Name: Cinnamon Roll Banana Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted butter; 1/2 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups all-purpose flour; 1/4 cup unsalted butter, melted (for swirl); 1/3 cup brown sugar (for swirl); 1 tablespoon ground cinnamon (for swirl); 1/2 cup powdered sugar (for glaze); 1 tablespoon milk (for glaze); 1/4 teaspoon vanilla extract (for glaze)

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Cinnamon Roll Banana Bread a moist banana bread swirled with gooey cinnamon roll filling and topped with a sweet vanilla glaze—this decadent twist on a classic is perfect for breakfast, dessert, or anytime indulgence. I love how this recipe brings together the comforting warmth of cinnamon rolls with the rich, tender texture of banana bread in one irresistible loaf.

Cinnamon Roll Banana Bread

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Banana Bread:

3 ripe bananas, mashed

⅓ cup melted butter

½ cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

¼ teaspoon salt

1 ½ cups all-purpose flour

For the Cinnamon Swirl:

¼ cup unsalted butter, melted

⅓ cup brown sugar

1 tablespoon ground cinnamon

For the Glaze:

½ cup powdered sugar

1 tablespoon milk

¼ teaspoon vanilla extract

Directions

I preheat my oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

In a large bowl, I mash the bananas with a fork and stir in the melted butter, brown sugar, egg, and vanilla extract until everything’s well combined.

Then, I add the baking soda, salt, and flour. I stir just until the batter comes together—being careful not to overmix.

In a separate small bowl, I combine the melted butter, brown sugar, and cinnamon for the swirl.

I pour half of the banana bread batter into the prepared loaf pan. Then I drizzle half of the cinnamon swirl over it and use a knife to gently swirl it into the batter. I repeat this with the remaining batter and swirl mixture.

I bake the loaf for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

While the bread cools, I whisk together the powdered sugar, milk, and vanilla until smooth. Then, I drizzle it over the cooled loaf before slicing and serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 8 servings

Calories: 290 kcal per serving

Variations

I like switching things up with this recipe depending on what I’m craving:

I sometimes add chopped pecans or walnuts to the batter for a bit of crunch.

For a fall twist, I mix a pinch of nutmeg or pumpkin pie spice into the cinnamon swirl.

If I want to make it a bit lighter, I use Greek yogurt in place of some of the butter.

When I’m out of powdered sugar, a simple drizzle of honey or maple syrup works just as well for a glaze.

Storage/Reheating

I store the cooled banana bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. For freezing, I wrap individual slices in plastic wrap and store them in a freezer bag—they stay good for up to 2 months.

To reheat, I warm individual slices in the microwave for about 15–20 seconds. It brings back that just-baked warmth and makes the glaze soft again.

FAQs

How ripe should the bananas be?

I always use bananas that are deeply speckled or nearly black on the outside. The riper they are, the sweeter and more flavorful the bread turns out.

Can I make this recipe into muffins?

Yes, I’ve made this into muffins plenty of times. I just divide the batter and swirl into a muffin tin and bake for about 20–25 minutes at the same temperature.

Do I have to use the glaze?

Not at all. While I love the added sweetness and finish the glaze gives, the bread is delicious on its own or with a smear of butter.

Can I use whole wheat flour instead?

I’ve used a 50/50 mix of all-purpose and whole wheat flour, and it works well. Using only whole wheat might make it denser, so I usually lighten it with a bit of all-purpose flour.

How can I tell when it’s done baking?

I check by inserting a toothpick in the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready. If it’s still wet, I give it a few more minutes.

Conclusion

Cinnamon Roll Banana Bread is one of those recipes I keep coming back to. It’s rich, comforting, and always hits the spot—whether I’m sharing it with friends or enjoying a slice with my morning coffee. With that gooey cinnamon swirl and sweet glaze, it’s a true treat every time I bake it.

Recipe:

Cinnamon Roll Banana Bread

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 1 loaf (8 servings)
Diet: Vegetarian

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Description

Moist banana bread swirled with gooey cinnamon filling and topped with a sweet vanilla glaze. This decadent twist on a classic is perfect for breakfast, dessert, or a cozy snack.

Instructions

Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, mash bananas with a fork. Stir in melted butter, brown sugar, egg, and vanilla extract until well combined.
Add baking soda, salt, and flour. Stir just until the batter comes together; do not overmix.
In a small bowl, mix together the melted butter, brown sugar, and cinnamon for the swirl.
Pour half of the banana bread batter into the prepared loaf pan. Drizzle half of the cinnamon swirl over the batter and use a knife to gently swirl it in.
Repeat with the remaining batter and cinnamon swirl mixture.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While cooling, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth.
Drizzle the glaze over the cooled loaf before slicing and serving.