Cinnamon Swirl Banana Bread Recipe - Savory Nothings (2024)

This Cinnamon Swirl Banana Bread is easy to make and turns out so soft and fluffy! The cinnamon filling is out of this world?

This recipe is one of our favorite baked goodies. I’m pretty convinced this is my family’s favorite way to use up those overripe bananas – the perfect banana bread!

One of my children refuses to eat anything with bananas, but this bread? With the cinnamon swirl, AND the streusel topping? Yes, that’s the only acceptable way to serve banana around here ?

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: 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: Use a neutral vegetable oil for best results. Alternatively, you can use melted butter for a richer taste.

How to make Cinnamon Swirl Banana Bread

1. First, make the streusel. Combine flour, brown sugar and cinnamon in a medium bowl.

Then, cut in the butter until a mix of small and large, soft crumbs form – this can take a few minutes, be patient! If you leave the streusel powdery, the bread will not work as well.

2. Next, combine the dry ingredients for the bread in a large mixing bowl. I use a whisk to evenly distribute the baking powder – it helps the bread to raise evenly later!

3. In a large measuring jug (or separate bowl), mash the banana. Add the remaining wet ingredients and mix until smooth.

4. Now add the wet to the dry ingredients. Use a spoon or spatula to fold them together JUST until combined. You do not want to overmix the batter, or the bread will come out dense.

5. Finally, assemble the bread:

• Spread ⅔ of the banana bread batter in a lined loaf pan.
• Gently press about ⅔ of the streusel mixture along the center of the bread.
• Top with the remaining batter.
• Gently push the remaining streusel on top.

Bake the bread, then cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Recipe tips

Here are a few quick tips to make your banana bread recipe absolutely foolproof:

• Do not overmix the batter, or your bread will turn out dense and gummy – you’ve been warned many times now
• 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
• The bread slices best if you let it cool to room temperature first (but… that’s hard to do, ha!)

Storage tips

I like storing banana bread wrapped in parchment paper on the counter for a couple of days.

To keep it fresh for up to 4-5 days, you can wrap it in parchment and store it in the fridge. Please note, the streusel can turn a little soft in the fridge, but it’s still perfectly delicious.

Freezer instructions

Either wrap the entire loaf first in plastic wrap and then in aluminum foil, OR freeze it sliced.

To freeze in slices, separate the slices with parchment paper so they don’t stick together – that way you can pull them out one by one!

Place in a container suitable for freezing and label with the name and use-by date (freeze for up to 3 months). Place in the freezer.

To defrost, leave on a rack on the counter for a few hours. You can also reheat the slices in the oven or microwave if you like.

Recipe variation

Banana bread muffins

You can turn this recipe into banana bread muffins, instead of baking one large bread. This recipe makes about 12 muffins.

Just divide ⅔ of the batter between lined muffin cups, then divide ⅔ of the streusel between the centers of the muffins. Top with the remaining batter, then top with the remaining streusel.

Baking time for the muffins is about 20 minutes.

More overripe banana recipes

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe