Cinnamon Swirl Banana Bread is a tasty twist on a classic! Moist and tender banana bread is given a ribbon if cinnamon sugar and walnuts swirled through the center. It makes a delicious snack or breakfast bread!
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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 to make a loaf of banana bread.
This time I decided to spice things up with a little cinnamon swirl through the middle, and boy and I’m glad I did! This banana bread is moist, tender, and full of banana flavor.
The buttery cinnamon sugar make it taste similar to a cinnamon roll, while the walnuts give it a nice crunch. If you’re anything like me, you’ll be reaching for a second slice as soon as you’ve finished the first!
Ingredients
For the banana bread
- All-purpose flour
- Whole wheat flour
- Baking soda
- Salt
- Cinnamon
- Coconut oil
- Light brown sugar
- Eggs
- Mashed banana
- Plain yogurt
- Vanilla
For the cinnamon swirl
- Light brown sugar
- Cinnamon
- 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. Add the eggs one at a time. 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.
- 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. Cool 15 minutes in the pan on a wire rack, then remove and cool completely on the wire rack.
Top tips
What kind of bananas to use for the best cinnamon swirl banana bread
My bananas were extremely ripe. This makes them extra sweet and allows them to mash and incorporate easily into the recipe.
I would recommend not using underripe green or bright yellow bananas in banana bread, but you could use ripe bananas at any stage as long as there are a few black spots on the peels.
How to mash bananas
I always peel my bananas and mash them with a fork on a plate before measuring them in a glass measuring cup. You could also mash them in a bowl, or even use a stand mixer to get the job done.
One banana will yield about ½ cup mashed. It’s important to measure the mashed bananas since bananas can vary so widely in size.
How to test banana bread with cinnamon for doneness
I recommend poking a skewer or wooden toothpick into the center of the bread to see if it’s done.
The stick should come out with a few moist crumbs clinging. If it comes out goopy, the bread is still raw in the center (gooey batter attached).
How to store cinnamon swirl banana bread
Banana bread will keep wrapped in plastic wrap at room temperature for up to 3 days.
You can also freeze your banana bread. I would recommend slicing the extra loaf, wrapping it tightly in plastic wrap, and placing it in a zip top freezer bag. Pop it in the freezer and any time you feel the need for a slice, just pull out one slice and microwave it for 30 seconds or so.
Tips for customizing banana bread with cinnamon
- 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
- Top with the vanilla icing from my banana bundt cake
- Serve spread with peanut butter
FAQ
With bread this tender, it can occasionally fall apart when removing from the pan. Be sure to spray or butter the pan well to prevent sticking (or use homemade cake release) and allow it to cool for a while before trying to remove it.
You may also want to run a knife around the outside edges of the bread before trying to remove it. I always place a cooling rack on top of the pan, then flip them upside down together before lifting the loaf pan. If the bread sticks, give it a gentle tap on the counter or give it a little more time to cool before removing.
If you’re nervous about your bread sticking, you could always line your pan with parchment paper, leaving a little overhang to grab and remove the bread after it has cooled.
Yes, use this banana bread recipe to make cinnamon swirl banana bread muffins! Make sure to adjust the baking time accordingly.
More banana recipes
- Double Chocolate Banana Muffins
- Double Chocolate Banana Bread
- Healthy Banana Mug Cake
- Banana Bundt Cake with Vanilla Glaze
- Banana Walnut Pancakes
- Banana Coconut Muffins
- Chocolate Banana Crisp
- Chocolate Covered Banana Bread Bites
- Chocolate Chip Banana Bread
- Millet Banana Bread
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
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.