Cinnamon Sugar Swirl Banana Bread (Printable Version)

Moist banana bread with a sweet cinnamon sugar swirl running through every slice.

# What You Need:

→ Banana Bread Batter

01 - 3 ripe bananas, mashed
02 - ½ cup unsalted butter, melted
03 - ¾ cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt

→ Cinnamon Sugar Swirl

09 - ⅓ cup granulated sugar
10 - 2 teaspoons ground cinnamon

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 9 x 5 inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk together mashed bananas and melted butter. Add sugar, eggs, and vanilla; mix until smooth.
03 - In another bowl, sift together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined—do not overmix.
04 - In a small bowl, mix together the cinnamon and sugar for the swirl.
05 - Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Top with remaining batter, then sprinkle the rest of the cinnamon sugar mixture over the top.
06 - Use a knife to gently swirl the cinnamon sugar layer through the batter, creating a marbled effect.
07 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The cinnamon sugar creates those beautiful ribboned pockets throughout every slice, giving you surprise bursts of sweet spice in each bite
  • This bread stays incredibly moist for days, making it perfect for make ahead breakfasts or afternoon snacks
02 -
  • Overmixing the batter will make your bread tough and dense instead of tender
  • The toothpick test should come out mostly clean but a few moist crumbs are actually perfect
03 -
  • Use really ripe bananas with lots of brown spots for the best flavor and natural sweetness
  • Let the bread cool completely before wrapping to prevent condensation from making it soggy

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