Cinnamon Roll Banana Bread

cinnamon roll banana bread recipe with cream cheese frosting.

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A moist banana bread recipe with cinnamon swirl in every bite and sweet cream cheese frosting on top/

Prep Time20

Cook Time55

Total Time1 15

Course: Bread

Cuisine: American

Servings:

Author: Dee

Cost: 15

Ingredients

For the Cinnamon Sugar Mixture

⅓ 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
⅓ cup vegetable oil
1 teaspoon vanilla extract
¾ cup granulated sugar
1¾ cup all purpose flour
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 10x5 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 half of the flour, 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

I highly recommend using vegetable oil and heavy cream instead of substitutes such as butter, milk or sour cream so that the cinnamon sugar mixture has more fat to bind to, resulting in a better swirl.

Do not over mix the banana bread batter. Gently hand whisk until ingredients are just combined.

Do not stir layers of cinnamon sugar and banana bread batter together. The less you touch the batter, the better the swirl will be.

The second and third layer of banana bread batter may not fully cover the loaf pan, and that is okay! As long as the first layer fully covers the bottom, the cinnamon sugar mixture will not sink.

Make sure banana bread is completely cooled before frosting to prevent the cream cheese frosting from melting.

Store in an airtight container in the refrigerator for up to one week.

Though the bread is good straight from the fridge, I recommend letting it come to room temperature before serving for a softer, fluffy crumb.

Nutrition

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