Description
Cinnamon Roll Banana Bread is the perfect combination of two classic homemade favorites: moist banana bread and sweet, gooey cinnamon rolls. This easy banana bread recipe transforms ripe bananas into a tender loaf filled with buttery cinnamon sugar and finished with a simple sweet glaze.
Ingredients
For the Banana Bread:
- 3 very ripe bananas, mashed
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, optional
- 1/4 cup sour cream or plain Greek yogurt
For the Cinnamon Roll Swirl:
- 1/3 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon cream cheese, softened, optional
- Pinch of salt
Instructions
Preheat the oven to 350°F (175°C).
Grease a standard 9×5-inch loaf pan with butter or nonstick cooking spray. For easier removal, line the bottom and two sides of the pan with parchment paper, leaving some parchment hanging over the edges.
This makes it much easier to lift the finished Cinnamon Roll Banana Bread from the pan without damaging the cinnamon swirl.
Place the ripe bananas in a large mixing bowl and mash them with a fork until mostly smooth.
A few small banana pieces are perfectly fine and can add extra texture and flavor to the finished bread.
For the best banana flavor, use bananas that are very ripe with plenty of brown spots on the peel.
Add the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream or Greek yogurt to the mashed bananas.
Whisk until the mixture is smooth and well combined.
The melted butter helps create a rich texture, while sour cream or Greek yogurt keeps the banana bread especially soft and moist.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg.
Mixing the dry ingredients separately helps distribute the leavening agents and spices evenly throughout the batter.
Gradually add the dry ingredients to the banana mixture.
Using a spatula or wooden spoon, gently fold everything together until just combined.
Do not overmix the batter. A few small streaks of flour are better than mixing too much because overmixing can make banana bread dense or chewy.
In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter.
Mix until the ingredients form a thick, crumbly cinnamon mixture.
This mixture creates the signature cinnamon-roll flavor and beautiful sweet swirl throughout the banana bread.
Pour about half of the banana bread batter into the prepared loaf pan.
Spread it evenly with a spatula.
Sprinkle approximately half of the cinnamon mixture over the batter.
Pour the remaining banana bread batter over the cinnamon layer and gently spread it to cover the surface.
Finally, sprinkle the remaining cinnamon mixture over the top.
Use a butter knife or wooden skewer to gently swirl the cinnamon mixture into the batter.
Make a few simple figure-eight movements through the batter.
Do not over-swirl. A few gentle movements will create distinct cinnamon ribbons without completely blending the cinnamon mixture into the banana bread.
Place the loaf pan in the preheated oven.
Bake for approximately 50–65 minutes, depending on your oven and the size of your loaf pan.
The top should be golden brown and set, while a toothpick inserted into the center should come out clean or with a few moist crumbs.
If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes of baking.
Remove the banana bread from the oven and let it cool in the pan for about 10–15 minutes.
Carefully lift it out using the parchment paper and transfer it to a wire rack.
Allow it to cool further before adding the glaze.
Cooling helps the cinnamon swirl set and makes the bread easier to slice.
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a small pinch of salt.
For a creamier cinnamon-roll-style glaze, add softened cream cheese and whisk until smooth.
If the glaze is too thick, add a few drops of milk at a time.
If it is too thin, add a little more powdered sugar.
Once the loaf has cooled, drizzle the glaze generously over the top.
Allow the glaze to run naturally down the sides for a beautiful cinnamon-roll-inspired finish.
For an extra indulgent presentation, drizzle a second layer of glaze after the first layer has partially set.
Let the glaze sit for a few minutes before slicing.
Use a sharp serrated knife to cut the Cinnamon Roll Banana Bread into thick slices.
Serve at room temperature or slightly warm.
Notes
The most important factor when making Cinnamon Roll Banana Bread is avoiding overmixing. Once the flour is added, gently fold the batter until the ingredients are just incorporated.
The bananas should be very ripe for the best flavor and moisture. Yellow bananas with little or no spotting will work, but heavily speckled or brown bananas provide much more sweetness and a stronger banana flavor.
Because every oven is slightly different, begin checking the loaf around the 50-minute mark. If the center still looks wet, continue baking and check every 5 minutes.
If the top becomes too dark before the center is finished, loosely cover the loaf with foil.
Allowing the bread to cool before glazing is also important. If the loaf is extremely hot, the glaze can melt completely and disappear into the bread instead of creating a creamy topping.
For clean slices, allow the banana bread to cool completely. For a softer, gooier cinnamon-roll experience, serve a slice slightly warm.
- Prep Time: 15 minutes
- Cook Time: 50–65 minutes
Nutrition
- Calories: 360 kcal
- Sodium: 260 mg
- Protein: 5 g