Cinnamon Roll Banana Bread

A banana bread with a cinnamon swirl and a cream cheese topping — moist banana bread with a sweet cinnamon center and a smooth cream cheese glaze.

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Prep Time 10

Cook Time 55

Total Time 1 45

Servings 12 servings

Equipment

9x5-inch loaf pan
Mixing bowls
Electric Mixer
Spatula
Knife
Cooling rack

Ingredients

1/2 cupsalted butter softened to room temperature
1 cupgranulated sugar
2 largeeggs
1/2 cupsour cream or plain greek yogurt
1 1/2 teaspoonsvanilla extract
2 cupsall-purpose flour
1 teaspoonbaking soda
3/4 teaspoonsalt
1/2 teaspoonground cinnamon
2 cupsvery ripe bananas mashed
1/4 cupgranulated sugar
1 1/2 teaspoonsground cinnamon
2 Tablespoonsbutter melted
2 ouncescream cheese softened
1/2 cuppowdered sugar more if needed
1 Tablespoonmilk if needed

Instructions

Preheat the oven to 325°F. Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt, and ½ teaspoon ground cinnamon; set aside.
In a large bowl, use an electric mixer to cream ½ cup salted butter (softened) and 1 cup granulated sugar until light and fluffy, about 2–3 minutes.
Add 2 large eggs to the butter mixture one at a time, mixing well after each addition. Then beat in ½ cup sour cream (or plain Greek yogurt) and 1½ teaspoons vanilla extract until combined.
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in 2 cups very ripe mashed bananas until evenly distributed; do not overmix.
Make the cinnamon swirl: in a small bowl combine ¼ cup granulated sugar, 1½ teaspoons ground cinnamon, and 2 Tablespoons butter (melted). Stir until combined.
Pour half of the banana batter into the prepared loaf pan and spread it into an even layer. Sprinkle the cinnamon swirl mixture evenly over the batter. Spoon the remaining batter over the cinnamon layer and smooth the top. Drag a knife once down the center lengthwise to create a single swirl.
Bake for 65–70 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly browned. If the top browns too quickly, tent the loaf loosely with foil for the remaining bake time.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. After 10 minutes, lift the loaf from the pan (using the parchment overhang if used) and place it on a cooling rack to cool further.
For the cream cheese topping, in a small bowl beat together 2 ounces cream cheese (softened) and ½ cup powdered sugar until smooth. If the mixture is too thick to spread, add up to 1 Tablespoon milk and mix until it reaches a spreadable consistency.
Once the loaf is cooled to warm or room temperature, spread the cream cheese topping evenly over the top. Slice and serve.

Notes

Notes
Size of loaf pan:
If you only have an 8×4 loaf pan, cut the recipe in half and bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
Muffins.
Make
banana bread muffins
by pouring the batter into a muffin tin and baking for about 20 to 25 minutes (or until the tops are golden and a toothpick comes out clean).
Mini loaves.
This recipe will also fill 4 small loaf pans (make sure to decrease the baking time to about 35 to 45 minutes).
Topping.
Add a
crumble topping
to take the bread up a notch and add an extra sweet flavor.
Healthier swaps.
Lighten up the recipe by using Greek yogurt in place of sour cream or applesauce in place of butter in a 1:1 ratio.
Storage:
Place in a zip-top bag or wrap in foil and keep at room temperature up to 2 days or in the fridge up to 7 days.
Freeze:
Wrap in aluminum foil and place in a zip top bag. It will last in the freezer for about 2 to 3 months.