This Maple Cinnamon Swirl Banana Bread makes the perfect sweet treat. A classic banana bread recipe with a cinnamon roll twist. Enjoy this for breakfast or after dinner as your new favorite dessert.
One of my absolute favorite things to eat for breakfast growing up was cinnamon swirl bread. This bread toasted with butter is heaven if you ask me.
This recipe is in banana bread form. It's a marbled banana bread filled with a delicious maple and cinnamon swirl. If you love all things cinnamon, you will also love my Chai Sugar Cookies.
For a seasonal variation of this recipe, check out my Maple Swirl Pumpkin Muffins.
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Why You'll Love this Recipe
- Flavorful. I used a simple banana bread recipe as the base and added the perfect cinnamon swirl.
- Simple. You only need a few simple ingredients for this recipe. To be honest, you probably already have most on hand at home.
Ingredients
- Ripe Bananas- ripe bananas result in sweeter banana bread. As a result, you need less added sugar to make this recipe.
- Flour- the recipe calls for all-purpose flour but I have tested it with gluten-free flour.
- Cinnamon- you need ground cinnamon.
- Vanilla extract
- Eggs- I have not tested the recipe using an egg substitute.
- Maple syrup- we're using this in place of white or brown sugar. You can also use honey.
- Olive oil- this adds some moisture to the banana bread. You can also use melted coconut oil or avocado oil.
See the recipe card below for quantities and remaining ingredients.
Instructions
- Begin by preheating the oven and greasing a loaf pan with cooking spray.
- Combine all ingredients, aside from the marble ingredients, in a large bowl and mix to combine.
- Add marble ingredients to a small bowl and stir to combine.
- Pour HALF of the batter into the greased loaf pan then pour HALF of the marbling mix into the pan and swirl/marble, using a fork or knife.
- Repeat step 4 with the remaining batter and marbling mix.
- Bake until a toothpick comes out clean. Allow it to cool for 15-20 minutes, cut into slices and enjoy!
Equipment
Grab what you need for this recipe:
- Large mixing bowl
- Small bowl
- Mixing utensil
- Loaf pan
- Measuring spoons and cups needed: ½ teaspoon, 1 teaspoon, 1 tablespoon, ½ cup and 1 cup.
Recipe FAQs
The banana bread will last for up to a week in the fridge, in an airtight container or wrapped tightly in foil. It can be stored at room temperature for about 2 days covered or in an airtight container.
The banana bread can be frozen in a freezer-safe container or plastic bag. It will last about 3 months if stored in the freezer. To thaw, keep it at room temperature for about an hour, then reheat each slice in the microwave for approximately 30 seconds.
Top Tips
- You need ripe bananas for this recipe, they should be really brown and spotty. The riper the better because they will be easier to mash and they are sweeter.
- Make sure you properly measure your flour. Spoon it into the cup and then level it.
- To make this maple banana bread gluten-free, just swap in any gluten-free flour. Make sure it is 1:1 flour.
- Line the pan with parchment paper so it's easier to remove the bread when it is finished cooling.
- If you want to add texture, add in a ½ cup of chopped walnuts or pecans.
- Stick a toothpick in the bread to check if it is finished baking and if it comes out clean it is ready.
- Allow to cool for about 20 minutes in the pan, then allow to finish cooling completely on a cooling rack.
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Maple Cinnamon Swirl Banana Bread
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Ingredients
- 2 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup maple syrup
- 3 tablespoons olive oil
Marble
- 2 tablespoons maple syrup
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees F and grease a loaf pan with cooking spray or line it with parchment paper.
- Combine all of the ingredients, aside from the syrup and cinnamon for the marble, in a large bowl and mix to combine until smooth.
- Add the marble ingredients to a small bowl and stir to combine, until smooth.
- Pour HALF of the batter into the greased loaf pan, then pour HALF the syrup and cinnamon marbling mix into the pan and swirl/marble, using a fork or knife.
- Repeat step 4 with the remaining batter and marbling mix.
- Bake for 45 minutes or until a toothpick comes out clean. Allow to cool for 15-20 minutes, remove from the loaf pan, cut into slices and enjoy!
Sarah's Tips
- You need ripe bananas for this recipe, they should be really brown and spotty. The riper the better because they will be easier to mash and they are sweeter.
- Make sure you properly measure your flour. Spoon it into the cup and then level it.
- To make this maple banana bread gluten-free, just swap in any gluten-free flour. Make sure it is 1:1 flour.
- Line the pan with parchment paper so it's easier to remove the bread when it is finished cooling.
- If you want to add texture, add in a ½ cup of chopped walnuts or pecans.
- Stick a toothpick in the bread to check if it is finished baking and if it comes out clean it is ready.
- Allow to cool for about 20 minutes in the pan, then allow to finish cooling completely on a cooling rack.
Tools I Use for This Recipe
- Loaf pan
If you make this recipe, tag me on Instagram! xo, Sarah
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