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Cinnamon Roll Banana Bread

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 10
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Banana Bread
  • 2 cups 250 g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup 113 g unsalted butter, melted
  • 2/3 cup 135 g light brown sugar, packed
  • 2 large eggs
  • 1 1/2 cups 340 g mashed ripe bananas
  • 1/3 cup 80 g sour cream or plain Greek yogurt
  • 2 teaspoons vanilla extract
  • Cinnamon Swirl
  • 1/3 cup 65 g light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons 28 g unsalted butter, softened
  • 1 tablespoon 8 g all-purpose flour
  • Maple Cream Cheese Glaze
  • 3 ounces 85 g cream cheese, softened
  • 1/2 cup 60 g powdered sugar
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 –2 teaspoons milk if needed
  • Pinch of salt

Equipment

  • Equipment: 9×5-inch loaf pan

Method
 

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. Mix Wet Ingredients: In a large bowl, whisk melted butter and brown sugar. Add eggs, mashed bananas, sour cream, and vanilla. Mix until combined.
  4. Prepare Batter: Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
  5. Make Cinnamon Swirl: Mix brown sugar, cinnamon, softened butter, and flour in a small bowl until a thick paste forms.
  6. Layer the Batter: Spread half the banana batter into the pan. Add two-thirds of the cinnamon filling in dollops and swirl gently. Add remaining batter, then the remaining cinnamon filling. Swirl the surface lightly.
  7. Bake: Bake for 60–75 minutes until golden brown and a skewer inserted into the center comes out without wet batter. Cover loosely with foil if the top browns too quickly.
  8. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
  9. Prepare Glaze: Beat cream cheese, powdered sugar, maple syrup, vanilla, and salt until smooth. Add milk gradually if needed for a drizzle consistency.
  10. Finish and Serve: Drizzle glaze over the cooled loaf. Slice into 10 portions and serve.

Notes

Use very ripe bananas for the best sweetness and texture. Measure the mashed bananas carefully and avoid overmixing the batter to keep the bread soft. Allow the loaf to cool completely before glazing. Store glazed banana bread in an airtight container in the refrigerator for up to 3–4 days.