CINNAMON ROLL BANANA BREAD

Banana bread and cinnamon rolls are two of the most comforting baked goods you can pull from the oven, and this recipe brings the best of both into a single loaf.

You get the moist, tender crumb that ripe bananas deliver, swirled with a sweet cinnamon sugar layer that caramelizes slightly as it bakes.

A thin glaze finishes the loaf with a sweet, crackly topping. If you have ever eaten banana bread warm from the pan and wished it had a little more going on, this is the recipe for you. You might also love our Classic Banana Bread, Chocolate Chip Banana Bread, and Cinnamon Roll Cake.

Ingredients You’ll Need

• Ripe Bananas (3), Mashed:

The riper the better. Bananas with plenty of brown spots on the peel are sweeter and mash more easily than firm yellow ones. If your bananas are still green, put them in a paper bag on the counter for a day or two.

The starches convert to sugar as they ripen, and that sweetness is what makes banana bread taste like banana bread. According to Serious Eats, you can also ripen bananas faster in the oven if you are short on time.

• Granulated Sugar (1/2 cup, plus 1/4 cup for the cinnamon swirl):

The 1/2 cup goes into the batter for baseline sweetness. The 1/4 cup is mixed with cinnamon to create the swirl. You are using two types of sugar in this recipe, and each serves a different purpose.

• Brown Sugar (1/4 cup), Packed:

Brown sugar brings moisture and a subtle caramel note that granulated sugar lacks. The molasses in brown sugar also helps keep the crumb soft for days after baking. Pack it firmly into your measuring cup for accuracy.

• Unsalted Butter (1/2 cup, 1 stick), Melted:

Melted butter is easier to mix into the batter than softened butter and produces a denser, more tender crumb. Let it cool for a few minutes after melting so it does not cook the eggs when you combine them.

• Large Eggs (2), Lightly Beaten:

Eggs provide structure and richness. Room temperature eggs blend more evenly into the batter, so take them out of the fridge about 20 minutes before you start.

• Vanilla Extract (1 teaspoon):

A small amount that rounds out the flavor. Use pure extract for the best taste.

• Baking Soda (1 teaspoon):

This is your only leavening agent. Baking soda reacts with the natural acidity of the bananas to create lift. Make sure it is fresh; if it has been sitting in your pantry for over six months, test it by dropping a pinch into vinegar. If it fizzes vigorously, it is still active.

• Salt (1/2 teaspoon):

Enhances all the other flavors and keeps the bread from tasting flat. Do not omit it.

• All-Purpose Flour (1 1/2 cups):

The backbone of the structure. Measure by spooning flour into your measuring cup and leveling it off with a knife. Dipping the cup directly into the bag packs too much flour and yields a dry, dense loaf.

• Cinnamon (1 tablespoon, for the swirl):

This is a generous amount, and it needs to be. The cinnamon sugar swirl is the star of this recipe, and a timid pinch will get lost. Use ground cinnamon, not cinnamon sticks.

Ceylon cinnamon is milder and more complex, while Cassia cinnamon (what most grocery stores sell) is bolder and spicier. Either works well here.

• Powdered Sugar (1/2 cup, for the glaze):

Mixed with a little milk, this creates the thin, sweet glaze on top.

• Milk (1 to 2 tablespoons, for the glaze):

Any kind works. Start with 1 tablespoon and add more drop by drop until the glaze is drizzly and smooth.

What You Need Equipment-Wise

Essentials

• 9×5-inch loaf pan
• Two mixing bowls (one large for the batter, one small for the cinnamon sugar)
• Fork or potato masher for the bananas
• Whisk or spatula

Helpful but Not Required

• Parchment paper to line the pan (makes removal foolproof)
• Wire cooling rack

Step-by-Step Cooking Guide

While your finished dish may not look exactly like the images in this post, following these instructions will give you the same delicious CINNAMON ROLL BANANA BREAD. So please follow with me!

Get your oven and pan ready.

Preheat to 350°F. Grease your 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper leaving the sides hanging over like handles.

This makes it easy to lift the entire loaf out after baking, and you will never have a stuck loaf again. For more baking tips like this, see our homemade biscuits

guide which covers similar preparation essentials.

Mash the bananas.

Peel the bananas into your large mixing bowl and mash them with a fork until they are mostly smooth with a few small lumps remaining.

Those lumps add texture and pockets of concentrated banana flavor, so do not aim for a puree. If your bananas are very ripe, they should mash easily with just a few presses.

Mix the wet ingredients.

Add the 1/2 cup granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir everything together until it is well combined and looks fairly smooth. You do not need a mixer for this; a spatula or wooden spoon works perfectly. The batter will be wet and slightly glossy.

Add the dry ingredients.

Sprinkle the baking soda and salt over the surface of the wet mixture, then add the flour. Fold everything together gently until you no longer see dry flour. Stop right there.

Overmixing develops gluten in the flour, and that leads to a tough, rubbery loaf rather than a tender one. A few small streaks of flour are okay; they will disappear during baking.

Make the cinnamon swirl mixture.

In your small bowl, stir together the 1/4 cup granulated sugar and 1 tablespoon of cinnamon until they are evenly combined. This is your swirl mixture, and it should look like a uniform sandy brown powder.

Layer the batter.

Pour roughly half of the banana bread batter into your prepared loaf pan and spread it into an even layer. Sprinkle half of the cinnamon sugar mixture over the batter, trying to cover the surface evenly.

Then pour the remaining batter on top, spreading gently. Finish by sprinkling the rest of the cinnamon sugar over the top layer.

Swirl it.

Take a butter knife or a skewer and insert it straight down into the batter. Pull it through in a figure-eight or zigzag pattern, going through the batter about three or four times.

The goal is to create a marbled look where the cinnamon sugar streaks through the banana batter without fully mixing in.

Less is more here. If you swirl too aggressively, the cinnamon sugar just blends into the batter and you lose those concentrated pockets of flavor. Think of it as drawing gentle S-curves through the batter.

Bake.

Place the pan in the center of the oven and bake for 50 to 60 minutes. Start checking at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is done.

If wet batter clings to the toothpick, give it another 5 minutes and check again. The cinnamon sugar on top will darken as it bakes, and the loaf should be golden brown with visible swirls on the surface.

Cool in the pan first.

When you take the loaf out of the oven, let it sit in the pan for 10 to 15 minutes. This allows the structure to set up so the loaf holds together when you turn it out.

If you try to remove it while it is piping hot, it may fall apart. After the initial rest, turn it out onto a wire rack to cool completely.

Make the glaze.

While the bread is cooling, whisk together the powdered sugar and 1 tablespoon of milk in a small bowl.

If the glaze seems too thick to drizzle, add more milk a few drops at a time. You want a consistency that falls off the spoon in a thin, steady ribbon. If it is too thin, add a little more powdered sugar.

Glaze the cooled loaf.

Wait until the bread is completely cool before glazing. If the bread is still warm, the glaze will melt and slide right off instead of setting into a thin, sweet coating. Drizzle the glaze back and forth over the top of the loaf, letting it drip down the sides naturally.

Kitchen Wisdom for Better Results

The number one mistake people make with banana bread is overmixing the batter. When you add flour, mix only until the dry streaks disappear.

The more you stir, the more gluten develops, and your bread goes from tender to tough. It should take no more than about 15 gentle folds.

Do not skip the brown sugar. It seems like a small amount, but brown sugar adds moisture and a subtle depth that makes the bread taste more complex.

If you only have granulated sugar on hand, you can use 3/4 cup total, but the texture and flavor will not be quite the same.

Check for doneness earlier than you think. Ovens vary widely, and a loaf that is done at 50 minutes in one oven might need 60 in another. The toothpick test is your best friend. A few moist crumbs are fine; wet batter is not.

Let the bread cool completely before glazing. Warm bread melts the glaze, and you end up with a sticky puddle on your cutting board instead of a pretty drizzle on your loaf.

When Things Go Sideways

The bread sank in the middle.

This usually means it was underbaked. Next time, give it another 5 minutes and use the toothpick test. It can also happen if you open the oven door too early, which lets the temperature drop before the structure has set.

The cinnamon swirl disappeared.

You probably swirled too aggressively. Next time, use fewer passes with the knife. Three or four gentle figure-eights are plenty.

The bread is dry and crumbly.

You likely added too much flour. Measure by spooning the flour into the cup and leveling it off, never by scooping directly from the bag. Dry bread can also result from overbaking, so check a few minutes early next time.

The glaze will not set.

It is too thin. Add more powdered sugar, a tablespoon at a time, until it reaches a drizzly but not watery consistency.

Variations Worth Trying

Chocolate Chip Version

Fold 1/2 cup of semi-sweet chocolate chips into the batter before layering. Chocolate and cinnamon are a classic pairing, and the melty pockets of chocolate make every slice feel indulgent. Our chocolate chip banana bread

uses a similar technique if you want to see how chocolate chips work in banana bread.

Pecan Swirl

Add 1/4 cup of finely chopped pecans to the cinnamon sugar mixture. The nuts toast as the bread bakes and add a wonderful crunch to the swirl.

Cream Cheese Glaze:

Instead of the powdered sugar glaze, blend 2 ounces of softened cream cheese with 1/2 cup powdered sugar and 1 tablespoon milk. It is richer and tangier, and it doubles down on the cinnamon roll experience.

Muffin Format:

Divide the batter into a 12-cup muffin tin lined with paper liners, layering the cinnamon sugar between spoonfuls of batter. Reduce the bake time to 22 to 25 minutes. Great for portion control and grab-and-go breakfasts.