Cinnamon Roll Banana Bread
Indulge in a delightful fusion of flavors with our Cinnamon Roll Banana Bread! This mouthwatering treat combines ripe bananas, warm cinnamon, and a gooey swirl of brown sugar for a comforting bite that’s perfect any time of day. Bake up this irresistible loaf and watch it disappear in no time—your taste buds will thank you!
Prep
15
min
Cook
65
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 3 ripe bananas, mashed
🥛Dairy & Eggs(6)
- ½ cup browned butter (113g) (114 g)
- ¼ cup softened butter (57g) (56.8 g)
- 2 tbsp butter, room temperature (28g) (28 g)
- 4 oz cream cheese, room temperature (113g) (113 g)
- 1 large egg
- ¼ cup plain Greek yogurt (60g) (60 ml)
🫙Pantry Staples(10)
- 2 cups all-purpose flour (240g) (250 g)
- 1 tbsp all-purpose flour (8g) (15 ml)
- 1 tsp baking powder (4g) (5 ml)
- 1 tsp baking soda (5g) (5 ml)
- ½ cup brown sugar (100g) (100 g)
- ½ cup brown sugar, packed (100g) (100 g)
- ¼ cup granulated sugar (50g) (50 g)
- powdered sugar, to taste
- 1 tbsp vanilla paste (13g) (15 ml)
- 1 tsp vanilla paste (5 ml)
🧂Spices & Seasonings(4)
- 2 tsp cinnamon (5g) (10 ml)
- 2 tbsp cinnamon (30 ml)
- cinnamon, for toppingoptional
- ½ tsp salt (3g) (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 375°F and line a loaf pan with parchment.
- 2
Whisk together the browned butter, brown sugar, and granulated sugar.
- 3
Add the mashed bananas, egg, Greek yogurt, and vanilla and mix until smooth.
- 4
Fold in the flour, baking powder, baking soda, salt, and cinnamon until just combined.
- 5
For the cinnamon filling, mix the softened butter, brown sugar, cinnamon, and flour until a thick paste forms.
- 6
Add a small amount of banana bread batter to the bottom of the loaf pan, then dollop some of the cinnamon filling around the batter.
- 7
Add more banana bread batter to fill in the gaps.
- 8
Continue alternating banana bread batter and cinnamon filling until you run out, making sure the final layer is banana bread batter so the filling stays inside the loaf.
- 9
Swirl the layers if you want.
- 10
Bake for about 5 minutes then reduce the heat to 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- 11
Let cool completely before frosting.
- 12
For the frosting, beat the softened cream cheese and butter until smooth and fluffy.
- 13
Add vanilla and powdered sugar to taste and whip until creamy and spreadable.
- 14
Spread over the cooled banana bread and finish with a sprinkle of cinnamon.
💡 Pro Tips
- ✓Brown the butter to 250-260°F until it turns amber and smells nutty before cooling it slightly, since the Maillard reaction between milk proteins and sugars creates deeper toffee notes that plain melted butter can't achieve.ingredient250-260°F
- ✓Use bananas with at least 50% of their peel covered in brown spots because the starches have converted to sugars at this stage, giving you sweeter flavor and a moister crumb without adding extra sugar.ingredient50%+ spotted peel
- ✓Mix the wet and dry ingredients only until the last streaks of flour disappear, about 15-20 strokes, since overmixing develops gluten strands that make the loaf tough and cause it to dome and crack excessively.technique15-20 strokes
- ✓Keep the cinnamon filling paste firm rather than runny by chilling it for 10 minutes if needed, so it holds its layered position instead of sinking to the bottom during the 375°F bake.technique10 minutes chill
- ✓Tent the loaf with foil after 30 minutes at 375°F if the top is browning too fast, since the sugar-heavy cinnamon swirl caramelizes faster than the surrounding batter and can burn before the center reaches 205-210°F internal doneness.timing205-210°F internal
Share this recipe
Prep
15
min
Cook
65
min
Serves
8
people
Level
intermediate
Share this recipe
Cinnamon Roll Banana Bread
Indulge in a delightful fusion of flavors with our Cinnamon Roll Banana Bread! This mouthwatering treat combines ripe bananas, warm cinnamon, and a gooey swirl of brown sugar for a comforting bite that’s perfect any time of day. Bake up this irresistible loaf and watch it disappear in no time—your taste buds will thank you!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 3 ripe bananas, mashed
🥛Dairy & Eggs(6)
- ½ cup browned butter (113g) (114 g)
- ¼ cup softened butter (57g) (56.8 g)
- 2 tbsp butter, room temperature (28g) (28 g)
- 4 oz cream cheese, room temperature (113g) (113 g)
- 1 large egg
- ¼ cup plain Greek yogurt (60g) (60 ml)
🫙Pantry Staples(10)
- 2 cups all-purpose flour (240g) (250 g)
- 1 tbsp all-purpose flour (8g) (15 ml)
- 1 tsp baking powder (4g) (5 ml)
- 1 tsp baking soda (5g) (5 ml)
- ½ cup brown sugar (100g) (100 g)
- ½ cup brown sugar, packed (100g) (100 g)
- ¼ cup granulated sugar (50g) (50 g)
- powdered sugar, to taste
- 1 tbsp vanilla paste (13g) (15 ml)
- 1 tsp vanilla paste (5 ml)
🧂Spices & Seasonings(4)
- 2 tsp cinnamon (5g) (10 ml)
- 2 tbsp cinnamon (30 ml)
- cinnamon, for toppingoptional
- ½ tsp salt (3g) (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 375°F and line a loaf pan with parchment.
- 2
Whisk together the browned butter, brown sugar, and granulated sugar.
- 3
Add the mashed bananas, egg, Greek yogurt, and vanilla and mix until smooth.
- 4
Fold in the flour, baking powder, baking soda, salt, and cinnamon until just combined.
- 5
For the cinnamon filling, mix the softened butter, brown sugar, cinnamon, and flour until a thick paste forms.
- 6
Add a small amount of banana bread batter to the bottom of the loaf pan, then dollop some of the cinnamon filling around the batter.
- 7
Add more banana bread batter to fill in the gaps.
- 8
Continue alternating banana bread batter and cinnamon filling until you run out, making sure the final layer is banana bread batter so the filling stays inside the loaf.
- 9
Swirl the layers if you want.
- 10
Bake for about 5 minutes then reduce the heat to 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- 11
Let cool completely before frosting.
- 12
For the frosting, beat the softened cream cheese and butter until smooth and fluffy.
- 13
Add vanilla and powdered sugar to taste and whip until creamy and spreadable.
- 14
Spread over the cooled banana bread and finish with a sprinkle of cinnamon.
💡 Pro Tips
- ✓Brown the butter to 250-260°F until it turns amber and smells nutty before cooling it slightly, since the Maillard reaction between milk proteins and sugars creates deeper toffee notes that plain melted butter can't achieve.ingredient250-260°F
- ✓Use bananas with at least 50% of their peel covered in brown spots because the starches have converted to sugars at this stage, giving you sweeter flavor and a moister crumb without adding extra sugar.ingredient50%+ spotted peel
- ✓Mix the wet and dry ingredients only until the last streaks of flour disappear, about 15-20 strokes, since overmixing develops gluten strands that make the loaf tough and cause it to dome and crack excessively.technique15-20 strokes
- ✓Keep the cinnamon filling paste firm rather than runny by chilling it for 10 minutes if needed, so it holds its layered position instead of sinking to the bottom during the 375°F bake.technique10 minutes chill
- ✓Tent the loaf with foil after 30 minutes at 375°F if the top is browning too fast, since the sugar-heavy cinnamon swirl caramelizes faster than the surrounding batter and can burn before the center reaches 205-210°F internal doneness.timing205-210°F internal