Blueberry Cinnamon Swirl Banana

This blueberry cinnamon swirl banana bread transforms overripe bananas into a stunning breakfast treat that looks like it came from a fancy bakery. The combination of juicy blueberries and ribbons of cinnamon sugar creates beautiful marbled layers that make every slice special.

I created this version one morning when I had spotted bananas and leftover blueberries that needed using up. The cinnamon swirl idea came from my grandmother's coffee cake, and now this bread disappears faster than any other baked good in my kitchen. My neighbors have started dropping hints when they see brown bananas on my counter.

Gather Your Ingredients

• 2 cups all purpose flour: This provides the structure for your bread. I prefer unbleached flour for better flavor, and make sure to spoon it into your measuring cup rather than scooping directly to avoid packing too much in.
• 1 tsp baking soda: The leavening agent that helps the bread rise and creates a tender crumb. Check that yours is fresh by dropping a pinch in vinegar, it should fizz vigorously.
• 1/4 tsp salt: Enhances all the other flavors and balances the sweetness. I use fine sea salt for even distribution throughout the batter.
• 1/2 tsp ground cinnamon: Adds warmth to the base batter. Ceylon cinnamon gives a more delicate flavor, while cassia cinnamon is bolder and more traditional.
• 1/2 cup unsalted butter, softened: Creates richness and helps with texture. Leave it at room temperature for about an hour, or cut it into small pieces to speed softening. It should indent easily when pressed but not be greasy.
• 3/4 cup granulated sugar: Sweetens the bread and helps create a tender texture. You can reduce this to 2/3 cup if your bananas are very sweet.
• 2 large eggs: Bind everything together and add moisture. Room temperature eggs incorporate better, so set them out when you start gathering ingredients.
• 3 ripe bananas, mashed: The star ingredient that provides natural sweetness and moisture. Look for bananas with plenty of brown spots or even completely brown skins for maximum flavor and sweetness.
• 1/3 cup plain Greek yogurt: My secret ingredient for incredibly moist bread that stays fresh longer. The tanginess also balances the sweetness beautifully. Full fat works best, but 2% works fine too.
• 1 tsp vanilla extract: Enhances all the flavors and adds depth. Pure vanilla extract makes a noticeable difference over imitation.
• 1 cup fresh blueberries: Burst with juicy sweetness throughout the bread. Fresh works better than frozen since frozen berries release too much liquid, but if using frozen, do not thaw them first and toss in a bit of flour.
• For the Cinnamon Swirl:
• 1/4 cup granulated sugar: Combines with cinnamon to create sweet ribbons throughout.
• 1 1/2 tsp ground cinnamon: The dominant flavor in your swirl. Use the good stuff here since it really shines through.

How to Make It

Preheat Your Oven and Prepare the Pan:

Set your oven to 350°F and let it fully preheat for at least 15 minutes while you prepare your batter. Grease a 9x5 inch loaf pan with butter or non stick spray, then dust lightly with flour, tapping out the excess or line with parchment leaving an overhang for easy lifting.

Prepare the Cinnamon Swirl Mixture:

In a small bowl, stir together the 1/4 cup sugar and 1 1/2 teaspoons cinnamon until completely combined. Mix thoroughly and set aside.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon for about 30 seconds until evenly mixed. Set aside.

Cream the Butter and Sugar:

In a large mixing bowl, add softened butter and sugar. Beat for 3 to 4 minutes with a spoon or mixer until pale and fluffy, scraping down the bowl halfway through.

Add the Eggs:

Add one egg and mix in until incorporated, then add the second and repeat until smooth and combined.

Incorporate the Wet Ingredients:

Add mashed bananas, Greek yogurt, and vanilla extract. Mix until smooth and well combined, about one minute. Batter may look slightly curdled.

Combine Wet and Dry Ingredients:

Pour the dry ingredients into the wet and fold using a wooden spoon or spatula just until you no longer see dry flour streaks, about 15 to 20 strokes. Do not overmix.

Add the Blueberries:

Gently fold in the blueberries with 5 to 6 strokes until just distributed.

Layer and Swirl:

Pour half the batter into pan and spread evenly. Top with half the cinnamon sugar. Add remaining batter, spread to cover, then top with remaining cinnamon sugar. Using a knife, swirl the batter in figure eights 6 to 8 times for that marbled appearance without overmixing.

Bake the Bread:

Bake in the center rack for 55 to 65 minutes. Start checking at 50 minutes. Bread is done when deep golden, edges pull away, and a tester comes out with moist crumbs. Tent with foil if browning too quickly after 40 minutes.

Cool Properly:

Let cool in the pan for 15 minutes then turn out onto a wire rack. Cool at least 30 minutes before slicing for best texture.

The Greek yogurt in this recipe is something I started using after a baking class, and I will never go back to sour cream or milk. It creates the most incredibly tender crumb that stays moist for nearly a week when stored properly. My favorite part is pulling apart a slice and seeing those gorgeous cinnamon ribbons running through like edible artwork. This bread has become my go to gift for new neighbors and friends going through hard times because it feels special but comes together so simply.

Flavor Boosters

Room temperature storage works perfectly for this bread if you plan to eat it within three days. Wrap the completely cooled loaf tightly in plastic wrap or store it in an airtight container. For longer storage, refrigerate for up to a week, but the freezer is preferable for preserving texture. Slice first and freeze wrapped for quick, single servings. For substitutions, try sour cream instead of Greek yogurt or coconut oil for butter. Whole wheat flour can be used for up to half the flour for a nuttier flavor. Brown sugar adds a richer taste, and other berries or chocolate work if you wish.

Serving Suggestions

This bread shines on its own or toasted with cream cheese, almond butter, or a drizzle of honey for breakfast. For brunch, serve on a platter with whipped honey butter, cream cheese, and berries. As a snack or dessert, pair with coffee or tea, or add a scoop of ice cream. Day old slices make excellent French toast or bread pudding, and it is delicious crumbled over yogurt.

Creative Twists

In fall, add diced apples or nuts. In winter, swap blueberries for dried cranberries and add warm spices or white chocolate chips. For spring and summer, try a mix of berries or even diced peaches. Fresh lemon zest or cardamom in the swirl adds a sophisticated flavor, or use pumpkin spice for autumn warmth. Mini loaves make perfect gifts, and the recipe can be made freezer-friendly by prepping batter or dry mixes ahead.

This blueberry cinnamon swirl banana bread never fails to impress with its stunning marbled appearance and irresistible flavor. Bake one loaf to enjoy now and freeze another for a delicious treat any time.

Common Questions About This Recipe

→ Can I use frozen blueberries?

Yes, you may use frozen blueberries. Do not thaw before adding to prevent excess liquid, and gently fold them into the batter for best results.

→ Should bananas be fully ripe?

Fully ripe bananas, with brown speckles, work best as they are sweeter and provide more moisture for a tender loaf.

→ How do I create a cinnamon swirl?

Mix sugar and cinnamon, then layer or swirl it in the middle and on top of the batter before baking for a rich ribbon of flavor.

→ Can I substitute Greek yogurt?

If Greek yogurt is unavailable, plain regular yogurt or sour cream may be used to maintain moisture in the loaf.

→ How should I store leftovers?

Let the bread cool completely, then wrap in plastic or store in an airtight container at room temperature for up to three days.