If you’re searching for a moist and flavorful banana bread recipe, this Banana Cinnamon Swirl Bread is an absolute must-try! Soft, tender, and never dry—because let’s be honest, no one wants dry quick bread. The rich cinnamon-sugar swirl throughout adds a delicious twist, elevating classic banana bread to a whole new level of taste.
This easy-to-make banana cinnamon bread comes together quickly and is perfect for breakfast, snacks, or even gifting to loved ones. Whether you’re baking for your family or sharing with friends, this moist and flavorful banana bread recipe is sure to be a crowd-pleaser. Keep reading for all my top tips to ensure your banana bread is perfectly moist and bursting with flavor every time!
I love to make mine into 6 in mini loaves instead of the traditional one large loaf. This way they stay more moist and there is no waist. They freeze wonderfully and gift great!
Check out my BANANA WALNUT BREAD and my The Best Banana Cinnamon Muffins!
See the Process
Ingredients
- butter
- sugar
- eggs
- flour
- baking soda
- salt
- very ripe bananas
- sour cream
- vanilla
- more sugar
- cinnamon
See recipe card below for exact quantities.
Pans
You can certainly make this in a 9 inch loaf pan. I personally like to use the 6 inch mini loaf pans you can find them HERE (these look great as gifts). Or the basic less expensive aluminum 5.7 inch pan and you can find them HERE.
instructions
This is a basic quick bread recipe. Cream the butter and sugar until light and fluffy. Beat in the eggs. Make sure to whisk the flour, soda and salt together then mix into the bowl. Add bananas, sour cream, and vanilla. That is it! If using a regular 9 in pan layer half of batter into bottom. Mix together the remaining sugar with the cinnamon adn sprinkle half over the layer. Gently pat down into the layer so that the sugar layer is even. Add rest of batter. then sprinkle the remaining cinnamon sugar mixture over the top. Bake until a tester comes out clean! Super Simple! See recipe card for mini loaf instructions! (Which is my fav way to make this recipe and featured in the pictures)
Equipment
A well stocked kitchen makes baking and cooking so much more fun! Here is a LINK to some of my fav baking supplies and tools. The pans I use are linked in this link and linked individually above under "Pans".
Tips
- Bananas - Personally the darker the bananas the better! They pack more flavor and moisture
- Sour Cream - This adds MOISTURE do not skip it! You can substitute plain non fat yogurt as well. I personally use light sour cream and there is no difference.
- Cinnamon - regular cinnamon is perfect. If I have it on hand I use half regular cinnamon and half Vietnamese cinnamon for a stronger flavor.
More Breads/Breakfast...
- Chocolate Chip Muffins
- Mini Pumpkin Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Pumpkin Granola
Banana Cinnamon Swirl Bread
Equipment
Ingredients
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed very ripe bananas about 3
- ½ cup sour cream
- 1 teaspoon vanilla
Cinnamon Sugar Mixture
- ⅓ cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350℉. Mix together cinnamon with ⅓ cup sugar. Butter 4 mini loaf pans or a 9-by-5-by-3-inch loaf pan; set aside.
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine.
- Layer half the batter into prepared pan. *(If using 6 inch loaf pans use about 2-2 ½ large scoops (large scoops are about 4 Tablespoons) Smooth this layer out. Then sprinkle on half of the cinnamon sugar *(or about 2-3 Tablespoons if using 6 in pans) Using a knife or fork gently stir the cinnamon sugar just until even and smoothed out. Layer on next layer of batter. Top with remaining sugar mixture.
- Bake until a cake tester inserted into the center of the bread comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool. *6 inch loaves bake about 25-30 minutes.
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