A sweet cinnamon swirl banana bread bursting with banana flavor, and topped with glaze!
While I am a banana lover in general, I won’t lie that there are times that I buy bananas just to wait for them to ripen and start going brown. I love Banana Bread of all kinds, and this one is more like cake then bread because it is so yummy. It is dessert good, but still retains banana flavor!
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 cup brown sugar
- 1/2 cup oil
- 4 large eggs
- 3 cups smashed bananas About 6 bananas
- 4 ounces cream cheese
- 2 tsp vanilla
Cinnamon swirl
- 3/4 cup sugar
- 2 Tbs cinnamon
Glaze
- 1 cup powdered sugar
- 2 Tbs half and half
Instructions
- Preheat oven to 350
- Mix dry ingredients together
- In a separate bowl, mix with cream cheese, brown sugar, and oil with a hand mixer or paddle attachment
- Add banana to brown sugar mixture, incorporate.
- Add eggs, one at a time beating between
- Slowly add wet ingredients until just mixed (It will be nice and thick, don't over mix it)
- Pour 1/2 batter into 2 greased bread pan
- Mix cinnamon and sugar together and spoon 1/2 over the top of the batter in each pan, reserving a couple TBS for later
- Swirl the cinnamon and sugar into the batter
- Pour the other 1/2 the batter over top and sprinkle remaining cinnamon and sugar over
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean
- Let cool completely
- Mix together glaze, and drizzle over the top
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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I always feel like I have to hurry and make banana bread when my bananas get too ripe, but I forget the very viable option of freezing them. They can then be used for banana bread on demand. No more waiting for the bananas to over-ripen. You are so welcome. If you start doing that, you can make this bread whenever the mood strikes.
Just keep in mind that it will smell awesome, and you will want to eat it right away, but it is so much better after it has a chance to cool.
It will keep for about a week in an airtight container or ziploc bag! And it freezes beautifully as well.
brijdeepk says
wowww all your recipes look so amazing !!!
Rachael says
Thank you very much!
Rosey says
My daughter would absolutely love this recipe. Everyone here would like it, she would love it. 🙂
Rachael says
Thank you! I hope she does!
rupertmissickjr says
I am defiantly trying this. It looks sooo amazingly yummy.
Rachael says
It was really good. A thick moist bread that is more like cake! Win in my book.
Liz Mays says
OH my goodness gracious, does that ever look fantastic! I so, so want some!
Rachael says
Thank you Liz
Kira T says
I love your blog so much. However, I’m glad it’s too got to bake right now or I’d be eating sooooo much of this! Totally bookmarked for the fall!
Rachael says
Thank you Kira! I know, banana bread is totally fall food, but I had ripe bananas! Too ripe. Thanks for the comment!
LaTonya (Detroit Mom) says
i love warm cinnamon bread with my coffee in the morning. Thanks for sharing the recipe
Rachael says
You’re welcome, thanks for stopping by.
Vix Parungao says
your banana bread sure looks delish! i wish i can make some in my tiny kitchen