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Cinnamon Roll Banana Bread

Cinnamon roll banana bread with a cinnamon-sugar swirl baked into a tender loaf. Warm slices get a quick cream cheese glaze drizzle for a soft, ribboned center.
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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: 420
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 lb 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
  • 1 Dutch oven

Method
 

Prep and make swirl
  1. Preheat oven to 350F and grease a 9x5 loaf pan, making sure the corners are coated for easy release.
  2. Mix the cinnamon roll swirl ingredients until smooth paste forms, then set aside so it spreads easily.
Make banana bread batter
  1. Beat softened butter and granulated sugar until fluffy, about 2–3 minutes for a lighter batter.
  2. Beat in eggs, then mix in mashed bananas, sour cream, and vanilla until smooth and evenly combined.
  3. Fold in all-purpose flour, baking soda, salt, and cinnamon just until no dry streaks remain.
Assemble and bake
  1. Pour half the batter into the prepared pan and spread it level.
  2. Spread the cinnamon swirl paste over the batter in an even layer.
  3. Pour the remaining batter on top and spread gently to cover the swirl.
  4. Swirl with a knife by dragging through the batter 4–6 times, creating visible ribbon paths from surface to center.
  5. Bake at 350F for 60–65 minutes, until a toothpick in the center comes out clean and the top looks set and golden.
Glaze
  1. Stir together cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle over the loaf while warm so it melts lightly into the ridges.

Notes

For cleaner slices, cool the loaf in the pan 10–15 minutes, then transfer to a rack and glaze when still warm. Store covered in the refrigerator up to 4 days; freeze slices for up to 2 months (thaw overnight in the fridge and re-warm briefly). For a lighter option, use low-fat cream cheese and low-fat milk in the glaze to reduce saturated fat without changing the swirl method.