Cinnamon Swirl Banana Bread

I have a confession to make. I, Kim, am a TravelZoo addict. I don’t know if you’ve heard of this website before, but it’s basically deals on airfare & hotels.. kind of like expedia or travelocity. I spend hours browsing through the website imagining what my next destination will be. I’m currently eyeing a 3 night vacation to Hawaii in May and am SO tempted to book it. It’s such a steal! I’ve been there twice before, but my boyfriend has never been. I would book the vacation in a heartbeat– it’s just a matter of convincing the boy to go with me (he currently just got re-hired at Apple so asking for so much vacation already is kind of nonsensical). Well, I also don’t have all the money in the world and really should save it, so we’ll see.

In other news, my parents graciously gave me a two year membership to 24 Hour Fitness! Thank you Costco for having that package for $299. It comes out to $12.50 a month for a gym membership. Yeah, believe it!! I’ve never really worked out before, except for last summer when I became a gym rat (well, I really only went to swim laps), so having a gym membership is big news to me. My goals are to get toned. I know what you’re thinking.. how am I gonna fit that into my already busy schedule? I’m hoping to get up at 5:30 AM or so and be able to go to the gym before work. I’m really determined right now since it’s all brand new. Hopefully it stays that way!

This… is the most amazing banana bread. No nuts required! Although, you can add them if you prefer. You can even add chocolate chips! It’s very flavorful and moist with a bit of a slight crunch from the topping. If you’re a fan of cinnamon sugar, I’d highly recommend it! I already made it twice in a week. My dad just had oral surgery, which means he can’t really eat much. I made this for him to keep him from being bored to death eating solely mashed potatoes and soup. Make sure to use overly ripe bananas– it makes a difference! Recipe is adapted from Sandwich Hoss.


Cinnamon Swirl Banana Bread


    For the bread:
  • 3 over-ripe bananas, smashed up
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups flour
  • For the swirl:
  • 1/3 cup sugar
  • 1 Tbs cinnamon


  1. Preheat oven to 350. Butter and four a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed
  2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
  3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
  4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!




  1. says

    Why I have never thought to make something like this is beyond me! I can’t wait to try it. As for the 24 hour fitness deal, that’s awesome!! I’d be there every day for that low of a price ha. I just found your blog recently and am loving going through your archives :)

    • nancy says

      i’m so with you emily. why did it never occur to me to combine banana bread with cinnamon swirl bread! I just made a double batch of this & the loaves are in the kitchen cooling & permeating the entire house.
      The batter was thicker than what I was used to so I was nervous…for no reason. I used 9×5 loaf pans, doubled the recipe, used 8 smaller bananas, baked at 350 for exactly 50 mins & they are perfect! I just had 2 slices & ruined my dinner lol. My family is dying to eat it.
      Thank you for my new banana bread recipe!

  2. says

    I think once you start to fit working out into your schedule it will just become a routine and one day you’ll wake up and won’t remember a time before it. The banana bread looks A-MAZING. And it really is too bad you told me about that travel website…because now I might become addicted as well. And I’m in school. So I have no vacation days to take.

  3. Stacy says

    Oh my gosh! This banana bread looks DIVINE!
    As far as the gym membership goes- good for you! I have a friend who goes to the gym every morning and she swears it is what keeps her going all day (:

  4. says

    LOVE the look of this bread! And you’ve sliced it so beautifully- my loaves never slice cleanly :(

    Amazing deal on the the gym membership! I hope it’s fun. I love my gym but it costs about $50CDN a month…eep. Thank goodness it was a gift!

  5. says

    Oops! Deleted my comment above! I wanted to edit to say that I made this bread and it is delicious! I don’t think it will last long in the kitchen! Thanks for the recipie!

  6. says

    This looks so delicious! I was looking for a good banana recipe last week because I had bananas to use up but couldn’t find any…so I just made plain old banana muffins and then I found this recipe! I can’t wait to try it next time I have ripe bananas!

  7. says

    I just found your blog and made the banana bread it turned out great! I added nuts to mine and a crumb topping! your welcome to come by my blog and get in on the $45 CSN gift certificate for anything! and check out my new cookbook!..

  8. Kirsten says

    YUM! I made your banana bread recipe last week and I split the loaf in half so my family and friends could try it and they absolutely loved it!! I am making a seconf loaf for my crew team because they all want it for the plane ride to san diego tommorow:]
    Thanks so much for sharing your recipes!

  9. says

    I found your site a few months ago, and I think it is awesome! I tried this banana bread this morning (I made it late last night.) I think I am going to have to make it again soon. It was so good. Thanks for posting. I look forward to having more time to search through your site.

  10. says

    WONDERFUL!! I don’t know why I never thought to do this with banana bread!

    Quick question because it looks possible by the picture – did you use brown or white sugar for the cinnamon filling/topping?

  11. says

    Hmmmm, I made this and it looks nothing like yours. Did you use a bit of baking powder and leave it out of the recipe? Mine is flat on the top. I was looking at another blog who used this recipe and hers looks like mine. Also, my topping doesn’t look like yours either. Any thoughts?

  12. says

    Mmmm…I am planning to make this for my dessert-loving hubs and my parents. I’m adding a little bit of choco chips, peanut butter chips, and walnuts!

  13. Anonymous says

    I made this today and I agree with Mary (Jan. 12). It looks nothing like yours. First of all when I put the batter in the 9 x 5 pan I thought the pan was going to be too big. Then, after using a cake tester to make sure it was done, I removed it from the oven, it ended up flat on top and obviously not deep enough (too thin). I might try it again in a smaller pan and I will probably try a bit of baking soda in it. It also needs either pecans or walnuts.

  14. porterpotter says

    So… I made this bread on Friday afternoon, and by this morning it is gone! This is amazing! A very good reason to let your bananas get black!!!

  15. says


    I always have bananas in my freezer so when I have an abundance, I made LOTS of banana bread to give as treats! this is my new go-to recipe!

  16. Anonymous says

    Just made this bread and it is soo good! I followed everything exactly however mines cooked at 40 minutes, thanks for posting this! :)

  17. says

    I got this off of Pinterest and I have made it two times….I’ve got to tell you its the best banana bread ever, however, I can’t get it out of the pan without it falling apart. Any ideas?????? Thanks.

  18. Nicole says

    This bread is amazing!! I have found it best to make them into individual muffins, perfect for on the go!

  19. says

    I have this in the oven right now in muffin form. For the life of me, I could not find my mini loaf pan. I did make some organic “healthy” substitutions: whole wheat flour, brown sugar, coconut oil, and stevia. So, fingers crossed…

  20. says

    Had this on my Pinterest board for a while and finally gave it a try. While I agree with some of the other commenters that the bread comes out flat(not domed like your pic) and the topping looked different as well, my family did not care one bit, they LOVED it! Half the loaf is already gone and I just took it out of the oven 20 minutes ago. Thanks for the wonderful recipe!

  21. Anonymous says

    This bread is the BEST!!!!! Loved it. I’m going to make it again only after i grease the pan i’m going to coat it with some of the cinnamon/sugar mixture.

  22. Anonymous says

    I made this last night and it’s absolutely fantastic!
    I added 1/2 cup of chocolate chips to the mixture and ended up using much less of the sugar/cinnamon mixture (maybe 3 tbsp of sugar + cinnamon)

    It came out dense, moist, and sweet, with a light banana taste.

  23. Anonymous says

    Pinned this awhile ago. It’s a great Baking day as it is raining. I have just enough ripe banana’s and I’m going to make this. Wish Me Luck !! I’m anxious to try it.. :)

  24. Anonymous says

    I just just made this. Looked and smells great!!! I wante it to rise just like the picture and some pple said it didn’t for them so I added a little bit more baking soda and a tsp of baking powder and it worked! Turned out great! I only had to bake it for 35 min.@ 350.

  25. Anonymous says

    I made this yesterday & it is delicious. I subbed in all whole wheat flour and cut the sugar down to 1/4 cup. I didn’t use all of the cinnamon sugar in the middle or on top, either and it’s still a perfect texture (not at all dry) and has great cinnamon/sugar flavor. I am making this one all of the time since my previous banana bread had 1/2 cup butter, 1 C sugar and 1/2 C chocolate chips — don’t get me wrong, that one is delish, but so is this & with MUCH less guilt. Thanks!

  26. says

    Disappointed. These tasted fine when it’s fresh out of the oven. But give it an overnight, and it tastes just plain unextraordinary. The cinnamon filling in the middle caused the bread to break into halves. Not as moist as I would’ve liked. Not sure if this is a result others dealt with as well.

  27. says

    Found this via Pinterest. Made it for breakfast this morning. It turned out perfect: swirled like your photo, moist and delicious, the whole family loved it! This may become my new go-to banana bread recipe. Thanks! :)

  28. says

    I have been making this bread for our local farmer market all summer long! It is by far the top seller. Alos a favorite with my hubbys co-workers!

  29. Anonymous says

    I made your Banana Bread this morning. Notice I capitalized the two words, Banana Bread, because they are worthy of being capitalized, However I love Banana Bread A LOT and this is the best I have ever put in my mouth. Thanks for taking the time to put this recipe on the net. Me and my family will be grateful to you for years to come. =)

  30. Anonymous says

    Hi! I cant wait to make this tomorrow I was just curious if you can think of any way to cut down. My mother mentioned people use apple sauce instead of butter – What do you think?

  31. says

    Hi! I cant wait to make this tomorrow I was just curious if you can think of any way to cut down. My mother mentioned people use apple sauce instead of butter – What do you think?

  32. Debby T says

    I just made it and it looked so good, my husband couldn’t wait for it to cool. Also, he didn’t want to share his piece. I added some brown sugar to the sugar and cinnamon, and nuts. I will have to resist having more or there won’t be any left for the rest of the family.

  33. Anonymous says

    I made two versions of this recipe. One like yours with the bananas, and another with apples instead. The Apple bread was by far the favorite at work.

  34. says

    I have to tell you that I’ve made this NUMEROUS times and LOVE it!!! I’m typically not a fan of banana bread because it’s more dry but this is awesome! Thank you for sharing!

  35. says

    Oh my gosh! This banana bread looks DIVINE!
    As far as the gym membership goes- good for you! I have a friend who goes to the gym every morning and she swears it is what keeps her going all day (:

  36. says

    Why I have never thought to make something like this is beyond me! I can’t wait to try it. As for the 24 hour fitness deal, that’s awesome!! I’d be there every day for that low of a price ha. I just found your blog recently and am loving going through your archives :)

  37. says

    Ok, you’ve created a BIG problem! This is by far the best banana bread I’ve ever had. In fact, I think you’ve started an addiction problem with me and this bread. I actually snuck back in the kitchen last night after I’d gone to bed just to have a piece. I couldn’t get it out of my mind! I am so happy to have found your blog! Thanks and Happy New Year!

  38. B says

    My mom made this the other day and brought some over and it was soooooooo delicious! I have a staple banana bread that I have been making for years that everyone loves, but I have to admit this one was even better! Made some tonight for my in-laws and its in the oven right now!

  39. Tim says

    Great recipe. i added some walnuts. Turned out perfect..warning: the smell of this bread attracts people with surprizingly huge appetites, from long distances.

  40. says

    This banana breads looks so moist and delicious. i will definitely keep this recipe in my mind the next time i want to make banana bread. good luck with that gym membership!

  41. says

    This looks great – I’m going to try it tonight. is the flour in this recipe plain flour (i think you call it all purpose in the states) or self raising flour? Also what is baking soda? We have baking powder here, and bicarbonate of soda, but you can’t buy baking soda…

    • kim says

      yes it’s plain flour. as for bicarbonate of soda, it’s pretty much the same thing as baking soda and you cause use that instead.

  42. kristina says

    i just pulled this out of the oven…it has made my apartment smell amazing and i can’t wait to slice off a piece to eat! instead of mixing up the cinnamon sugar in the recipe, i just used some of the cinnamon sugar i had in the cupboard…and i sprinkled a few chopped pecans on top of that before pouring in the rest of the batter. :) thanks for sharing!

  43. Valerie says

    i’m so happy I found this recipe! i just pulled a dozen banana muffins out of the oven using your recipe and my 2 year old polished off 2 of them before allowing them to cool off!! He kept nodding his head, clapping his hands and saying “M’mm.” I had to make a few substitutions: I used 1/2 butter & 1/2 coconut oil; half white/half brown sugar (I ran out of white) and I baked them at 400 degrees for 20 minutes to get nice muffin tops. While I was preparing the cinnamon sugar, I thought it was way too much, so I didn’t use it all. in hindsight, I think it would work out just fine. Thanx!

  44. says

    I came here from Pinterest-love your blog!!

    My 9×4 loaf rose, but had a 1 inch uncooked tunnel in it. I cut the loaf in fourths and stood the pieces on their sides and baked longer till it cooked through. If anyone has this problem, try making it in a larger pan or in a muffin tin next time.

    I think it helps to not overmix once the leavening agent is added (in this case, baking soda). They all act in different ways. Some are more touchy than others.

    I have a ton on bananas in my freezer ( i mash them and put half cup measurements in a muffin pan to freeze then individually wrap them). We are moving in a few weeks, so I’m baking up a storm so i use up stuff and will freeze it for moving day treats – hopefully these will be ok thawed – they just wont have their crunchy cinnamon tops.

  45. jerushia says

    I substituted almond extract for the vanilla and the half cup of flour for unsweetened cocoa powder. I used a pan with four smaller pans so it only took 25 minutes. I put one scoop of mix in the middle and added the swirl mixture. Then I put a scoop on each side and added more swirl mixture. I had a lot of the swirl mixture left over. So far they smell divine! Hope they taste the same!!

  46. ALEXIS says


  47. says

    Just made this and had a slice fresh out of the oven – SO good!! I’m a banana bread fanatic. This recipe’s a keeper! Thanks for sharing!

  48. says

    Just made this and had a slice fresh out of the oven – SO good!! I’m a banana bread fanatic. This recipe’s a keeper! Thanks for sharing!

  49. cool gal says

    I made this for the first time a month ago. My family loved it so much, they request it every week. i am on my second loaf this week. thanks for sharing.

  50. Lianne Whelton says

    Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages.*

    Our own web page

  51. Shelby says

    This recipe was not “adapted” from Sandwich Hoss. You changed ONE ingredient (kind-of) and copied WORD FOR WORD the instructions. Yikes. You are the reason bloggers are so upset for copyright infringement. If you are going to recreate a recipe and not change a thing, you need to not include the recipe/instructions and only have a link to the original blog.

    • says

      exactly! there is no “adaptation” it’s just copied. if you are going to use someone’s recipe just link to the original blog or actually change the recipe to make it your own. come on people.

  52. Georgie says

    This is an amazing recipe! I have now made this bread four times in the last 5 days! I’ve changed it up a bit a few times only slightly (added more vanilla or added chocolate chips). My only concern is that the top kind of turns into a crisp lifted shelf of the cinnamon sugar mixture. Not complaining, but might add some butter to the top to avoid next go around. So many compliments on this recipe over last few days! I’m addicted. Trying it with peaches today as well!

  53. nikki says

    I love this recipe so much because it’s so simple, but so delicious! I literally whipped this up in 15 minutes (probably less than that!) and the results were amazing. It was an instant hit. Thank you so much for this! will continue to use this recipe from now on. :)

  54. Dina says

    I baked this last night for Sunday morning and it came out delicious!! Simple ingregiants make this recipe all the more great.

  55. Kim says

    I love this recipe. The first time I made it I added chocolate chips & this time I am adding cinnamon chips :-) Thank you for sharing this recipe. It is my new go to banana bread recipe :-)

  56. Melissa says

    In the oven right now. Smells divine! Used natural (unsweetened) apple sauce instead of the butter & added one tsp. of baking powder with one tsp. of baking soda after reading comments about being flat on top. Expecting this bread won’t last more than a couple of hours :)

  57. christine says

    i tried this recipe and made muffins the other day (made a dozen small-ish muffins) and they were sooo yummy!! i used only about 1/2 cup sugar for the bread and less than 1/4 cup sugar for the cinnamon swirl and it was perfect, even a little bit sweeter than necessary. thank you so much for sharing the recipe, this truly is the best banana bread!!! :)

  58. anjali agarwal says

    Recipe looks divine. pinned it. Just a small question, should I melt the butter and then weigh it or should i weigh softened butter and then melt it. thanks. x

  59. says

    Thanks , I have recently been searching for information about this subject
    for a while and yours is the greatest I’ve discovered
    so far. However, what about the bottom line?
    Are you positive about the source?

  60. Rachel says

    I think my kids don’t eat bananas on purpose so that I keep making this bread. Great recipe! I make it almost every week!

  61. Rosie says

    I didn’t come ou that great. it’s kind of flat, and I can taste a little bit of the baking soda. Maybe because I just used 1 1/2 banana. Next time will be better!

  62. lauren says

    Thanks for the recipe! needed a use for my three old bananas and this was perfect. Made a delicious desert.

  63. Erin says

    just had to let you know, this bread is awesome! My kiddos ate it up (the whole loaf in a day, lol!!), so now time to make some for hubby to take to work. :)

  64. Natasha says

    I just made these and the house smells heavenly!!! they were are hit! I made them in muffin pans and I baked for 22minutes. I haltfed the sugar and used egg whites and they were fabulous! Thanks so much for the recipe – it will become a regular for us!

  65. Allie says

    I think I have made this 6 or 7 times now and it never fails to be the most perfect and most delicious banana bread recipe ever! I have made a practice of purposefully buying too many bananas just so i could make this once a week or. I dont have aloaf pan so I usually make muffins and bake for about 20 minutes
    Thanks for the perfect go to banana bread recipe!

  66. says


  67. says

    After looking into a few of the blog posts on your site,
    I honestly appreciate your technique of writing
    a blog. I added it to my bookmark website list and
    will be checking back soon. Please check out my web site too and let me know your opinion.

  68. says

    Well, prep was going well, ready to put in the oven, when I spotted the melted butter waiting to be added…BEFORE the layering of batter and sugary cinnamon!! So, I just added the melted butter to the batter in the pan, stirred it up, and, well…it’s in the oven now…will post after it’s baked. PRAYING for success!! :~/

  69. says

    The other day, while I was at work, my sister stole my iPad and
    tested to see if it can survive a 25 foot drop, just so
    she can be a youtube sensation. My iPad is now destroyed and she has 83 views.
    I know this is entirely off topic but I had to share it with someone!

  70. cat says

    Just popped two loaves out of the oven! Looks amazing, smells even better!! Can not wait for breakfast tomorrow to cut into this and enjoy with my coffee. I made no changes to the recipe, it was easy to double for two loaves and unlike a few others who have commented previously, my loaves domed nicely.


  1. […] Rating: 5 stars  Difficulty of Recipe: 2 stars Things that I changed:  Nothing Things that I would do differently next time: I would put more of the cinnamon sugar in the middle than on top.  The top was awesome but I did have a little excess cinnamon sugar.  I am also going to try a glaze on top.  1/2 powdered sugar and 1 TBS heavy cream.  Doesn’t that sound heavenly? Will I make this again?  Heck yes Ingredients:  3 over-ripe bananas, smashed up 1/3 Cup melted Butter 3/4 Cup Sugar 1 egg, beaten 1 tsp baking soda dash of salt 1 1/2 cups flour 1 tsp vanilla Cinnamon Swirl: 1/3 cup sugar 1 Tbs Cinnamon 1.  Preheat your oven to 350.  Grease and flour a loaf pan.  I used a 9×5. 2. Mix bananas, sugar, butter, egg, and vanilla together. 3. Sprinkle the baking soda and salt on top.  Gently mix in the flour.  Be careful not to over-mix! 4.  Add half of the batter in the greased pan.  Spoon the cinnamon mixture on top of this.  Use most of it, only leaving a little to sprinkle on the top. 5.  Add the rest of the batter and then sprinkle the rest of the cinnamon sugar on top. 6.  Bake for 50-60 minutes.  (Mine took 50) and adjust the baking time if you are using a smaller loaf pan.   Recipe from Lovin in the Oven […]

Leave a Reply