Cinnamon Swirl Banana Bread

My roommate had overly ripe bananas and we had a potluck to host. Solution? Banana bread. Side note: If you ever have brown bananas and you can't make this right away, what I always do is place my brown bananas in the freezer. This preserves them till you want to use them and they are easy to thaw out. 

Yet again I can't just make plain and boring banana bread, so I went to the inter-webs and found this recipe: http://lovintheoven.com/2010/03/cinnamon-swirl-banana-bread.html

Warning this did not last very long, so doubling the recipe might be nice. 


For the bread:
3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour

For the swirl:
1/3 cup sugar
1 Tbs cinnamon

Preheat oven to 350. Butter and four a loaf pan. Mix bananas, butter, sugar, egg, and vanilla together. Add baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix. 

In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.

Add 1/2 of the batter to the loaf pan and then sprinkle a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and sprinkle the leftover cinnamon-sugar on top.

Bake for 50-60 minutes, but remember, if you’re using anything other than a 9x5 pan be careful and keep a close eyeball on it!

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