Go Back
–+ servings
Close-up of a moist slice of Cinnamon Swirl Banana Bread showing the distinct dark cinnamon swirl pattern inside.

Cinnamon Swirl Banana Bread

This recipe provides a comforting banana bread with a distinct cinnamon sugar ribbon running through the center. It is designed for bakers who enjoy classic flavors while seeking a satisfying treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cinnamon Sugar
  • 1/4 cup granulated sugar
  • 1.5 teaspoons ground cinnamon
For the Banana Bread
  • 1/4 cup unsalted butter melted (4 Tbsp)
  • 3 overripe bananas mashed (about 1 1/2 cups or 270-290 grams)
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar packed
  • 2 large eggs
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 cups all-purpose flour (188g)

Equipment

  • Loaf pan (8.5 x 4.5” or 9 x 5”)
  • Small bowl
  • Large Bowl
  • Whisk or fork
  • Spatula

Method
 

  1. Preheat your oven to 350 degrees F. Line an 8.5 x 4.5” or 9 x 5” loaf pan with parchment paper, leaving an overhang on the sides for easy removal. If you do not use parchment paper, grease the pan generously. Set the pan aside.
  2. In a small bowl, stir together the granulated sugar and cinnamon until they are well-combined. Set this mixture aside.
  3. Melt the butter. Add the melted butter to a large bowl. Add the mashed bananas to the bowl and mash them thoroughly into the butter until the mixture is smooth with no lumps.
  4. Whisk in the granulated sugar and brown sugar until they are well-combined. Add the eggs one at a time, whisking after each addition until fully incorporated. Add the yogurt, vanilla, salt, baking powder, and baking soda to the mixture and whisk until everything is thoroughly combined and smooth.
  5. Add the flour all at once. Stir with a fork or spatula until a batter just comes together and no large flour pockets remain. Do not over-mix the batter.
  6. Pour about half of the batter into the prepared pan and smooth the top with a spatula.
  7. Sprinkle about half of the cinnamon sugar evenly over the top of the batter layer. Do not swirl it into the batter; leaving it undisturbed will create a clear cinnamon sugar ribbon.
  8. Carefully pour and spread the remaining batter evenly over the cinnamon sugar layer, trying not to disturb the layer underneath. Sprinkle the remaining cinnamon sugar evenly over the top of the batter.
  9. Bake for 50 to 60 minutes. Use the shorter time for a 9"x5" pan and the longer time for an 8.5"x4.5" pan. The bread is done when a toothpick inserted into the center comes out clean or with only a few crumbs attached.
  10. Cool the loaf almost completely in the pan before removing it to a plate or wire rack (about 30 minutes). Use the parchment paper overhang to lift the loaf out of the pan easily without damaging the cinnamon sugar crust. Serve when ready.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 50IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

This recipe was developed by Sarah Johnson, The Keto Performance Chef. She created this version after seeking low-carb alternatives to comforting foods following a football injury. The sweet aroma of cinnamon and banana brings back memories of recreating childhood favorites using her dietary knowledge.

Tried this recipe?

Let us know how it was!