A moist banana bread with ribbons of cinnamon in every slice. This cinnamon roll banana bread topped with a tangy cream cheese frosting combines the best parts of cinnamon rolls and classic banana bread for a comforting treat any time of day.
Banana Bread with Cinnamon Swirl
If you love the soft, yeasty sweetness of a cinnamon roll and the tender, fruity crumb of homemade banana bread, this recipe gives you both. The banana bread is soft and moist, with distinct layers of cinnamon sugar that bake into a delicious swirl. Finish it with a smooth cream cheese frosting for a slightly tangy contrast that keeps each bite bright.
Why you’ll love this banana cinnamon bread
- Soft, tender crumb with plenty of moisture from bananas and oil.
- Warm cinnamon flavor layered throughout without being overly sweet.
- A delightful hybrid of two favorites: banana bread and cinnamon rolls.
- Cream cheese frosting adds a creamy, slightly tangy finish.
Ingredients
Below are the ingredients used in this recipe. Quantities are listed in the recipe card and instructions sections that follow.
- Ripe bananas — mashed (plenty of brown spots for best flavor)
- All-purpose flour
- Granulated sugar and brown sugar
- Eggs
- Baking powder and baking soda
- Vanilla extract
- Vegetable oil — helps keep the bread moist
- Ground cinnamon
- Heavy cream — used in the batter and frosting for richness
- Cream cheese — for the frosting
- Powdered sugar — for frosting sweetness
- Butter — for the frosting
- Sea salt
How to Make Cinnamon Roll Banana Bread
Begin by preparing the cinnamon sugar mixture for the swirl. Combine granulated sugar, brown sugar and ground cinnamon in a small bowl and set aside. Preheat the oven to 350°F (175°C) and grease a 10×5 inch loaf pan.
In a large mixing bowl, whisk the eggs until combined. Add the mashed ripe bananas, heavy cream, vegetable oil and vanilla extract, and mix until smooth. Stir in the granulated sugar.
Add half of the flour along with the baking powder, baking soda, sea salt and the measured cinnamon for the batter, and fold gently until just combined. Stir in the remaining flour until the batter is smooth but not overmixed.
Pour half of the batter into the prepared loaf pan, spreading it to cover the bottom evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add half of the remaining batter on top of the cinnamon layer (it doesn’t need to fully cover). Sprinkle the rest of the cinnamon sugar, then top with the remaining batter.
Using a knife or skewer, insert about a quarter of the way into the batter and gently swirl a few times to create a marbled effect; avoid over-swishing or touching the bottom of the pan. Bake for 55–70 minutes, covering the loaf loosely with foil after about 25 minutes if the top browns quickly. The bread is done when a toothpick inserted near the center comes out mostly clean and the internal temperature reaches about 200°F.
Allow the loaf to cool in the pan briefly, then remove it to a wire rack to cool completely before frosting. Once fully cooled, spread the cream cheese frosting over the top.
Tips for Making Cinnamon Banana Bread
Do not overmix the batter; overmixing develops gluten and yields a dense loaf. Fold dry ingredients in gradually to help prevent overworking the batter.
Swirl the cinnamon layers gently. A few shallow turns with a knife create a clear marbled pattern—resist the urge to stir thoroughly.
If the top is browning too fast, tent the loaf with foil halfway through baking to prevent burning while the center finishes baking.
Storing Frosted Banana Bread
Store frosted banana bread in an airtight container in the refrigerator for up to one week. For longer storage, freeze the unfrosted loaf wrapped tightly for up to three months, then thaw and add the frosting before serving. For the best texture, bring slices to room temperature before serving so the crumb softens and the flavors open up.
More Banana Bread Recipes
- Mom’s banana bread — an old-fashioned classic
- Cake mix banana bread — quick and easy
- Chocolate banana bread — rich and indulgent
- Strawberry banana bread — fruity and fresh
Cinnamon Roll Banana Bread
A moist banana bread with cinnamon swirl in every bite and a sweet cream cheese frosting on top.
Ingredients
For the Cinnamon Sugar Mixture
- ⅓ cup granulated sugar
- 1 tablespoon brown sugar
- 2 tablespoons ground cinnamon
For the Banana Bread
- 2 large eggs
- 1½ cups mashed ripe bananas (about 3 medium)
- 2 tablespoons heavy cream
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 1¾ cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2½ teaspoons ground cinnamon (for batter)
For the Cream Cheese Frosting
- 3 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon heavy whipping cream
Instructions
Cinnamon Sugar Mixture
- Combine granulated sugar, brown sugar and cinnamon in a small bowl and set aside.
Banana Bread
- Preheat oven to 350°F and grease a 10×5 loaf pan.
- Whisk eggs in a large bowl. Add mashed bananas, heavy cream, oil and vanilla; mix until combined. Stir in granulated sugar.
- Add 1 cup of flour, baking powder, baking soda, sea salt and cinnamon; whisk until just combined. Fold in remaining flour until barely combined.
- Pour half the batter into the pan. Sprinkle half the cinnamon mixture. Layer half the remaining batter, sprinkle remaining cinnamon mixture, then add the rest of the batter. Gently swirl with a knife.
- Bake 55–70 minutes, tenting with foil after 25 minutes if browning. Bread is done when a toothpick comes out mostly clean or internal temperature is about 200°F. Cool completely before frosting.
Cream Cheese Frosting
- Beat softened cream cheese and butter until smooth. Add powdered sugar and beat until combined. Add heavy cream and mix until frosting is smooth. Spread over cooled bread and refrigerate until serving.
Notes
Use oil and heavy cream rather than butter or milk so the cinnamon mixture binds well and yields a clear swirl. Handle the batter gently and avoid overmixing. Cool the bread fully before frosting to prevent the frosting from melting. Store in the refrigerator for up to one week.
Nutrition (approx.)
Calories: 326 kcal per serving. Carbohydrates: 59 g. Protein: 4 g. Fat: 9 g. (Values are approximate.)
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