This banana cinnamon swirl loaf is banana bread’s most beautiful version. Ripe banana batter swirled with ribbons of cinnamon sugar that create a gorgeous marbled pattern inside every slice — it’s as pretty to look at as it is delicious to eat. The cinnamon layer adds warmth and caramel notes that take what would already be a great banana loaf into something genuinely special. It’s perfect for weekend baking, gifting, or keeping on the counter for the week when you want breakfast to feel like a treat every single morning.
- Swap: Use brown sugar instead of white sugar in the cinnamon swirl layer for a deeper, more caramel-like flavor.
- Make-ahead: This loaf gets better after 24 hours as the cinnamon swirl settles into the crumb — bake the day before.
- Storage: Wrap tightly and store at room temperature for 3 days, refrigerate for 1 week, or freeze slices for 2 months.
- Variation: Add a simple powdered sugar glaze drizzled over the cooled loaf for a coffee cake-inspired finish.
- Serving: Toast a slice lightly and spread with a thin layer of cream cheese or butter for an exceptional morning treat.
I just love a good loaf..and I am a big fan of cinnamon sugar anything! 😉 So this banana cinnamon swirl loaf had me smiling from ear to ear 🙂 It’s just 3 smart points per slice on both the blue & purple program and 4 smart points on green, and makes 10 nice large slices.. Enjoy!
Banana cinnamon swirl loaf
Ingredients
- 1.5 cups flour
- 2 Tbsp brown sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 Tbsp unsweetened apple sauce
- 2 eggs
- 2 ripe bananas, mashed
- 1/4 cup 0% plain greek yogurt
- 1 tsp vanilla
- Cinnamon swirl mix *use below ingredinets
- 2 Tbsp white sugar
- 2 tsp cinnamon
Instructions
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Preheat oven to 350F, spray a regular sized loaf pan and set aside.
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Mix flour, baking soda and 1 tsp cinnamon together in a large bowl.
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In a separate bowl using an electric mixer beat together your mashed banana and brown sugar. Add in your eggs, apple sauce and yogurt and continue beating. Add your vanilla and then stir in your dry ingredients.
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Put half of the batter into your loaf pan and spread out.
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In a small zip lock bag shake together your 3 Tbsp white sugar and 2 tsp cinnamon. Evenly sprinkle it on top of your batter. You can use the tip of a knife to swirl the mix around. Pour the remaining batter into your loaf pan.
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Bake in the oven for 35-40 minutes. Let cool and cut into 10 slices, each slice is 3SP blue & purple, 4SP green
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Nutritional info (not incl banana) Per slice.. Calories 137.. Fat 0.7g.. Saturated fat 0.2g… Carbs 28g… Fiber 1g… Sugars 13g… Protein 3.9g
Can you tell what the cinnamon swirl mix is and who makes it? Thank you.
Hi Tobi, that is just meaning that the cinnamon swirl mix is the sugar and cinnamon listed below it, I added an edit for future confusion
Couple questions. First, is at the beginning of the recipe you mention itโs 3 points for blue but at the end you put itโs 4. Second, you write add in egg whites in the instructions, but the ingredient list only mentions eggs. Third, you put 2tbsp white sugar but in the recipe instructions you wrote 3tbsp.
Hi Alexis, sorry I revised some older recipes (this being one of them ) to cater better to the MyWW programs, so it was just typos on my end, I do apologize, thanks for letting me know, I have updated
No worries. Thank you! Recipe is delicious!
Good to hear ๐
Hi – made this for the first time and wonder if one important step is missing in the recipe. #5 days to add half the batter, sprinkle sugar/cinnamon mix evenly over batter, and add remaining batter. The loaf cooked okay, but basically in 2 parts. Should there not be a little note to run a knife through the batter to incorporate the swirl mix? Thanks always for your recipes.
Hi Deb, when I make it I don’t run a knife through it and it bakes ok for me, I can add it though but as you see in my pictures it wasn’t necessary
Is this AP FLOUR OR SR? Thank you
Hi Terry I always use all-purpose unless I am making the two ingredient dough