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Cinnamon Swirl Banana Bread

Do you love the smell and flavor of warm cinnamon toast in the morning?

As a kid I remember waking up to smell it's sweet scent coming down the hall from our kitchen. My mom would make it as a sweet treat to enjoy with our breakfast on occasion and it was always a big hit. Especially on those chilly mornings!

Every time I see a loaf of cinnamon swirl bread at the grocery store I'm reminded of that fresh baked bread mom would make and all the great memories that went with it.

That's why I was so pleased to discover an eat better version I could easily whip up and share with my own family! Using a few simple swaps, this Cinnamon Swirl Banana Bread is a real game changer. Spoiler alert: you won't taste the banana!

Cinnamon Swirl Banana Bread


  • 3 overripe bananas

  • 1/3 C melted butter

  • 2/3 - 3/4 C coconut sugar (depending on your level of sweet tooth!)

  • 1 egg

  • 1 tsp. vanilla

  • 1 tsp. baking soda

  • 1 & 1/2 C whole wheat flour (or gluten free substitute)

For swirl mixture

  • 1/4 C coconut sugar

  • 2 tsp. cinnamon


  1. Preheat oven to 350 degrees.

  2. Grease a 9x5 loaf pan (I like to use olive or coconut oil) and set aside.

  3. Add mashed bananas, butter (softened), sugar, egg, vanilla and baking soda to a large mixing bowl. Beat on low speed with a hand mixer until well combined.

  4. Gently fold in the flour 1/2 C at a time.

  5. In a small ramekin prepare your swirl mixture, combining the coconut sugar and cinnamon, mix well.

  6. Scoop 1/2 of the bread batter into the loaf pan, spreading evenly.

  7. Sprinkle part of the sugar/cinnamon mixture over the batter.

  8. Add the remaining bread batter to the loaf pan, spread evenly and sprinkle again with the sugar/cinnamon mixture.

  9. Bake in the oven for 45-50min (or until a toothpick prick removes cleanly).

  10. Cool for 10 minutes before removing from loaf pan.

  11. Slice and Enjoy!

Eat and Enjoy!

Cinnamon Swirl Banana Bread

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