|Cinnamon Swirl Banana Bread
Today, while perusing Pinterest for things to do with a bunch of overripe bananas on my counter, I came across this gem of a recipe on Riches to Rags.
Cinnamon Swirl Banana Bread? How had I never thought of this before?
I immediately rushed into my kitchen and whipped it up.
Folks, this recipe is not hard. It was in the oven 5 minutes later.
One hour later it was cooling on my window sill and I was feeling terrible old fashioned and impatient. I half expected a cartoon character to come and steal it out of the window because the smell of it was so amazing.
|Cooling in the kitchen window.
I am happy to report it did not disappoint. Next time I’ll turn my oven down a bit, because the outside got a bit dark before the inside was done, despite being covered in foil. It was still amazingly delicious though.
Give this one a try, you’ll be glad you did.
Recipe from Lovin’ From the Oven
For the bread:
- 3 over-ripe bananas, smashed up
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- dash of salt
- 1 1/2 cups flour
For the swirl:
- 1/3 cup sugar
- 1 Tbs cinnamon
- Preheat oven to 350. Butter and four a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed
- Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
- In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
- Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
- Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!