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CINNAMON ROLL BANANA BREAD are two beloved baked goods that are enjoyed by many. But have you ever considered combining them into one delicious treat? That’s where cinnamon roll banana bread comes in.
Cinnamon roll banana bread is a sweet and flavorful bread that combines the warm and comforting flavors of cinnamon rolls with the sweet and moist texture of banana bread. The bread itself is tender and moist, with a cinnamon sugar swirl running through the center. And to top it off, a creamy and tangy cream cheese icing is drizzled over the top, making it even more delicious.
If you love the flavors of cinnamon rolls banana bread, then cinnamon roll banana bread is the perfect recipe for you. Whether you enjoy it for breakfast, as a snack, or even for dessert, this bread is sure to satisfy your cravings and become a new favorite in your baking repertoire.
Have you noticed you can’t buy a single banana anymore? Everywhere I go the bananas are sold in bags now. This means we have more bananas on hand than we can eat and so polka dotted bananas are constantly begging me to bake them into bread.

I feel so bad for my family. I tortured them by insisting they eat four banana breads back to back as I worked on getting the perfect layer of cinnamon in the exact right spot that I wanted it.

There was measuring of batter going on that meant dirtying every set of measuring cups in the house every single time I made it. I can’t imagine what it would be like to write a baking cookbook. Complete and utter chaos.

I did a little happy dance the last two times when the swirl dipped down into the middle of the bread just the way I wanted it. Each and every bite is filled with the mingling of cinnamon and banana inside a moist, fluffy, tender crumb.

I didn’t go overboard with a thick layer of cream cheese frosting because it doesn’t really need it. Subtle is better and you can skip it entirely if you like, the bread won’t suffer for it.


1/2 cup butter, at room temperature, plus more for greasing the pan
1 cup sugar
2 large eggs, at room temperature
1 + 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed banana (very ripe!)
1/2 cup Greek yogurt or sour cream
1 teaspoon vanilla

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1/2 cup packed brown sugar
1 + 1/2 tablespoons ground cinnamon
1 tablespoon all-purpose flour


2 ounces cream cheese, softened
1 cup confectioners’ sugar
a dash of vanilla


​Preheat oven to 350 degrees F. Butter a standard loaf pan and set it aside.
In a large mixing bowl or stand mixer cream the butter and sugar together on medium speed until light and fluffy 2 – 3 minutes.
Beat in the eggs until just combined.
In a separate bowl whisk the flour, baking soda and salt together. Add it to the butter mixture and mix until just combined, it will be thick.
Add the bananas, yogurt and vanilla, beat on low speed just until combined.
Remove 1 + 1/2 cups of the batter, set it aside and place the rest of the batter into the loaf pan.

​Make the filling:

In a small bowl whisk the brown sugar, cinnamon and flour together. Sprinkle it over the batter in the pan, leaving a 1/2-inch border around the edges.
Drop the 1 + 1/2 cups of batter you set aside by the spoonful over top of the brown sugar mixture and smooth it out from edge to edge.
Bake 50 – 60 minutes or until a toothpick in the center comes out clean. Cool on a wire rack about 30 minutes and carefully turn out onto a platter or board.

​Make the Frosting:

Beat the cream cheese, sugar and vanilla together on low speed until fluffy about 5 minutes. Slather over top of the bread.
Cut into slices to serve and wipe the knife clean after each cut. Store leftovers in a closed container up to 4 days in a cool, dry place.

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