Imagine the warm, comforting aroma of freshly baked cinnamon rolls mingling with the sweet, homey scent of banana bread wafting through your kitchen. That’s exactly what you’ll experience with this incredible Cinnamon Roll Banana Bread recipe. This delightful fusion combines two of the most beloved comfort foods into one irresistible treat that’s perfect for breakfast, brunch, or dessert. The moist, tender banana bread swirled with buttery cinnamon sugar creates a match made in baking heaven that will have everyone asking for seconds!
The perfect blend of cinnamon rolls and banana bread in one delicious loaf
Why You’ll Love This Cinnamon Roll Banana Bread
There’s something magical about the combination of ripe bananas and warm cinnamon. Banana bread has long been a favorite way to use up overripe bananas, while cinnamon rolls are the ultimate indulgent breakfast treat. This recipe brings together the best of both worlds – the moist, tender crumb of banana bread with the irresistible swirls of cinnamon sugar you’d find in a perfect cinnamon roll.
What makes this recipe truly special is the perfect balance of flavors and textures. The banana bread base is incredibly moist and flavorful, while the cinnamon sugar swirl adds a delightful sweetness and warmth. Topped with a luscious cream cheese glaze, each bite delivers the comfort of banana bread with the indulgence of a cinnamon roll.
Ingredients You’ll Need
For the Banana Bread Batter:
- 3 very ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sour cream or Greek yogurt
For the Cinnamon Sugar Mixture:
- ⅓ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg (optional)
For the Cream Cheese Glaze (Optional):
- 4 oz cream cheese, softened
- ¾ cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Banana Tip:
The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots or even completely brown skins for the best flavor. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for 1-2 days.
Equipment You’ll Need
- 9×5 inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl (for glaze)
- Whisk
- Rubber spatula
- Fork (for mashing bananas)
- Measuring cups and spoons
- Butter knife or skewer (for swirling)
- Wire cooling rack
Step-by-Step Instructions
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Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal, or spray with non-stick cooking spray.
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Make the Banana Bread Batter
In a large bowl, mash the ripe bananas with a fork until smooth. Add the melted butter, sugar, eggs, and vanilla extract. Whisk until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the sour cream or Greek yogurt.
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Prepare the Cinnamon Sugar Mixture
In a small bowl, combine the brown sugar, granulated sugar, melted butter, and cinnamon (and nutmeg if using). Stir until well mixed and it forms a thick paste-like consistency.
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Create the Cinnamon Swirl
Pour half of the banana bread batter into the prepared loaf pan. Spoon half of the cinnamon sugar mixture on top in dollops. Use a butter knife or skewer to swirl the cinnamon mixture through the batter. Pour the remaining batter on top, then add the remaining cinnamon sugar mixture in dollops. Swirl again with a knife or skewer, creating a beautiful marbled effect.
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Bake to Perfection
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, tent with aluminum foil after about 30-35 minutes of baking.
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Cool the Bread
Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely, about 1 hour.
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Prepare the Cream Cheese Glaze (Optional)
While the bread is cooling, make the glaze. In a small bowl, beat the softened cream cheese until smooth. Add the powdered sugar, 2 tablespoons of milk, and vanilla extract. Beat until smooth and pourable. If the glaze is too thick, add more milk, 1 teaspoon at a time, until you reach your desired consistency.
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Glaze and Serve
Once the bread has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides. Slice and serve!
Pro Tips for Perfect Cinnamon Swirls
Tip #1: Layer Properly
For the most beautiful swirl pattern, work in layers. Add half the batter, then half the cinnamon mixture, swirl gently, then repeat with remaining batter and cinnamon mixture. This creates distinct layers of cinnamon throughout the bread rather than just on top.
Tip #2: Perfect Swirling Technique
Use a butter knife or skewer to create swirls by inserting it all the way to the bottom of the pan and making figure-eight or “S” motions. Don’t over-swirl – 5-6 motions is enough to create beautiful patterns without completely mixing the cinnamon into the batter.
Tip #3: Cinnamon Mixture Consistency
The cinnamon sugar mixture should be thick but spreadable, similar to the consistency of wet sand. If it’s too dry, add a bit more melted butter. If it’s too runny, add a bit more brown sugar. The right consistency ensures your swirls stay distinct during baking.
Serving Suggestions
For Breakfast or Brunch
- Serve warm with a spread of butter or cream cheese
- Pair with a hot cup of coffee or tea
- Include as part of a brunch spread with fresh fruit and yogurt
- Toast a slice and drizzle with maple syrup
For Dessert
- Warm a slice and top with a scoop of vanilla ice cream
- Serve with a dollop of whipped cream and a sprinkle of cinnamon
- Drizzle with caramel sauce for an extra indulgent treat
- Pair with a glass of milk or dessert wine
“This cinnamon roll banana bread is my family’s new favorite weekend breakfast! The swirls of cinnamon throughout the bread make each bite special, and the cream cheese glaze takes it over the top. It’s like having dessert for breakfast, but I’m not complaining!”
Storage and Freezing Tips
Room Temperature
Store the cooled banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. The bread will stay moist and delicious, though the glaze may soften slightly.
Refrigerator
For longer storage, keep the bread in the refrigerator for up to 1 week. Wrap it tightly in plastic wrap or store in an airtight container. Let it come to room temperature before serving, or warm individual slices in the microwave for 10-15 seconds.
Freezer
This bread freezes beautifully! Wrap the completely cooled bread (unglazed) in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before adding the glaze and serving.
Pro Freezing Tip:
For easy single servings, slice the cooled bread before freezing. Wrap each slice individually in plastic wrap, then store all slices in a freezer bag. This way, you can thaw just one slice at a time whenever a craving hits!
Recipe Variations
Dietary Adaptations
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Dairy-Free: Use plant-based butter, plant-based cream cheese, and non-dairy milk for the glaze.
- Reduced Sugar: Decrease the sugar in the batter by up to 1/4 cup and use a sugar substitute in the glaze.
Flavor Twists
- Chocolate Chip: Add 1/2 cup chocolate chips to the batter for a chocolatey twist.
- Nutty: Mix in 1/2 cup chopped walnuts or pecans to the batter or sprinkle on top before baking.
- Spiced: Add 1/4 teaspoon of cardamom or ginger to the cinnamon mixture for a more complex flavor.
- Orange: Add 1 tablespoon of orange zest to the batter for a bright citrus note.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes! Frozen bananas work wonderfully in this recipe. Thaw them completely at room temperature or in the microwave, then drain off any excess liquid before mashing. Frozen and thawed bananas are often even easier to mash than fresh ones.
Why did my cinnamon swirl sink to the bottom?
This can happen if the cinnamon mixture is too heavy or if the batter is too thin. Make sure your cinnamon mixture has enough butter to create a paste-like consistency, and that your batter isn’t overmixed, which can make it too runny. Also, layering the batter and cinnamon mixture as described in the pro tips can help prevent sinking.
Can I make this recipe into muffins instead of a loaf?
Absolutely! Pour the batter into a lined muffin tin, filling each cup about 2/3 full. Add a small dollop of the cinnamon mixture on top of each and swirl with a toothpick. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted comes out clean. This recipe should make about 12-14 muffins.
My bread is browning too quickly but isn’t cooked in the center. What should I do?
This is a common issue with banana bread due to its moisture content. If you notice the top browning too quickly, tent the loaf with aluminum foil after about 30-35 minutes of baking. This will prevent the top from burning while allowing the center to finish cooking.
Can I make this recipe ahead of time for a special occasion?
Yes! This bread actually tastes even better the day after baking as the flavors have time to meld. You can bake it 1-2 days in advance, store it properly (as outlined in the storage section), and add the glaze just before serving if desired.
Cinnamon Roll Banana Bread Recipe
Prep Time: 20 minutes
Cook Time: 60 minutes
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 10 slices
Ingredients
For the Banana Bread Batter:
- 3 very ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sour cream or Greek yogurt
For the Cinnamon Sugar Mixture:
- ⅓ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg (optional)
For the Cream Cheese Glaze (Optional):
- 4 oz cream cheese, softened
- ¾ cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal, or spray with non-stick cooking spray.
- In a large bowl, mash the ripe bananas with a fork until smooth. Add the melted butter, sugar, eggs, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the sour cream or Greek yogurt.
- In a small bowl, combine the brown sugar, granulated sugar, melted butter, and cinnamon (and nutmeg if using). Stir until well mixed and it forms a thick paste-like consistency.
- Pour half of the banana bread batter into the prepared loaf pan. Spoon half of the cinnamon sugar mixture on top in dollops. Use a butter knife or skewer to swirl the cinnamon mixture through the batter.
- Pour the remaining batter on top, then add the remaining cinnamon sugar mixture in dollops. Swirl again with a knife or skewer, creating a beautiful marbled effect.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. If the top is browning too quickly, tent with aluminum foil after about 30-35 minutes of baking.
- Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely, about 1 hour.
- While the bread is cooling, make the glaze. In a small bowl, beat the softened cream cheese until smooth. Add the powdered sugar, 2 tablespoons of milk, and vanilla extract. Beat until smooth and pourable. If the glaze is too thick, add more milk, 1 teaspoon at a time, until you reach your desired consistency.
- Once the bread has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides. Slice and serve!
Notes
- For the best flavor, use very ripe bananas with lots of brown spots.
- The bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week.
- For freezing, wrap the unglazed bread tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
Share Your Cinnamon Roll Banana Bread Creation!
Now that you have all the secrets to making the perfect Cinnamon Roll Banana Bread, it’s time to get baking! This delightful fusion dessert is sure to become a new favorite in your recipe collection. The combination of moist banana bread with swirls of cinnamon sugar creates a treat that’s perfect for any time of day – breakfast, snack time, or dessert.
We’d love to see your creations! If you make this recipe, take a photo and share it on social media with the hashtag #CinnamonRollBananaBread. Tag us so we can see your beautiful swirls and maybe even feature your creation on our page! Don’t forget to let us know in the comments how it turned out and any creative variations you tried.
Happy baking, and enjoy every delicious bite of your homemade Cinnamon Roll Banana Bread!