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Cinnamon Roll Banana Bread with Cream Cheese Glaze

A close-up of a loaf of cinnamon roll banana bread, sliced to show the swirl, drizzled heavily with white icing.
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Create a moist banana bread featuring a rich, gooey cinnamon swirl, topped with a simple cream cheese glaze. This recipe combines two comfort classics into one delicious loaf.

Ingredients

Scale
  • 3 very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 1/2 cup packed light brown sugar (for swirl)
  • 1/4 cup granulated sugar (for swirl)
  • 2 teaspoons ground cinnamon (for swirl)
  • 1/4 cup all-purpose flour (for swirl)
  • 1/4 cup unsalted butter, softened (for swirl)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 teaspoon milk or cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, mix the mashed bananas, melted butter, 3/4 cup granulated sugar, egg, and vanilla extract until combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Pour half of the batter into the prepared loaf pan.
  5. Prepare the cinnamon swirl filling: In a small bowl, combine the brown sugar, 1/4 cup granulated sugar, 2 teaspoons cinnamon, and 1/4 cup flour. Cut in the 1/4 cup softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Sprinkle half of the cinnamon swirl mixture evenly over the batter in the pan. Top with the remaining banana bread batter.
  7. Sprinkle the remaining cinnamon swirl mixture over the top layer of batter. Use a knife or skewer to gently swirl the topping into the batter a few times to create a marbled effect.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil after 35 minutes.
  9. Let the bread cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
  10. Prepare the glaze: In a small bowl, beat the powdered sugar, softened cream cheese, and milk until smooth. If the glaze is too thick, add a few more drops of milk.
  11. Drizzle the cream cheese glaze over the cooled banana bread before slicing and serving.

Notes

  • Use very ripe bananas; the browner the peel, the sweeter and more moist your bread will be.
  • For the best swirl, ensure the butter for the cinnamon filling is soft but not melted.
  • If you want a stronger cinnamon roll flavor, you can add 1/4 teaspoon of ground nutmeg to the main batter.

Nutrition

Find it online: https://miameal.com/cinnamon-roll-banana-bread-recipe/