Description
There’s something incredibly comforting about the smell of banana bread baking in the oven. It fills the house with warmth and nostalgia, bringing back memories of cozy mornings and lazy afternoons with a hot cup of tea or coffee. But this isn’t just any banana bread—this is a Classic Cinnamon Swirl Banana Bread, where moist, sweet banana bread meets a rich, cinnamon-sugar swirl that melts into every bite.
This recipe is perfect for using up those overripe bananas sitting on your counter. Instead of letting them go to waste, turn them into a delightful homemade treat that’s soft, flavorful, and bursting with cinnamon goodness. Whether you’re making this for a weekend breakfast, an afternoon snack, or a simple dessert, this banana bread will quickly become a household favorite.
Ingredients
For the Banana Bread:
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tablespoon cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. The more ripe the bananas, the sweeter and more flavorful your bread will be!
To the mashed bananas, add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk everything together until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix—just mix until there are no visible streaks of flour. Overmixing can make the bread dense instead of soft and fluffy.
In a small bowl, mix the brown sugar and cinnamon together.
Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle the rest of the cinnamon-sugar mixture over the top. Use a knife or toothpick to gently swirl the cinnamon into the batter.
Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover it with aluminum foil during the last 10 minutes of baking.
Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Notes
Use Overripe Bananas for the Best Flavor – The darker and spottier the bananas, the sweeter and more flavorful your bread will be. If your bananas aren’t ripe yet, you can speed up the process by placing them in a brown paper bag for a day or baking them in a 300°F (150°C) oven for 10-15 minutes until they soften.
Make It Healthier – Swap half of the all-purpose flour for whole wheat flour for added fiber, or reduce the sugar slightly if you prefer a less sweet version.
For a Richer Swirl – Mix a tablespoon of melted butter into the cinnamon-sugar mixture before swirling it into the batter. This gives it a caramel-like texture inside the bread.
Banana Bread Too Dry? – This could be due to overbaking or using too much flour. Make sure to measure your flour correctly by spooning it into the cup and leveling it off.
For an Extra Moist Texture – Add ¼ cup of Greek yogurt or sour cream to the batter. This makes the bread even more tender and rich.
Want a Crunchy Top? – Sprinkle a little extra cinnamon sugar on top before baking to create a sweet, slightly crunchy crust.
Check Your Baking Soda – If your banana bread isn’t rising properly, your baking soda might be old. Test it by mixing a little with vinegar—if it fizzes, it’s still good!