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Cinnamon Roll Banana Bread

Cinnamon roll banana bread with a buttery cinnamon swirl and cream cheese glaze. This moist loaf bakes at 350°F and stays tender, with a ribbon-like swirl through every slice.
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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: 340
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 bananas very ripe, 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 9x5 loaf pan
  • 1 mixing bowl
  • 1 loaf pan

Method
 

Prep and make the swirl
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
  2. Mix the cinnamon roll swirl ingredients into a smooth paste, creating a thick, spreadable layer.
Mix banana bread batter
  1. Beat the softened butter and granulated sugar until fluffy and lighter in color.
  2. Add the eggs, then mix in the mashed bananas, sour cream, and vanilla until smooth.
  3. Fold in the 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 into an even layer.
  2. Spread the cinnamon swirl paste over the batter, covering it in a continuous layer.
  3. Pour the remaining batter on top and smooth the surface.
  4. Swirl with a knife by dragging through the layers in a few gentle passes for a ribbon effect.
  5. Bake for 60–65 minutes at 350°F, until a toothpick inserted in the center comes out clean with no wet batter clinging.
Glaze and serve
  1. Drizzle the cream cheese glaze over the loaf while it’s warm so it melts slightly and sinks into the top.

Notes

Pro tip: Use very ripe bananas (freckled and soft) so the loaf bakes up sweet and tender without extra moisture. Store covered in the refrigerator up to 4 days; rewarm slices briefly in the microwave. Freeze baked slices up to 2 months. For a lighter swap, use reduced-fat cream cheese for the glaze while keeping the flavor and drizzle texture.