Homemade Cinnamon Swirl Banana Bread Recipe in 1 Bowl | Easy

There’s something undeniably comforting about a loaf of banana bread cooling on the counter. Add a cinnamon swirl, and you’ve got a cozy, bakery-style treat that perfumes the whole kitchen and feels special without being complicated. This Homemade Cinnamon Swirl Banana Bread is tender, moist, and warmly spiced—perfect for slow mornings, afternoon coffee breaks, or a simple dessert that brings people to the table. Expect a buttery crumb, ribbons of cinnamon sugar that caramelize just enough, and a recipe that’s forgiving, friendly, and joyfully approachable.

If you’re new to baking, you’ll be surprised by how easy this is. If you’re a seasoned pro, you’ll love how dependable and adaptable the loaf can be. Either way, this is the kind of recipe you’ll want to pass along to a friend, with a few smudges of cinnamon and a smile.

Why This Homemade Cinnamon Swirl Banana Bread Wins Hearts

Think of this as the classic banana bread you love, upgraded with a golden cinnamon ribbon that runs through every slice. The batter mixes quickly, the ingredients are pantry-friendly, and the result is a loaf that’s both nostalgic and elevated. The cinnamon swirl doesn’t just add flavor—it creates a beautiful marbled pattern and a hint of caramelized crunch in spots. The crumb is moist but not dense, sweet but balanced, and wonderfully fragrant. It’s the kind of bake that looks impressive but comes together with zero stress.

What You’ll Need: Ingredients for Homemade Cinnamon Swirl Banana Bread

• For the Banana Bread Batter:
  • 3 large very ripe bananas (about 1 1/2 cups mashed) – provide natural sweetness, moisture, and that signature banana flavor.
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled – adds richness and helps create a tender crumb.
  • 3/4 cup packed light brown sugar – deepens flavor and boosts moisture with a gentle molasses note.
  • 1/4 cup granulated sugar – rounds out the sweetness without overpowering.
  • 2 large eggs, room temperature – bind the batter and contribute structure and lift.
  • 2 teaspoons pure vanilla extract – enhances the banana and cinnamon notes with warm aroma.
  • 2 cups all-purpose flour – the base that gives the loaf body and structure.
  • 1 teaspoon baking soda – works with the acidity of bananas to help the bread rise.
  • 1/2 teaspoon baking powder – adds a bit more lift for a lighter crumb.
  • 1/2 teaspoon fine sea salt – balances sweetness and makes flavors pop.
  • 1/2 teaspoon ground cinnamon – a subtle echo of the swirl for warmth throughout.
• For the Cinnamon Swirl:
  • 1/3 cup granulated sugar – creates a sweet, distinctive ribbon.
  • 2 tablespoons light brown sugar – adds depth and a hint of caramel.
  • 1 1/2 tablespoons ground cinnamon – the star of the swirl, aromatic and cozy.
  • 1 tablespoon all-purpose flour – helps the swirl stay put so it doesn’t sink.
  • 2 tablespoons melted unsalted butter – turns the mixture into a spreadable paste for clean, defined swirls.
• Optional Add-Ins (choose up to 1 cup total):
  • 1/2 cup chopped toasted walnuts or pecans – adds crunch and a nutty finish.
  • 1/2 cup mini chocolate chips – for a chocolatey twist that pairs beautifully with cinnamon.
  • 1/2 cup raisins or chopped dates – soft, sweet bites that complement banana’s natural sugars.
• To Finish (optional):
  • 1–2 tablespoons coarse sugar – a sparkly, lightly crunchy topping.
  • Simple glaze (1/2 cup powdered sugar + 1–2 teaspoons milk + pinch cinnamon) – for a delicate drizzle after cooling.

How to Make It: Step-by-Step for Homemade Cinnamon Swirl Banana Bread

1. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal. Tip: A quick swipe of butter or nonstick spray under the parchment keeps it from shifting.
2. Mash the bananas in a large mixing bowl with a fork until mostly smooth with a few small bits remaining. You should have about 1 1/2 cups. Very ripe bananas (freckled or mostly brown) are best for flavor and moisture.
3. Whisk in the melted butter, brown sugar, and granulated sugar until glossy and well combined. Add the eggs and vanilla, whisking until the mixture looks cohesive.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This prevents clumps and evenly distributes the leaveners.
5. Gently fold the dry ingredients into the wet mixture with a spatula. Stop when you no longer see streaks of flour. Do not overmix; a few small lumps are fine and help keep the crumb tender.
6. If using, fold in optional add-ins just until scattered through the batter. Keep the stirring light to avoid toughening the loaf.
7. Make the cinnamon swirl: In a small bowl, stir together granulated sugar, brown sugar, cinnamon, and flour. Add the melted butter and stir until a thick, sandy paste forms.
8. Layer and swirl: Spread half the batter into the prepared pan. Spoon or pipe half of the cinnamon mixture over the batter in thick lines. Use a thin knife or skewer to gently swirl—think lazy figure-eights. Add the remaining batter on top, then the rest of the cinnamon mixture. Swirl again lightly. A few slow swirls create distinct ribbons; overdoing it blends the layers.
9. Bake for 55–65 minutes, or until the top is set and a tester inserted near the center comes out with a few moist crumbs (not wet batter). If the loaf is browning too quickly at 45 minutes, tent loosely with foil.
10. Cool the loaf in the pan for 10–15 minutes. Use the parchment to lift it out and set it on a wire rack. Cool at least another 30 minutes before slicing to set the crumb and keep the swirls clean.
11. If glazing, whisk powdered sugar, milk, and a pinch of cinnamon until smooth. Drizzle over the cooled loaf. Let it set for 10 minutes before slicing.
12. Slice with a serrated knife and serve slightly warm or at room temperature. The flavor deepens by day two, making it great for make-ahead baking.

Bake Time & Prep at a Glance

This bread is largely hands-off once it’s in the oven, and most of the active time is spent mashing bananas and stirring the batter. Here’s what to expect so you can plan your bake:

• Prep time: 15–20 minutes (a couple more if you’re toasting nuts or making a glaze)
• Bake time: 55–65 minutes at 350°F (175°C), depending on your pan and oven
• Cooling time: 40–60 minutes total (15 minutes in the pan, then 25–45 on a rack)
• Total time: About 1 hour 45 minutes, start to slice
• When it’s ready: The loaf should feel springy on top, and a tester should come out with moist crumbs. Internal temperature around 200°F (93°C) signals doneness.

Helpful Tips for Foolproof Results

• Use very ripe bananas. The peels should be heavily speckled or mostly brown. Riper bananas mean better flavor and a moist crumb.
• Measure flour carefully. Spoon it into the measuring cup and level with a knife. Too much flour makes the loaf dry; this single step can transform your results.
• Don’t overmix. Once the dry ingredients are added, stir just until combined. Overmixing develops gluten and can make the bread tough.
• Keep the swirl distinct. Mixing a bit of flour into the cinnamon layer keeps it from sinking. Swirl gently—two or three passes are enough.
• Mind the pan size. A true 9×5-inch pan is ideal. If using 8 1/2×4 1/2, check for doneness a few minutes earlier and expect a slightly taller loaf.
• Tent if needed. If the top browns before the center is done, tent with foil for the last 15–20 minutes of baking to protect the crust.
• Let it rest before slicing. Cooling helps the crumb set and keeps the swirl layers defined. It’s worth the wait.
• Make it your own. Swap butter for 1/2 cup neutral oil for a dairy-free version, or use a 1:1 gluten-free flour blend for a gluten-free take. Add nuts or chocolate to suit your mood.
• Storage. Keep covered at room temperature for up to 3 days, or refrigerate up to 1 week. Freeze slices for up to 3 months; rewarm in a low oven or toaster.
• Next-day magic. Banana bread often tastes even better on day two as the flavors mingle. A quick toast revives the crumb and brightens the cinnamon aroma.

Nutritional Snapshot

These values are estimates and will vary based on specific ingredients, add-ins, and slice size. Calculated for 10 slices per loaf without optional glaze or add-ins.

Note: Adding nuts or chocolate will change these numbers. Nuts increase healthy fats and protein; chocolate adds calories and sugars but also flavor and a touch of decadence.

Your Questions, Answered

Can I use frozen bananas?

Absolutely. Thaw them in a bowl (they’ll release liquid), then drain excess liquid before mashing. Frozen bananas often become extra sweet and are perfect for baking. Measure by volume after mashing to ensure you have about 1 1/2 cups.

Can I turn this into muffins?

Yes! Line a standard muffin tin and fill cups about 3/4 full, layering a spoonful of cinnamon swirl in the middle and on top. Bake at 350°F (175°C) for 18–22 minutes, or until a tester comes out with moist crumbs.

How do I store and freeze the loaf?

Store tightly wrapped at room temperature for up to 3 days or in the fridge for up to a week. For freezing, wrap the whole loaf or individual slices in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature or warm gently in a low oven.

A Sweet Note to Finish

Homemade Cinnamon Swirl Banana Bread is one of those recipes that brings comfort and connection to any day. It’s simple enough for a busy weekday, special enough for hosting, and friendly to adapt to your tastes. A loaf on the counter has a way of gathering people—for a slice, a chat, a quiet moment. I hope this becomes a go-to in your kitchen, the kind of bake that signals home the moment it hits the oven. Happy baking, and enjoy every cozy bite.