If you love the cozy comfort of classic banana bread, this cinnamon swirl banana bread is about to become your new favorite bake. It starts with a moist, tender banana loaf that’s rich with ripe banana flavor, then gets elevated with a buttery cinnamon-sugar swirl running through the center. Every slice delivers that perfect balance of sweetness and warm spice, making it feel a little extra special without being complicated or fussy.
This is the kind of recipe that fills your kitchen with the most irresistible aroma while it bakes, the kind that has everyone hovering nearby waiting for the loaf to cool. It’s perfect for slow mornings, afternoon coffee breaks, or even as a simple dessert when you want something comforting and homemade. Whether you enjoy it plain, toasted with a bit of butter, or sneaking an extra slice straight from the pan, this cinnamon swirl banana bread is pure, nostalgic baking at its best.
Ingredients
- Flour— 2-1/2 cups
- Cornstarch— 1 tablespoon
- White Sugar— 1 cup
- Butter— 1/4 cup (melted)
- Vegetable Oil— 1/4 cup
- Sour Cream— 1/4 cup
- Baking Soda— 1 teaspoon
- Espresso Powder— 1 teaspoon
- Rum Extract— 1/2 teaspoon
- Vanilla Extract- 1/2 teaspoon
- Salt- 1 teaspoon
- 2 Eggs
- 3 Ripe Bananas (mashed)
Cinnamon Sugar Layer
- Sugar— 1/4 cup
- Cinnamon— 1 tablespoon
What You’ll Need
- 9×5 Loaf Pan
- Large Mixing Bowl
How To Make Cinnamon Swirl Banana Bread
- First, preheat oven to 350F. In a large mixing bowl, whisk together mashed bananas, vegetable oil, sour cream, rum extract, and vanilla extract.
- Once the ingredients are fully combined add in the flour, baking soda, salt, and espresso powder then fold in until fully incorporated.
- Now prepare the cinnamon sugar, in a small bowl combine cinnamon and sugar.
- Coat a 9×5 loaf pan with cooking spray then pour half the batter into the pan. Layer with half of the cinnamon sugar then pour in remaining batter.
- Top with the remaining cinnamon sugar and bake for 55 minutes.
- Once the cinnamon swirl banana bread is out of the oven, allow it to cool in the pan for 15 minutes then transfer to a cooling rack to cool completely. This can take up to an hour or so as this loaf is really thick.
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