Photo of Cinnamon swirled banana loaf by WW

Cinnamon swirled banana loaf

Points® value
Total Time
1 hr 15 min
15 min
1 hr
The woody, sweet spice of cinnamon is the perfect flavour-boost for banana. Here, it takes a deliciously moist cake up a notch. Anyone for tea?


Vegetable Oil

105 ml, 100ml plus 1⁄2 tsp for greasing


4 medium, (around 400g), mashed

Caster Sugar

100 g, golden

Egg, whole, raw

2 medium, raw

Vanilla Extract

2 teaspoon(s), level

Plain White Flour

250 g

Bicarbonate of Soda

1 teaspoon(s), level

Baking powder

½ teaspoon(s), level


½ teaspoon(s)

Light Brown Sugar

3 tablespoon(s), Dark brown

Ground Cinnamon

2 tablespoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly grease and line a 22cm x 10cm loaf tin with baking paper.
  2. In a large bowl, whisk together 70ml vegetable oil, the banana, eggs, 55g caster sugar and vanilla extract, until well combined. In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Stir into the banana mixture.
  3. In another bowl, add the remaining caster sugar, oil, brown sugar and cinnamon, and mix together. Put 1⁄3 of the banana batter into the lined tin and sprinkle over 1⁄3 of the cinnamon mixture. Gently swirl together using a skewer. Repeat twice more with the remaining mixtures, finishing with the cinnamon mixture on top.
  4. Bake for 50-60 minutes, until golden and a skewer inserted into the centre comes out with a few moist crumbs. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack and leave to cool completely before slicing to serve.