Banana Cinnamon Swirls

 Why You’ll Love Banana Cinnamon Swirls Recipe

I love this recipe because the dough is soft, easy to work with, and rises beautifully. The filling tastes like a cross between banana bread and cinnamon rolls, but with even more banana flavor. These swirls bake up golden and puffy, smell like a dream, and are perfect for brunch, weekends, or cozy baking days. They also reheat wonderfully, making them great for make-ahead treats.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

for the dough
3 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons instant dried or rapid rise yeast
1 cup milk, warmed to between 100–110F
1/4 cup unsalted butter, melted
1 egg, lightly beaten

for the filling
2 bananas, very ripe
1/2 cup brown sugar
1 teaspoon banana or vanilla extract
2 tablespoons corn starch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts, divided

For baking and garnishing
1 egg, beaten with 1 tablespoon milk (for egg wash)
powdered sugar, for dusting (optional)

Directions

I start by combining the flour, sugar, and salt in a mixing bowl. I make a well in the center and sprinkle in the yeast. I warm the milk and butter to about 100–110°F and pour it into the well, then add the egg. I mix until everything comes together, then turn the dough onto a lightly floured surface and knead until it becomes soft, smooth, and cohesive. I place it in a greased bowl, cover it, and let it rise in a warm spot for a couple of hours until doubled.

For the filling, I mash the bananas and stir in the brown sugar, vanilla or banana extract, cornstarch, cinnamon, and salt until smooth and there are no lumps of cornstarch.

I spray a pie dish or square or rectangular baking dish with baking spray. When the dough has risen, I turn it out onto a lightly floured counter and roll it into an 8×14-inch rectangle. I spread the filling evenly all the way to the edges and sprinkle over about 3/4 of the chopped walnuts. I roll the dough up tightly from the short side to form an 8-inch log. The filling can be a bit loose, so I work quickly. I pinch the seam, then slice the log into 2-inch pieces using a serrated knife. I space the swirls about an inch apart in the prepared dish. I cover them with a clean towel and let them rise for another 20–30 minutes.

I preheat the oven to 400°F. I brush the tops of the swirls with egg wash, sprinkle over the remaining walnuts, and bake for 30–35 minutes until golden. After baking, I let them cool for 20–30 minutes before dusting with powdered sugar. They’re wonderful warm or at room temperature.

Servings and Timing

This recipe makes about 10 swirls.
Timing:
– 20 minutes prep
– 2 hours first rise
– 20–30 minutes second rise
– 30–35 minutes baking
– 20–30 minutes cooling
Total: roughly 3 hours 30 minutes.

Variations

I sometimes add a touch of nutmeg or cardamom to the filling for more depth. Chocolate chips are fantastic if I’m in the mood for something richer. If I want extra caramelization, I sprinkle a tablespoon of sugar on the bottom of the pan before adding the swirls. I also like topping them with a simple vanilla glaze instead of powdered sugar.

Storage/Reheating

I store the swirls in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them up to 5 days or freeze them individually. To reheat, I warm them in a 300°F oven for 8–10 minutes, which brings back the soft, fresh-baked texture.

FAQs

Can I make the dough the night before?

Yes, I refrigerate it after kneading and let it rise in the fridge overnight.

Can I replace the walnuts?

Yes, I leave them out or swap in pecans or chocolate chips.

Can I use bread flour?

Yes, but the dough will be slightly chewier.

How ripe should the bananas be?

Very ripe, with lots of brown spots for maximum flavor.

Why add cornstarch to the filling?

It thickens the banana mixture so it doesn’t leak out.

Can I reduce the sugar in the filling?

Yes, I reduce it to 1/3 cup without issue.

Why roll from the short side?

It creates a thicker log, giving higher, puffier swirls.

My filling leaked—why?

It may not have been thick enough or the dough may not have been rolled tightly.

Can I freeze unbaked swirls?

Yes, I freeze them after shaping and rise them before baking.

Can I glaze them?

Yes, a simple powdered-sugar glaze is delicious.

Conclusion

These Banana Cinnamon Swirls are such a rewarding way for me to use up extra bananas and enjoy something warm, sweet, and comforting. The soft dough, fragrant filling, and toasty walnuts make each swirl irresistible. Whether I serve them fresh from the oven or enjoy them with coffee the next day, they never last long in my kitchen.