A soft and moist banana bread swirled with a rich cinnamon sugar ribbon and finished with a golden, crunchy cinnamon-sugar crumble topping. This comforting loaf has the perfect balance of sweetness, spice, and texture.
Why I Love This Recipe
I love how this banana bread goes beyond the classic. The cinnamon swirl running through the middle adds warmth and depth, while the buttery crumble topping gives a delightful crunch in every bite. It’s the kind of treat I reach for with a morning coffee or as a cozy dessert. The batter comes together easily with pantry staples, and the swirl and topping make it look and taste like something straight from a bakery.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¼ cup granulated sugar 2 tsp cinnamon 4 overripe bananas, mashed (about 1¼ cup mashed) ¼ cup melted salted butter or coconut oil ¼ cup pure maple syrup 2 eggs (room temperature) 2 tsp vanilla extract 1½ cups all-purpose flour 1½ tsp baking soda 1 tsp salt
For the Cinnamon Crunch Topping: ¾ cup dark brown sugar 1 tbsp all-purpose flour 1 tbsp cinnamon 2 tbsp melted salted butter
Directions
I preheat the oven to 350 °F (175 °C) and butter a 9×5‑inch loaf pan.
I mix ¼ cup granulated sugar and 2 tsp cinnamon in a small bowl to make the swirl mixture.
In a large bowl, I stir together the mashed bananas, melted butter (or coconut oil), maple syrup, eggs, and vanilla extract until just combined.
I add the flour, baking soda, and salt to the banana mixture and stir gently, being careful not to overmix.
For the topping, I combine the melted butter, dark brown sugar, flour, and cinnamon in a separate bowl until clumps form.
I spoon half of the banana batter into the prepared loaf pan.
I sprinkle the cinnamon sugar mixture over the first layer of batter, followed by about ¼ cup of the crunch topping.
I add the remaining batter evenly on top.
Then, I sprinkle the remaining crunch mixture all over the top.
I bake it for 50–60 minutes, until the center is just set and a toothpick comes out clean or with a few moist crumbs.
After baking, I let the bread cool in the pan for about 30 minutes before slicing—or I serve it warm if I can’t wait.
Servings and Timing
This recipe makes 8 generous servings. Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes
Variations
I sometimes use coconut oil for a subtle tropical twist.
For a gluten-free version, I substitute a 1:1 gluten-free all-purpose flour (though I haven’t tested it extensively).
If I’m craving a stronger spice flavor, I add a pinch of nutmeg to the batter.
I’ve also made these into muffins—just reduce the baking time and start checking around 20 minutes.
A handful of chopped nuts (like pecans or walnuts) mixed into the batter or topping adds a nice crunch.
Storage/Reheating
I let the banana bread cool completely before storing it. I wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, I freeze the loaf or individual slices. When I want a warm slice, I reheat it in the microwave for about 15–20 seconds or warm it in a low oven until heated through.
FAQs
How ripe should the bananas be?
I use bananas that are deeply speckled or almost black—they’re the sweetest and add the most flavor.
Can I make this banana bread ahead of time?
Yes, I often make it a day or two in advance. It actually tastes even better the next day as the flavors develop.
What can I use instead of maple syrup?
If I’m out of maple syrup, I use honey or agave syrup as a substitute. The flavor changes slightly, but it still works beautifully.
How do I know when the bread is done baking?
I check by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready.
Can I leave out the crumble topping?
Yes, but I highly recommend keeping it. It adds texture and a sweet crunch that really takes the bread to the next level.
Conclusion
This cinnamon swirl banana bread is my go-to when I want something cozy, sweet, and just a little bit special. It’s simple to make, bursting with warm banana and cinnamon flavor, and topped with a delightful crunch. Whether I’m baking it for a weekend breakfast or sharing it as a gift, it never disappoints.
A soft banana bread swirled with cinnamon sugar and topped with a crunchy cinnamon‑sugar crumble.
Ingredients
¼ cup granulated sugar
2 tsp cinnamon
4 overripe bananas, mashed (about 1¼ cup mashed)
¼ cup melted salted butter or coconut oil
¼ cup pure maple syrup
2 eggs (room temperature)
2 tsp vanilla extract
1½ cups all‑purpose flour
1½ tsp baking soda
1 tsp salt
For the Cinnamon Crunch Topping:
¾ cup dark brown sugar
1 tbsp all‑purpose flour
1 tbsp cinnamon
2 tbsp melted salted butter
Instructions
Preheat oven to 350 °F (175 °C). Butter a 9×5‑inch bread pan.
Combine ¼ cup granulated sugar and 2 tsp cinnamon in a small bowl (this is the cinnamon sugar swirl mixture).
In a mixing bowl, stir together mashed bananas, melted butter (or coconut oil), maple syrup, eggs, and vanilla until just combined.
Add flour, baking soda, and salt to the banana mixture; mix until just combined (do not overmix).
Make the crunch topping: in a separate bowl, mix melted butter, dark brown sugar, flour, and cinnamon until clumps form.
Spoon half the banana batter into the prepared bread pan.
Sprinkle the cinnamon sugar mixture over the first layer of batter, then sprinkle about ¼ cup of the crunch mixture over it (reserve the rest for topping).
Spoon the remaining batter evenly over the swirl layer.
Sprinkle the remaining crunch mixture on top of the batter.
Bake 50–60 minutes, or until the center is just set.
Remove from the oven and let cool in the pan for about 30 minutes before slicing (or enjoy warm).
Notes
You can wrap and freeze the loaf ahead of time. (Tieghan recommends this as an option.)
If converting to muffins, start checking for doneness around 20 minutes.
Using a gluten free all‑purpose flour is a suggested substitution for all‑purpose in the recipe (though not tested fully by the author).
Do not overmix the batter after adding the dry ingredients — overmixing can lead to tougher texture.
