Cinnamon Swirl Banana Bread

Ok, so I have made this recipe three times already this month.  I Love banana bread, and I Love cinnamon.  So it just doesn't get better than this.

Cinnamon Swirl Banana Bread

Ingredients:

BANANA BREAD

• 2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup light brown sugar
• 4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature
• 2 large eggs
• 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
• 1/3 cup plain or vanilla yogurt
• 1 teaspoon vanilla extract

CINNAMON SWIRL

• 1/4 cup sugar
• 1 teaspoon ground cinnamon

SIMPLE GLAZE

• 1/2 cup powdered sugar, sifted
• 1 Tablespoon milk

Directions:

1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. (or about 3 mini loaf pans) Set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick.
3. Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
4. While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread. Bread will stay fresh and moist at room temperature for up to 10 days in an airtight container.

Original Recipe can be found Here.