Cinnamon Swirl Banana Bread is a tasty twist on a classic! Tender banana bread is given a ribbon if cinnamon and walnuts. It makes a delicious snack or breakfast bread!
How do you make banana bread even better? Make it cinnamon swirl banana bread!
Every time I go to the grocery store I pile a ridiculous number of bananas in my cart. Secretly I’m hoping that my family won’t eat them and I will be forced (forced!) to make some sort of banana treat. Most weeks my kids have no problem devouring at least one banana a day, leaving me nothing for my dreamy treats.
On this rare occasion I did have plenty of brown, spotty bananas and decided banana bread would be my drug of choice. Of course I can’t just do something I’ve done before. This time I decided to spice things up with a little cinnamon swirl through the middle.
If you’re anything like me the logical progression from realizing this bread tastes like a cinnamon roll is to want to cover it in a powdered sugar glaze. Feel free to follow your instincts.
I tried it and it was delicious. It is, however completely unnecessary, especially if you’re looking to save calories. The bread is sweet and flavorful enough to stand on its own.
Cinnamon swirl banana bread can be customized! Here are a few ideas to get you started:
- Swap the walnuts for pecans
- Dust the top with a mixture of cinnamon sugar before baking
- After baking, brush the top with melted butter and dust with cinnamon sugar
- Top with turbinado sugar before baking
- Add some finely chopped chocolate to the cinnamon swirl
Cinnamon Swirl Banana Bread
Ingredients
Bread
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons coconut oil
- ½ cup firmly packed light brown sugar
- 2 eggs
- 1 ½ cups mashed ripe banana, (about 3)
- ⅓ cup plain yogurt
- 1 teaspoon vanilla
Swirl
- 3 tablespoons light brown sugar
- 1 teaspoon cinnamon
- ½ cup roughly chopped walnuts
Instructions
- Preheat the oven to 350ºF. Coat a 9×5 loaf pan with cooking spray and set aside.
- In a medium bowl, whisk together all-purpose flour, wheat flour, baking soda, salt, and cinnamon. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat coconut oil and brown sugar on medium speed until well blended, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla. Pulse the mixer on low until just incorporated. Add the dry ingredients in three parts, pulsing after each addition until just incorporated. Do not overmix.
- Pour half the batter into the prepared pan. Sprinkle evenly with brown sugar, cinnamon, and walnuts for the swirl. Carefully top with the remaining batter and smooth out the top. Bake 40-50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes in the pan on a wire rack, then remove and cool completely on the wire rack.
Jennifer Hyer says
Oops. I made this recipe this morning for our morning snack. It was a huge hit. Love your blog by the way 🙂
Lindsay Moe says
Thanks Jennifer! Glad you guys liked it. Good to hear from you, we miss you guys around here!
Dorothy @ Crazy for Crust says
This is super gorgeous! LOVE!
Tina says
Wow, this looks ridiculously good! I love banana bread and never thought of adding a cinnamon swirl. I’ve pinned your recipe and can definitely see myself making this. 🙂 Thanks for the great idea!
alexis says
Looks amazing! Do you think this recipe could be adapted to make muffins?
Lindsay Moe says
I think that would work! Just adjust the baking time.