Bananas – The foundation of both flavor and moisture. Ripe bananas provide natural sweetness, a fruity aroma, and a tender, almost custardy crumb. They also keep the loaf soft for days and add a subtle density which is essential in banana bread.
Sugars– Brown sugar adds sweetness plus subtle molasses notes that complement the bananas and brown butter. The molasses in brown sugar deepens the flavor, making the loaf taste more complex than with granulated sugar alone. However, granulated sugar provides sweetness and structure. It helps the loaf rise and gives the edges a subtle crispness, balancing the chewiness from brown sugar.
Cinnamon – Adds warm, sweet-spicy notes that make the bread taste “cinnamon roll-y” without actually rolling it like a pastry. When swirled with sugar and butter, cinnamon creates little pockets of slightly caramelized, fragrant sugar throughout the bread.
Cream Cheese Frosting – Provides a creamy layer that makes the bread feel indulgent and almost melt-in-your-mouth. Its tanginess cuts through the sweetness of the banana bread and cinnamon swirl, giving each bite more depth.
Sugars– Brown sugar adds sweetness plus subtle molasses notes that complement the bananas and brown butter. The molasses in brown sugar deepens the flavor, making the loaf taste more complex than with granulated sugar alone. However, granulated sugar provides sweetness and structure. It helps the loaf rise and gives the edges a subtle crispness, balancing the chewiness from brown sugar.
Cinnamon – Adds warm, sweet-spicy notes that make the bread taste “cinnamon roll-y” without actually rolling it like a pastry. When swirled with sugar and butter, cinnamon creates little pockets of slightly caramelized, fragrant sugar throughout the bread.
Cream Cheese Frosting – Provides a creamy layer that makes the bread feel indulgent and almost melt-in-your-mouth. Its tanginess cuts through the sweetness of the banana bread and cinnamon swirl, giving each bite more depth.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Use a light-colored pan when browning butter so you can see the milk solids turn golden and avoid burning.
- Mix the brown sugar and cinnamon swirl well throughout the loaf. Try to evenly disperse the mixture into the loaf. Also be sure not to push it down too much or the mixture will sink to the bottom of the loaf.
- Measure flour correctly by spooning it into the measuring cup and leveling. Too much flour leads to dry and dense bread. My biggest pet-peeve, don’t do it!
- Alternate wet and dry ingredients gently and stop mixing as soon as everything is combined.
- Tent the loaf with foil if the top browns too quickly while baking.
- Let it cool before slicing to help the loaf set and prevent crumbling.
More Recipes!
Here are some more recipes you might enjoy!
Raspberry White Chocolate Scones
Brown Butter Chocolate Chip Banana Bread
Pumpkin Cinnamon Swirl Sourdough
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Cinnamon Roll Banana Bread
Servings
1 loaf
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Equipment
Ingredients
Banana Bread
- 2 - 2 1/2 (240 g) ripe bananas, mashed
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- ½ cup (110 ml) extra virgin olive oil (or any oil will work if you don't have olive oil)
- 2 large eggs, room temperature
- 1 tsp (5 ml) vanilla extract
- ⅓ cup (80 ml) buttermilk, room temperature
- 2 cups (240 g) all-purpose flour
- 1 tsp (5 g) baking soda
- ½ tsp (2 g) baking powder
- 1½ tsp (4 g) cinnamon
- ¼ tsp (.5 g) nutmeg
- ½ tsp (3 g) kosher salt
Cinnamon Sugar Swirl
- ½ cup (110 g) light brown sugar
- 2 tsp (5 g) cinnamon
- 2 tbsp (28 g) melted butter
- 1 tbsp (14 g) extra virgin olive oil (or melted butter also works)
- 2 tbsp (15 g) flour
- Pinch of salt
Cream Cheese Frosting
- 5 oz (140 g) cream cheese, softened
- 4 tbsp (56 g) unsalted butter, softened
- ⅓ - ½ cup (40-60 g) powdered sugar, to taste preference
- 1 tsp (5 g) vanilla bean paste
Instructions
Enable Step-by-Step Mode- Preheat your oven to 325°F (163°C) and grease or line a loaf pan with parchment paper, leaving overhang for easy removal.
- We’ll start by making the cinnamon sugar swirl. In a small bowl, mix the brown sugar, cinnamon, melted butter, olive oil, salt and flour until you have a thick paste. Set to the side.
- In a large bowl, mash the bananas until mostly smooth. Then whisk in the granulated sugar, brown sugar, and olive oil until well combined. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- For the bread, in a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and kosher salt. Add the dry ingredients to the wet mixture and gently fold just until combined, try not to overmix! As you mix, slowly pour in the buttermilk. Mix until just combined.
- Pour the batter into the prepared loaf pan. Then spoon the cinnamon sugar mixture all over the batter. Using a butter knife, gently swirl the cinnamon swirl mixture into the batter. Note: Try to evenly disperse the mixture into the loaf. Also be sure not to push it down too much or the mixture will sink to the bottom of the loaf.
- Bake bread for 60-70 minutes. The bread will be done when an inserted toothpick comes out mostly clean- a few wet crumbs are fine! Let the bread rest for at least 20 minutes- then remove from pan to cool for another 30 minutes.
- To make the frosting, using a hand mixer, beat the softened cream cheese and butter until smooth. Add powdered sugar to taste and mix in the vanilla bean paste. Once the bread is fully cooled, spread the frosting on top, slice, and enjoy.
The instructions were unclear and poorly structured. You didn’t specify the quantity of each ingredient at each step, and the flour was mentioned twice, which made it confusing to understand where the 2 cups of flour should be added. Overall, the recipe was not very helpful to follow.
Hi Brandon,
Thanks so much for your feedback. I really appreciate you taking the time to share. I’m sorry to hear the instructions felt unclear to you. Flour is used in both the swirl and the bread so it needs to be referenced twice. I haven’t had others run into this issue so far, but I’ll definitely take another look to see if the steps can be improved.
Thanks again for taking the time to try this recipe. -maude
Why can’t you print out your recipes?
Hi Danielle,
Thanks for your question! Ive been building this blog from the ground up and with growing traffic, I have been working on a redesign that includes this feature! It should be available in the next 2 weeks or so!
The ingredients note butter milk but I don’t actually see it used in the directions ?
Hi Ryan,
Thanks for your question. The buttermilk is mentioned in step 4 when the dry ingredients are folded into the wet (you will pour the buttermilk in as you fold). I hope this helps!
Can you freeze after cooking?
Hi Emily,
Yes you totally can! Just be sure to wrap the bread tightly in plastic wrap and then a freezer safe bag with all the air pushed out! I would wait to frost the bread after freezing though. That will give better texture 😀 Thanks for your question! -maude
This was great, I don’t think it was difficult to follow the recipe! The cinnamon roll mixture was easy to add. Tastes yummy! Will make again thanks
Hi LOL! Thanks so much for trying this recipe and for your feedback! Im so glad you enjoyed it and I am excited to hear you will be on rotation! It is also helpful to know the instructions we’re easy to follow. Thanks again and happy baking! <3 maude
This was really soft and tasty banana bread. I didn’t think the recipe was hard to follow at all. Thanks for sharing!
Hi Hayley,
Thanks so much for taking the time to try this recipe and report back with your thoughts! I’m super happy to hear that you enjoyed it <3 Thanks again and happy baking! x maude
I’ve made variations of this at least 10 times now, adding in chocolate or walnuts, etc; and no swirl but its the best banana bread recipe I have ever tasted / made so far. I love it!
Hi Brook! Yay this is so cool that you are playing around with your own variations of this bread! Thanks so much for trusting this recipe each time- it really means a lot- AND for taking the time to share your experience! Happy baking to you and all your yummy loaves to come! <3 maude