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Cinnamon Roll Banana Bread

Cinnamon Roll Banana Bread: Sweet, Spicy, and Irresistible!

This Cinnamon Roll Banana Bread combines the rich flavors of ripe bananas with a delightful cinnamon swirl for a comforting breakfast treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2-3 pieces Ripe Bananas Ensure they're overripe for maximum sweetness and moisture.
  • 1 cup Granulated Sugar Sweetens the bread; you can reduce the amount for a less sweet loaf.
  • 1/2 cup Brown Sugar Adds depth of flavor and moisture; coconut sugar works as a substitute.
  • 1/3 cup Unsalted Butter Provides richness; use vegetable oil for a dairy-free option.
  • 2 large Eggs Binds everything together; use flax eggs for a vegan alternative.
  • 1 teaspoon Vanilla Extract Enhances flavor; may be omitted if allergic.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Essential for balancing sweetness.
  • 1 1/2 cups All-Purpose Flour Creates structure; gluten-free flour can be used.
  • 1 tablespoon Cinnamon Infuses warm flavor; nutmeg can be used for variation.
For the Cinnamon Swirl
  • 1/4 cup Granulated Sugar Adds sweetness and texture contrast when combined with cinnamon.
For the Glaze
  • 1 cup Powdered Sugar Creates a sweet finishing touch.
  • 2-3 tablespoons Milk Achieves the right glaze consistency; use plant-based for dairy-free.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan thoroughly.
  2. In a large bowl, combine mashed bananas with granulated sugar, brown sugar, and melted butter. Mix in the eggs and vanilla until smooth.
  3. Gently sprinkle in baking soda and salt, then fold in flour until just combined.
  4. In a small bowl, whisk together the granulated sugar and cinnamon for the swirl.
  5. Pour half the batter into the loaf pan, sprinkle half the cinnamon sugar, add the remaining batter, and top with the rest of the cinnamon sugar.
  6. Gently swirl through the batter with a knife to create a marbled effect.
  7. Bake for 50-60 minutes, checking for doneness at 50 minutes.
  8. Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack.
  9. While cooling, whisk powdered sugar and milk to prepare the glaze.
  10. Once cooled, drizzle the glaze over the bread and allow to set before slicing.

Nutrition

Serving: 1sliceCalories: 175kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 3mgCalcium: 10mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

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