If you love banana bread but want to take it up a notch, this cinnamon swirl banana bread is the answer. Soft, moist, and packed with rich banana flavor, it has a gooey cinnamon sugar swirl running through the center and a buttery streusel topping for the perfect crunch!
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Why this recipe works
- Double the flavor: The moist banana bread works so well together with the rich cinnamon-sugar swirl, making each bite a flavor explosion!
- Simple ingredients: You probably have everything you need in your pantry and fruit bowl – ripe bananas, flour, sugar, and a dash of cinnamon (plus a few more, but nothing outrageous 😉
- Kid-approved: My kids adore this bread (even the banana hater!), and it’s a sneaky way to use up those overripe bananas they refuse to eat.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Butter (streusel): I recommend using real butter for best results. Stick margarine may be used, but it will change the flavor. Please do not use buttery spread, or any soft margarine spread – it will turn the streusel into a paste.
- Cornstarch: This is for a fluffier bread. Feel free to substitute more flour if you don’t have any cornstarch on hand.
- Bananas: Overripe bananas are best for this recipe. They yield a fluffy, sweet and flavorful bread. See tips below if you only have unripe or barely ripe bananas.
- Oil: Oil keeps the bread extra moist, while melted butter adds richness. Use a neutral vegetable oil or go with butter if you prefer a slightly denser texture.
- Cinnamon sugar: I recently added this to my recipe. It adds extra sweetness and flavor, but you can skip it if you prefer a simpler banana bread. If you love cinnamon, feel free to double the amount!
Step by step overview
Before you being: Preheat your oven to 360°F (180°C). Line a 4×8-inch loaf pan with parchment paper.
1. Make streusel:
2. Mix dry:
3. Mix wet:
4. Combine:
5. Assemble:
Pour ⅔ of the batter into the prepared pan. If you’re using the optional cinnamon sugar (¼c. sugar + 1 tsp cinnamon), sprinkle it evenly over the batter. Add half to two-thirds of the streusel down the center. Top with the remaining batter and sprinkle the rest of the streusel on top.
6. Bake:
Remember, the cinnamon swirl may leave a slight residue, so don’t overbake.
Tips for success
Here are a few quick tips to make your banana bread recipe absolutely foolproof:
- Bananas: The riper, the better. If your bananas aren’t quite there yet, you can speed up the process by placing them in a brown paper bag for a day or two. Or bake them! Preheat your oven to 300°F and place unpeeled bananas on a baking sheet. Bake for 15-20 minutes until the skins are completely black and the bananas feel soft. Let them cool before peeling and mashing.
- Mash bananas super smooth – For an even-textured banana bread that’s super fluffy and doesn’t have gummy spots, mash bananas with a fork until they reach an almost completely smooth consistency.
- Mixing: Overmixing can lead to a dense loaf. Stir until ingredients are just combined.
- Baking: 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.
- Muffins: You can assemble the batter and streusel into 12 lined muffin cups. Bake for around 20 minutes.
Helpful recipe hints
Troubleshooting & storage questions
Overmixing the batter can develop excess gluten, resulting in a dense texture. Mix the wet and dry ingredients until just combined; it’s okay if the batter is slightly lumpy.
Accurately measuring your flour is also crucial; too much flour can make the bread dense. Use the spoon-and-level method or a kitchen scale for precision.
A common reason for banana bread sinking is underbaking. Make sure your oven temperature is accurate, as an oven that’s too hot can cause the bread to rise rapidly and then collapse.
Additionally, avoid overmixing the batter, which can incorporate excess air and lead to sinking.
Overbaking or adding too much flour can result in a dry loaf. Ensure you’re measuring flour correctly and check your bread a few minutes before the recommended baking time, as oven temperatures can vary. Adding a tablespoon of sour cream or yogurt to the batter can also increase moisture.
Once cooled, wrap the bread tightly in parchment paper or plastic wrap. Store it at room temperature for up to two days. For longer storage, refrigerate it for up to a week, but note that refrigeration can cause the streusel topping to soften.
To freeze, slice the bread and place parchment paper between slices to prevent sticking. Store in a freezer-safe bag for up to three months.
Thaw slices on a rack at room temperature; warm them in the microwave or oven before serving if you’d like.
Serving tips
We love this cinnamon swirl banana bread warm with a little butter or whipped cinnamon butter (or even cream cheese for extra richness!). It’s perfect for breakfast, an afternoon snack, or even dessert.
For the best slices, let it cool completely before cutting – though I’ll admit, I usually can’t wait that long!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Cinnamon Swirl Banana Bread
Ingredients
Streusel
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup butter
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 1.5 cups mashed bananas about 4 ripe medium-sized ones
- ⅓ cup melted butter OR oil
- ⅓ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
Cinnamon sugar (optional)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prep: Preheat the oven to 360°F. Line a 4×8 inch loaf pan with baking parchment.
Make the streusel:
- Place ½ cup all-purpose flour, ⅓ cup brown sugar and 1 teaspoon cinnamon in a small bowl and combine well. Add ¼ cup butter (cold from fridge) 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 1 ¾ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, 1 pinch ground nutmeg and ¼ teaspoon salt in a medium mixing bowl and combine well.
- Mix wet ingredients: Add 1.5 cups mashed bananas, ⅓ cup melted butter (or oil), ⅓ cup sugar, 2 large eggs and 1 teaspoon vanilla 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:
- Cinnamon sugar: Combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon, if using. Set aside.
- Add batter to pan: Place ⅔ of the prepared batter in the prepared loaf pan. Evenly sprinkle with cinnamon sugar, if using. Gently press about ½ – ⅔ 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.
Notes
Use real butter for the best streusel texture; soft spreads will make it pasty.
Cornstarch creates a fluffier bread, but you can swap it for flour if needed.
Overripe bananas work best for sweetness – if yours aren’t ripe, microwave them for 30 seconds or bake at 300°F for 15 minutes.
Oil keeps the bread extra moist, but melted butter adds richness. Recipe tips:
Don’t overmix or the bread will be dense; stir until just combined.
If the top browns too quickly, cover loosely with foil for the last 10-15 minutes.
Let it cool before slicing for the best texture. Storage tips:
Store wrapped at room temp for 2 days, refrigerate for up to 5 days (though the streusel may soften), or freeze for up to 3 months. For easy freezer storage, slice and separate with parchment, then thaw at room temp or reheat in the oven.
Recipe first published in 2018. Updated with video in 2020. Updated with new text, new photos and a slight change to the recipe (added the optional cinnamon sugar!) on 02/18/2025.
Corinne says
What does the corn starch do? Is there a substitute?
Nora says
Makes the bread fluffier. You can just use more flour, the texture will be a little different but it’s still very delicious. Hope this helps, Corinne!
Sunshine says
This was so, so delicious. I made it with king Arthur gf 1:1 and it turned out with awesome rise for being gluten free. I’ve tried a ton of recipes, both gluten free and subbing the KA flour and this is my new favorite. Thank you! I’m gonna have to check out some of your other recipes and experiment!
Nora says
So glad to hear the recipe worked out so well with the gf flour!
Carrie Orcutt says
This is a hit with my husband! He doesn’t usually get too excited about banana bread… and he is a real food critic. He actually called it “exciting…something new!”
Definitely worth the time to make it.
Darlene says
There is no baking powder in this cinnamon swirl banana bread, any particular reason why?
Nora Rusev says
Darlene, did you catch the baking soda in there? I made it with both baking powder and baking soda, and the taste and texture were better with the baking soda to me for some reason. I have no scientific explanation for it, it’s all about the taste. I previously only experienced this difference in whole grain baked goods, so I really don’t know what it is. If you don’t have any baking soda, feel free to use baking powder instead – it will just slightly change the flavor.
Chris Conte says
I absolutely loved this recipe! I am down to my last piece and need to make more! If only I can find cinnamon at my local grocery store, my teenage daughter who is somewhat of a picky eater really enjoyed this as well! Thank you for the easy to follow instructions and your baking tips. I can’t wait to try more recipes from you!
Nora Rusev says
I’m so glad you and your daughter enjoyed the banana bread, Chris. This bread is probably the only way my oldest daughter will touch bananas… So I’m glad it went down well with your picky eater, too!