Cinnamon Roll Banana Bread combines soft, moist banana bread with the buttery brown sugar and cinnamon filling of a cinnamon roll. A thick cinnamon swirl runs through the center and across the top, while a simple vanilla glaze adds a sweet finish without making the loaf overly heavy.
This easy quick bread requires no yeast, kneading, or rising time. It bakes in a standard 9 × 5-inch loaf pan and is a practical way to use very ripe bananas for breakfast, brunch, or an afternoon snack.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Additional Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 loaf (10 slices)
- Difficulty: Easy
What You Need Before You Start
- 9 × 5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
- Butter knife or wooden skewer
- Wire cooling rack
- Toothpick or wooden skewer for checking doneness
Ingredients and Helpful Swaps
- ■ 1½ cups (340 g) mashed very ripe banana, from about 3 large bananas
- ■ ½ cup (100 g) granulated sugar
- ■ ¼ cup (55 g) packed light brown sugar
- ■ 2 large eggs (about 100 g without shells), at room temperature
- ■ ½ cup (120 mL) neutral vegetable oil
- ■ ¼ cup (60 mL) whole milk
- ■ 1 teaspoon (5 mL) pure vanilla extract
- ■ 2 cups (250 g) all-purpose flour, spooned and leveled
- ■ 1 teaspoon (4 g) baking powder
- ■ ½ teaspoon (2.5 g) baking soda
- ■ ½ teaspoon (about 1.5 g) kosher salt
- ■ ½ teaspoon (about 1.25 g) ground cinnamon
- ■ ⅓ cup (73 g) packed light brown sugar (for the cinnamon swirl)
- ■ 1 tablespoon (about 8 g) ground cinnamon (for the cinnamon swirl)
- ■ 1 tablespoon (8 g) all-purpose flour (for the cinnamon swirl)
- ■ 2 tablespoons (28 g) unsalted butter, softened (for the cinnamon swirl)
- ■ ¾ cup (90 g) powdered sugar (for the vanilla glaze)
- ■ 1½ tablespoons (22 mL) whole milk (for the vanilla glaze)
- ■ ½ teaspoon (2.5 mL) pure vanilla extract (for the vanilla glaze)
How to Make Cinnamon Roll Banana Bread with Cream Cheese Glaze
- Preheat the oven to 350°F (175°C). Position a rack in the center. Lightly grease a 9 × 5-inch loaf pan and line the bottom and long sides with parchment paper, leaving enough overhang to lift the baked bread from the pan.
- In a small bowl, combine the brown sugar, cinnamon, and flour for the swirl. Add the softened butter and mash with a fork until the mixture resembles thick, moist crumbs. Set aside.
- Peel the ripe bananas and mash them in a large mixing bowl until mostly smooth. Measure exactly 1½ cups (340 g) of mashed banana.
- Add the granulated sugar and brown sugar to the mashed banana and whisk until combined. Add the eggs, vegetable oil, whole milk, and vanilla extract. Whisk until the mixture looks smooth and evenly blended.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon. Mix thoroughly so the leavening agents are evenly distributed throughout the flour.
- Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula until no visible streaks of flour remain. The batter should be thick but easily spreadable.
- Spread approximately half of the banana bread batter evenly in the prepared loaf pan. Use a spatula to push the batter gently into the corners and smooth the surface.
- Reserve about 2 tablespoons of the cinnamon mixture for the top. Sprinkle the remaining cinnamon mixture evenly over the first layer of batter, keeping it about ½ inch away from the edges of the pan.
- Carefully spread the remaining banana batter over the cinnamon layer. Sprinkle the reserved cinnamon mixture over the surface. Insert a butter knife or wooden skewer into the batter and make two or three gentle S-shaped movements through the loaf.
- Bake at 350°F (175°C) for 55–65 minutes. The loaf should rise, develop a deep golden-brown top, and begin pulling slightly away from the sides of the pan. Insert a toothpick or wooden skewer into the banana bread portion near the center. It should come out clean or with a few moist crumbs, but no raw batter.
- Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for 15 minutes. Use the parchment overhang to lift the loaf out, then place it directly on the rack and cool for another 30 minutes before glazing.
- In a small bowl, whisk together the sifted powdered sugar, whole milk, and vanilla extract for the glaze. The glaze should be smooth and thick enough to fall from the whisk in slow ribbons.
- Drizzle the vanilla glaze across the cooled loaf. Allow the glaze to set for several minutes, then cut the bread into 10 slices with a serrated knife.
Why You Will Love This Recipe
- Ripe bananas keep the bread moist. Their natural sugars and moisture create a tender crumb while adding pronounced banana flavor.
- A thick cinnamon filling stays distinct. Brown sugar, cinnamon, flour, and softened butter create a swirl that is less likely to disappear into the batter.
- Oil keeps the loaf tender after cooling. Unlike butter, neutral oil remains fluid at room temperature and helps prevent a dry crumb.
- Layering creates cinnamon roll flavor throughout. Adding the cinnamon mixture between two layers of batter distributes it through the loaf instead of concentrating it only on top.
- A light vanilla glaze adds sweetness without masking the banana. The thin drizzle complements the cinnamon filling while allowing both primary flavors to remain noticeable.
Storage and Make-Ahead Tips
- Allow the glazed bread to cool completely and let the glaze set. Store in an airtight container or wrap tightly at room temperature for up to 2 days.
- For longer storage, refrigerate the bread in an airtight container for up to 5 days. Allow slices to stand at room temperature before serving for a softer texture.
- For the best appearance, freeze the bread without the vanilla glaze. Wrap the completely cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze.
Liza's Best Kitchen Tips
- Keep the cinnamon mixture thick for a more defined swirl.
- Swirl sparingly to create visible cinnamon ribbons; excessive swirling makes the filling disappear.
- Check the center carefully; the crust may look finished before the middle has fully baked.
FAQ
Can I make Cinnamon Roll Banana Bread ahead of time?
Yes. Bake the loaf up to 2 days ahead and store it tightly wrapped at room temperature once completely cool.
Why is my banana bread gummy in the middle?
A gummy center can result from too much mashed banana, underbaking, or cutting the loaf while it is still very hot. Measure the banana carefully, bake until the center is fully set, and allow the bread to cool before slicing.
Can I make Cinnamon Roll Banana Bread without the glaze?
Yes. The loaf has plenty of flavor from the bananas and cinnamon filling without the glaze.
Can I add nuts to this recipe?
Yes. Fold up to ½ cup (55 g) of chopped pecans or walnuts into the finished banana batter before layering it in the pan.
Can I make this recipe as muffins?
Yes. Divide the batter and cinnamon filling among 12 lined standard muffin cups, layering and swirling them as directed.
Cinnamon Roll Banana Bread with Cream Cheese Glaze
Ingredients
Method
Method
- Preheat the Oven and Prepare the Pan: Preheat the oven to 350°F (175°C). Position a rack in the center.
- Lightly grease a 9 × 5-inch loaf pan and line the bottom and long sides with parchment paper, leaving enough overhang to lift the baked bread from the pan.
- Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar, cinnamon, and flour for the swirl.
- Add the softened butter and mash with a fork until the mixture resembles thick, moist crumbs.
- It should hold together when pressed but should not be runny. Set aside.
- Mash the Bananas: Peel the ripe bananas and mash them in a large mixing bowl until mostly smooth.
- A few small lumps are fine, but avoid leaving large chunks that can create wet pockets in the baked loaf.
- Measure exactly 1½ cups (340 g) of mashed banana.
- Mix the Wet Ingredients: Add the granulated sugar and brown sugar to the mashed banana and whisk until combined.
- Add the eggs, vegetable oil, whole milk, and vanilla extract. Whisk until the mixture looks smooth and evenly blended.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon.
- Mix thoroughly so the leavening agents are evenly distributed throughout the flour.
- Make the Banana Bread Batter: Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula until no visible streaks of flour remain.
- The batter should be thick but easily spreadable: Stop mixing as soon as everything is combined to avoid developing excess gluten.
- Add the First Layer: Spread approximately half of the banana bread batter evenly in the prepared loaf pan.
- Use a spatula to push the batter gently into the corners and smooth the surface.
- Add the Cinnamon Filling: Reserve about 2 tablespoons of the cinnamon mixture for the top.
- Sprinkle the remaining cinnamon mixture evenly over the first layer of batter, keeping it about ½ inch away from the edges of the pan.
- This helps prevent the sugar filling from sticking to the sides.
- Add the Remaining Batter and Swirl: Carefully spread the remaining banana batter over the cinnamon layer.
- Sprinkle the reserved cinnamon mixture over the surface: Insert a butter knife or wooden skewer into the batter and make two or three gentle S-shaped movements through the loaf.
- Avoid over-swirling, which can blend the cinnamon mixture completely into the batter instead of leaving distinct ribbons.
- Bake the Bread: Bake at 350°F (175°C) for 55–65 minutes. The loaf should rise, develop a deep golden-brown top, and begin pulling slightly away from the sides of the pan.
- Insert a toothpick or wooden skewer into the banana bread portion near the center. It should come out clean or with a few moist crumbs, but no raw batter.
- Avoid testing directly through a cinnamon pocket, which may look wet even when the bread is fully baked.
- If the top browns too quickly, loosely cover it with aluminum foil during the final 15 minutes.
- Cool the Loaf: Remove the pan from the oven and place it on a wire rack.
- Let the bread cool in the pan for 15 minutes.
- Use the parchment overhang to lift the loaf out, then place it directly on the rack and cool for another 30 minutes before glazing.
- The loaf should be warm or completely cool rather than hot so the glaze stays visible instead of melting into the crust.
- Make the Vanilla Glaze: In a small bowl, whisk together the sifted powdered sugar, whole milk, and vanilla extract.
- The glaze should be smooth and thick enough to fall from the whisk in slow ribbons.
- If it is too thick, add a few drops of milk. If it becomes too thin, whisk in a small amount of additional powdered sugar.
- Glaze and Serve: Drizzle the vanilla glaze across the cooled loaf. Allow the glaze to set for several minutes, then cut the bread into 10 slices with a serrated knife.
- The finished loaf should have a soft banana crumb, distinct cinnamon-sugar ribbons, and a lightly sweet vanilla finish.
