Cinnamon Swirl Banana Bread


Whenever I was studying for an Oragnic Chemistry exam, the night before I would sit in Baker (student center at Ohio University) with a big old cinnamon roll from the food court.  For some reason it would help ease the pain in my brain from studying material that I truly will never understand.

Cinnamon flavor in any type of dessert or sweet bread is my weakness.  That’s why I was so thrilled when I came across a recipe for Cinnamon Swirl Banana Bread, from Lovin In The Oven, who adapted the recipe from Sandwich Hoss.  The bananas were getting pretty bad and I hate seeing them go to waste.  So it was perfect timing that I found this recipe! You can click here to follow Lovin In the Oven’s recipe page, or continue to follow it on mine!

Cinnamon Swirl Banana Bread



For the bread

  • 3 over-ripe bananas, smashed
  • 1/3 cup butter melted (I just put mine in the microwave for about 45 seconds)
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1tsp baking soade
  • 1/4 tsp salt
  • 1 1/2 cups all purpose flour

For the swirl

  • 1/3 cup sugar
  • 1 TBSP cinnamon


1. Preheat over to 350.

2. Butter and flour (or just use Pam) a 9×5 loaf pan (or which-ever size you have- you may have to adjust cooking time.)

3. Mix Bananas, butter, sugar, egg, and vanilla together in a large bowl.

4. Sprinkle baking soda and salt around on top of banana mixture and mix in.

5. Mix in flour slowly (I mixed 1/2 cup at a time).

6. In a small dish mix 1/3 cup sugar and 1 TBSP cinnamon- this is your cinnamon swirl!

7. Add half of the batter to your loaf pan and sprinkle a little more than half of the swirl mixture on top.

8. Pour in other half of batter.  Spread batter to the edges of the pan with a spatula and sprinkle top with remaining swirl mixture.

9. Bake in oven for 50-60 minutes. (Mine took 50 with a 9×5 loaf pan- if using a different size, keep and eye on it!)




Cinnamon Swirl Magic!

The bread was so good (especially straight out of the oven!).  I will definitely be making this banana bread recipe more often (especially when there are no walnuts in the house- which is what I usually add).

Time to go check on the corned beef I have in the oven for tomorrow’s St. Patty’s Day festivities! Have a great weekend everyone and a Happy St. Patrick’s Day!

Molly Jean

About Molly Jean's Tasty Cuisine

I am a Registered Dietitian and foodie fanatic from Cleveland, Ohio! I am an Ohio University Alum. I recently graduated from Kent State University with a Master's in Nutrition and a the completion of a Dietetic Internship! I love trying out new recipes, new food products, and dining at Cleveland's local restaurants!

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