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Cinnamon Roll Banana Bread

Cinnamon roll banana bread with a cinnamon swirl running through moist, tender crumb. The cream cheese glaze is drizzled while warm for a soft, sliceable finish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For banana bread
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 3 very ripe bananas mashed
  • 0.33 cup sour cream
  • 1 tsp vanilla
For cinnamon roll swirl
  • 3 tbsp butter softened
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
For cream cheese glaze
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and make the cinnamon swirl
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Mix the cinnamon roll swirl ingredients into a smooth paste until no dry brown sugar streaks remain.
Make the banana bread batter
  1. Beat softened unsalted butter and granulated sugar until fluffy, then add eggs and mix until smooth.
  2. Stir in mashed very ripe bananas, sour cream, and vanilla until the batter looks thick and glossy.
  3. Fold in all-purpose flour, baking soda, salt, and cinnamon just until no dry flour remains.
Assemble and bake
  1. Pour half the batter into the greased loaf pan and spread it into an even layer.
  2. Spread the cinnamon swirl paste over the batter in a thin, even layer, leaving a small border at the edges.
  3. Top with the remaining batter and smooth the surface so the swirl is fully covered.
  4. Swirl the top with a knife to create marbled cinnamon streaks through the loaf.
  5. Bake for 60-65 minutes at 350F until a toothpick inserted in the center comes out clean, with the top golden.
Glaze and serve
  1. Whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
  2. Drizzle the glaze over the loaf while warm so it melts slightly and settles into the cinnamon swirls.

Notes

For the cleanest swirl, spread the cinnamon paste thinly and fully cover it with the second half of batter before cutting swirls. Store airtight at room temperature up to 2 days or in the refrigerator up to 5 days; rewarm slices briefly for the best texture. Freezing is yes—wrap tightly and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, replace half the butter with an equal amount of unsweetened applesauce (texture will be slightly softer).