This post may contain affiliate links. Please see disclosure form more information.
A moist banana bread recipe with cinnamon swirl in every bite. This cinnamon roll banana bread with cream cheese frosting is the perfect treat anytime!
Banana Bread with Cinnamon Swirl
If you had to choose between a soft, sweet cinnamon roll and a slice of homemade banana bread, which would you choose? Probably a hard choice, but with this amazingly delicious cinnamon roll banana bread recipe, you can have the best of both worlds!
Honestly, this one’s a keeper. I absolutely love everything about this quick bread!
Why you’ll love this banana cinnamon bread
- The bread is soft with a moist crumb.
- Plenty of cinnamon flavor without being too sweet
- Two favorite breads rolled into one sweet treat
- The cream cheese frosting is the chef’s kiss!
Ingredients
Here’s an overview of what you need. Full amounts are listed in the printable recipe card below.
- Ripe bananas — mashed. Make sure they have plenty of brown spots!
- All purpose flour
- White sugar and brown sugar
- Eggs
- Baking powder and baking soda
- Vanilla extract
- Oil — keeps the bread nice and soft
- Ground cinnamon
- Heavy cream — for the bread and frosting
- Cream cheese — for the frosting
- Powdered sugar — for frosting
- Butter
How to Make Cinnamon Roll Banana Bread
I suggest mixing the cinnamon/sugar mixture first and setting it aside for later. Then, whisk the eggs in a mixing bowl. Add the bananas, cream, oil and vanilla and mix until combined. Stir in the granulated sugar.
Add half the flour, plus the baking soda, powder and salt. Stir in remaining flour, pour half of the batter into a greased loaf pan.
Sprinkle half of the cinnamon mixture over the batter, then top with half of the remaining batter. Sprinkle remaining cinnamon/sugar on top of the batter, then add remaining batter, and gently swirl the batter and cinnamon together with a knife.
Bake in preheated oven for 55-70 minutes or until a toothpick comes out clean. Allow to cool completely, then top with frosting.
Tips for Making Cinnamon Banana Bread
Be sure not to over mix the ingredients, or the bread will be very dense. I find adding the flour gradually, helps prevent over mixing.
Don’t swirl the batter and cinnamon too much. You don’t want the knife to touch the bottom of the pan.
Cover the bread with foil about halfway through baking so it doesn’t get too brown.
Storing Frosted Banana Bread
Store the bread in an airtight container in your refrigerator for up to one week. You can freeze the unfrosted bread for up to 3 months, and add the icing when thawed.
More Banana Bread Recipes
- Mom’s banana bread — old-fashioned goodness
- Cake mix banana bread
- Chocolate banana bread
- Strawberry banana bread
Cinnamon Roll Banana Bread
Video
Ingredients
For the Cinnamon Sugar Mixture
- â…“ cup granulated sugar
- 1 tablespoon brown sugar
- 2 tablespoons ground cinnamon
For the Banana Bread
- 2 large eggs
- 1½ cups mashed ripe bananas about 3 medium bananas
- 2 tablespoons heavy cream
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 1¾ cup all purpose flour divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2½ teaspoons ground cinnamon
For the Cream Cheese Frosting
- 3 ounces cream cheese softened to room temperature
- 3 tablespoons butter softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon heavy whipping cream
Instructions
For the Cinnamon Sugar Mixture
- In a small mixing bowl, add granulated sugar, brown sugar and cinnamon, and mix until fully combined. Set aside for later
For the Banana Bread
- Preheat oven to 350℉, and grease a 10×5 loaf pan with nonstick cooking spray or butter
- In a large bowl, add the eggs, and beat well with a whisk
- Add the mashed bananas, heavy cream, vegetable oil and vanilla extract, and beat until fully combined
- Mix in the granulated sugar
- Add in 1 cup of the flour, the baking powder, baking soda, sea salt and cinnamon, and whisk until barely combined
- Whisk in the remaining flour until just combined. Do not over mix
- Add half of the banana bread batter to the loaf pan, making sure the bottom is fully covered with batter. Sprinkle half of the cinnamon sugar mixture on top
- Layer half of the remaining banana bread batter on top of the cinnamon sugar layer. It is okay if the batter does not fully cover the cinnamon sugar layer
- Sprinkle on the remaining cinnamon sugar mixture, and top with the remaining banana bread batter. Take a knife or skewer, insert a quarter way into the loaf pan, and very gently swirl the batter just a few times
- Bake for 55-70 minutes, covering with foil after 25 minutes of baking. Bread is done when a toothpick inserted in the center comes out mostly clean and has an internal temperature of 200℉
- Remove from oven, allow to cool slightly, and remove from pan and place onto a wire cooling rack to cool completely before frosting
For the Cream Cheese Frosting
- In a medium mixing bowl, beat together the softened cream cheese and softened butter until fluffy and all lumps are gone
- Beat in the powdered sugar until fully combined
- Add in heavy whipping cream, and beat until frosting is smooth and fully combined
- Using a spoon, offset spatula or knife, evenly spread cream cheese frosting onto fully cooled banana bread
- Refrigerate until ready to serve
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sign up for the free weekly newsletter to receive more easy recipes by email.
