This banana bread is extra indulgent thanks to a gooey cinnamon swirl and a drizzle of icing reminiscent of a cinnamon roll. It’s a crowd-pleaser that looks as amazing as it tastes, with layers of warm spice and banana flavor in every bite. You don’t need yeast or rising time — just mix, bake, and enjoy. It’s simple, satisfying, and guaranteed to become a new favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas
All-purpose flour
Baking soda
Salt
Ground cinnamon
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Milk or buttermilk
For the cinnamon swirl:
Brown sugar
Ground cinnamon
Melted butter
For the glaze (optional):
Powdered sugar
Milk or cream
Vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Add melted butter, eggs, vanilla extract, and milk. Mix until well combined.
In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, mix the brown sugar, cinnamon, and melted butter for the swirl.
Pour half of the banana bread batter into the prepared pan. Add half of the cinnamon swirl mixture and swirl with a knife or skewer.
Repeat with the remaining batter and cinnamon swirl on top, swirling again.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If using glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled bread before slicing.
Servings and timing
This recipe yields 1 loaf (about 8–10 slices). Preparation time: 15 minutes Baking time: 50–60 minutes Total time: approximately 1 hour and 15 minutes
Variations
Add chopped walnuts or pecans to the batter for crunch.
Swirl in some cream cheese filling for a cheesecake-inspired twist.
Use maple syrup in the glaze for a seasonal touch.
Replace the glaze with a cream cheese frosting for extra richness.
Make it into muffins instead of a loaf for individual portions — adjust the baking time to about 20–25 minutes.
Storage/Reheating
Store leftover cinnamon roll banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap the loaf or individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheat slices in the microwave for 10–15 seconds or warm in a low oven for a few minutes to restore softness and flavor.
FAQs
Can I use frozen bananas for this recipe?
Yes, thaw them completely and drain any excess liquid before using.
What type of milk is best for the batter?
Any milk works, but buttermilk adds a nice tang and makes the bread extra moist.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.
Do I need to use both brown and white sugar?
Using both adds depth and moisture, but you can use all brown sugar for a richer flavor.
Can I skip the glaze?
Absolutely. The bread is delicious on its own or with a light dusting of powdered sugar.
How do I prevent the cinnamon swirl from sinking?
Don’t overmix the swirl into the batter — a gentle swirl helps keep the layers distinct.
Can I double the recipe?
Yes, double all ingredients and use two loaf pans or a larger pan, adjusting baking time as needed.
What’s the best way to mash bananas?
A fork works well, or use a potato masher for smoother texture.
How do I know when it’s done baking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I add chocolate chips?
Yes, chocolate chips pair wonderfully with the cinnamon and banana flavors.
Conclusion
Cinnamon Roll Banana Bread is a cozy, flavorful fusion that turns everyday banana bread into something truly special. With a tender crumb, swirls of cinnamon-sugar, and a drizzle of icing, this loaf is perfect for sharing — or savoring all to yourself. Whether for breakfast, dessert, or an afternoon treat, it brings the sweet warmth of homemade baking to any occasion.
Cinnamon Roll Banana Bread blends the moist, sweet flavor of banana bread with swirls of cinnamon sugar and a creamy glaze, creating a comforting and indulgent treat perfect for breakfast or dessert.
Author:Catherine
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 15 minutes
Yield:1 loaf (8–10 slices)
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 ripe bananas, mashed
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk or buttermilk
For the cinnamon swirl:
1/3 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
For the glaze (optional):
1/2 cup powdered sugar
1–2 tablespoons milk or cream
1/4 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Add melted butter, eggs, vanilla extract, and milk. Mix until well combined.
In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon.
Gradually stir the dry ingredients into the wet mixture until just combined.
In a small bowl, mix brown sugar, cinnamon, and melted butter to make the swirl mixture.
Pour half of the batter into the prepared pan. Spoon half of the swirl mixture over the batter and use a knife or skewer to swirl gently.
Repeat with remaining batter and swirl mixture on top, swirling again.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If using glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread before slicing.
Notes
Use overripe bananas for the best flavor and texture.Do not overmix the batter to ensure a tender crumb.Let the loaf cool completely before glazing to avoid melting the glaze.For added crunch, mix in chopped nuts like walnuts or pecans.This recipe can also be made into muffins; adjust baking time to 20–25 minutes.
