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Cinnamon Roll Banana Bread

Cinnamon roll banana bread that bakes up moist, tender slices with a cinnamon swirl running through the center and a warm cream cheese glaze drizzle. Uses a classic quick-bread batter layered with a cinnamon-brown sugar paste for that ribboned, bakery-style look.
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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: 360
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 swirl
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Mix the swirl ingredients into a smooth paste using softened butter, brown sugar, and cinnamon.
Make the banana bread batter
  1. Beat softened butter and granulated sugar until fluffy.
  2. Add eggs, mashed ripe bananas, sour cream, and vanilla, then beat until smooth.
  3. Fold in all-purpose flour, baking soda, salt, and cinnamon just until no dry streaks remain.
Layer, swirl, and bake
  1. Pour half the batter into the loaf pan and spread the cinnamon swirl paste over the top.
  2. Spoon the remaining batter over the swirl layer and smooth gently.
  3. Swirl with a knife by dragging it through the batter in a few passes to create ribboning.
  4. Bake for 60–65 minutes, until a toothpick inserted in the center comes out clean.
Glaze and serve
  1. While the loaf is warm, whisk and drizzle the cream cheese glaze over the top.

Notes

For the cleanest cinnamon ribbons, spread the swirl paste to the edges before adding the remaining batter, and swirl gently with only a few knife passes. Store covered in the refrigerator for up to 4 days; warm individual slices briefly in the microwave. Freeze sliced bread (no glaze until serving if you prefer) for up to 2 months. For a lower-sugar option, use a 1:1 granulated sugar replacement and a reduced-sugar powdered sugar for the glaze (texture may be slightly less sweet).