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Brown Butter Cinnamon Swirl Banana Bread – is ultra-moist, packed with rich, nutty flavor, and features a thick ribbon of cinnamon sugar in every slice!

This brown butter cinnamon swirl banana bread is the perfect balance of rich, nutty flavor and a thick ribbon of cinnamon sugar swirled through a moist, tender crumb. If you’re a huge fan of banana bread, this recipe takes it to the next level with overripe bananas, a cinnamon sugar swirl, and the deep, caramelized notes of browned butter.

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Why You’ll Love This brown butter cinnamon swirl banana bread

Extra moist and flavorful – Thanks to browned butter, mashed bananas, and just the right balance of ingredients, this bread has a moist crumb that stays soft for days.
Easy to make – This is a simple quick bread recipe that requires just a few bowls and no mixer.
That cinnamon swirl! – Swirls of buttery cinnamon sugar swim through every bite, making this almost like a cinnamon roll in loaf form.
Versatile & adaptable – You can add additional toppings like a vanilla glaze, nuts, or chocolate chips for extra indulgence.

Ingredients You’ll Need

Overripe bananas – The riper, the better for that deep banana flavor. Mash bananas until smooth for the best texture.
Unsalted butter – Browned to a light amber color for that nutty aroma.
Granulated sugar – Adds richness and moisture.
Large eggs – Be sure they’re room temperature for the best results.
Vanilla extract – Pure vanilla extract enhances the banana and cinnamon flavors.
Purpose flour – The base of the bread, giving it structure.
Baking soda – The key to a perfect rise.
Cinnamon sugar swirl ingredients – A mix of cinnamon and brown sugar creates that gorgeous thick cinnamon swirl.

How to Make Brown Butter Cinnamon Swirl Banana Bread

Brown the butter – In a small saucepan, melt butter over medium-low heat, stirring occasionally, until it turns a light amber color and smells nutty. Transfer to a large bowl and let it cool.
Make the cinnamon swirl – In a small bowl, mix together cinnamon and sugar. Set aside.
Prepare the banana bread batter – In a separate bowl, mash the medium bananas until smooth. Add the cooled butter, dark brown sugar, and vanilla extract, then mix well.
Mix the dry ingredients – In a medium bowl, whisk together the purpose flour, baking soda, and a pinch of salt.
Combine everything – Slowly fold the dry ingredients into the wet mixture, being careful not to overmix.
Assemble the loaf – Pour half of the banana bread batter into a 5-inch loaf pan, then sprinkle half of the cinnamon-sugar ribbon on top. Repeat with the remaining batter and the rest of the swirl.
Bake – Place the loaf pan on the middle rack of the oven at the right oven temperature (325°F). Baking time is about 65-70 minutes, or until the top is golden brown and a toothpick comes out with just a few crumbs.
Cool & glaze – Let the loaf of banana bread cool on a wire rack, then drizzle with a simple vanilla glaze (made with 1 teaspoon water, ½ teaspoon vanilla bean paste, and ⅓ cup powdered sugar).

Tips for the Best Banana Bread

Use extra ripe bananas – Additional bananas that are speckled and soft will give you the tastiest banana bread recipes.
Metal loaf pans work best – A glass loaf pan or glass loaf dish retains heat differently than a metal pan, meaning the bread bakes slower and may not rise as well. If using glass, add a few extra minutes to the baking time and keep an eye on the top of the bread.
Wrap and store properly – Keep the bread in an airtight container, wrapped in a layer of plastic wrap, or covered in aluminum foil for freshness.
For high altitude baking – Reduce the baking soda slightly and increase the oven temperature by 15°F for best results.
Use a light-colored pan to brown your butter – A small saucepan with a light-colored bottom (like stainless steel) makes it easier to see when the butter melts and starts turning golden brown. A dark pan can make it harder to judge the color, increasing the risk of burning.
Stir constantly over medium-low heat – Keep the butter moving with a rubber spatula or whisk to ensure even browning. The butter melts, foams, and then turns a light amber color with brown specks forming at the bottom—those specks are the toasted milk solids that add the deep, nutty flavor. Remove from heat immediately once you smell the nutty aroma to avoid burning.

Frequently Asked Questions

Can I use a glass loaf pan instead of a metal one? Yes, but keep in mind that a glass loaf pan retains heat differently than metal, which can cause the loaf to bake more slowly and unevenly. If using glass, you may need to increase the baking time by 5-10 minutes and check for doneness by inserting a toothpick into the top of the bread.
Can I make this recipe into muffins? Yes! Pour the batter into a lined muffin tin, filling each about ¾ full, and bake at 350°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Equipment Used – brown butter cinnamon swirl banana bread

Large bowl – For mixing the batter.
Medium bowl – To whisk the dry ingredients.
Small bowl – For the cinnamon sugar swirl.
5-inch loaf pan – Metal is preferred over a glass loaf pan for even baking.
Small saucepan – To brown the butter.
Wire rack – For cooling the bread.
Whisk & rubber spatula – For mixing and folding the batter.
Baking sheet – Optional, to place under the loaf pan for easy cleanup.

Storing & Freezing

To keep this brown butter cinnamon swirl banana bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months.

This cinnamon banana bread is truly pure love—moist, flavorful, and packed with that thick cinnamon swirl. Whether you enjoy it warm with butter, drizzled with vanilla glaze, or toasted the next day, it’s the perfect snack for any time of day.

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