A soft, moist banana bread swirled with gooey cinnamon sugar and finished with a sweet glaze—this is like a cinnamon roll in loaf form. It’s cozy, comforting, and just the right amount of indulgent without being overly sweet. I love how this recipe brings together the richness of ripe bananas with the warm spice of cinnamon, making it a treat I can enjoy for breakfast, brunch, or dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bread:
3 ripe bananas, mashed
2 tsp pure vanilla extract
1/3 cup melted coconut oil or vegetable oil
1/2 cup plain yogurt or dairy-free yogurt
1/2 cup maple syrup or honey
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
For the Cinnamon Swirl:
1/3 cup brown sugar or coconut sugar
2 tsp ground cinnamon
For the Glaze (optional):
1/2 cup powdered sugar
1 tbsp milk of choice
1/4 tsp vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper.
In a large bowl, I whisk together the mashed bananas, vanilla extract, melted oil, yogurt, and maple syrup until smooth.
I gently stir in the flour, baking soda, and salt—just until combined. Overmixing makes the bread dense, so I’m careful here.
In a separate small bowl, I mix the brown sugar and cinnamon for the swirl.
I pour half of the batter into the loaf pan, then sprinkle half the cinnamon mixture over it.
I add the remaining batter on top and sprinkle the rest of the cinnamon sugar.
Using a knife, I swirl the cinnamon into the batter with a few figure-eight motions to create a marbled effect.
I bake the loaf for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Once out of the oven, I let it cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.
If I’m using the glaze, I whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle it over the cooled loaf.
Servings and Timing
Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Calories per slice: 210 kcal
Variations
Make it gluten-free: I swap the all-purpose flour with a gluten-free 1:1 baking blend.
Go fully vegan: I use dairy-free yogurt and maple syrup instead of honey.
Add-ins: Sometimes I mix in chopped nuts or chocolate chips for extra texture.
Skip the glaze: It’s delicious without it too, if I want a simpler, less sweet loaf.
Storage/Reheating
I store the banana bread at room temperature, wrapped tightly or in an airtight container, for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze it (sliced or whole) for up to 2 months. To reheat, I warm individual slices in the microwave for about 15–20 seconds to bring back that just-baked softness.
FAQs
How ripe should the bananas be for banana bread?
The riper, the better. I use bananas with lots of brown spots or even fully brown peels—they’re sweeter and mash more easily.
Can I make this banana bread without the glaze?
Absolutely. I often skip the glaze when I want something less sweet or more breakfast-friendly. The bread is flavorful enough on its own.
What can I use instead of yogurt?
I’ve had good results using sour cream or dairy-free alternatives like coconut yogurt. It keeps the bread moist without affecting flavor too much.
Can I make this into muffins instead?
Yes! I spoon the batter into lined muffin tins (with swirl and all) and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
How do I prevent the bread from being too dense?
I make sure not to overmix the batter. Stirring just until the dry ingredients are incorporated helps keep the loaf tender and light.
Conclusion
This Cinnamon Roll Banana Bread is my go-to when I want a little twist on a classic. It’s everything I love about banana bread, elevated with cozy cinnamon swirls and that optional glaze that makes it feel a bit fancy. Whether I’m serving it to guests, packing it for a snack, or just indulging in a warm slice with coffee, it never disappoints.
Recipe:
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Cinnamon Roll Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A soft and moist banana bread swirled with gooey cinnamon sugar and topped with an optional sweet glaze. This recipe combines the cozy flavors of banana bread with the indulgent swirl of a cinnamon roll, making it perfect for breakfast, brunch, or dessert.
Ingredients
3 ripe bananas, mashed
2 tsp pure vanilla extract
1/3 cup melted coconut oil or vegetable oil
1/2 cup plain yogurt or dairy-free yogurt
1/2 cup maple syrup or honey
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup brown sugar or coconut sugar (for swirl)
2 tsp ground cinnamon (for swirl)
1/2 cup powdered sugar (optional glaze)
1 tbsp milk of choice (optional glaze)
1/4 tsp vanilla extract (optional glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
- In a large bowl, whisk together mashed bananas, vanilla extract, melted oil, yogurt, and maple syrup until smooth.
- Add flour, baking soda, and salt. Stir gently until just combined.
- In a small bowl, mix together brown sugar and ground cinnamon for the swirl.
- Pour half of the batter into the loaf pan and sprinkle with half of the cinnamon sugar mixture.
- Add the remaining batter and top with the rest of the cinnamon sugar.
- Use a knife to swirl the cinnamon sugar into the batter with a few figure-eight motions.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- 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, then drizzle over cooled loaf.
Notes
Use very ripe bananas with brown spots for the best flavor and moisture.
To make it vegan, use dairy-free yogurt and maple syrup instead of honey.
Substitute gluten-free 1:1 baking flour for a gluten-free version.
Optional add-ins: chopped nuts or chocolate chips.
Store at room temperature for 3 days, refrigerate up to 1 week, or freeze for up to 2 months.
Reheat individual slices in the microwave for 15–20 seconds to refresh.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
