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Cinnamon Roll Banana Bread

Cinnamon Roll Banana Bread for the Ultimate Breakfast Treat

A delightful twist on banana bread that combines the comforting essence of moist banana bread with a sweet cinnamon swirl, perfect for breakfast or snacking.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 ripe bananas Choose very ripe bananas for enhanced moisture and sweetness.
  • 1/2 cup granulated sugar Adjust the sweetness based on the ripeness of your bananas.
  • 1/4 cup brown sugar, packed Dark brown sugar adds depth, making it extra delicious.
  • 1/2 cup unsalted butter, melted Richness in flavor; can be swapped for vegetable oil if preferred.
  • 2 large eggs Binds the ingredients together; use flax eggs for a plant-based alternative.
  • 1 teaspoon vanilla extract Enhances all flavors beautifully.
  • 1 teaspoon baking soda This key leavening agent helps your bread rise.
  • 1/2 teaspoon salt Boosts the flavor profile, balancing sweetness.
  • 1 1/2 cups all-purpose flour Provides structure; feel free to substitute with gluten-free flour if needed.
For the Cinnamon Swirl
  • 1 tablespoon cinnamon Essential for that irresistible swirl; adjust to your taste.
  • 1/4 cup granulated sugar Sweetens the topping to perfection.
For the Glaze
  • 1/2 cup powdered sugar Adds a sweet finish to your bread.
  • 1-2 tablespoons milk Adjust quantity to achieve your desired glaze consistency.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowl
  • Whisk
  • butter knife or skewer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Mash 3 ripe bananas in a large bowl; add sugars, melted butter, eggs, and vanilla extract, mixing until creamy.
  3. Sift in baking soda and salt; gently fold in flour until just combined.
  4. In a small bowl, mix 1 tablespoon of cinnamon with 1/4 cup of granulated sugar.
  5. Pour half of the batter into the loaf pan, sprinkle with half of the cinnamon sugar, then layer the remaining batter and top with the rest of the cinnamon sugar.
  6. Use a butter knife to swirl through the batter gently to create a marbled effect.
  7. Bake for 50-60 minutes or until a toothpick comes out clean.
  8. Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack.
  9. Mix 1/2 cup of powdered sugar with 1-2 tablespoons of milk until smooth for the glaze.
  10. Once cooled, drizzle the glaze over the bread and let it set slightly before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze slices wrapped tightly.

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