A moist cinnamon roll banana bread with sweet cinnamon swirls and a light glaze. Perfect for breakfast, brunch, or dessert.

Scale

3 ripe bananas, mashed

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 cup melted butter

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups all-purpose flour

1/4 cup sugar (for cinnamon swirl)

1 tablespoon ground cinnamon

1/2 cup powdered sugar (for glaze)

1–2 tablespoons milk

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1. Preheat oven to 350°F (175°C) and grease a loaf pan.

2. Mash bananas in a large bowl until smooth.

3. Mix in melted butter, granulated sugar, and brown sugar.

4. Add eggs and vanilla extract and stir until combined.

5. Add baking soda, salt, and flour and mix gently.

6. Combine cinnamon and sugar in a small bowl.

7. Pour half the batter into the loaf pan.

8. Sprinkle half the cinnamon sugar mixture over the batter.

9. Add remaining batter and top with remaining cinnamon sugar.

10. Swirl with a knife to create a marbled pattern.

11. Bake for 50–60 minutes until a toothpick comes out clean.

12. Cool slightly and drizzle with glaze before slicing.

Use very ripe bananas for the best flavor.

Do not overmix the batter to keep the bread soft.

Allow the bread to cool before glazing.

Store in an airtight container for up to 3 days.