This post may contain affiliate links. Please see our disclosure policy.
This easy Cinnamon Banana Bread is packed with banana flavor, layered with a warm cinnamon swirl, and finished with a crisp cinnamon sugar crust on top! It bakes up super soft and stays moist for days.
For more banana bread recipes, make my double chocolate banana bread and chocolate chip banana bread!
This is a super easy banana bread recipe that comes together in one bowl!
We sprinkle a little cinnamon sugar in the center of the loaf and on top so as the bread bakes, it develops a crunchy cinnamon crust with a ribbon of cinnamon sugar throughout.
With every bite, you get a blast of banana flavor and warm cinnamon all in one. It’s SO good.
If you’re looking for a super moist banana bread that’s flavor and easy to make – this cinnamon swirl banana bread is IT.
Table of contents
Key Ingredients
(full instructions and list of ingredients can be found in the recipe card)
- Overripe bananas provide natural sweetness, moisture, and strong banana flavor. As bananas ripen, their starches turn into sugars, which helps create a softer crumb and deeper flavor.
- Vegetable oil gives the banana crumb it’s moist texture without weighing the loaf down. Unlike butter, oil stays liquid at room temperature, keeping banana bread soft and tender for days.
- Sour cream adds richness and moisture to keep the bread plush, soft crumb.
- Brown Sugar and Granulated Sugar – both sugars creates balance in flavor. Brown sugar adds moisture and caramel-like flavor, while granulated sugar provides sweetness and structure.
- Large Eggs bind the ingredients together and provide structure and lift. They also contribute to richness and help the bread rise evenly as it bakes.
- Cinnamon adds warm, cozy flavor that enhances the banana without overpowering it.
How To Make Cinnamon Banana Bread
Prep: Preheat oven to 350 degrees F. Line a 9 x 5-inch loaf pan with parchment paper so that there’s about 2 inches overhang on the sides of the loaf pan (this makes it easier to remove the loaf from pan after baking).
Step 1: In a large bowl, mash bananas with a fork. Then add vegetable oil, sugar, brown sugar, vanilla extract, eggs, and sour cream. Use an electric hand mixer to mix everything together until smooth (it’s ok if it’s a little lumpy from the bananas, but should be mostly smooth.
Step 2: Add the dry ingredients – all purpose flour, baking powder, baking soda, kosher salt, and cinnamon. Continue to mix until combined and there’s no patches of flour in the batter.
Step 3: In a small bowl, combine cinnamon and sugar for the cinnamon sugar swirl.
Step 4: Add half of the banana bread batter to the loaf pan. Sprinkle half of the cinnamon sugar mixture on top of the batter. Add the remainder of the batter on top and then sprinkle the remaining cinnamon sugar on top of the banana bread. Bake on the middle rack for 55-60 minutes, until a wooden skewer inserted into the center of the loaf comes out with just a few moist crumbs. Allow the banana bread to cool in the pan for about 30 minutes, then remove onto a wire rack to cool completely.
Pro Baking Tips
- Use very over-ripe bananas! The riper the bananas, the sweeter and more flavorful your banana bread will be. Think deeply speckled brown spots or nearly black peels! This is where the magic happens.
- Layer the cinnamon sugar swirl gently. Sprinkle evenly and avoid pressing it down. This helps create a pretty swirl without weighing down the batter or causing sinking.
- Bake in the center rack of the oven. The middle rack ensures even heat circulation so the loaf bakes through without burning on top or staying gummy in the center.
- Let it cool completely before slicing! Banana bread continues to set as it cools. Waiting at least 30 minutes (or longer!) gives you cleaner slices and better texture.
Recipe FAQs
Bananas should be very ripe, with lots of brown or black spots on the peel. Overripe bananas are sweeter, softer, and give banana bread better flavor and moisture.
Yes! Butter adds a ton of flavor, just keep in mind that the texture will be slightly drier than if you were to use oil. Oil stays liquid at room temperature and butter is solid. Also, the bread may not rise as high if using butter as butter is heavier than oil.
Dense banana bread is usually caused by overmixing the batter or using too much flour. Mix just until combined and measure flour accurately for a lighter, softer crumb.
Insert a wooden skewer into the center of the loaf. It should come out with a few moist crumbs, not wet batter.
Absolutely, banana bread freezes well. Wrap the loaf or individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
More Banana Bread Recipes
Breakfast
One Bowl Chocolate Chip Banana Bread
Breakfast
Banana Bread with Pecans
Breakfast
Banana Bread Cinnamon Rolls
Breakfast
Banana Bread with Streusel Topping
Let’s stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Cinnamon Banana Bread
Equipment
- 9×5 loaf pan
Ingredients
- 1 1/2 cups (345 g) Mashed Bananas, (about 3-4 medium sized bananas)
- 1/2 cup + 1 tbsp (126 g) Vegetable Oil
- 1/2 cup (100 g) Sugar
- 1/2 cup (110 g) Brown Sugar
- 1 1/2 tsp (8 g) Vanilla Extract
- 2 Large (100 g) Eggs
- 1/2 cup (120 g) Sour Cream
- 2 cups (250 g) All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/2 tbsp Cinnamon
Cinnamon Streusel
- 1/2 cup (100 g) Sugar
- 1 tbsp Cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a 9×5 inch loaf pan with parchment paper so that there's about 2 inches overhang (this makes it easier to remove the loaf from pan after baking).
- In a large bowl, add bananas, vegetable oil, sugar, brown sugar, vanilla extract, eggs, and sour cream. Use an electric hand mixer to mix everything together until smooth (it's ok if it's a little lumpy from the bananas, but should be mostly smooth). 1 1/2 cups Mashed Bananas 1/2 cup + 1 tbsp Vegetable Oil 1/2 cup Sugar 1/2 cup Brown Sugar 1 1/2 tsp Vanilla Extract 2 Large Eggs 1/2 cup Sour Cream
- Add all purpose flour, baking powder, baking soda, kosher salt, and cinnamon. Continue to mix until combined and there's no patches of flour in the batter. 2 cups All Purpose Flour 2 tsp Baking Powder 1/4 tsp Baking Soda 1/2 tsp Kosher Salt 1/2 tbsp Cinnamon
- In a small bowl, combine cinnamon and sugar. 1/2 cup Sugar 1 tbsp Cinnamon
- Add half of the banana bread batter to the loaf pan. Sprinkle half of the cinnamon sugar mixture on top of the batter. Add the remainder of the batter on top and then sprinkle the remaining cinnamon sugar on top.
- Bake on the middle rack for 55-60 minutes. Allow the banana bread to cool in the pan for about 30 minutes, then remove onto a wire rack to cool completely.
Notes
- Use very over-ripe bananas! The riper the bananas, the sweeter and more flavorful your banana bread will be. Think deeply speckled brown spots or nearly black peels! This is where the magic happens.
- Layer the cinnamon sugar swirl gently. Sprinkle evenly and avoid pressing it down. This helps create a pretty swirl without weighing down the batter or causing sinking.
- Bake in the center rack of the oven. The middle rack ensures even heat circulation so the loaf bakes through without burning on top or staying gummy in the center.
- Let it cool completely before slicing! Banana bread continues to set as it cools. Waiting at least 30 minutes (or longer!) gives you cleaner slices and better texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was just about to make some banana bread on Sunday but then I came across Britney’s email featuring this Maple banana bread. I asked my kids if a “maple brown sugar banana bread” sounded good to them and they said “Sure”. For some reason, they do not appreciate too much cinnamon in recipes, to I just cut down the cinnamon by 1/2 and baked it up. The bake time for us was around 75 minutes but that could simply be me getting used to my new range. My fiancé came home while it was baking and said how great the house smelled. Once it came out of the oven we waited only 5 minutes and each indulged on a nice warm piece, and we all were AMAZED with how delicious it was! The corner piece was my favore. The maple and brown sugar seemed to settle in along the outer crust/edges which truly brought out the flavors! My 11-year-old son said, “This is the best banana bread I ever had!” The next day he had another piece and said it again, along with, “This is only kind of banana bread you need to make from now on.” Thanks Britney! I look foward to making many more of your recipes!
Hi Jenn, this made my day! I love hearing that this is your new go to recipe for banana bread! Thanks so much for your feedback!
This is my new favorite way to make banana bread. I love the topping especially. Thank you!
This is the softest, fluffiest banana bread I’ve ever had. The maple and cinnamon just took the flavors over the top. May not make any other banana bread recipe ever again!
I love the flavors of this banana bread! And the Cinnamon Streusel topping is the best! Definitely will be making this again!
The combination of cinnamon and banana was delicious! The bread was super easy to make and had the perfect texture. I look forward to making this one again.
This is sooooo good! Especially with the streusel topping!
Thank you!
Such a delicious dessert. The texture was perfect and came out so soft and fluffy. I had this for dessert and breakfast because it was so tasty. Will definitely be making this again.
This makes me so happy! Thank you Stephanie!!