Cinnamon Roll Banana Bread

This cinnamon roll banana bread is two comfort foods in one loaf. Ripe bananas keep the crumb soft and moist, and a cinnamon-sugar swirl runs through the middle like the center of a cinnamon roll. A simple glaze on top makes it taste like it came from a bakery.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• Uses up overripe bananas in the best way
• A cinnamon swirl in every slice
• Stays moist for days and freezes well

Ingredients

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

How to Make It

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a large bowl, stir the mashed bananas, melted butter, sugar, eggs, and vanilla until smooth.
3. In a second bowl, whisk the flour, baking soda, salt, and 1/2 teaspoon cinnamon. Fold the dry ingredients into the banana mixture just until combined.

4. Stir the brown sugar and 1 tablespoon cinnamon together in a small bowl.
5. Pour half the batter into the pan, sprinkle half the cinnamon sugar over it, then add the rest of the batter and the remaining cinnamon sugar. Drag a knife through the batter twice to make a swirl.
6. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then lift the loaf out onto a rack.
7. Whisk the powdered sugar, milk, and vanilla into a smooth glaze and drizzle it over the cooled loaf.

Pro Tips

• The darker the bananas, the sweeter and more flavorful the bread. Brown and spotty is perfect.
• Do not overmix once the flour goes in, or the loaf will turn dense.
• Tent the loaf with foil for the last 15 minutes if the top browns too fast.

Serving Suggestions

Serve thick slices warm with butter and coffee for breakfast, or with a scoop of vanilla ice cream for dessert.

Frequently Asked Questions

How ripe should the bananas be?

Very ripe. The peels should be brown and speckled, and the bananas should mash easily with a fork.

Can I freeze banana bread?

Yes. Wrap the cooled loaf tightly in plastic wrap and foil and freeze it for up to 2 months. Thaw it overnight on the counter.

Can I skip the glaze?

Of course. The bread is delicious on its own, but the glaze adds that cinnamon roll finish.