Banana Bread with a Cinnamon Swirl
Recipe; Silwood School of cooking

Makes; 1 bread
Preparation: 20 minutes
Cooking: 50 minutes
 
Ingredients
2 large eggs
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar (100 g
½ cup  Greek Yogurt
2 ripe bananas, mashed
2 Tbsp unsalted butter, melted
1½ cups (190 g) cake flour
½ t salt
¾ t baking powder
¾ t baking soda
1½ t ground cinnamon
¼ t ground nutmeg
½ cup (50 g) walnuts, chopped
 
Cinnamon Swirl

2 Tbsp melted butter
1 Tbsp brown sugar, packed
1 t ground cinnamon

Method
Preheat the oven to 180 °C. Generously coat a large loaf pan with non-stick spray
In a large bowl, whisk together the eggs and sugars. Add the yoghurt, bananas, and melted butter, and mix well. In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix well. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts until evenly incorporated.

Cinnamon Swirl
Mix melted butter, sugar and cinnamon in a small bowl until a thick syrup. Fill the pan with half of the batter and spread evenly. Drizzle half of the cinnamon swirl to the top of the batter and use a knife to swirl it in. Top evenly with the remaining batter and then drizzle on the rest of the cinnamon swirl and swirl in with a knife. Bake for 35–45 minutes, or until golden brown and a toothpick inserted into the middle of the bread comes out clean.
Let cool for 15 minutes and then remove from pant onto a cooling rack.