Cinnamon Swirl Banana Bread

moist & Soft www.katiebirdbakes.com

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Ingredients

granulated sugar ground cinnamon unsalted butter overripe bananas brown sugar eggs plain Greek yogurt vanilla extract baking powder baking soda salt all-purpose flour

1. Preheat your oven to 350 degrees F. Line an 8.5 x 4.5″ or 9 x 5″ loaf pan with parchment paper (highly recommended for cleanest removal – I leave an overhang on the sides so it's easy to lift out once baked). If you don't have parchment paper, grease the pan very generously. Set aside.

2. In a small bowl, stir together granulated sugar and cinnamon until well-combined. Set aside.

3. Melt the butter and add to a large bowl. Add the bananas and mash them very thoroughly until completely smooth with no lumps.

4. Whisk in the granulated sugar and brown sugar until well-combined. Add the eggs, one at a time, and whisk in each until well-combined. Add the yogurt, vanilla, salt, baking powder, and baking soda to the mixture and whisk until thoroughly combined and smooth.

5. Add the flour all at once and stir until a batter just comes together and no big flour pockets remain. Do not over-mix! 6. Pour about half of the batter into the prepared pan, and smooth it out with a spatula.

7. Sprinkle about half of the cinnamon sugar evenly over top. Do not swirl into the batter.

8. Pour and spread the remaining batter carefully and evenly over top of the cinnamon sugar layer, doing your best not to disturb it. Sprinkle the remaining cinnamon sugar evenly over top of the batter.

9. Bake for 50-60 minutes, until a toothpick inserted in the center of the bread comes out clean or with just a couple crumbs attached.

10. Cool almost completely in the pan before removing to a plate or wire rack. Enjoy!

Click here for the recipe!

A few more easy fall recipes!

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Cinnamon Swirl Banana Bread

Ingredients

1. Preheat your oven to 350 degrees F. Line an 8.5 x 4.5″ or 9 x 5″ loaf pan with parchment paper (highly recommended for cleanest removal – I leave an overhang on the sides so it's easy to lift out once baked). If you don't have parchment paper, grease the pan very generously. Set aside.

Get Prepared

2. In a small bowl, stir together granulated sugar and cinnamon until well-combined. Set aside.

Cinnamon Sugar

3. Melt the butter and add to a large bowl. Add the bananas and mash them very thoroughly until completely smooth with no lumps.

4. Whisk in the granulated sugar and brown sugar until well-combined. Add the eggs, one at a time, and whisk in each until well-combined. Add the yogurt, vanilla, salt, baking powder, and baking soda to the mixture and whisk until thoroughly combined and smooth.

Make The Batter

5. Add the flour all at once and stir until a batter just comes together and no big flour pockets remain. Do not over-mix! 6. Pour about half of the batter into the prepared pan, and smooth it out with a spatula.

Make The Batter

7. Sprinkle about half of the cinnamon sugar evenly over top. Do not swirl into the batter.

8. Pour and spread the remaining batter carefully and evenly over top of the cinnamon sugar layer, doing your best not to disturb it. Sprinkle the remaining cinnamon sugar evenly over top of the batter.

Finish The Layer

9. Bake for 50-60 minutes, until a toothpick inserted in the center of the bread comes out clean or with just a couple crumbs attached.

10. Cool almost completely in the pan before removing to a plate or wire rack. Enjoy!

Click here for the recipe!

A few more easy fall recipes!

Pumpkin Spice Muffins

Apple Crisp with an Oat Topping

Apple Cider Donut Muffins

www.katiebirdbakes.com