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Cinnamon Roll Banana Bread

Cinnamon roll banana bread with a brown cinnamon swirl in every slice and a cream cheese drizzle over a golden, moist loaf. This hybrid banana bread bakes up like classic banana bread, but with ribboned cinnamon flavor through the center.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mash until smooth.
  • 0.5 cup butter Melted.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Cinnamon swirl
  • 2 tbsp butter Melted.
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon
Cream cheese drizzle
  • 3 oz cream cheese Softened.
  • 0.75 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, leaving no dry spots on the sides for clean release.
  2. Mix mashed ripe bananas, melted butter, sugar, large eggs, and vanilla extract until the batter looks glossy and uniform.
  3. Fold in all-purpose flour, baking soda, and salt just until no dry streaks remain, keeping the batter thick.
  4. Mix cinnamon swirl butter, brown sugar, and cinnamon separately until it forms a smooth, spreadable mixture with visible cinnamon specks.
  5. Pour half the banana bread batter into the loaf pan, then drizzle half the cinnamon mixture across the top in an even ribbon.
  6. Add the remaining banana bread batter, then swirl the remaining cinnamon through with a knife to create a marbled streak pattern.
  7. Bake for 55–65 minutes at 350°F until a toothpick comes out clean and the top is golden with set edges.
Finish with drizzle
  1. Let the loaf cool completely so the drizzle stays glossy instead of melting off.
  2. Beat cream cheese drizzle cream cheese, powdered sugar, and milk until smooth, then pour over the cooled bread so it coats the top in a thin layer.

Notes

For the cleanest swirl, drizzle the cinnamon mixture in a ribbon before the final batter addition, then swirl lightly with a knife—overmixing can turn the loaf uniformly brown. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a dairy-reduced option, use plant-based butter and cream cheese alternatives in the same amounts.