Do you save your nasty old bananas? I sure do. When they get past the “expiration date” I toss them in the freezer for later use. They get totally black in the freezer but that doesn’t affect the way they taste in breads and cakes. By tossing them in the freezer, I don’t have to worry about using them until I have time to bake.
This recipe is for Cinnamon Swirl Banana Bread. It is adapted from this recipe.
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup light brown sugar
4 TBSP softened butter or margarine
2 large eggs
3 mashed bananas
1/3 cup sour cream
1 tsp vanilla
1/4 cup sugar
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
Whisk together flour, baking soda, salt, and cinnamon. Set aside. In a separate bowl beat the brown sugar and butter with mixer until well blended. Add the eggs, banana, sour cream, and vanilla and mix well. Finally add the dry ingredients and combine. The batter will be thick.
Spoon half of this into the loaf pan and sprinkle with the cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for approximately 45 minutes or until toothpick or knife inserted comes out clean.
Last week, I shared with you the post on taking things that are ordinary and making them extraordinary, well this is a way to make ordinary banana bread, extraordinary!
The cinnamon swirl in the center can be added to your own favorite banana bread recipe too. It makes it extra special!