I made banana bread again! It’s so good. This time I made a sweeter version without nuts. I’m actually not a huge fan of nuts…in things. I’ll crack open some peanuts at one of my favorite bars or eat a handful of cashews but when big chunks of nuts are mixed in with things, I don’t usually love it. I also don’t love over-ripe bananas, which is what I had, so this cinnamon swirl banana bread had to be made. It’s delicious. I had some for breakfast and then again later before dinner. I love the cinnamon sugar mixture that’s baked into the middle. I sprinkled some on top too and it got kind of crispy in the oven. Love it!
I just love banana bread. I don’t know why it’s so good, it just is. I see lots of different variations in my future. My favorite part about this recipe is that I only used one bowl. Just one bowl, a fork, a spoon and a loaf pan. I really hate doing dishes. I make 3 meals a day for the girls, plus lunch for myself and then dinner for me and my husband. On top of that, I make food for the blog. That’s a lot of dishes. I’d like to hire a dishwasher to come in every night and clean up the mess so I can wake up each morning to an empty sink. Until that happens, I’ll just try making things with minimal dishes required. Enjoy!
I used a knife too! I totally forgot about the knife. If you want, you can skip this step. One less utensil to clean.
Look at that glorious ribbon of cinnamon sugar. YUM!
- 2 large over-ripe bananas
- 1/3 cup butter
- 3/4 cup brown sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- 1 1/2 cups flour
- 3 Tbsp sugar
- 3 Tbsp brown sugar
- 1 Tbsp cinnamon
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat until melted and lightly browned. Set aside to cool. Grease and flour a loaf pan and set aside.
- In a large bowl, mash bananas with a fork. Add butter, sugar, egg, and vanilla and mix together.
- Add baking soda, salt and flour and gently stir all together just until combined. In a small dish, mix together sugars and cinnamon.
- Add 1/2 of the batter to the loaf pan, using a spoon to spread it evenly. Sprinkle 2/3 of the cinnamon-sugar mixture all over the batter. Use a butter knife to swirl mixture into batter. Add the remaining batter and sprinkle the rest of the cinnamon-sugar mixture on top.
- Bake for 50 minutes or until toothpick inserted comes out clean or with a few moist crumbs. (Loaf pan sizes vary as well as oven temps so keep an eye on it. Check for done-ness around 40 - 45 minutes.) Cool in pan until it's not too hot to handle before removing.
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