup chocolate chips, toasted nuts, or dried fruit into the batter. For more spice character, nudge up the cinnamon in the sugar layer while keeping the sugar steady.

• Double ribbons: layer batter, cinnamon-sugar, batter, cinnamon-sugar, then finish with batter for multiple stripes.
• A pat of softened butter or a light vanilla glaze gives a cozy finish to warm slices.
• For other flavor turns, try cardamom or chai spice mixed into the batter for a subtle twist.

For a tested vegan spin and more make-ahead notes, see my linked version of a vegan banana bread moist & fluffy that follows the same flexible approach.

Letting the loaf cool fully makes the difference between messy slices and those clean, bakery-style rings. I always let the bread cool in the pan until it reaches room temperature before I slice. That short wait keeps the ribbon defined and the crumb tender.

Slice only after the bread cool is complete to keep swirls tidy. To rewarm a single slice, I microwave for 10–20 seconds or warm it in a low oven for a few minutes until it’s just heated through.

If you iced the loaf, add the vanilla drizzle right before serving. I find icing seeps a bit under wrap over time, so plate slices and let them air for a minute if needed.

Store the cooled loaf tightly wrapped at room temperature for up to 2 days. For longer freshness, refrigerate for up to 1 week.

For make-ahead, freeze an un-iced loaf in the pan or wrapped tight for up to 3 months. Thaw overnight in the fridge and add glaze just before serving. If you froze halves, thaw only what you need to save time later.

Ready to bake? Preheat the oven to 350°F, line a 9×5 pan with spray and a parchment sling, and set aside your measured cups, bowl, and ingredients.

I cream unsalted butter and sugar, add eggs, very ripe banana and vanilla, then fold in flour, ground soda, cinnamon and salt until just combined. Spread half the batter into the pan, sprinkle the cinnamon sugar, top with the remaining batter, and make one confident center sweep.

Bake 55–65 minutes, tent if the top races ahead, and check the center with a toothpick — it should show a few moist crumbs. Let the loaf cool before icing.

Measure carefully, mute distractions, and start baking now so your kitchen fills with warm spice and classic banana bread aroma in minutes.