Easy Cinnamon Swirl Banana Bread

This easy cinnamon swirl banana bread is a fun spin on a classic. Light and airy banana bread swirled with a crunchy cinnamon swirl mixture! With just 11 ingredients this bread comes together quickly and couldn’t be easier. Not only is this bread delicious, but it’s also freezer friendly! Perfect for gifting during the holidays or as a fun weekend bake. The crunchy cinnamon sugar mixture gives like a coffee cake like texture!

How do I freeze my banana bread?

Simply bake according to recipe instructions, allow to cool completely, slice and store in an airtight container or freezer bag for up to 6 months. Slicing before freezing is so much easier, simple take out a slice or two when you want a piece, wrap in a paper towel and microwave for 30-60 seconds until soft and warm! Fresh banana bread anytime, I also like to keep some in the freezer for a last minute house warming gift or addition to a box of baked goods!

Tools I used for this banana bread recipe:

• Non-stick Loaf Pan – there is nothing worse than the corners of your bread sticking to the pan, I’ve had this pan for a few years now and it is still non-stick + easy to clean
• Parchment Paper – parchment paper is such a versatile item to keep on hand. I use this to line my loaf pan after greasing it
• KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.

If you like this easy cinnamon swirl banana bread, you’ll love these other easy banana recipes…

8 Ingredient Banana Bread

Easy Banana Cake with Chocolate Frosting

60-Minute Peanut Butter & Tahini Banana Bread

Coffee Cake Banana Bread

Grocery List:

• Unsalted butter
• Granulated sugar
• Light brown sugar
• Large whole eggs
• Vanilla extract
• Kosher salt
• All-purpose flour
• Baking soda
• Mashed ripe bananas
• Ground cinnamon
• Ground nutmeg

Can I use frozen bananas?

The short answer is yes! I love using frozen bananas, and I always have them on hand. Freezing bananas is a great way to give overripe bananas a second chance. I peel them before freezing, once I am ready to use them I remove how ever many my recipe calls for. Let them sit at room temperature or thaw in the microwave. Drain out any liquid that may have pooled while thawing, mash with a fork, and add as the recipe calls.

Highlights of this easy banana bread recipe:

• Bakes in about an hour
• Light and airy banana bread
• Crunchy cinnamon sugar mix
• Slightly crispy edges
• One-bowl recipe
• Family favorite
• Great use for ripe bananas

Use a butter knife or skewer to swirl in the cinnamon mixture.

Instructions:

For the cinnamon swirl mixture:

• In a small bowl combine the melted butter, white sugar, brown sugar, cinnamon, and nutmeg. Stir to combine, set aside.

For the banana bread:

• Preheat oven to 350°F. Lightly grease or line a loaf pan and set aside.
• In a large bowl, melt the butter and let cool slightly. Add in the sugar and whisk until dissolved. Mix in the vanilla and the eggs, one at a time.
• In a small bowl combine the flour, baking soda, and salt. Stir to combine. Gently mix the flour mixture into the wet ingredients. Fold in the mashed bananas.
• Scoop half of the batter into the prepared loaf pan, sprinkle half of the cinnamon sugar mixture evenly over the first layer. Using a toothpick or a butter knife gently swirl the cinnamon mix into the batter. Spread the remaining batter on top and top with the rest of the cinnamon sugar mix. Again swirling it in.
• Bake for 55-60 minutes, or until a toothpick comes out clean. Let the bread cool in the loaf pan for 20-30 minutes, before removing. Slice and enjoy.