1-Getting started with this cinnamon swirl banana bread is simple and fun. Begin by preheating your oven to 350°F and preparing a 9×5-inch loaf pan with a light greasing and flouring. This sets the stage for easy removal and a golden finish.

2-In a large bowl, melt the butter and let it cool a bit before whisking in the sugar, eggs, and vanilla for a smooth mix. Then, stir in the flour and baking soda, followed by folding in the mashed bananas gently to keep the batter light.

3-For the cinnamon swirl, combine the melted butter, granulated sugar, dark brown sugar, and ground cinnamon in a small bowl until it forms a thick mixture. If it’s too thick, add a tablespoon of melted butter; if too thin, it might spread more than swirl, so adjust as needed.

4-Layer the batter in the pan by spreading a quarter of it first, then dolloping a quarter of the cinnamon mixture on top and swirling it with a knife. Continue adding a third of the remaining batter and swirling with a third of the cinnamon mix, then half the rest of the batter with half the cinnamon, and finally the last of both with big swirls. Top with the six thin slices of ripe banana for a nice garnish.

5-Bake on a sheet in the middle of the oven for 60-70 minutes, covering with foil if the top browns too fast. Let it cool in the pan for 30 minutes before moving to a wire rack. The total time is about 1 hour and 30 minutes, including 20 minutes prep and 70 minutes cooking. For variations, see our easy baking recipes for more tips.