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Cinnamon roll banana bread sliced on a wooden board.

Cinnamon Roll Banana Bread

This one-bowl cinnamon roll banana bread is incredibly moist, swirled with gooey brown sugar cinnamon, and topped with rich cream cheese frosting.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 412 kcal

Ingredients
 
 

For the banana bread

  • 3 Bananas About 1 ¼ cups mashed. Ripe and large bananas
  • 2 cups All-purpose flour or cake flour
  • ⅓ cup Greek yogurt
  • ½ cup Unsalted butter melted and cooled
  • ½ cup Granulated sugar
  • ½ cup Brown sugar
  • 2 Eggs
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt

For the cinnamon swirl

  • 2 tablespoon Butter unsalted, melted
  • ⅓ cup Brown sugar
  • 1 tablespoon Ground cinnamon

For the cream cheese frosting

  • 4 oz Cream cheese softened, full fat
  • 2 tablespoon Butter softened (for frosting)
  • 1 cup Powdered sugar
  • ½ teaspoon Vanilla extract for frosting
  • 1 pinch Salt for frosting

Instructions
 

  • Preheat your oven to 180°C (350°F) and line a 9x5-inch loaf pan with parchment paper. In a large mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until smooth.
  • Add the melted butter, eggs, granulated sugar, brown sugar, vanilla extract, and Greek yogurt. Whisk vigorously until smooth and well combined.
  • Sift the flour, baking soda, and kosher salt directly into the wet mixture. Mix with a spatula until almost combined.
  • In a small bowl, mix the melted butter, brown sugar, and ground cinnamon until it forms a cohesive mixture for the cinnamon swirl.
  • Pour half of the banana bread batter into the prepared loaf pan. Spoon the cinnamon mixture over the batter and gently swirl with a knife.
  • Add the remaining batter, and smooth it out with an offset spatula. Bake at 180°C (350°F) for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the banana bread cool completely in the pan for at least 30 minutes before removing.
  • While the bread cools, make the frosting by beating the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt, beating until light and fluffy. Spread or pipe over the cooled loaf.

Notes

  • Use heavily spotted, overripe bananas for the best natural sweetness and moisture.
  • Ensure eggs, Greek yogurt, cream cheese, and butter are at room temperature before mixing.
  • Measure your flour accurately by spooning it into the measuring cup and leveling it off with a knife.
  • Store frosted banana bread in an airtight container in the refrigerator for up to 4 days.
  • Freeze the completely cooled, unfrosted loaf tightly wrapped in plastic wrap and aluminum foil for up to 3 months.

Nutrition

Calories: 412kcalCarbohydrates: 69gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 324mgPotassium: 223mgFiber: 2gSugar: 33gVitamin A: 649IUVitamin C: 3mgCalcium: 56mgIron: 2mg
Keyword Cinnamon Roll Banana Bread
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