Cinnamon Swirl Banana Bread
This is the one. Of all the sweet breads I bake, this is the one people love and ask for the most. And ask for seconds.
If you're gonna do bananner bread, it may as well
have all the flavors. You can leave out the
chocolate chips, but, ...... why?
*I use 9x5 or a couple smaller loaf pans, but you
can use what you prefer.
for the bread: 3 over-ripe bananas 1/3 c melted butter 3/4 cup sugar
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 c Cup4Cup or gluten free flour mix
1/4 c chocolate chips (I'm a Ghirardelli fan, but you do you)
for the swirl: 1/3 c sugar 1 tbsp cinnamon
Preheat oven: 350 butter and flour your pans (adjust cooking time as needed for different sizes you choose) Mix together bananas, butter, sugar, egg and vanilla Sprinkle in salt and baking soda and mix again.
Mix in flour, but don't over blend. *OPTIONS: Mix in the chocolate chips here, or add them in a solid layer with the cinnamon in the middle.
It works great both ways. Pour half the mixture into the bottom of your pan / pans. Sprinkle 2/3 of the cinnamon sugar mixture over the batter in the pan Top with the rest of the batter Sprinkle the rest of the cinnamon-sugar over the top of the batter. Bake for 50-60 minutes, unless you use smaller pans, then check it at 40 minutes, for a clean cake test. *Note: We don't want a sugar sandy top so let the batter soak up the sugar on top before baking or use a small squirt bottle of water to just barely wet the top.