If you’ve never had Cinnamon Swirl Banana Bread you’re missing out! It’s classic Banana Bread with a thin layer of cinnamon sugar in between, taking Banana Bread to the next level. It’s one of our families favorite breakfasts!
Banana Bread always hits the spot.
Whether its a slice in the Winter or Summer, somehow it’s ALWAYS delicious!
I like to make it several different ways, to switch it up. Like Carrot Cake Banana Bread or Strawberry Banana Oatmeal Bread. Or, sometimes there’s different chocolate chips, different chopped nuts, or a cinnamon swirl in the middle.
I think Cinnamon Swirl Banana Bread is the best version though.
I always like to add a little cinnamon to my banana bread anyway, but adding a layer of cinnamon sugar in the middle is an easy way to up the flavor. We LOVE cinnamon sugar in our house (I think kids in general love it!). We even have a little salt and pepper shaker filled with cinnamon sugar… no shame. 😉
This recipe is on repeat here. It starts with my classic Banana Bread recipe. It can be made gluten-free, dairy-free and works well in high altitudes too. It’s filled with sweet banana flavor and brown sugar!
With a simple cinnamon and sugar mixture layered in the middle, it’s extra delicious.
It’s easy, classic, and everyone will love it! If you haven’t had Cinnamon Swirl Banana Bread yet, get to baking!!
Let’s talk about the ingredients first.
First, this bread can be made gluten-free with an all purpose gluten-free flour. You can also make it with regular flour instead.
To make this bread dairy-free, you can use coconut oil or a dairy-free butter alternative.
To make this bread in an altitude of 6-8,000 feet, reduce the baking soda to only 3/4 teaspoon. I bake at about 5,000 feet and the recipe works just fine for me with 1 teaspoon of baking soda. The banana helps to give the bread extra structure, which is great for baking in higher altitude.
The rest of the ingredients in this bread are simple, and probably things you already have on hand. Except maybe the bananas! Be sure to use those brown spotty, overripe bananas for the most banana flavor and the sweetest bread.
And for that Cinnamon Swirl…
All you have to do is mix together cinnamon and sugar. Easy peasy. Reserve one tablespoon for later, to sprinkle on top of the bread (if you’d like, it’s not a must-have).
To your loaf pan, you’ll add half of your banana bread batter and spread it into an even layer. Then sprinkle your cinnamon sugar mixture across the whole layer.
Then add the rest of your banana bread batter on top. You can pour it across the top of your cinnamon sugar mixture carefully. Or, you can use a spoon and add dollops of batter across the top. Then spread it out afterwards into an even layer. This will keep the cinnamon swirl in the middle of the bread, instead of accidentally mixing it into the top layer.
Lastly, sprinkle that reserved tablespoon of cinnamon sugar across the top. And bake!
Let it cool entirely before slicing. Then you can cut a few slices and marvel at the pretty cinnamon swirl line in the middle! I love it.
Cinnamon Swirl Banana Bread is pure comfort food. The bread is moist, and filled with sweet banana flavor and cinnamon sugar that’s an out-of-this-world combination! You’ve gotta try it!
After you make it, let me know what you think. I love to hear from you all. Find me on Instagram and tag me in your picture, or leave me a comment and rating, below.
If you love baking quick bread, check out my Zucchini Bread, Apple Cinnamon Bread, and Pumpkin Bread (all with gluten-free and dairy-free options).
- 1/3 cup butter, melted (coconut oil or dairy-free butter stick)
- 3/4 cup brown sugar (or coconut sugar)
- 1 1/2 cup overripe banana, mashed (about 3 large bananas)
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cup gluten-free all purpose flour (or regular flour)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup white sugar
- 2 tsp cinnamon
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To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out, for easy removal of your bread.
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To a large mixing bowl, add your butter and brown sugar and beat them together with a hand mixer. Add your banana and blend in till smooth. Add your eggs and vanilla and briefly blend together.
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To the same bowl, add your flour, baking soda, cinnamon and salt. Stir everything together till you have a smooth, even batter. Pour half of the batter into the bottom of your prepared loaf pan and spread into an even layer.
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In a separate small bowl, add your cinnamon sugar swirl ingredients and stir them together till well combined.
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Reserve one tablespoon of cinnamon sugar mixture for later. Sprinkle the rest of the cinnamon sugar across the top of the banana bread batter in your loaf pan, evenly covering the entire top.
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Scoop the rest of your banana bread batter into the loaf pan, in small dollops across the top of the cinnamon sugar mixture. Gently spread the batter into an even layer, covering the entire cinnamon sugar mixture. Sprinkle the reserved tablespoon of cinnamon sugar across the top.
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Bake in the oven for 55-65 minutes, or till a toothpick inserted comes out clean.
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Let cool entirely before slicing into. Then devour!
Stored in an airtight container in the fridge this bread lasts about a week.
Hi there! Could you recommend cooking time if I use an 8×8 or 9×9 pan? Thank you!
Hi Caroline. I’m not sure what the cooking time would be in a pan like that. Can I ask why you want to try it in a larger pan?
I don’t have a loaf pan! 🙁
Darn! I hope it works okay in your other pan, if you try it.
I double the recipe how long in the oven
Hi Leanne. If you double the recipe, you’ll need to use two different loaf pans. Then, the oven time would remain the same.
This was the first gluten free bread recipe I’ve ever made – they were a hit. I made mini muffins and they were delicious. My husband is gluten-free and he was impressed. Thank YOU!!
Can I use flax eggs instead?
Hi Lisa. Yes, those should work.
can this be baked in a Large size muffin tin?debbie
Hi Debbie. Sorry for the delayed response. You can definitely make these as muffins instead, you’ll likely need to bake them at 350 for 18-21 minutes or so.
Yum! I made them into muffins, because my kids love muffins. Made a pan of mini muffins, and then used what was leftover for traditional size muffins. Turned out so good!
I made this for my daughter who has celiacs. She said she almost spit it out because it was soooo good! She said if I hadn’t have made it, she wouldn’t have believed it was gluten free! She and her boyfriend (who does not have celiacs) can’t say enough good things about this bread! Will be making frequently! Thanks for sharing!
I am making this for the 3rd time. My hubby loves it. Best gluten free banana bread i have made. I have been gluten free for about 7 years now. Best change I have made for myself. Thanks for sharing your recipe.
Delicious, but could definitely be made with half the amount of sugar!! The bananas are already extra sweet due to their ripeness!!!
Looks great, can you substitute Miyokos vegan butter ( plant based) for the butter ?
Yes, that should work just fine!
Thanks I made it added raisins and absolutely loved it cooked faster than 55 minutes took it out at 45 and it was perfect!!! Gluten free is great tasting
I have made this one other time and absolutely loved it. Some gf banana bread recipes can be too sweet. Everyone loved this one!! Thanks for sharing!!
Love hearing that! Thanks for the comment, Ann!
Winner! We’ll never throw away another banana! I used about 1/4 cup regular flower because I didn’t want to open a new package of glu-free, but I’m sure it would have been delicious anyway. I also baked for only 50 minutes, though in a countertop oven that cooks fast. Next time I might try to create 2 veins of sugar/cinnamon in the middle!
Can you split this recipe into two smaller pans? Just adjust the amount of time it’s in the oven?
Hi Henriette. What two smaller sized pans are you thinking?
What size loaf pan is used for this recipe?
Hi Brooke. I recommend a 9×5 pan (or something very close to that in size).
I made this for the first time today and loved it! My husband especially enjoyed it. I personally would probably use a little less of the cinnamon sugar mixture. I will be using the recipe again! Thanks for sharing
Thanks Toni, love hearing this!