Cinnamon Roll Banana Bread
This cinnamon roll banana bread is part banana bread and part cinnamon roll with cinnamon sugar swirled throughout the middle and topped with a cream cheese frosting!
Ingredients
- ½ cup salted butter , softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream , or plain greek yogurt
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups very ripe bananas , mashed
Cinnamon Swirl
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Cream cheese frosting
- 2 Tablespoons butter , melted
- 2 ounces cream cheese , softened
- ½ cup powdered sugar , more if needed
- 1 Tablespoon milk , if needed
Instructions
Banana bread
- Preheat the oven to 325°F. Spray a 9x5-inch loaf pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, cream butter and sugar with an electric mixer. Mix in the eggs, sour cream, and vanilla.
- Stir in the flour, baking soda, salt and ground cinnamon just until combined. Fold in the mashed banana.
- For the cinnamon swirl, mix together the sugar and cinnamon in a bowl.
- Pour HALF of the batter into the loaf pan. Sprinkle cinnamon swirl mixture evenly over the top of the batter. Then top with remaining batter. Gently swirl down the center of the batter with a knife 1 time.
- Bake 65-70 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly browned. If the top is browning too fast, cover lightly with foil.
- Remove from oven and let cool 10 minutes. Remove from the pan and place on a cooling rack.
Frosting
- In a small bowl combine the melted butter, softened cream cheese and powdered sugar. Whisk until combined. Add a Tablespoon of milk if needed to thin. Then spread over top of the cinnamon roll banana bread.
Notes
Size of loaf pan: If you only have an 8x4 loaf pan, cut the recipe in half and bake for 55 minutes or until a toothpick inserted in the middle comes out clean.
Muffins. Make banana bread muffins by pouring the batter into a muffin tin and baking for about 20 to 25 minutes (or until the tops are golden and a toothpick comes out clean).
Mini loaves. This recipe will also fill 4 small loaf pans (make sure to decrease the baking time to about 35 to 45 minutes).
Topping. Add a crumble topping to take the bread up a notch and add an extra sweet flavor.
Healthier swaps. Lighten up the recipe by using Greek yogurt in place of sour cream or applesauce in place of butter in a 1:1 ratio.
Storage: Place in a zip-top bag or wrap in foil and keep at room temperature up to 2 days or in the fridge up to 7 days.
Freeze: Wrap in aluminum foil and place in a zip top bag. It will last in the freezer for about 2 to 3 months.
Nutrition
Serving: 1slice, Calories: 333kcal, Carbohydrates: 48g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 67mg, Sodium: 344mg, Potassium: 149mg, Fiber: 1g, Sugar: 29g, Vitamin A: 482IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
