Cinnamon Swirl Banana Bread

Apr 11, 2021 | Breakfast, Food

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What happens when you take the amazing cinnamon goodness from traditional coffee cake and combine that with banana bread? You get this delicious Cinnamon Swirl Banana Bread! Layers of banana breads with swirls of cinnamon filling topped with crunchy cinnamon crumble, there is no way that you can only have one slice. Perfect for those busy weekends, bake sales, holiday breakfasts, and so much more!

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 30 minutes
Course: Bread, Breakfast
Servings: 12 Slices
Calories: 362kcal


Banana Bread – Dry Ingredients

  • 2 cups all purpose flour sifted
  • 2 tsp baking powder
  • tsp cinnamon
  • 1 tsp salt
  • ½ tsp baking soda
  • ¼ tsp nutmeg

Banana Bread – Wet Ingredients

  • 3 large bananas mashed
  • ¾ cup brown sugar packed
  • 2 egg lightly beaten
  • tsp vanilla extract
  • ½ cup unsalted butter melted


  • ½ tsp unsweetened cocoa
  • 1 tbsp cinnamon
  • cup brown sugar packed
  • tsp ground nutmeg


  • ¼ cup granulated sugar
  • ¼ cup brown sugar packed
  • tsp salt
  • ½ cup all purpose flour
  • ½ tbsp cinnamon
  • tsp ground nutmeg
  • 3 tbs unsalted butter melted


  • Preheat oven to 375°F.  Cut a piece of parchment paper the width of your loaf pan and a few inches longer than the inside of your pan. Lightly grease loaf pan and line the inside of the loaf pan with the parchment paper (this will make is easy to remove the whole loaf of banana bread without losing any of the amazing topping).
  • In a small bowl, mix all filling ingredients and set aside.
  • In a large bowl, sift together all dry banana bread ingredients.  In another bowl, mix all banana bread wet ingredients together.    
  • Slowly mix wet ingredient mixture into dry ingredient mixture until well combined. 
  • In the loaf pan, add ⅓ of the batter, then sprinkle ½ the filling evenly, then repeat. Add final ⅓ batter on top.
  • In a different bowl, mix all dry topping ingredients together, then add the melted butter until well combined and crumbly. Sprinkle evenly over the on top of the loaf and slightly press down.
  • Bake for 45-55 minutes.  You will know when the bread done when you can insert a toothpick in the center and it will comes out clean.  If loaf is becoming too dark, cover with foil for the last 15 minutes of baking. Let cool for 10 minutes, then using the edges of the parchment paper, slowly lift out of the pan and put on a cooling rack to completely cool, this will prevent the bottom of the loaf from getting soggy. Enjoy!


Want to make this into muffins instead?  No problem, simply reduce the filling and topping amounts by 1/3 when making the recipe.  Then line your muffin tin and add 1 oz batter (a cookie scoop is amazing for this), lightly tap the tin on the counter to spread out the batter evenly in the tin, and then sprinkle with 1 tsp cinnamon filling.  Repeat then top with 1 more oz of batter, then add about 1-2 tbsp of topping.  You should be able to make 13-14 muffins with the amount of batter, depending on how large your bananas are.  Bake for 22-24 minutes at 375°F, let cool, then enjoy!


Serving: 1each | Calories: 362kcal | Carbohydrates: 62g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 292mg | Potassium: 262mg | Fiber: 2g | Sugar: 38g | Vitamin A: 386IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg
Tried this recipe?Let us know how it was!

About Me


Hello everyone! My name is Angie Mallery, and I’m the proud founder of Wicked Handy. This blog is my playground for sharing everything that makes life more joyful and practical—from crafting and cooking to gardening and DIY projects. I’m thrilled you’re here and hope you find inspiration and enjoyment in what I love to do. Thank you for visiting!

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