Cinnamon Roll Banana Bread

Soft and fluffy banana bread with a gooey cinnamon roll filling makes the sweetest cinnamon banana loaf cake. Once you bake this Cinnamon Roll Banana Bread, you’ll be buying extra bananas each week just as an excuse to make it again!

Easy Cinnamon Roll Banana Bread

When people think about comfort foods, they tend to think of savory dishes and warm, hearty foods from childhood.

As a true dessert lover with a literal sweet tooth (😜), my comfort foods have always been related to sugar. Next to pancakes and chocolate chip cookies, banana bread is my tried and true comfort food.

My mom’s banana bread recipe is, hands down, the best banana bread ever. EVER. And today we’re taking that recipe to the next level by swirling in cinnamon sugar that bakes into a thick cinnamon roll filling. Just like these Cinnamon Roll Blondies and these Gooey Cinnamon Rolls, the cinnamon sugar filling is next level.

Why I Love This Cinnamon Sugar Banana Bread:

1. Fluffy: This is such a soft and fluffy banana bread with cinnamon filling. It pretty much tastes like a banana cake!
2. Bananas: This cinnamon roll banana bread has a ton of bananas in it, which is makes it such a moist loaf! Plus, it really tastes like banana.
3. Simple Ingredients: This is pretty much a one bowl recipe, and all of the ingredients are pantry staples.

Some other favorite banana recipes are this carrot cake banana bread, coffee cake banana bread, banana sheet cake, and banana nut muffins.

Ingredients:

• Fresh bananas
• Unsalted butter: I prefer unsalted butter for all of my baking recipes, because I like to control the salt content.
• Eggs
• All purpose flour
• Salt
• Baking soda
• Brown sugar
• Granulated sugar
• Ground cinnamon
• Vanilla Extract

How to make this cinnamon roll banana bread:

1. Step 1: Mash the bananas with a fork. I like to use a fork because it keeps the bananas really textured (I like a few bigger pieces in my banana bread).
2. Step 2: Cream the butter until light and fluffy. Add in the sugar and continue to cream until fluffy. Next, add in the eggs and beat until combined.
3. Step 3: Add in all dry ingredients: flour, salt, and baking soda.
4. Step 4: Add the mashed bananas and vanilla to the mixture and mix until combined.
5. Step 5: Grease a 9×5 bread pan well, or line it with parchment paper. Pour one-third of the batter into the prepared pan.
6. Step 6: Mix cinnamon and sugar together. Sprinkle half of the mixture on the batter.
7. Step 7: Top with another one-third of the batter on top of the cinnamon sugar, and gently spread the batter in an even layer.
8. Step 8: Sprinkle the remaining cinnamon sugar on top top. Finally, top with the remaining one-third batter and gently spread the batter into an even layer.
9. Step 9: Using a knife, drag it through the batter 4-5 times, swirling the cinnamon sugar throughout.
10. Step 10: Bake at 350 for 30 minutes. Lower the temp to 325 and bake for an additional 15 minutes.
    1. Pro tip: if the top is getting too dark, tent a piece of foil on top.
11. Step 11: Allow to cool about 15-20 minutes before removing from the pan.

Storage Tips:

• Store at room temperature in a storage container for 2-3 days, or store in the fridge for 4-5 days.
• If you want to freeze cinnamon roll banana bread, then allow the bread to cool completely. You can freeze it as a loaf or in individual slices. Wrap the loaf in plastic wrap (or wrap each individual slice in plastic wrap) and then store in an airtight container in the freezer for up to 3 months.

Variations:

• Icing: You can easily add an icing to this cinnamon banana bread. A vanilla icing or cream cheese icing will make this taste just like a frosted cinnamon roll!
• Frosting: Vanilla buttercream or cream cheese frosting would be a perfect topping.
• Cinnamon sugar: You can also just sprinkle a generous amount of cinnamon sugar on top for a nice cinnamon sugar crust.

Final tips and trick to making this fluffy Cinnamon Roll Banana Bread:

• Pans: I like to make one large 9×5 bread loaf, but you can use two 8×4 loaf pans.
• Bananas: I like to mash the bananas with the fork, so that they remain still somewhat textured.
• Bake: If the banana bread is getting too dark on top but is still wet in the middle, tent a piece of foil on top of the bread.

Cinnamon Roll Banana Bread

Prep: 20 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 15 minutes mins

Soft and fluffy banana bread with a gooey cinnamon roll filling makes the sweetest cinnamon banana loaf cake.

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Ingredients

 

1x2x3x

Banana Bread:

• ▢ 1/2 cup unsalted butter, at room temperature
• ▢ 1 cup granulated sugar
• ▢ 2 eggs, large
• ▢ 2 cups all purpose flour
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 3-4 medium bananas, or 2 large bananas
• ▢ 1 tsp vanilla extract

Cinnamon Roll Filling

• ▢ 1 cup granulated sugar
• ▢ 2 Tbsp brown sugar
• ▢ 2 Tbsp ground cinnamon

Instructions

 

• Directions:
• Preheat the oven to 350 degrees and line one 9x5 bread pan with either parchment paper or baking spray.*

Cinnamon Roll Filling

• In a small bowl, whisk brown sugar, granulated sugar, and ground cinnamon together. Set aside.

Cinnamon Roll Banana Bread:

• Using a fork, mash the bananas until they are well mashed, with small pieces of bananas for texture. Set aside.
• Next, in a separate bowl, use a hand mixer (or a standing mixer) to cream the unsalted butter and granulated sugar together until light and fluffy. Add in the eggs, and then continue to cream the mixture until combined.
• Add in all purpose flour, baking soda, and salt. Mix until it’s well combined (it will be very thick).
• Lastly, add in the vanilla extract and the mashed bananas. Mix until all of the bananas have been incorporated into the bread batter.
• Spread 1/3 of the banana batter into the bottom of the prepared bread pan. Sprinkle half of the cinnamon sugar mixture over the batter (yes, it’s a lot of cinnamon sugar, but it’s necessary). Top with 1/3 of the batter, gently spreading into an even layer. Sprinkle the remaining cinnamon sugar on top. Top with the remaining 1/3 banana bread batter. Gently spread into an even layer.
• Using a knife, swirl the batter 4-5 times.
• Bake at 350 degreed for 35 minutes. Then, lower the temperature to 325 degrees and continue baking for 20-25 minutes, or until a cake tester comes out clean.**
• Allow the bread to cool for about 10-15 minutes in the pan. Then remove the banana bread from the loaf pan and allow it to continue cooling on a wire rack.
• Serve the bread warm, room temperature, or cold. Also, I like to spread a little butter on mine.

Notes

*You can make the bread in two 8x4 loaf pans also. If you do this, you will spread 1/4 of the batter in the bottom of each pan. Then you will divide the cinnamon sugar between the two pans, sprinkling all over the batter. Then, you will divide the remaining batter evenly on top of the cinnamon sugar. Swirl with a knife. To bake, you will cook at 350 for 35-40 minutes, or until a cake tester comes out clean.

**If the top of the banana bread is getting too dark before the center is cooked, tent a piece of non-stick foil on top of the bread. This will ensure the center bakes completely while protecting the outside from browning too much.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Bread

Cuisine American

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