Cinnamon Raisin Swirl Banana Bread

Happy Monday, everyone! Since it is the beginning of yet another work week, I figured that I would share this cinnamon raisin swirl banana bread with you, as it is the perfect breakfast to ward off those Monday blues. I’ve made plenty of different types of banana bread, but never one with yeast before, so when I saw this recipe, I got really excited. I’m not usually the type to make yeast breads (that’s Kramer’s department) , but the thought of warm, fluffy banana bread with a gooey cinnamon swirl was completely irresistible to me. It turns out, though, that this is one of the easiest breads that I have ever attempted, and it turned out beautifully, even with my novice skills. The bread pulled apart like a dream, revealing a soft, doughy bread with a cinnamon-raisin swirl that you just can’t get enough of. I even froze half of the loaf so that I could share it with my brother and his girlfriend when they visited, and it froze and thawed out perfectly! This bread is perfect toasted with a little bit of butter, or on its own straight from the bread box. I imagine that it would make some delicious French toast or bread pudding, too! Any way you slice it, this is one hell of a loaf of bread!

Cinnamon Raisin Swirl Banana Bread Your ingredients.

Cinnamon Raisin Swirl Banana Bread
Mix together your yeast, water, and sugar in a medium sized bowl and set aside for a few minutes until it is frothy-looking.

Cinnamon Raisin Swirl Banana BreadCinnamon Raisin Swirl Banana Bread
Mash your bananas.

Cinnamon Raisin Swirl Banana Bread
And add them to the bowl of yeast, along with the sugar, creme fraiche, flour, salt, and vanilla extract.

Cinnamon Raisin Swirl Banana Bread
Knead the dough with your dough hook until it starts to clean off the sides of the bowl and looks elastic.

Cinnamon Raisin Swirl Banana Bread
Add in the oil and continue to knead until the dough looks almost silky and smooth, but still elastic, just another few minutes.

Cinnamon Raisin Swirl Banana Bread
Form the dough into a ball, drizzle with a bit of olive oil, and cover the bowl tightly with plastic wrap until the dough has doubled in size, which will take an hour or so.

Cinnamon Raisin Swirl Banana BreadCinnamon Raisin Swirl Banana Bread
Now, place the dough onto a lightly floured surface and roll out into a rectangle, about 9×15 inches.

Cinnamon Raisin Swirl Banana Bread
Sprinkle the cinnamon-sugar mixture over the dough, being sure to leave about two inches of empty space at one end, so you can roll it up.

Cinnamon Raisin Swirl Banana Bread
Sprinkle the raisins over the cinnamon-sugar mixture, then start to roll the dough up as tightly and neatly as possible.

Cinnamon Raisin Swirl Banana BreadCinnamon Raisin Swirl Banana Bread
Place the rolled up dough in a lightly greased loaf pan and cover again in plastic wrap for 45 minutes to 1 hour, until it has again, doubled in size.

Cinnamon Raisin Swirl Banana Bread
Bake at 325 degrees F for 40-50 minutes, until golden brown and set.

Cinnamon Raisin Swirl Banana Bread
Allow to cool for 30 minutes, then remove from the loaf pan, place on a cooling rack, and allow to finish cooling completely before slicing.

Cinnamon Raisin Swirl Banana Bread
Slice and enjoy toasted with a bit of butter on on its own!

Cinnamon Raisin Swirl Banana Bread
Cook time: 
Total time: 
Serves: 10-12
  • ½ cup lukewarm water
  • 3 teaspoons active dry yeast
  • ¼ cup granulated sugar
  • ¼ cup Greek yogurt or crème fraiche
  • ½ cup ripe bananas, mashed (about 2 medium sized bananas)
  • 2¾ cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon olive oil
  • ½ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ cup jumbo raisins
  1. Using your stand mixer if you have one (or a large bowl), whisk together the water, yeast, and just a pinch of granulated sugar. Let it sit for a few minutes until it starts to look frothy, then add in the rest of the granulated sugar, yogurt or crème fraiche, mashed bananas, bread flour, salt, and vanilla extract. Knead the dough with your dough hook until it starts to clean the sides of the bowl and looks elastic, about 2 minutes. At this point, add in the olive oil, then continue to knead until the dough looks smooth, or almost silky, but still elastic, about another 1-2 minutes or so.
  2. Gently form the dough into a loose ball, then place it back in the large bowl. Drizzle with a tiny bit of olive oil, just to lightly coat the dough, and tightly cover the bowl with plastic wrap. Place the bowl in a dry, warm place and allow the dough to rise until it has doubled - about an hour.
  3. Lightly grease a loaf pan with non-stick spray or a little butter and set aside. Lightly flour your work surface, then turn the dough out onto it and roll out into a 9x15 inch rectangle. You may need to knead the dough a bit at this point so that it will roll out, so go head and work with it until it has reached this point. It is easiest to do this by simply stretching the dough with both hands, then slapping it on your work surface, pulling it up, stretching, and slapping it down again. Do this for a few minutes until it is easier to work with, then roll out.
  4. Combine the brown sugar and cinnamon, then sprinkle out onto your rectangle of dough, saving at least 2 inches of space at the very end so that you can roll it up. Sprinkle with the raisins, then roll the dough up as tightly and evenly as possible. Pinch the ends and place the dough gently into the loaf pan. Cover again with plastic wrap, then place in a dry, warm spot for another 45-60 minutes, until the dough has doubled in size again.
  5. Preheat your oven to 325 degrees F when your dough is almost ready. Bake for 40-50 minutes, until golden and set. Allow to cool in the pan for 30 minutes, until turn the loaf out onto a cooling rack and allow to finish cooling completely before slicing. Enjoy toasted with a bit of butter or on its own!
Adapted From


35 Responses

  1. “Anyway you slice it” love the pun :)
    This looks delish,sure beats the oatmeal I had for breakfast.

    • Sydney says:

      @Chris: Thanks for noticing 😉

      @Alex: Instant yeast does not need to be dissolved, while active does – that’s the only difference. :) Have fun with your parents next week!

  2. Alex-Sandra T says:

    Hi Sydney
    Mmm I’m visiting my parents next weekend and most defo packing this recipe in my suitcase: daddy loves cinnamon bread and mommy loves banana bread! It’ll be a delight for everyone!
    Quick question: active dry yeast would be Instant Yeast?
    Greetings from Ottawa!

  3. Love that you combined two of my fav breads into one!

    • Sydney says:

      @Blog is the New Black: My thoughts exactly!

      @Michelle: Thank you!

      @Sara: Absolutely! Just put the ingredients in according to the machine’s directions, set it to “dough”, then follow along with the rolling it out part – easy!

  4. I adore banana bread, but never thought to include a cinnamon swirl – this looks incredible!

  5. Sara says:

    Do you think there would be any way of making the dough in a bread machine?

  6. What a great idea to make a yeasted banana bread with cinnamon! I’ve never thought to add something like a mashed fruit to yeasted bread.

    • Sydney says:

      @Tanvi: I hadn’t either – it’s quite a good idea! 😉

      @Tina: My husband used to not like raisins, but I converted him!

      @Christine: That was my problem – it didn’t last that long!

      @Natalie: Me too!

      @Mary: Thank you!

      @Cubicle: Thank you so much!

      @Heidi: Thanks!

      @Lily: Yay – glad you liked it!

  7. Tina From Pa says:

    I will be tryin’ this one soon,but I will have to skip the raisins. Hubby doesn’t like them . Cann’t wait to try this ! Thanks for another winner!!

  8. Haha, “any way you slice it…” made me giggle. I’ve never seen a banana yeast bread! This looks delicious. The thought of this loaf turned into French toast or (oh my) bread pudding sounds SO good, but what are the odds of it lasting long enough to be made into such things?!

  9. I love anything with cinnamon. I can’t wait to try this one. Thanks for sharing!

  10. Okay, this looks so tasty!!! Love ALL the ingredients!!! Mm mmm!!

  11. says:

    Wow, that looks amazing!

  12. That looks beautiful. I love the banana and yogurt in the bread. Yum! That sounds great 😀

  13. Lily says:

    Made this last night – left out raisins (didn’t have any) and used a touch of whole wheat flour in place of some of the bread flour with some wheat gluten to supplement. Delicious! Thanks!

  14. Meggie Wallace says:

    I love no yogurt, so I am wondering how almond milk would sub? I have some I need to use. Regular old milk might work as well?? Looks SOOO wonderful!

    • Sydney says:

      @Meggie: Unfortunately, I think milk would be too thin to use, but feel free to try it out and let me know what you think!

      @Lauren: Aw, thank you!

      @Dessert For Two: Thank you!

      @Aimee: Success! 😉 I’m glad you loved it!

      • Sarah says:

        I made this with 1/8 cup yogurt and 1/8 cup almond milk because my mom is allergic to dairy. It came out delicious, my family ate half the loaf in one sitting!

  15. This bread is genius! Your photos are also fantastic.

  16. Absolutely gorgeous!

  17. Aimee says:

    I just made this and it was stunning!!!!! AHH! So delish. The banana was not too strong and just gave the bread the ‘edge’ that it needed. Thank you so much. Am now religiously following your blog 😉

  18. Ana Luisa says:


    I really liked this banana bread. First of all, it is really more bready than caky, and it is like a cinnamon roll but with banana. An on top of that I am in kind of a banana mode at the moment.

    Thanks for sharing
    Ana Luisa

  19. Michelle says:

    Bet the banana really keeps this yummy loaf moist. Very good idea~

  20. Dena says:

    Look amazing! Will be trying this soon!

  21. marie says:

    I tried this recipe with heavy cream instead of yogurt and it came out just as delicious.

  22. Adena says:

    I made this dish for brunch this weekend, it tasted fabulous, but did not look anything like the photo! I didn’t roll it tight enough, so it came out almost twice the size! No matter, it was still yummy!

  23. […] Consequently another first was that I hadn’t worked behind a coffee bar in a couple months. Or, at least, prepared and served coffee to someone other than my friends or my mother, who makes the occasional trip down from the North (“North” being North Scottsdale). Last time I traded her a cup of coffee (some Guatemalan Finca La Maravilla roasted by Intelligentsia to sweeten the deal) in exchange for some of her older glass bread pans. Banana bread – by unanimous request of me, myself, and I – will soon be gracing my kitchen. I think I’ll use the Crepes of Wrath recipe. […]

  24. nadia says:

    tried it, super good, not too banana-e. also i omitted the creme fraiche because i didnt have it- what does it contribute to the recipe exactly? just more awesome?

    anyway, awesome as per usual :)

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