Banana Bread with Cinnamon Swirl

Recipe by: Catherine Pla

Yield: 8-10 servings

Banana Bread with Cinnamon Swirl

Cinnamon Swirl

• 3 T unsalted butter, melted

• 3 T granulated sugar

• 3 T light brown sugar

• 2 T ground cinnamon

Cake

• 3-4 ripe bananas, mashed

• 2 large eggs, at room temperature, lightly beaten

• 2 t vanilla bean paste or extract

• 3⁄4 c granulated sugar

• 1⁄4 c whole milk yogurt or sour cream

• 1⁄2 c unsalted butter, melted, or avocado oil

• 2 c all-purpose flour

• 1 t baking powder

• 1⁄2 t baking soda

• 1⁄2 t kosher salt

• 1⁄4 t grated nutmeg

Cinnamon Sugar Topping

• 1 T sparkling sugar

• 1⁄2 t ground cinnamon

Spray a 9x5x3-inch loaf pan with cooking spray (or brush with oil). Line bottom and sides of the pan with parchment paper and spray or oil paper. Let excess paper overhang for easy unmolding. Preheat the oven to 350 degrees.

Make cinnamon swirl by combining all ingredients with a fork in a small bowl. Make cinnamon sugar topping by combining all ingredients. Set aside.

In a medium bowl, combine mashed bananas, eggs, vanilla, sugar, yogurt, and butter. Whisk vigorously to combine.

Combine the flour, baking powder, baking soda, salt, and nutmeg in a large bowl and whisk to combine. Add the egg mixture to the dry ingredients and fold to combine, trying not to over mix. Transfer 1⁄3 of the batter to the prepared pan then top with 1⁄3 of the cinnamon swirl mixture. Repeat layers with remaining batter and cinnamon swirl. Top with cinnamon sugar mixture.

Bake 60-70 minutes, until a cake tester inserted into the middle comes out clean. If the cake begins to brown too much, tent with foil halfway through bake time. Cool on a wire rack for 15 minutes. Use parchment paper overhang to lift cake out of the pan and continue to cool on a wire rack to room temperature before slicing and serving.