|1 C (2 Sticks) Unsalted Butter||1 tsp Baking Soda|
|1 C Granulated Sugar||4 Ripe Bananas, Mashed (About 1 1/2 Cups)|
|2 Large Eggs||2 C All-Purpose Flour|
|1 tsp Vanilla|
For the Cinnamon Sugar Swirl
|2 Tbsp Butter, Melted||3 Tbsp Dark Brown Sugar|
|3 Tbsp Granulated Sugar||2 Tbsp Ground Cinnamon|
Preheat oven to 350 degrees. Lightly grease and flour a 9×5 inch loaf pan and set aside. In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. In a small bowl, use a fork to stir together cinnamon sugar swirl ingredients until thick and well combined. Spread 1/4 of the batter evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture over the batter in the pan and then make a nice and thick swirl through the batter with a table knife or wooden spoon. Place 1/3 of the remaining batter evenly over the first ayer and swirl with 1/3 of the of the remaining cinnamon swirl mixture. Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/2 of the remaining cinnamon swirl mixture. Spread the remaining btter evenly over the top and dollop with te remaining cinnamon swirl mixture. Make large swirls throughout the entir loaf. Place six thin banana slices down the middle of the batter. Place loaf pan on a baking sheet and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 30 minutes before removing to a wire rack to cool completely.