Ingredients:

  • 1 ½ cups mashed ripe bananas (about 4 large)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • For the Cinnamon Swirl Filling:
  • 4 tablespoons unsalted butter, softened
  • ½ cup light brown sugar, packed
  • 2 teaspoons ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a standard 9x5 inch loaf pan with parchment paper, ensuring an overhang for easy removal.
  2. In a small bowl, thoroughly mix the softened swirl butter, ½ cup brown sugar, and 2 teaspoons cinnamon until a crumbly paste forms. Set aside.
  3. In the large bowl, whisk together the melted butter, ¾ cup brown sugar, and ¼ cup granulated sugar until smooth. Whisk in the beaten eggs one at a time, then gently stir in the mashed bananas and vanilla extract.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Gently fold until just combined. Stop mixing as soon as the flour streaks disappear to avoid overdeveloping the gluten.
  6. Pour half of the batter into the prepared loaf pan. Dot half of the cinnamon swirl mixture evenly over the batter layer. Top with the remaining banana batter, then dot the rest of the swirl mixture on top.
  7. Using a butter knife, gently cut an ‘S’ shape through the batter 2-3 times to marble the layers. Do not mix vigorously; aim for defined swirls.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted near the centre (avoiding the thickest swirl) comes out clean or with a few moist crumbs.
  9. Cool the loaf in the pan for 15 minutes. Then, use the parchment paper handles to carefully lift the loaf onto a wire rack to cool completely before slicing.