The Ultimate Cinnamon Banana Bread Recipe

The warm, comforting smell of cinnamon banana bread baking always takes me back to cozy afternoons in the kitchen. I never thought I’d be the kind of person who bakes, especially juggling busy days, but this cinnamon banana bread recipe changed everything for me. It’s moist, has the perfect cinnamon swirl, and is surprisingly easy to make, just about an hour from start to finish.

Why You’ll Love This Cinnamon Banana Bread

• This banana bread stays incredibly moist thanks to ripe bananas and creamy Greek yogurt, making every bite soft and flavorful.
• The cinnamon swirl isn’t just pretty; it adds a warm, spicy kick that perfectly complements the sweet banana.
• It’s foolproof and beginner-friendly. I promise you’ll feel confident even if you’ve never baked before.
• Versatile enough for breakfast, a snack, or dessert, this loaf fits any time of day.

The Ultimate Guide to Perfectly Ripe Bananas for Baking

Choosing the right bananas makes all the difference in your banana bread. Look for bananas that are deeply speckled with brown spots but not fully black. These have the best balance of sweetness and softness. Green bananas are too firm and won’t mash easily or add enough flavor, while fully brown or black ones can be overly mushy and bitter.

If your bananas aren’t ripe yet, you can speed up ripening by placing them in a brown paper bag at room temperature, ideally with an apple or tomato to release ethylene gas. This usually takes 1-2 days.

When measuring mashed bananas, peel the ripe fruit and mash with a fork until smooth. For this recipe, you’ll need about 1 and 1/2 cups, roughly the equivalent of 4 medium or 3 large bananas. Measuring after mashing ensures you get the right moisture balance in your bread.

Essential Ingredients for Your Cinnamon Banana Bread

Here’s what you’ll need to make this cozy loaf:

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup (135g) granulated sugar (or packed brown sugar)
• 4 Tablespoons (56g) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 1/3 cup (80g) plain Greek yogurt (or sour cream)
• 1 teaspoon pure vanilla extract
• 1/4 cup (50g) granulated sugar
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 cup (60g) confectioners’ sugar, sifted
• 1 Tablespoon (15ml) heavy cream or milk
• 1/4 teaspoon pure vanilla extract

Each ingredient serves a purpose: baking soda reacts with the acidity in the bananas and yogurt, giving the bread a tender crumb and lift. Ripe bananas bring natural sweetness and moisture. Greek yogurt (or sour cream) adds creaminess and keeps the bread from drying out. A good-quality ground cinnamon is essential to choose between Cassia, which has a stronger, spicier flavor, or the milder, sweeter Ceylon cinnamon.

Ingredient Substitutions and Dietary Variations

The Art of the Swirl: Crafting Beautiful Cinnamon Ribbons in Your Banana Bread

The cinnamon swirl is the star here, giving every slice beautiful ribbons of spice and sweetness. To get this right, avoid over-swirling the batter. If you swirl too much, the cinnamon sugar will blend into the batter completely, losing those distinct layers.

Here’s a simple method: after pouring half the batter into your loaf pan, generously sprinkle the cinnamon-sugar mixture evenly on top. Then carefully spoon the remaining batter over the cinnamon layer, gently spreading it out. Use a butter knife or skewer to drag through the batter once or twice lengthwise, creating visible, defined swirls.

A light touch here is key; the less you swirl, the clearer and more attractive your cinnamon ribbons will be.

Step-by-Step: How to Make Cinnamon Banana Bread

1. Preheat and prepare your pan. Adjust the oven rack to the lower third position and preheat to 350°F (177°C). Grease a 9×5-inch metal loaf pan with nonstick spray.
2. Mix dry ingredients. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
3. Cream butter and sugar. Beat the softened butter and sugar on high speed until smooth and creamy, about 3 minutes. Add eggs one at a time, beating well after each.
4. Add wet ingredients. Beat in mashed bananas, Greek yogurt, and vanilla extract until just combined.
5. Combine dry and wet. Slowly add the dry ingredients to the wet mixture on low speed, mixing until no flour pockets remain. Be careful not to over-mix.
6. Layer and swirl batter. Mix cinnamon and sugar for the swirl. Spoon half the batter into the pan, sprinkle the cinnamon sugar evenly, then add the remaining batter on top. Spread gently and create a swirl with a knife.
7. Bake. Bake for 55–65 minutes, covering loosely with foil halfway through to prevent over-browning. Check doneness with a toothpick starting at 55 minutes.
8. Cool the bread. Let the bread cool in the pan on a wire rack for 1 hour, then remove from the pan and cool completely on the rack.
9. Prepare and drizzle icing. Whisk together confectioners’ sugar, heavy cream (or milk), and vanilla extract. Drizzle over the cooled bread before slicing.
10. Store properly. Keep covered at room temperature for 2 days or refrigerate up to 1 week. Note that icing will seep into the bread over time.

Baking Perfect Cinnamon Banana Bread Every Time

Use a metal loaf pan for even heating and a crisp crust; avoid glass as it can increase bake time and produce a denser crust. A lighter-colored pan helps prevent over-browning of the bread’s edges.

To avoid a soggy bottom, make sure your batter isn’t overly wet and your pan is well-greased. If your oven is convection style, reduce the baking temperature by 25°F and check earlier to prevent drying out.

Perfect doneness is signaled by a toothpick that comes out mostly clean with a few moist crumbs, and the top will be golden but not too dark. This attention to detail also helps achieve perfect baking results in general.

Homemade Vanilla Icing for Your Cinnamon Banana Bread

Making vanilla icing is simple: whisk confectioners’ sugar with heavy cream (for thickness) or milk and vanilla extract until smooth. Adjust the cream amount for your preferred drizzle consistency. This icing adds a sweet, creamy contrast that’s irresistible atop the warm cinnamon bread.

Storing Your Delicious Cinnamon Banana Bread

Store at room temperature, covered tightly, for 2 days. For longer freshness, refrigerate wrapped for up to 1 week—the icing softens and seeps into the bread, enhancing flavor.

To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

Banana bread makes a thoughtful gift. Wrap in parchment and tie with ribbon for a homemade touch perfect for friends or neighbors.

Troubleshooting Common Banana Bread Woes

• Dry or crumbly: Likely overbaked or dry batter. Ensure bananas are ripe and measure flour accurately.
• Dense or gummy: Overmixing or too much moisture. Mix until just combined, and use recommended mashed banana amount.
• Sunken middle: Underbaking or too much leavening. Test doneness carefully and avoid over-swelling batter.
• Too brown on top: Oven rack too high or baking temperature too hot. Lower rack and consider foil halfway through bake.

Elevate Your Loaf: Creative Variations & Pairings

• Beyond the Loaf: Use leftover bread for French toast, bread pudding, or braised croutons.
• Advanced Toppings: Add streusel topping before baking or a cream cheese glaze for extra indulgence. For another sweet treat, consider making sourdough red velvet cookies for special occasions. Chopped nuts add lovely crunch.
• Pairing Perfection: Enjoy with a strong coffee, chai tea, or even a scoop of vanilla ice cream for dessert.

Frequently Asked Questions about Cinnamon Banana Bread

Conclusion

Making this cinnamon banana bread is such a rewarding, fuss-free way to bring comfort to your table, even on the busiest days. I can’t wait for you to try it and make it part of your baking routine. If you have any questions, want to share your results, or just want to say hi, leave a comment below.

Cinnamon Banana Bread

A delightful cinnamon banana bread recipe featuring a cinnamon-sugar swirl and a sweet vanilla icing. Perfect for breakfast or a comforting snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 45 minutes mins

Servings: 10 slices

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Cinnamon Banana Bread

• 2 cups all-purpose flour (250g) (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup granulated sugar (135g) (or use packed brown sugar)
• 4 Tablespoons unsalted butter (56g) softened to room temperature
• 2 large eggs at room temperature
• 1 1/2 cups mashed bananas (345g) (about 4 medium or 3 large ripe bananas)
• 1/3 cup plain Greek yogurt (80g) (or sour cream)
• 1 teaspoon pure vanilla extract

Cinnamon-Sugar Swirl

• 1/4 cup granulated sugar (50g)
• 1 1/2 teaspoons ground cinnamon

Icing

• 1/2 cup confectioners’ sugar (60g) sifted
• 1 Tablespoon heavy cream or milk (15ml)
• 1/4 teaspoon pure vanilla extract

Equipment

• 9×5-inch loaf pan
• Medium bowl
• Handheld or stand mixer
• Paddle or whisk attachment
• Wire rack
• Whisk
• Knife

Method

 

Preparation

1. Adjust oven rack to lower third, preheat to 350°F (177°C), and grease a 9×5-inch metal loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, 1/2 teaspoon cinnamon, and salt; set aside.

Making the Batter

1. Using a mixer, beat 4 tablespoons butter and 2/3 cup granulated sugar on high speed until creamy, about 3 minutes. Add eggs one at a time, then beat in mashed bananas, 1/3 cup Greek yogurt, and 1 teaspoon vanilla extract. With the mixer on low, slowly beat the dry ingredients into the wet until no flour pockets remain; do not over-mix.

Cinnamon Swirl and Baking

1. Mix 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon together for the swirl. Spoon half of the batter into the prepared pan, sprinkle with the cinnamon-sugar mixture, then spread the remaining batter on top. Use a knife to swirl the batter down the center of the loaf pan, avoiding over-swirling.
2. Bake for 55–65 minutes at 350°F (177°C); loosely cover the bread with aluminum foil halfway through. The bread is done when a toothpick inserted in the center comes out clean with only a few moist crumbs.

Cooling and Icing

1. Remove bread from the oven and cool in the pan on a wire rack for 1 hour. Then, remove the bread from the pan and cool completely on the wire rack.
2. Whisk together 1/2 cup confectioners’ sugar, 1 tablespoon heavy cream or milk, and 1/4 teaspoon vanilla extract for the icing. Drizzle the icing over the cooled bread before slicing.

Storage

1. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Note that icing may seep into the top of the bread over time.

Notes

Lowering the oven rack prevents the top of your bread from browning too much, too soon. Do not over-mix the batter. Loosely cover the bread with aluminum foil halfway through baking to prevent over-browning. Icing seeps into the top of the banana bread over time, so expect the tops of the slices to become a little moist. Store covered at room temperature for 2 days or in the refrigerator for up to 1 week.