1. Can I make cinnamon swirl banana bread without eggs?

Yes! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Let it sit for 5–10 minutes to gel before using. This plant-based alternative keeps the loaf moist and structurally sound.

2. Why did my banana bread sink in the middle?

This is often due to underbaking or overmixing. Make sure to bake until a toothpick inserted in the center comes out clean. Also, avoid opening the oven door during the first 40 minutes — sudden drops in temperature can cause sinking.

3. Can I freeze cinnamon swirl banana bread?

Absolutely. Wrap the cooled loaf tightly in plastic wrap and foil, or store slices in a freezer-safe container. Freeze for up to 3 months . Thaw at room temperature overnight or reheat individual slices in the microwave.

4. How do I keep banana bread moist after baking?

To keep it moist, let the bread cool completely before storing it. Wrap it tightly in plastic wrap or place it in an airtight container. You can store it at room temperature for 2–3 days or in the refrigerator for up to a week. Adding a slice of bread or apple inside the container can help retain moisture.

Cinnamon Swirl Banana Bread – Best Recipe

Name: Cinnamon Swirl Banana Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 cup brown sugar

Description

This Cinnamon Swirl Banana Bread is a moist, tender loaf infused with ripe bananas and a sweet cinnamon-sugar ribbon throughout. Perfect for breakfast, dessert, or a cozy snack, it offers a warm aroma and comforting flavor with a beautiful marbled appearance.

Ingredients

Scale

3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 cup brown sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a large bowl, combine the mashed bananas, melted butter, granulated sugar, beaten egg, and vanilla extract. Mix until well blended.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
In a small bowl, mix the ground cinnamon and brown sugar to make the cinnamon swirl.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture on top.
Pour the remaining batter over the swirl and top with the remaining cinnamon mixture.
Use a knife or skewer to gently swirl the cinnamon mixture through the batter.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for best flavor and sweetness.
Don’t overmix the batter to avoid a dense texture.
To freeze, wrap tightly in plastic wrap and foil; thaw before serving.
Optional: drizzle with vanilla icing after cooling for extra sweetness.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 24 g
Sodium: 210 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 35 mg