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Baking recipe · from the recipe book

Cinnamon Swirl Banana Bread with Sugar Crust

A moist, tender banana loaf with a ribbon of cinnamon sugar through the middle and a crackly cinnamon-sugar top.

Cinnamon Swirl Banana Bread with Sugar Crust

Ingredients

  • 3 medium380 gBananavery ripe, mashed
  • 1¾ cups230 gAll-purpose flour
  • ½ cup110 gGranulated sugardivided
  • ¼ cup packed60 gBrown sugar
  • ⅓ cup85 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • 2 large100 gEggsroom temperature
  • 3 oz80 gPlain Greek yogurt, nonfat
  • 2 tsp8 gVanilla extract
  • 1 tbsp8 gGround cinnamondivided
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp3 gBaking powder
  • ½ tsp3 gSalt

Steps

  1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with a little of the melted butter and line it with a parchment sling.
  2. Make the cinnamon sugar: in a small bowl, stir together just under half of the granulated sugar (50 g) and three-quarters of the cinnamon (6 g). Set aside; you will use two-thirds of this cinnamon sugar for the swirl and the final third for the top.
  3. In a medium bowl, whisk the flour, baking soda, baking powder, salt and the remaining quarter of the cinnamon (2 g).
  4. In a large bowl, whisk the mashed banana, the remaining granulated sugar (60 g), the brown sugar, the rest of the melted butter, the egg, the Greek yogurt and the vanilla until smooth.
  5. Fold the flour mixture into the banana mixture with a spatula just until no dry streaks remain; do not overmix.
  6. Spread half the batter in the pan and sprinkle two-thirds of the cinnamon sugar evenly over it. Spoon on the remaining half of the batter, then run a knife through in a few S-shaped passes to swirl.
  7. Sprinkle the last third of the cinnamon sugar over the top.
  8. Bake 55 to 65 minutes, until a toothpick in the center comes out clean (a few melted sugar streaks are fine). Tent with foil after 40 minutes if the top browns fast.
  9. Cool in the pan 15 minutes, lift out by the parchment and cool completely on a rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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