If you’re searching for an easy banana bread recipe that’s moist, packed with flavour and has a lovely cinnamon swirl – this one’s for you. It was a firm favourite with guests when I ran my B&B, and it’s still a regular bake in our kitchen today.

We’re big fans of cinnamon in this house – my husband especially. And while Jess and Rob usually turn their noses up at sweet bread first thing in the morning, they always make an exception for this one.

Yes, there’s a fair bit of sugar in the original recipe, but I’m a firm believer in everything in moderation. If you’re trying to cut back on refined sugar, you can skip the cinnamon swirl and use honey instead of brown sugar – it still works beautifully.

It’s also a great way to use up those overripe bananas (the riper the better). And it’s easy to adapt if you’re gluten-free – just use self-raising gluten-free flour and add an extra tablespoon of buttermilk or yoghurt to stop it drying out.

One of the best things about this recipe is how simple it is. You just chuck everything into a bowl and mix. It keeps well for a few days, tastes even better the next morning, and freezes nicely too – so it’s worth doubling the batch.

Start your breakfast with this healthy, high fibre Bircher Muesli recipe.

Ingredients for Banana Bread (with Gluten-Free and Low Sugar Options)

This recipe makes one 1lb loaf. You can easily double it and freeze one for later - it keeps really well.

For the banana bread

• 50g extra virgin olive oil
  ( you can use softened butter or sunflower oil if you prefer )
• 90g soft brown sugar
  (or us 60g runny honey for a lower sugar version )
• 1 tsp mixed spice
• 1 egg
• 1 large ripe banana
• 110g self raising flour
  ( regular or gluten free  )
• 1 tsp baking powder
• 1 tbsp buttermilk(or substitute milk or natural yoghurt – no need to open a whole carton just for one spoonful)

For the cinnamon swirl:

• 4 tbsp of white or demerara sugar
• 1 tbsp ground cinnamon

Step-by-Step Method for Cinnamon Swirl Banana Bread

1. Preheat the oven to 180°C (160°C fan).

2. Prepare your loaf tin. Line a 1lb loaf tin with a paper liner or baking parchment.

3. Mix the batter.
   Add all of the banana bread ingredients (not the cinnamon swirl ones) into a mixing bowl. Use an electric mixer on high for about 2 minutes, or until everything is well combined.

4. Make the swirl mix.
   In a small bowl, mix the sugar and cinnamon together.

5. Layer the batter and swirl.

   • Spoon half of the banana bread mix into the lined tin.

   • Sprinkle 2 tablespoons of the cinnamon sugar mix over the top.

   • Add the remaining batter, then finish with another 2 tablespoons of the cinnamon sugar on top.

6. Bake.
   Bake in the centre of the oven for about 45 minutes, or until the loaf is firm to the touch and a skewer comes out clean.
   Keep an eye on it towards the end – you don’t want the top to brown too much.

7. Cool.
   Let the banana bread cool in the tin for 10 minutes, then lift it out and cool completely on a wire rack.

Tips for Making the Best Banana Bread

• Use very ripe bananas – the blacker the better. They give a much sweeter flavour and better texture.

• Try it with honey – if you’re reducing sugar, use runny honey instead of brown sugar (just 60g). Skip the swirl if you want it even lighter.

• Make it gluten-free – use self-raising gluten-free flour and add an extra tablespoon of buttermilk or yoghurt to keep it moist.

• Use wholemeal flour – this also works well with wholemeal plain flour or wholemeal spelt. Just add an extra tablespoon of buttermilk or yoghurt, plus an extra teaspoon of baking powder.

• Batch bake – double the recipe and freeze one loaf. Just wrap it well in foil or an airtight bag.

How to Store and Freeze Banana Bread

• It keeps for 3–4 days in an airtight tin at room temperature.

• You can also freeze it for up to 3 months. Slice it first if you want to grab just one piece at a time.

Banana Bread FAQs ( Sugar-Free, Gluten-Free, Freezing )

How do I make banana bread without refined sugar?

You can make this banana bread recipe without refined sugar by swapping the brown sugar for 60g of runny honey. For an even healthier version, skip the cinnamon swirl – it still tastes lovely.

Can I use wholemeal flour in banana bread?

Yes, this banana bread works well with wholemeal plain flour or wholemeal spelt flour. Just add 1 extra tablespoon of buttermilk or yoghurt and an extra teaspoon of baking powder to keep the texture light and moist.

How do I make gluten-free banana bread?

To make gluten-free banana bread, use self-raising gluten-free flour and add 1 tablespoon of buttermilk or yoghurt. This helps counteract the extra absorption you get with gluten-free flours.

Can I freeze banana bread?

Yes – this banana bread freezes brilliantly. Let it cool completely, wrap it in foil or a freezer-safe bag, and freeze for up to 3 months. You can freeze the whole loaf or slice it first for easy portions.

Why is my banana bread dry or dense?

Dry or dense banana bread is usually down to not enough moisture. Make sure your bananas are very ripe, and if you’re using wholemeal or gluten-free flour, add extra buttermilk or yoghurt to balance it out. The mix needs to be quite wet.