There’s nothing quite like waking up to the irresistible combination of ripe bananas and a swirl of cinnamon sugar weaving its way through every moist bite. This Cinnamon Roll Banana Bread is the kind of quick bread that makes you want to linger at the breakfast table, savoring each tender crumb and basking in the sweet, warming swirl of spice. If you’re anything like me, you’ve probably had your fair share of classic banana loaves—and while they never disappoint, adding that gooey cinnamon ribbon takes things to a whole new level of cozy delight.
I still remember the first time I sliced into a loaf fresh from the oven: a gentle steam curled up from the cut, carrying whispers of brown sugar and cinnamon spice that instantly chased away any morning grumpiness. It was like biting into a cinnamon roll—only easier and with the homey comfort of banana bread. Whether you’re fueling a busy weekday morning or treating yourself after dinner, this mash-up of dessert and breakfast is a winner every time. So grab your mixing bowls and let’s bake something special that feels like a hug in loaf form.
KEY INGREDIENTS IN CINNAMON ROLL BANANA BREAD
Before diving into the mixing bowls and oven magic, let’s break down the core lineup. Each ingredient has its own starring role, from adding structure and moisture to infusing that signature sweetness and swirl of spice. Knowing why they’re here will help you feel confident every time you bake.
- All-purpose flour
Provides the sturdy framework for the bread’s rise and crumb. It balances the moisture of the bananas and yogurt, resulting in a soft but structured loaf.
- Baking soda
Acts as the leavening agent, reacting with the yogurt and bananas to create air pockets and a tender texture.
- Salt
Enhances all the sweet and savory flavors, ensuring the banana and cinnamon notes really pop.
- Unsalted butter
Brings richness and depth of flavor. Melting it before adding ensures even distribution and a smooth, moist crumb.
- Brown sugar
Adds a deep, caramel-like sweetness and extra moisture, complementing the banana’s natural sugars.
- Eggs
Provide structure and stability, binding all the ingredients together while adding a bit of richness.
- Vanilla extract
Lifts the overall flavor, accentuating both the banana and cinnamon elements with a sweet, aromatic note.
- Ripe bananas
Offer natural sweetness, moisture, and that unmistakable fruity flavor. The riper, the better for maximum sweetness and mashability.
- Milk
Thins the batter to the perfect consistency and helps activate the baking soda for a lighter crumb.
- Greek yogurt
Contributes a tangy richness and extra moisture, keeping the loaf tender and preventing it from drying out.
- Granulated sugar
Blends with the cinnamon to create the signature cinnamon roll swirl—sweet, crunchy, and perfectly spiced.
- Ground cinnamon
Delivers that warming, comforting spice that partners beautifully with banana’s mellow sweetness.
HOW TO MAKE CINNAMON ROLL BANANA BREAD
Ready to transform these ingredients into a golden, swirled masterpiece? Follow these steps carefully, and you’ll end up with a loaf that’s soft, tender, and bursting with cinnamon sugar goodness.
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper to ensure easy release.
2. In a medium-sized bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside this dry mixture.
3. In a large mixing bowl, cream the melted butter and brown sugar together using a spatula or mixer until the mixture is smooth and slightly fluffy.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until the batter looks glossy and uniform.
5. Mix in the mashed bananas, milk, and Greek yogurt, stirring until the wet ingredients are well blended and silky.
6. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined—be careful not to overmix to keep the loaf tender.
7. In a small bowl, combine the granulated sugar and ground cinnamon to create the cinnamon-sugar swirl mixture.
8. Pour half of the banana batter into the prepared loaf pan, spreading it into an even layer. Sprinkle half of the cinnamon sugar mixture on top.
9. Add the remaining banana batter over the cinnamon layer, smoothing the top. Scatter the rest of the cinnamon sugar evenly.
10. Use a knife to gently swirl the cinnamon sugar into the batter, creating a marbled effect—just a few graceful turns will do!
11. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
12. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely and set the swirl.
SERVING SUGGESTIONS FOR CINNAMON ROLL BANANA BREAD
When this loaf emerges from the oven, it’s craving attention and indulgence. Whether you slice it warm or at room temperature, you can take it from simple breakfast to over-the-top dessert with just a few finishing touches. The beauty of this recipe is how versatile it is—perfect alongside morning coffee, an afternoon tea, or even a late-night snack. Here are a few ways to elevate your serving game and make every slice feel like a special occasion.
- Warm with Butter
Lightly toast each slice and spread a thin layer of room-temperature butter. The heat will melt the butter into every swirl, creating pockets of creamy richness.
- Cream Cheese Drizzle
Beat together cream cheese, a splash of milk, and a touch of powdered sugar, then drizzle over cooled slices. The tangy sweetness pairs beautifully with the cinnamon swirl.
- A La Mode
Top a warm slice with a scoop of vanilla ice cream and a sprinkle of chopped pecans. The contrast of hot bread and cold ice cream is pure comfort food magic.
- French Toast Twist
Dip thick slices in a simple egg-and-milk custard, then cook on a buttered griddle until golden. Dust with powdered sugar and serve with maple syrup for a brunch-worthy treat.
HOW TO STORE CINNAMON ROLL BANANA BREAD
Keeping your loaf fresh and flavorful is key to enjoying it throughout the week (or longer!). Banana bread can stay soft, moist, and delicious when stored properly. Whether you plan to savor it over a few days or freeze portions for future cravings, these tips will help maintain that just-baked taste and tender crumb.
- Room Temperature Storage
Wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will stay fresh for 2–3 days without losing moisture, perfect for quick grab-and-go slices.
- Refrigeration
For longer life (up to one week), store in an airtight container in the fridge. Allow slices to come to room temperature or warm gently in the microwave before serving.
- Freezing
Slice the loaf, then wrap individual pieces in parchment paper and seal in a freezer bag. Keep for up to three months. Thaw overnight in the fridge or microwave briefly to enjoy a fresh-from-the-oven taste.
- Make-Ahead Slices
Prepare and swirl the batter in a muffin tin instead of a loaf pan. Bake as directed for about 20–25 minutes. Once cooled, store these mini loaves in an airtight container—great for portion control and quick breakfasts.
CONCLUSION
We’ve taken you from ripe bananas and pantry staples to a golden, cinnamon-swirled loaf that’s perfect for breakfast, dessert, or any cozy moment in between. This Cinnamon Roll Banana Bread strikes the ideal balance between tender banana goodness and sticky cinnamon-sugar ribbons, making every bite a small celebration of flavor and texture. Because this recipe is beginner-friendly, even if it’s your first time baking quick bread you’ll nail the techniques of creaming, folding, and swirling without a hitch. Feel free to customize with mix-ins like chocolate chips or chopped nuts, or pour a simple icing over the cooled slices for a truly indulgent touch.
You can print this article and save it for later—whether that’s pinned to your recipe board or tucked into a binder for special breakfasts. Scroll down to find a FAQ section with answers to common questions about substitutions, storage, and troubleshooting. If you try the recipe, I’d love to hear how it turned out! Leave a comment, ask a question, or share your own tips and feedback. Baking is as much about community as it is about ingredients, so let’s chat and make your next loaf even more delicious.
Cinnamon Roll Banana Bread
Description
This Cinnamon Roll Banana Bread combines moist banana bread with a swirl of cinnamon sugar, creating a deliciously sweet and aromatic treat that's sure to please everyone.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
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In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream together the melted butter and brown sugar until the mixture is smooth.
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Beat in the eggs one at a time, then add the vanilla extract and stir until fully combined.
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Mix in the mashed bananas, milk, and Greek yogurt until the wet ingredients are well blended.
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Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
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In a small bowl, combine the granulated sugar and cinnamon.
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Pour half of the banana batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture on top.
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Add the remaining banana batter into the pan and then top with the rest of the cinnamon sugar mixture.
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Use a knife to swirl the cinnamon sugar into the batter gently, creating a marbled effect.
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Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Note
- This bread can be served warm or at room temperature.
- Consider adding chopped nuts or chocolate chips for extra texture.
- This recipe can be doubled and used to make two loaves or a larger cake version.
- For an extra indulgent touch, drizzle a simple icing over the cooled bread before serving.
