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Handheld photo of a sliced loaf of Cinnamon Roll Banana Bread showing the moist yellow crumb and golden-brown crust.

Cinnamon Roll Banana Bread with a Thick Sugar Glaze

This Cinnamon Roll Banana Bread features a moist yellow crumb, an intricate dark brown cinnamon sugar swirl, and a heavy white sugar glaze. A perfect Pinterest-ready breakfast or dessert loaf with a golden-brown crust.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (190g) All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup (115g) Unsalted butter Melted and cooled
  • 3/4 cup (150g) Granulated sugar
  • 1 large Egg Room temperature
  • 1 tsp Vanilla extract
  • 1/4 cup (60ml) Greek yogurt Or sour cream
  • 3 large Bananas Very overripe, mashed
  • 1/4 cup (50g) Light brown sugar Packed
  • 1 tbsp Ground cinnamon
  • 1 tbsp Unsalted butter Melted
  • 1 cup (120g) Powdered sugar Sifted
  • 2 tbsp Heavy cream Or whole milk

Equipment

  • 1 9x5 Inch Loaf Pan
  • 2 Mixing bowls

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly or line with parchment paper for easy removal.
  2. In a large bowl, mash the bananas until smooth. Whisk in the melted butter, granulated sugar, egg, vanilla, and Greek yogurt until fully combined.
  3. Sift the flour, baking soda, and salt into the wet mixture. Fold gently with a spatula until no dry streaks remain. Do not over-mix.
  4. In a small bowl, stir together the brown sugar, cinnamon, and 1 tablespoon of melted butter until it forms a thick paste.
  5. Pour half of the banana batter into the pan. Dollop 2/3 of the cinnamon mixture on top. Add the remaining batter, then the rest of the cinnamon. Use a knife to swirl gently.
  6. Bake for 50-60 minutes until the crust is golden-brown and a toothpick comes out clean. Cool completely in the pan.
  7. Whisk powdered sugar and cream until thick and opaque. Drizzle over the cooled loaf and let it set before slicing.

Notes

Use very spotty bananas for the best moisture and sweetness.
Wait until the loaf is stone-cold before glazing to ensure the 'thick drip' look.