This cinnamon banana bread recipe is so easy to make and tastes SO delicious and moist! With a ribbon of buttery cinnamon swirled throughout, it’s a unique version of a classic recipe.
This post is sponsored by Watkins but all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!
How to make cinnamon swirl banana bread
You can’t have cinnamon swirl banana bread without the swirl! It took quite a few trials to get it just right and luckily, the easiest technique ended up being the most effective.
And whenever I’m adding spices into my recipes, I make sure to use the best ingredients. I love baking with Watkins because their spices pack a punch. They’ve even expanded their line of organic spices to include 40 varieties! My favorites are, of course, their Organic Ground Cinnamon and Organic Ground Nutmeg but I also use their Organic Ground Cloves, Organic Ground Ginger, and Organic Ground Black Pepper…just not all at once!
The new organic spices and blends are made with the highest-quality, USDA Organic Certified and Non-GMO Project Verified herbs and spices sourced from reputable growers. It’s a brand I can trust, knowing they hold their products to the highest standard.
The Watkins Organic Ground Cinnamon and Organic
Ground Nutmeg are what
make this recipe so special. To get that signature swirl, simply combine
butter, brown sugar, cinnamon, and nutmeg.
You will “smoosh” together these ingredients with your fingers so some butter clumps remain. Sprinkle the cinnamon mixture between each layer of your banana batter and bake.
As the bread bakes, the edges rise faster than the center, giving you those swooping swirls in the middle. The baking does all the work for you!
How to ripen bananas quickly for banana bread
If you need ripe bananas STAT but yours aren’t quite there yet, this is a quick trick you can use to speed up that process.
First, if you don’t have any bananas to start with, most grocery stores keep a small stack of almost-ripe bananas with the rest of the bananas. They’re usually individuals that either fell of the bunches or were plucked off by shoppers. I find mine on the bottom shelf.
To ripen them for baking, preheat your oven to 250F and place your bananas on a baking sheet lined with parchment paper, peels and all. Bake for 15-20 minutes or until the bananas are completely brown…borderline black.
Let the bananas cool completely then peel and mash. They’ll be a little liquidy but that’s OK. It’s just the juices released from the bananas under the high heat.
How to store your cinnamon swirl banana bread
Once your banana bread is baked, I’m sure it won’t last long! Whenever I bake it for my family, everyone fights over the last slice. That’s definitely the case for my chocolate chip banana bread and this recipe is no exception.
If you’re baking it ahead for an event, leave the bread unsliced and store in an air tight container or large plastic bag at room temperature. Without the slices, the banana bread has a much better chance of not drying out.
If you’ve sliced it and need to store it, store it the same way but also cover the sliced end in plastic wrap. This keeps the air from seeping into the bread which can dry it out even faster.
To extend the life of your banana bread, follow all the same steps but store in the fridge. Room temperature can keep for about 3 days before it starts to dry out. The fridge will keep for about 1 week.
For even more delicious banana recipes:
- Chocolate Chip Banana Bread
- Banana Bread Cheesecake Cups (gluten free & dairy free)
- Banana Coffee Cake with Caramel