Cinnamon Swirl Banana Bread
This banana bread has two key features that set it apart: a thick cinnamon-sugar swirl running through the middle and a buttery streusel topping. The swirl adds a ribbon of warm spice and texture, while the streusel provides a crunchy, crumbly contrast to the moist, fluffy banana bread itself.
Ingredients
For the Brown Sugar Cinnamon Filling
- 6 tablespoons dark brown sugar packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
For the Streusel
- 1/3 cup organic cane sugar
- 2/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup unsalted butter melted
For the Banana Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla bean paste
- 1/3 cup full-fat Greek yogurt room temperature
- 1 1/4 cups mashed ripe bananas about 3 medium
Instructions
- Mix brown sugar, flour, and cinnamon for filling in small bowl.
- Combine cane sugar, flour, cinnamon, and cardamom for streusel, stir in melted butter until mixture resembles wet sand.
- Preheat oven to 350F and line 9x5 inch loaf pan with parchment.
- Whisk flour, baking soda, salt, and cinnamon in medium bowl.
- Beat butter and sugar until light and fluffy.
- Mix in eggs and vanilla until just combined, then beat in yogurt and mashed bananas.
- Fold dry ingredients into wet ingredients until just combined.
- Pour half batter in pan, add cinnamon filling layer, top with remaining batter.
- Sprinkle streusel over top.
- Bake 60-70 minutes until toothpick comes out clean.
- Cool completely in pan before slicing.
Notes
Cover with foil if streusel browns too quickly. Start checking doneness at 45 minutes.
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