Cinnamon Sugar Swirl Banana Bread

Much sugar I sense in you.

This is what you do when you want to try it with peanut butter but can’t commit to putting it on the whole slice.

Reviews:
“it’s delicious!  lots so different”
– Leandro

I need to get a potato masher. Bonus: my feet

Ingredients:
3 smashed bananas
1/4 c oil
1/4 c plain yogurt
3/4 c sugar (I did half white, half muscovado)
1 egg
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 1/2 c white flour
1/4 tsp nutmeg
1/4 tsp grated ginger
handful of dry rolled oats
plus butter and more flour for the loaf pan

For the swirl:
1/4 cup white sugar
1 tbsp cinnamon

(Recipe adapted from Lovin’ from the Oven.)

Preheat your oven to “medium.”  This is what Argentine oven knobs look like, so I have no idea what temperature this is.

(The oven is on the far right) **EDIT: nope. Left

Pushing muscovado sugar through a sieve is a waste of time and will not accomplish anything

Mix the bananas with the oil, yogurt, sugar, vanilla, and eggs. Whisk thoroughly.  In a second bowl, mix together the dry ingredients.

Bring the dry and wet together.  Mix only to combine – do not overmix it or it’ll get tough.

May I take a moment to mention how nice it is to have US standard measuring cups at home now?

 

PROGRESS

This was my old measuring cup…it holds 2 cups, so just fill it halfway for 1!

 

 

 

 

 

 

 

 

In a baby bowl, mix together the cinnamon and sugae to make the swirl.

Did you prep your loaf pan by buttering and flouring it?  If so, pour in half the batter.  Sprinkle a thick layer of the cinnamon-sugar mixture over the batter in the pan, and then pour the rest of the batter over the top.  Sprinkle oats over the top to make it look pretty.

Take it to the oven for no idea I didn’t time it like 45 minutes?

Mmmmmmmmmmmmmmmmmmm
(Jiggy Nye loves this bread)