This Maple Cinnamon Swirl Banana Bread is a comforting, slightly sweet loaf that combines classic banana bread with a warm cinnamon swirl. Serve it for breakfast, brunch, or as an easy dessert. The maple adds a gentle, caramel-like sweetness that pairs perfectly with ripe bananas and cinnamon.
Growing up, cinnamon-swirled breads were a favorite breakfast treat—delicious toasted with butter. This recipe recreates those comforting flavors in loaf form. The banana base stays moist and tender while the maple-cinnamon swirl creates visual appeal and a burst of warm spice in every bite.
Why you’ll love this recipe
- Full of flavor: Ripe bananas and a maple-cinnamon swirl give this bread rich, layered taste without being overly sweet.
- Easy to make: The method is straightforward and uses common pantry ingredients. No complicated techniques required.
- Versatile: Enjoy slices warm or toasted, and customize with nuts or chocolate chips if desired.
Ingredients
- Ripe bananas: Use very brown, spotty bananas for the best sweetness and flavor.
- All-purpose flour: This recipe is written for all-purpose, but a 1:1 gluten-free flour can be substituted if needed.
- Baking soda, cinnamon, and salt: Dry ingredients that provide lift and spice.
- Vanilla extract and eggs: For flavor and structure.
- Maple syrup: Used in place of refined sugar; honey can be used as an alternative.
- Olive oil: Adds moisture. Melted coconut oil or avocado oil work well too.
See the recipe card below for exact quantities.
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas and whisk in the eggs, maple syrup, olive oil and vanilla until combined.
- Stir the dry ingredients—flour, baking soda, cinnamon and salt—into the banana mixture until just combined. Do not overmix.
- In a small bowl, combine the marble ingredients (maple syrup and additional cinnamon) until smooth.
- Pour half of the batter into the prepared pan. Spoon half of the maple-cinnamon marble over the batter and use a fork or knife to swirl gently.
- Top with the remaining batter, then add the rest of the marble mixture and swirl again to create a marbled pattern.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15–20 minutes in the pan, then transfer to a rack to cool completely before slicing.
Equipment
You will need:
- Large mixing bowl
- Small bowl for the marble mixture
- Mixing utensil or spatula
- Loaf pan (approx. 8×4 inch or similar)
- Measuring spoons and cups
Recipe FAQs
Store cooled banana bread in an airtight container. At room temperature it will keep for about 2 days; refrigerated, it will last up to a week.
Yes. Wrap the cooled loaf or individual slices tightly and freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before reheating or serving.
Top tips
- Use very ripe bananas for the best natural sweetness and flavor intensity.
- Measure flour by spooning it into the cup and leveling it to avoid a dense loaf.
- To make this gluten-free, use a 1:1 gluten-free all-purpose flour blend.
- Line the pan with parchment paper for easy removal.
- Optional: fold in ½ cup chopped walnuts or pecans for added crunch.
- Check doneness with a toothpick; if it comes out clean or with a few moist crumbs, the bread is ready.
- Let the loaf cool in the pan for about 20 minutes, then finish cooling on a wire rack to preserve moisture and texture.
Similar recipes
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Oat Flour Banana Bread
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Baked Maple Glazed Donuts
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Gluten-Free Tahini Cookie Bars
-
Oat Flour Peanut Butter & Jelly Banana Bread
Did you try this recipe? Leave a rating and a comment with your results—I’d love to hear how it turned out!
Maple Cinnamon Swirl Banana Bread
Ingredients
- 2 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup maple syrup
- 3 tablespoons olive oil
Marble
- 2 tablespoons maple syrup
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F and prepare a loaf pan.
- Mix the wet ingredients together, then fold in the dry ingredients until just combined.
- Combine the marble ingredients in a small bowl.
- Layer half the batter in the pan, add half the marble mixture and swirl. Repeat with remaining batter and marble.
- Bake about 45 minutes or until a toothpick inserted in the center comes out clean. Cool, slice, and serve.
Sarah’s tips
- Use very ripe bananas for maximum flavor and natural sweetness.
- Measure flour correctly by spooning into the cup and leveling off.
- Swap in a 1:1 gluten-free flour if needed.
- Line the pan with parchment for easier removal.
- Add ½ cup chopped nuts for texture, if desired.
Tools
- Mixing bowls
- Loaf pan
If you make this recipe, tag me on social media and let me know how it turned out. Enjoy!