Ingredients
Method
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside. Mash the ripe bananas until smooth.
- In a separate small bowl, mix together the granulated sugar and cinnamon for the swirl layer. Set aside.
- In a large mixing bowl, combine melted butter and brown sugar. Whisk until well combined. Add eggs one at a time, mixing well after each addition. Stir in mashed bananas and vanilla extract until smooth and creamy.
- Sift flour, baking soda, and salt into the wet ingredients. Gently fold dry ingredients into wet mixture until just combined. If using walnuts, fold them in at this stage.
- Pour half of batter into prepared loaf pan. Sprinkle half of cinnamon-sugar mixture evenly over batter. Pour remaining batter on top, then sprinkle with remaining cinnamon-sugar. Use a knife or skewer to create swirl patterns through the layers.
- Bake for 50-60 minutes, or until a toothpick inserted into center comes out clean. If top browns too quickly, tent with foil during last 15 minutes of baking.
- Allow bread to cool in pan for 10 minutes before transferring to wire rack to cool completely. Slice and serve warm.
Notes
Use very ripe bananas for best sweetness and flavor. Don't overmix the batter to avoid tough bread. Room temperature ingredients create better texture. Store in airtight container for up to 3 days or freeze for longer storage.