Cinnamon Swirl Banana Bread

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Ingredients

• 2 1/2 cups (300g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• 1 1/4 cups (250g) granulated white sugar

• 1/2 cup (120mL) vegetable oil or melted coconut oil

• 2 large eggs at room temperature

• 1 1/2 cups (340g) ripe bananas (about 4 medium)

• 1/2 cup (113g) plain Greek yogurt or sour cream

• 1 teaspoon vanilla extract

Cinnamon Sugar

• 1/2 cup (100g) granulated sugar

• 1 Tablespoon ground cinnamon

Instructions

1. Preheat and prepare pan. Position a rack in the center of your oven. Preheat the oven to 350oF (177°C). Spray a 9×5” loaf pan with non-stick cooking spray or line with parchment paper and set aside.

2. Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside.

3. Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.

4. Combine wet ingredients: In the same mixing bowl with the bananas, whisk in the sugar, oil, eggs, vanilla extract and yogurt. Whisk to combine.

5. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.

6. Prepare the Cinnamon Sugar: In a small bowl, combine the cinnamon sugar.

7. Pour 1/2 of the banana bread batter into the pan and spread it even. Sprinkle half of the cinnamon sugar on top then spoon the remaining batter on top. Spread it even and sprinkle on the rest of the cinnamon sugar.

8. Bake: Transfer the loaf pan to the oven and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean with a few moist crumbs (If baking in a glass pan, you may need to add on an additional 5 minutes of baking time). The loaf should appear puffed with a golden sugar crust and large cracks on the surface.

9. Remove the loaf pan from oven and let the bread cool in the pan set on a wire cooling rack for about 20-30 minutes then lift it out and slice. It’s best to serve warm, but it’s delicious at any temperature! Enjoy!

Notes:

• Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.