Cinnamon Swirl Banana Bread with Glaze




  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup light brown sugar, not packed
  • 4 Tablespoons unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup plain or vanilla yogurt (I used plain Greek yogurt)
  • 1 teaspoon vanilla extract


  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon


  • 1/2 cup powdered sugar, sifted
  • 1 Tablespoon heavy cream (or half-and-half or milk) – [I used milk]


  1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray [I lined mine with aluminum foil]. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs, one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick.
  3. Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients.
  4. Top with remaining batter. Bake for 40-45 minutes or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
  5. While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream/milk. Add more powdered sugar until you reach desired thickness. Drizzle over banana bread. Bread will stay fresh and moist at room temperature for up to 10 days in an airtight container.


I used regular all purpose flour, but wheat can be used instead. Also, I skipped salt because I used salted butter. I used 5 bananas instead of 3 (mostly because I had a lot of ripe bananas and didn’t want to throw them all away) – which is probably why the bread turned out mushy. A toothpick inserted into the center came out perfectly clean, but upon cutting into the bread, much of the contents spilled out. It wasn’t runny, but it wasn’t as attractive after removing it from the bread pan. Unfortunately, I didn’t take a photo while it actually looked appealing. 😦 Still, it was edible, just mushy and truly banana-y.

The glaze was great, but not enough to cover the entire bread. I used milk instead of heavy cream. Reminds me of Cinnabon’s glaze.


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