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Cinnamon Swirl Banana Bread

This cinnamon swirl banana bread is glazed on the top, with a perfectly spiced swirl, giving the classic dessert bread a delicious upgrade!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 servings
Calories: 300 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 ripe bananas
  • 1 cup packed light brown sugar packed
  • ½ cup (1 stick) melted butter cooled slightly
  • ½ cup Greek yogurt
  • 2 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
For the Cinnamon Swirl Layer:
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
For the Glaze:
  • ½ cup powdered sugar
  • pinch cinnamon
  • pinch salt
  • 1 ½ tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350˚F and line a 9 by 5-inch loaf pan with parchment paper, leaving excess on the two longer sides so you can easily remove the banana bread once baked.
  2. To a large bowl, add bananas, brown sugar, and melted butter. Using a potato masher or fork, mash the bananas until almost completely smooth.
  3. Add Greek yogurt, eggs, and vanilla and whisk until smooth. Add flour, baking soda, cinnamon, and salt and fold with a rubber spatula until no streaks of flour remain. In a separate medium bowl, combine the cinnamon swirl ingredients.
  4. Scrape half of the batter into the prepared pan and top with the cinnamon swirl mixture. Add remaining batter on top, then use a butter knife or cake tester to swirl the batter, creating a marble effect. After swirling the batter, smooth the top of the loaf into an even surface. Bake for 55 to 60 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
  5. Let cool for at least 20 minutes, then remove from pan and cool completely on a wire rack.
  6. While the cake cools, make the glaze. Sift the powdered sugar, cinnamon, and salt into a small mixing bowl. Add the milk or cream and vanilla and whisk until smooth. The consistency should be similar to corn syrup or a runny honey.
  7. Once the cake is cool, remove from the pan and place on a plate or cutting board. Drizzle with glaze and let sit for about 15 minutes before slicing.

Notes

  • Use nonstick cooking spray as needed.
  • Storage: Keep in an airtight container at room temperature. At room temperature, it will last for about five days. If you prefer to store your banana bread in the refrigerator, it should last for about a week. 
  • Storage: Keep in an airtight container at room temperature.
  • At room temperature, it will last for about five days.
  • If you prefer to store your banana bread in the refrigerator, it
  • should last for about a week. 
  • Freezer: This banana bread freezes very well. Wrap the loaf or individual slices with plastic wrap, then add it to a freezer bag. The double layer of protection will help prevent freezer burn. Cinnamon swirl banana bread will last up to 3 months in the freezer. To thaw, place on your kitchen counter and let it return to room temperature. It should take about 3 hours to thaw.
  • Freezer:
  • This banana bread freezes very well. Wrap the loaf or individual slices with plastic wrap, then add it to a freezer bag. The double layer of protection will help prevent freezer burn. Cinnamon swirl banana bread will last up to 3 months in the freezer. To thaw, place on your kitchen counter and let it return to room temperature. It should take about 3 hours to thaw.

Nutrition Information

Serving 1slice Calories 300kcal (15%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 53mg (18%) Sodium 225mg (9%) Potassium 188mg (5%) Fiber 2g (8%) Sugar 31g (62%) Vitamin A 315IU (6%) Vitamin C 3mg (3%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 300

% Daily Value*

Serving 1slice
Calories 300kcal 15%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 53mg 18%
Sodium 225mg 9%
Potassium 188mg 4%
Fiber 2g 8%
Sugar 31g 62%
Vitamin A 315IU 6%
Vitamin C 3mg 3%
Calcium 45mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.