This Cinnamon Swirl Banana Bread is easy to make and turns out so soft and fluffy! The cinnamon filling is out of this world 😍
This recipe is one of our favorite baked goodies – a real treat! For more cozy bakes, see my Coffee Cake Pumpkin Muffins!
This Cinnamon Swirl Banana Bread is filled with warm spices and has a decadent cinnamon sugar filling in the middle.
It’s topped with even more cinnamon sugar streusel for that extra treat!
I’m pretty convinced this is my family’s favorite way to use up those overripe bananas – the perfect banana bread!
Isn’t it the BEST when your recipes don’t just taste amazing, but also look great?
Because look at that gorgeous slice! Definitely a show stopping kind of banana bread 😉
How to Make Cinnamon Swirl Banana Bread:
Read on for the detailed steps, or scroll down for more tips to make this recipe foolproof and the printable recipe card.
1 – Prep: Preheat the oven to 360°F and line a loaf pan with parchment paper.
By the way, did you know you can buy loaf pan liners?? That’s right, no more messing around with trying to fit a sheet into a loaf pan!
2 – Make the streusel: I know, streusel is often made last, right before it goes in the oven… But not with me!
I like to give my streusel some time in the fridge, to chill the butter. That way it holds up better in the oven and doesn’t turn into a gloopy paste.
Simply combine the dry ingredients for the streusel in a small bowl, then cut in the COLD (!) butter until pea-sized crumbs form.
Please use butter and not margarine or buttery spread, as this would change the texture of the streusel.
3 – Combine dry ingredients: Because this is a quick bread, it’s essential to combine the wet and dry ingredients well – but separately!
Once you add them together to form the banana bread batter, you don’t want to overmix. Or your bread will be dense and gummy!
3 – Combine the wet ingredients: Now, combine the wet ingredients in a SEPARATE bowl or measuring jug.
I like using a measuring jug because it makes it so much easier to pour the wet ingredients into the dry ingredients in the next step.
First, mash the bananas with a fork, then whisk them together with the remaining wet ingredients.
4 – Make the banana bread batter: Finally, pour the wet ingredient mix into the bowl with the flour mix.
USING A WOODEN SPOON OR SPATULA (NO whisk!!), gently fold the two together JUST until combined.
You only want to mix until no more dry flour is visible, lumps are perfectly fine. Do not overmix!
5 – Bake: Place 2/3 of the prepared banana bread batter in the prepared loaf pan.
Press about 2/3 of the cinnamon streusel mix along the middle of the batter, then top with the remaining batter.
Top the bread with the remaining streusel, gently pushing it into the batter so it won’t fall off as it the bread rises during baking.
Bake the bread until a toothpick inserted comes out clean. Loosely tent the bread with aluminum foil if needed after around 35 minutes (in case the bread turns too dark on top).
6 – Cool: Once thread is done, remove it from the oven and place it on a cooling rack in the pan for 10 minutes.
Then remove the bread from the pan and cool on the rack until cooled completely.
Do not forget to peel off the baking parchment to cool the bread, or it will get soggy!
Tips for the BEST Banana Bread:
Here are a few quick tips to make your banana bread recipe absolutely foolproof:
- DO NOT OVERMIX the batter, or your bread will turn out dense and gummy – you’ve been warned many times now 😉
- keep an eye on the bread in the oven – if it gets too dark, cover it loosely with aluminum foil for the last 10-15 minutes of baking
- the bread slices best if you let it cool to room temperature first (but… that’s hard to do, ha!)
How do you store banana bread?
I like storing banana bread wrapped in parchment paper on the counter for a couple of days.
To keep it fresh for up to 4-5 days, you can wrap it in parchment and store it in the fridge. Please note, the streusel can turn a little soft in the fridge, but it’s still perfectly delicious.
Can you freeze banana bread?
Yes, you can!
In fact, I have a stash of this bread in the freezer right now!
Either wrap the entire loaf first in plastic wrap and then in aluminum foil, OR freeze it sliced.
To freeze in slices, separate the slices with parchment paper so they don’t stick together – that way you can pull them out one by one!
Place in a container suitable for freezing and label with the name and use-by date (freeze for up to 3 months). Place in the freezer.
To defrost, leave on a rack on the counter for a few hours. You can also reheat the slices in the oven or microwave if you like.
Can you bake banana bread muffins with this recipe?
Yes, you can! I do it often and they turn out so nice!
This recipe makes about 12 muffins.
Just divide 2/3 of the batter between lined muffin cups, then divide 2/3 of the streusel between the centers of the muffins.
Top with the remaining batter, then top with the remaining streusel.
Baking time reduces to about 20 minutes.
P.S: If you tried this recipe, why not leave me a comment below to let me know how you liked it?
I LOVE interacting with you and hearing about your experience with my recipe. Also, by adding a comment and star rating you’re helping The Wholesome Recipe Box grow and get even better for you!
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter
- 1 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1/4 teaspoon salt
- 1.5 cups mashed bananas (about 4 ripe medium-sized ones)
- 1/3 cup melted butter OR oil
- 1/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- Prep: Preheat the oven to 360°F. Line a 4x8 inch loaf pan with baking parchment.
Make the streusel:
- Place the flour, brown sugar and cinnamon in a small bowl and combine well. Add the butter and cut in until pea-sized crumbs form. Chill in the fridge until ready to use.
Make the banana bread batter:
- Combine dry ingredients: Place all dry ingredients in a medium mixing bowl and combine well.
- Mix wet ingredients: Add the wet ingredients to a separate bowl or measuring jug and whisk together very well.
- Make the banana bread batter: Add the wet ingredients to the bowl with the dry ingredients and fold together with a spatula or wooden spoon JUST until combined. Do not overmix!
Assemble the bread:
- Add batter to pan: Place 2/3 of the prepared batter in the prepared loaf pan. Gently press about 2/3 of the streusel mixture along the center of the bread. Top with the remaining batter, then gently push the remaining streusel on top.
- Bake: Bake the bread in the preheated oven for 45-50 minutes, or until a toothpick inserted comes out mostly clean (the cinnamon filling is a little wet when baked, so make sure you don't overbake).
- Cool: Cool the bread in the pan for 10 minutes, then remove from the pan, peel off the parchment paper and cool compeltely on a cooling rack.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 307 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 66mg Sodium: 280mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 2g Sugar: 17g Sugar Alcohols: 0g Protein: 5g