I’m busy preparing for a
takeover sleepover this weekend so I’ll have to keep this brief.
As if three preteen girls need any help in the hyperactive department, I decided I would be a swell idea to feed them at least three different kinds of sugar with this Maple Cinnamon Swirl Banana Bread.
Granulated sugar, brown sugar and maple syrup. They’ll never sleep. Ever.
Now, if you’ll excuse me, there’s a vacuum cleaner with my name on it.
Maple Cinnamon Swirl Banana Bread
Source: Adapted from my family recipe
1 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
3/4 cup granulated sugar
1 egg, slightly beaten
1/3 cup unsalted butter, melted
1/4 cup brown sugar
1/4 cup maple syrup
1 tsp cinnamon
1 tsp brown sugar
1 tsp cinnamon
Preheat the oven to 350 degrees and position a rack in the center. Butter a 9 inch loaf pan and line it with a thick strip of parchment paper with enough overhang to lift the finished loaf.
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
In a separate bowl, mash the bananas with a fork. Add the sugar, egg and melted butter and lightly blend it in. Add the dry ingredients and mix it until it’s just combined.
In a small bowl, mix together the 1/4 cup brown sugar, maple syrup and cinnamon. Alternate layering the banana bread batter with the cinnamon mixture in the prepared loaf pan, beginning and ending with the batter. Briefly and quickly run a knife a couple times through the batter.
In a small bowl, mix up the 1 tsp brown sugar and cinnamon then sprinkle it on top. Bake it for 35 – 40 minutes until a toothpick inserted in the middle comes out clean. Let the pan cool for a few minutes then lift it out using the parchment paper to cool completely on a cooling rack. Enjoy!