Cinnamon Swirl Banana Bread

Preheat your oven to 350 degrees F. Lightly butter and flour a 9x5 loaf pan and set aside.

In a medium bowl melt your unsalted butter. Let cool slightly and add your sugar. Whisk well. You will still see small grains of the sugar and that's okay.

Add your eggs and vanilla and whisk well.

Your mixture will thicken up quite a bit and will resemble pudding.

Add the flour and baking soda to your mixture. Using a rubber spatula or large spoon fold the ingredients together. You DO NOT want to over mix this. Just give it a few folds and that's it.

In a small bowl add your bananas and using a small whisk or fork mash them well.

Add your mashed bananas to your batter and fold together. Again, we do NOT want to over mix this at all. Just incorporate the ingredients together and set aside.

In a small bowl melt your unsalted butter. Add the brown sugar and cinnamon and mix well.

Push the cinnamon sugar mixture into 3 separate portions.

Put 1/4 of the bread batter into your prepared loaf pan.

Drop dollops of 1/3 of the cinnamon sugar mixture across the top of the batter in your bread pan.

Using a knife or skewer, run it along the batter and cinnamon sugar lengthways and then back up and down the other direction.

Add another 1/4 of your bread batter across the top of your first layer. Carefully spread it to cover the first layer the best you can.

Add another 1/3 portion of your cinnamon sugar and run your knife through it again. You don't want to stick the knife or skewer all the way to the bottom of the pan, just go through the layer you're working on.

Repeat the layering once more. The top layer will not have the cinnamon sugar on it. It's ok if you don't have enough of the batter to fully cover the top layer, just spread to cover the best you can.

Place your bread pan on a sheet pan and place into your preheated oven. If you don't have a sheet pan it's okay, I just use one as to keep the bottom of the bread from darkening too much. This is a personal preference though 🙂

Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. You want the top of the bread to spring back when lightly touched, but you don't want it to wiggle when you move the pan.

If you want to remove it from the pan before slicing you can let it cool for about 8 minutes in the pan and then remove and let set on a cooling rack until you're ready to enjoy. It's not necessary to remove it though.

Enjoy!