Cinnamon Swirl Banana Bread
This cinnamon swirl banana bread is ultra-moist, packed with ripe banana flavor, and filled with a buttery cinnamon streusel. Perfect for breakfast, snacking, or whenever you need a cozy, sweet treat!
Servings: 10 slices
Calories: 307kcal
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 4x8 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.
Video
Notes
Ingredient 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.
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.
Nutrition
Serving: 1slice | Calories: 307kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 280mg | Fiber: 2g | Sugar: 17g