Cinnamon Roll Banana Bread Recipe

Introduction

Cinnamon Roll Banana Bread combines the best of two beloved treats into one irresistible loaf. This recipe layers cinnamon sugar through moist banana bread and finishes with a sweet glaze for the perfect breakfast or snack.

Ingredients

• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 tablespoon cinnamon
• 1/4 cup granulated sugar (for cinnamon swirl)
• 1/2 cup powdered sugar (for glaze)
• 1-2 tablespoons milk (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well blended.
3. Step 3: Sprinkle the baking soda and salt over the banana mixture. Then, add the flour, stirring gently until just combined. Be careful not to overmix.
4. Step 4: In a small bowl, mix the granulated sugar and cinnamon together. Set aside.
5. Step 5: Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
6. Step 6: Pour the remaining batter over the cinnamon sugar layer. Finally, sprinkle the remaining cinnamon sugar on top.
7. Step 7: Using a knife or skewer, gently swirl the batter to create a marbled effect. Be careful not to overmix.
8. Step 8: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Remove the pan from the oven and let the bread cool in the pan for 10-15 minutes. Then, transfer to a wire rack to cool completely.
10. Step 10: In a small bowl, mix the powdered sugar with milk until smooth and drizzly. Adjust the consistency by adding more milk or powdered sugar as needed.
11. Step 11: Once the bread is completely cool, drizzle the glaze over the top.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• For a richer flavor, substitute half of the butter with cream cheese.
• Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
• If you prefer less sweetness, reduce the sugar in the cinnamon swirl.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To enjoy, thaw at room temperature and reheat gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid extra moisture in the batter.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If batter sticks to the toothpick, bake for a few more minutes and test again.

Cinnamon Roll Banana Bread Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

Cinnamon Roll Banana Bread is a delightful twist on classic banana bread, infused with a sweet cinnamon swirl and topped with a luscious powdered sugar glaze. This moist and flavorful loaf combines ripe bananas, warm cinnamon spice, and a tender crumb, perfect for breakfast, snack, or dessert.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Banana Bread Batter

• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour

Cinnamon Swirl

• 1 tablespoon cinnamon
• 1/4 cup granulated sugar

Glaze

• 1/2 cup powdered sugar
• 1–2 tablespoons milk

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix well until the mixture is smooth and evenly blended.
3. Add Dry Ingredients: Sprinkle the baking soda and salt over the banana mixture, then gently fold in the all-purpose flour until just combined, taking care not to overmix to keep the bread tender.
4. Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and cinnamon until evenly combined. Set aside for layering.
5. Layer the Batter: Pour half of the banana bread batter into the greased loaf pan. Evenly sprinkle half of the cinnamon sugar mixture over this layer to create the first cinnamon swirl layer.
6. Add Remaining Batter: Pour the remaining banana bread batter over the cinnamon sugar layer, then sprinkle the remaining cinnamon sugar on top to build the second cinnamon swirl.
7. Swirl the Mixture: Using a knife or skewer, gently swirl the batter layers to create a marbled cinnamon effect without overmixing to maintain distinct layers and texture.
8. Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool: Remove the bread from the oven and allow it to cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely to room temperature before glazing.
10. Prepare the Glaze: In a small bowl, whisk the powdered sugar with 1 to 2 tablespoons of milk until a smooth, drizzly consistency is achieved. Adjust by adding more milk or powdered sugar as needed.
11. Glaze the Bread: Once the banana bread is fully cooled, drizzle the glaze evenly over the top for a sweet finishing touch.

Notes

• For best results, use very ripe bananas to ensure maximum sweetness and moisture.
• Do not overmix the batter after adding the flour to avoid a dense bread.
• If you prefer a stronger cinnamon flavor, feel free to increase the cinnamon in the swirl mixture slightly.
• Allow the bread to cool completely before glazing to prevent the glaze from melting and becoming too runny.
• Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: banana bread, cinnamon roll, cinnamon swirl, bread glaze, sweet bread, breakfast bread, dessert bread, moist banana bread