One-Bowl Cinnamon Swirl Banana Bread

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Moist banana bread with a fragrant cinnamon swirl made entirely in one bowl for an effortless sweet breakfast or dessert. This American-inspired recipe, ready in about 70 minutes, layers ripe bananas, granulated sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, mashed ripe bananas
• 3/4 cup granulated sugar
• 1/3 cup, melted unsalted butter
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/4 cup brown sugar

Instructions

1. Step 1: Preheat oven to 350°F and grease a 9x5-inch loaf pan. In a large mixing bowl, mash 3 medium ripe bananas until mostly smooth. Add 3/4 cup granulated sugar, 1/3 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract; whisk until combined.
2. Step 2: Sprinkle 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt over the banana mixture. Fold gently with a spatula just until the dry ingredients are incorporated; do not overmix.
3. Step 3: In a small bowl, mix 1 tbsp ground cinnamon with 1/4 cup brown sugar.
4. Step 4: Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top and then sprinkle the remaining cinnamon sugar mixture.
5. Step 5: Use a knife or skewer to swirl the cinnamon sugar through the batter lightly.
6. Step 6: Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.