Preparation

• Preheat oven to 350°F. 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 the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl.
• Spread ¼ of the batter (about 1 cup) evenly into the bottom of the prepared pan. Dollop ¼ of the cinnamon sugar mixture (about 1 tablespoon) over the batter and swirl through with a knife.
• Repeat layering with ⅓ of the remaining batter and swirl with ⅓ of the cinnamon sugar mixture.
• Place ½ of the remaining batter over the second layer and swirl with ½ of the cinnamon sugar mixture.
• Spread the remaining batter on top and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the loaf and place six banana slices down the middle.
• Place the loaf pan on a baking sheet in the middle rack of the oven 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 at least 30 minutes before transferring to a wire rack to cool completely.