Cinnamon Strudel Banana Bread

There’s something about the smell of cinnamon and bananas drifting from the oven that makes a house feel instantly like home.

Picture a golden loaf, rippled with a buttery cinnamon-sugar strudel, the crust just a little crisp while the inside stays soft, moist, and dotted with tender banana.

This is a cozy, bakery-style dessert bread that’s simple enough for beginners and quick to pull together—about 15 minutes of mixing, then the oven does the rest.

It’s perfect for sweet-tooth fans, busy families, and anyone who loves having a treat ready for breakfasts, snacks, or last-minute guests.

I once baked this on a chaotic Tuesday when dinner was an afterthought and everyone was tired; thick warm slices, still steaming, turned into “breakfast-for-dinner” and the mood in the room softened with each bite.

It shines at Sunday suppers, casual gatherings, and quiet evenings in.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers cozy banana, cinnamon, and brown sugar flavor in every bite
• Features a crunchy strudel ribbon and topping for irresistible texture
• Uses simple pantry staples and overripe bananas you already have
• Stays moist and tender for days; tastes even better overnight
• Works for breakfast, snacks, or an easy crowd-pleasing dessert

Ingredients

• 3 medium bananas very ripe, mashed — use very spotty bananas for best sweetness
• 75 g granulated sugar — standard white sugar works well here
• 75 g light brown sugar packed — gently pack into the measuring cup
• 80 ml vegetable oil neutral — choose a flavorless oil like canola
• 2 large eggs room temperature — leave out 30 minutes before baking
• 80 ml milk room temperature — dairy or your favorite neutral non-dairy milk
• 5 ml vanilla extract — pure vanilla gives better flavor than imitation
• 190 g all-purpose flour — spoon and level for accurate measuring
• 5 g baking powder — check it’s fresh so the loaf rises well
• 2 g baking soda — helps browning and tenderness
• 3 g fine salt — balances sweetness and enhances flavor
• 5 g ground cinnamon — use fresh, fragrant cinnamon for warmth
• 100 g all-purpose flour for strudel topping — this forms the crumb base
• 80 g light brown sugar packed for strudel topping — adds caramel-like sweetness
• 5 g ground cinnamon for strudel topping — gives a bold cinnamon swirl
• 60 g unsalted butter melted, slightly cooled for strudel topping — cool so crumbs stay chunky

Step-by-Step Method

Prep the Pan

Preheat the oven to 175°C (350°F). Lightly grease a 9×5-inch loaf pan, then line it with parchment paper, leaving an overhang for easy lifting.

Smooth the parchment into the corners. Grease the parchment lightly as well. Set the pan aside while you prepare the strudel topping and banana bread batter.

Mix the Strudel Dry Ingredients

Grab a small mixing bowl. Add 100 g all-purpose flour, 80 g packed light brown sugar, and 5 g ground cinnamon. Whisk thoroughly to break up any brown sugar clumps.

Assure the mixture looks evenly colored and combined. This even distribution of sugar and cinnamon helps the topping bake into consistent, crunchy pockets.

Add Butter & Form Crumbs

Pour 60 g melted, slightly cooled unsalted butter into the dry topping mixture. Use a fork to toss and press the mixture together.

Create large, pea- to marble-sized clumps. Avoid overmixing into a paste; you want distinct crumbs. Set the bowl aside. If your kitchen is warm, chill it briefly to keep the crumbs firm.

Mash the Bananas

Place three very ripe, peeled bananas in a large mixing bowl. Use a fork to mash them thoroughly.

Aim for mostly smooth with a few small lumps for texture. Make sure there are no large banana chunks, which can create wet pockets. Set the bowl in front of you, ready for the wet ingredients.

Whisk the Wet Ingredients

Add 75 g granulated sugar, 75 g packed light brown sugar, 80 ml neutral vegetable oil, 2 room-temperature eggs, 80 ml milk, and 5 ml vanilla extract to the mashed bananas. Whisk until the mixture looks smooth and cohesive.

Ensure the eggs are fully incorporated and the sugar is mostly dissolved before moving on.

Combine the Dry Ingredients

In a separate mixing bowl, add 190 g all-purpose flour, 5 g baking powder, 2 g baking soda, 3 g fine salt, and 5 g ground cinnamon. Whisk well to evenly distribute the leavening agents and spices.

Break up any lumps of flour or baking powder. This step helps the bread rise evenly and prevents salty or cinnamony pockets.

Fold Wet & Dry Together

Pour the dry mixture into the banana mixture. Use a wooden spoon or spatula to gently fold, scraping around the bowl and through the center.

Stop as soon as no dry streaks of flour remain. Don’t beat the batter. Overmixing develops gluten and can make your banana bread tough or dense.

Layer the First Batter Portion

Pour about half of the banana bread batter into the prepared loaf pan. Use a spatula to spread it into an even layer, reaching all corners.

Smooth the surface lightly. Assure the layer is level so the strudel topping sits evenly. This bottom layer supports the interior ribbon of cinnamon crumbs.

Add the Middle Strudel Layer

Sprinkle about half of the prepared strudel topping evenly over the batter. Distribute the crumbs so they cover nearly the entire surface.

Avoid piling all the crumbs in one spot. Keep the layer fairly even to create a distinct cinnamon strudel ribbon that runs through the center of the baked loaf.

Top with Remaining Batter

Pour the remaining batter gently over the strudel layer. Use a spatula to spread it, starting from the center and nudging toward the edges.

Try not to disturb the crumb layer below too much. Smooth the top lightly. Assure no strudel crumbs poke through, so the top layer bakes evenly.

Finish with Top Strudel

Sprinkle the remaining strudel topping evenly over the surface of the batter. Cover the top completely with crumbs, breaking any overly large clumps if needed.

Press very lightly so the crumbs adhere, but don’t pack them down. This layer will bake into a crunchy, cinnamon-scented crust on the loaf.

Bake & Cool the Bread

Place the pan on the center oven rack. Bake 50–60 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Tent loosely with foil if the top browns too quickly. Cool in the pan on a wire rack for 15–20 minutes, then lift out and cool completely before slicing.

Ingredient Swaps

• Dairy-free: Use any plant milk (almond, oat, soy) in place of regular milk; swap butter in the strudel for vegan butter or refined coconut oil.
• Lower refined sugar: Replace up to half the granulated sugar with coconut sugar or additional ripe banana; you can also use all brown sugar for a deeper flavor.
• Whole grain / higher fiber: Substitute up to half of the 190 g all-purpose flour with whole wheat pastry flour or white whole wheat flour.
• Oil swaps: Any neutral oil (canola, sunflower, light olive) works; melted (and cooled) butter or coconut oil can be used but may make the crumb slightly richer/denser.
• Add-ins / texture: Fold in up to 80–100 g chopped nuts or chocolate chips; use walnuts or pecans where available instead of more expensive nuts.

You Must Know

– Doneness • If the center seems set but you’re not sure

Insert a toothpick or thin knife right in the center and also near one end; it should come out with a few moist crumbs but no wet batter, and the top should spring back lightly when tapped.

If it still feels soft and leaves a small dent, give it another 5–8 minutes.

– Avoid • If the loaf keeps sinking in the middle

Leave it in the oven until the center hits about 95–99°C (203–210°F) on an instant‑read thermometer, even if the top looks deep golden by 45 minutes.

This guarantees the structure has set so it won’t collapse as it cools.

– Troubleshoot • For a gummy or dense texture next time

Weigh the bananas (aim for ~300–330 g peeled) and flour (190 g for batter, 100 g for topping) instead of scooping, and stop folding as soon as the flour disappears.

Extra banana or overworking the batter builds too much gluten, which causes a heavy, wet crumb.

– Scale • To serve a crowd or to make minis

For two standard loaves, double every ingredient and use two 9×5‑inch pans; start checking around 45 minutes and expect up to 60.

For muffins, fill 12–14 cups about ¾ full, add strudel in layers, and look for domed tops and clean toothpicks at about 18–24 minutes.

– Flavor Boost • When you want a stronger cinnamon-bakery vibe

Toast ½–1 cup (50–100 g) chopped pecans or walnuts at 175°C (350°F) for 6–8 minutes until fragrant, then fold into the batter with the last few strokes.

The roasted nuts amplify the cinnamon and banana flavor and add crunch without changing the bake time.

Serving Tips

• Serve warm slices with a scoop of vanilla ice cream or cinnamon whipped cream.
• Drizzle with a simple vanilla glaze and sprinkle extra cinnamon before serving.
• Pair with hot coffee, chai, or a cold glass of milk for breakfast.
• Toast leftover slices lightly and spread with butter or cream cheese.
• Plate with fresh banana slices and a dusting of powdered sugar for guests.

Storage & Make-Ahead

Cinnamon Strudel Banana Bread keeps in the fridge, tightly wrapped, for 4–5 days.

For make-ahead, bake completely, cool, then wrap well in plastic and foil.

It freezes beautifully for up to 2–3 months; thaw overnight in the fridge, then bring to room temperature before serving.

Reheating

Reheat slices gently: in microwave at 50% power for 15–20 seconds.

In a 150°C (300°F) oven, wrapped in foil, for 8–10 minutes.

Or on a covered, low-heat stovetop skillet.

Banana Bread in Pop Culture

Often, banana bread feels less like a recipe and more like a character that keeps popping up in our favorite stories and screens—cozy sitcom kitchens, heartfelt coming-of-age films, even Instagram feeds filled with golden-crusted loaves.

I notice it most in scenes where someone needs comfort fast: a breakup, a bad grade, a long-awaited reunion.

Banana bread appears, sliced thick, like a quiet supporting actor that knows exactly when to show up.

When my feed fills with photos of burnished tops and crackly cinnamon streusel, I see more than a baking trend—I see tiny narratives.

You and I aren’t just making dessert; we’re participating in this shared language code: “I care. I’m here. Let’s sit, talk, and pass another slice.”

Final Thoughts

Give this Cinnamon Strudel Banana Bread a try next time you have a few extra ripe bananas—you might just find your new favorite cozy bake.

Don’t be afraid to tweak it with your favorite add-ins like nuts, chocolate chips, or even a drizzle of glaze on top to make it your own.

Frequently Asked Questions

Can I Bake This Banana Bread in a Muffin Tin Instead of a Loaf Pan?

Yes, you can. I’d scoop the batter into a greased muffin tin, fill each cup about ¾ full, sprinkle strudel on top, and bake 18–24 minutes, until domed, golden, and fragrant.

Is This Recipe Suitable for High-Altitude Baking, and What Adjustments Are Needed?

It is, but you’ll want tweaks. Above 3,000 ft, I’d add 2–3 tbsp flour, reduce sugar by 1–2 tbsp, increase oven temp to 365°F, and check doneness about 5–10 minutes earlier.

How Can I Make This Banana Bread Gluten-Free Without Compromising Texture?

You can, and I’d guide you to swap flour for a 1:1 gluten‑free blend with xanthan gum, add an extra egg yolk, and let the batter rest 10 minutes so the crumb bakes tender, not gritty.

Can I Freeze the Unbaked Batter and Bake It Later From Frozen?

You can, but I wouldn’t. Freezing batter dulls rise and crumb. Instead, I’d bake first, cool, then freeze slices; later you’ll rewarm them, and your kitchen will smell like fresh baking all over again.

What’s the Best Way to Gift-Wrap This Banana Bread for Special Occasions?

I’d wrap the cooled loaf in parchment, then nestle it in a snug kraft box, tied with twine and a sprig of rosemary; add a handwritten tag so it feels like a little hearth in package form.