Description
This Cinnamon Swirl Banana Bread is soft, moist, and ribboned with a rich cinnamon-sugar layer that gives every bite a warm, cozy twist. The sour cream adds tenderness, the bananas provide natural sweetness, and the simple icing drizzled on top makes the loaf feel extra special. Perfect for breakfast, gifting, or anytime you need comfort food in bread form.
Ingredients
Banana Bread Batter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 4 tablespoons butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups extra-ripe bananas, mashed (about 3–4 large bananas)
- 1/3 cup sour cream
Cinnamon Filling
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easier removal. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside. - Cream Butter and Sugar:
In a large mixing bowl, combine the granulated sugar with the softened butter. Mash them together with a fork or beat them briefly until the mixture becomes sandy and fragrant. - Add the Eggs and Vanilla:
Whisk in the eggs one at a time. Add vanilla extract and mix again until smooth. - Incorporate the Bananas and Sour Cream:
Stir in the mashed bananas and sour cream. Mix only until combined—lumps are fine. - Fold in Dry Ingredients:
Add the dry mixture to the wet ingredients and fold gently until no streaks of flour remain. Overmixing will toughen the loaf, so be gentle. - Create the Cinnamon Swirl:
In a small bowl, mix the brown sugar and cinnamon. Pour half the batter into your loaf pan. Sprinkle half the cinnamon filling over it. Pour in the remaining batter and finish with the rest of the cinnamon sugar. Drag a butter knife through the batter in looping “S” motions to create a loose swirl. - Bake the Bread:
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. If the top browns too quickly, tent with foil. - Cool and Glaze:
Let the loaf cool for at least 20 minutes before whisking together the powdered sugar and milk for the icing. Drizzle generously over the cooled bread.
Notes
This recipe has about 10 minutes of active prep time and 55 minutes of hands-off baking time. For even more flavor, you can let the batter rest for 10 minutes before pouring it into the pan—this hydrates the flour and gives the bread an even softer crumb. If your bananas aren’t ripe enough, you can roast them whole in their peels for 10–12 minutes at 300°F to soften and sweeten them quickly.