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Cinnamon Banana Bread

An easy quick bread recipe --  Cinnamon-Banana Bread--has a sugared streusel topping and cinnamon-swirl center.
Course Breakfast, Dessert, Side Dish
Cuisine American
Keyword cinnamon banana bread
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 372kcal
Author Chelsea
Cost $4.12


  • 9x5 inch loaf pan
  • Cooking spray or parchment paper for preparing the pan


  • 1/2 cup (113g) unsalted butter at room temperature, NOT melted
  • 1 cup (203g) white granulated sugar
  • 2 large eggs
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup (~2 medium) (234g) overripe bananas mashed with a fork
  • 1/2 cup (120g) full-fat vanilla Greek yogurt (plain sour cream also works)
  • 1 and 1/2 cups (192g) all-purpose white flour
  • 1 teaspoon baking soda (NOT BAKING POWDER)
  • 1/2 teaspoon fine sea salt

Cinnamon Swirl

  • 1/4 cup (50g) light brown sugar lightly packed
  • 1/2 tablespoon ground cinnamon

Streusel Topping

  • 4 tablespoons (57g) unsalted butter melted and cooled to room temperature
  • 1/2 cup + 3 tablespoons (75g) white, all-purpose flour
  • 1/3 cup (63g) light brown sugar lightly packed
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt


  • PREP: Preheat the oven to 350 degrees F. Generously grease and lightly flour a 9x5-inch bread pan. Alternatively, line the pan with parchment paper.
  • BUTTER AND SUGARS: In a large bowl, beat together the butter and sugar until light and creamy. Add in the eggs and vanilla. Beat to combine.
  • BANANAS: In a separate small bowl, mash the bananas thoroughly with a fork. Stir in the well-mashed bananas and Greek yogurt into the bread batter and mix until combined.
  • DRY INGREDIENTS: In another bowl, combine the flour, baking soda, and salt. Mix.
  • COMBINE WET AND DRY: Combine wet and dry ingredients and mix until just combined. Don't over stir the batter.
  • CINNAMON-SUGAR SWIRL: In a separate small bowl, stir together the white sugar and ground cinnamon. Pour half of the bread batter in the prepared pan and then evenly sprinkle the swirl ingredients on top. Pour the rest of the bread batter on top and smooth the top of the bread with a table knife.
  • STREUSEL: Melt the butter in the microwave and then let stand at room temperature until cooled (don't add hot butter to the streusel -- it will make it greasy). In a separate medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add the cooled melted butter and mix (knead with hands if needed) until the streusel is evenly combined and forms small clumps. If clumps aren't forming or the streusel is too wet, add more flour, 1 tablespoon at a time. Sprinkle the streusel mixture evenly over the banana bread batter. Do not press the streusel into the batter. Use all of the streusel (yes, it's a lot).
  • BAKE: Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean or with a couple of moist crumbs.
  • COOL: Allow to cool for 10-15 minutes before running a table knife along the edges of the loaf and then inverting the loaf onto a wire cooling rack.



STORAGE: This bread stores 1-2 days at normal room temperature (wrapped tightly/stored in an airtight container). After 3-4 days, this bread is more prone to molding because of the ingredients used and the overall moistness of the bread.


Serving: 1slice | Calories: 372kcal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 234mg | Potassium: 143mg | Fiber: 2g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg