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Cinnamon Streusel Banana Bread

Cinnamon Swirl Banana Bread

This Cinnamon Swirl Banana Bread recipe produces an ultra-moist and hearty loaf. It's robust with ripe banana, and swirled 3x with thick ribbons of cinnamon-sugar, adding spice and sugary crunch! Ordinary banana bread gets a huge upgrade with a few simple tweaks!

Course Bread
Keyword banana bread, banana bread with crumb topping, banana bread with streusel topping, cinnamon streusel banana bread, cinnamon swirl banana bread, Cinnamon Swirl Banana Bread with Streusel Topping
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Author Sarah


For Banana Bread:

  • 2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1/2 cup buttermilk
  • 3 large bananas (or 4 medium) peeled, mashed

For Cinnamon Swirl:

  • 1 cup granulated sugar
  • 1 tbsp. cinnamon


For Banana Bread:

  1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

  2. In a large bowl, whisk together sugar, oil, eggs, and vanilla.

  3. Alternately add the dry ingredients and the buttermilk to the large bowl in two additions, stirring until just combined. Do not overmix.

  4. Fold in bananas.

For Cinnamon Swirl:

  1. In a small bowl, stir together sugar and cinnamon.

  2. Line a 9x5-inch loaf pan with parchment paper or foil, allowing the edges to hang over the sides. Lightly spray with non-stick spray.

  3. Spread 1/3 batter in the bottom of the pan.

  4. Scatter 1/3 of cinnamon-sugar mixture over the batter in the pan.

  5. Spread another 1/3 batter evenly in the pan, and scatter another 1/3 cinnamon-sugar mixture over the batter.

  6. Spread remaining batter evenly in the pan, and remaining cinnamon-sugar mixture over the batter.

  7. Swirl lightly with a knife -- only a few swirls. About 3-4 figure 8s across the short edges of the pan.

  8. Bake at 350 degrees for 45-50 minutes, or until edges and top are golden brown, and a toothpick inserted near the center comes out clean.

  9. Remove to a wire rack to cool.

  10. Allow to cool for 15-20 minutes (no longer or bread will stick), run a knife around any loose edges, and lift bread out by the parchment paper or foil edges.

  11. Cool completely on a wire rack.

  12. Remove parchment paper or foil, transfer to a serving platter, cut and serve.