Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 4x8 inch loaf pan.
- In a mixing bowl, mash the bananas until smooth. Stir in the melted butter.
- Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.
- Mix in the flour until just incorporated. Do not overmix.
- In a separate small bowl, combine the sugar and cinnamon for the swirl.
- Pour half of the banana bread batter into the loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and top with the remaining cinnamon-sugar mixture. Use a knife to swirl the cinnamon mixture through the batter.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Chef's Tips:
• For best results, use bananas that are very ripe for maximum sweetness and moisture.
• Avoid overmixing the batter to prevent a tough texture.
• Serve slices toasted with a smear of butter or cream cheese for an extra treat.
Food Safety:
• Ensure the bread is fully cooled before storing to prevent moisture buildup.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.