Easy cinnamon banana bread with a swirl of cinnamon sugar plus a lightly crunchy cinnamon topping. This is a super easy quick bread to make for the fall season. No complicated steps or long prep time required – just mix, swirl, bake and enjoy.

At the risk of sounding hyperbolic, this cinnamon banana bread really does inspire all of the cozy fall feelings. The bread is soft and tender with a swirl of cinnamon sugar baked right in – the aroma while it bakes is like therapy. It’s hard not to feel the cozy vibes and – bonus! – it’s incredibly easy to make.

Ingredients

Bananas: I like bananas that are teetering on the edge of over ripeness. So, use ones that have very spotty peels.
Ground cinnamon
Granulated sugar
Large egg
Vegetable oil
All-purpose flour
Baking soda
Salt

How to Make It

☑️ Mash and Mix

Mash the bananas in a large bowl. Add the sugar to the mashed bananas and mix to combine. There shouldn’t be any big lumps of bananas. Add the egg and oil and mix well to combine.

☑️ Whisk and Combine

In a separate medium bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Don’t over mix the batter.

☑️ Add the Cinnamon Sugar Swirl

In a small bowl, combine the sugar and cinnamon for the swirl. Pour half of the batter into a prepared pan. You will need a 9-inch loaf pan.

the cinnamon sprinkled on top of the batter.

Sprinkle half of the cinnamon-sugar mixture over the top so it’s evenly coating the batter. Add the rest of the batter and sprinkle the rest of the cinnamon sugar over the top.

To make the swirl, use a dinner knife to swirl the batter. Start at one end and swirl from edge to edge until you reach the other end.

☑️ Bake

Bake the bread for 50 to 60 minutes at 350°F or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 30 to 45 minutes before turning it out onto a wire rack to cool completely.

☑️ Storage Tips

Once the cinnamon swirl banana bread is completely cooled, wrap it in plastic wrap and it will keep for several days at room temperature. Or you can keep it in the refrigerator for up to a week.

You can also freeze it. Just wrap it and keep it in a large freezer bag. Leave it at room temperature to thaw.

More Fall Baking Recipes

Cinnamon Banana Bread

Print Pin Rate

Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Ingredients

3 medium-sized overripe bananas
3/4 cup granulated sugar
1 egg
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Cinnamon Swirl

1/3 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 350°F. Spray a 9×4” loaf pan with cooking spray.
Mash the bananas in a large mixing bowl. Add the sugar and mix to combine. There shouldn’t be any big lumps of bananas. Add the egg and oil and mix well to combine.
In a separate small mixing bowl, whisk the flour, baking soda, and salt. Add the flour mixture to the banana mixture and stir until just combined. Don’t over mix the batter.
In a small bowl, combine the sugar and cinnamon for the swirl. Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture over the top so it’s evenly coating the batter. Add the rest of the batter and sprinkle the rest of the cinnamon-sugar over the top.
Make make the swirl, use a dinner knife to swirl the batter. Start at one end and swirl from edge to edge until you reach the other end.
Bake the bread for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 30 to 45 minutes before turning it out onto a wire rack to cool completely.

Notes

Once the bread is cooled, wrap it in plastic wrap and it will keep at room temperature for several days. Or wrap it, place it in a freezer bag, and freeze it for several months.