Ingredients:

  • 1 3/4 cups (210g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (about 3 medium) mashed ripe bananas (approximately 240g)
  • 1/4 cup (60ml) buttermilk (or milk with 1 teaspoon lemon juice stirred in and left to sit for 5 minutes)
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, softened

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the mashed bananas until just combined. Do not overmix.
  7. In a small bowl, combine brown sugar, flour, cinnamon, and softened butter. Mix with a fork until crumbly.
  8. Pour half of the banana bread batter into the prepared loaf pan. Sprinkle evenly with half of the cinnamon swirl mixture. Pour the remaining banana bread batter over the cinnamon swirl, and top with the remaining cinnamon swirl mixture.
  9. Use a knife or skewer to swirl the cinnamon mixture into the batter. Don't over-swirl; a few streaks are all you need.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.