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–+ servings
slice of cinnamon roll banana bread on a white plate.
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Cinnamon Roll Banana Bread

Soft and fluffy banana bread with a gooey cinnamon roll filling makes the sweetest cinnamon banana loaf cake.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Bread
Cuisine: American
Keyword: cinnamon roll banana bread
Servings: 10 slices
Author: Michelle

Ingredients

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.