The swirled sugary cinnamon gives this banana bread a sweet crunchy top. I love this version more than a chocolate chip banana nut bread. Try making smaller loaves to freeze for later use.
Preheat oven to 350 degrees.
Lightly butter and flour a 9 x 5 inch loaf pan or smaller loaf pans.
Note: if you use smaller loaf pans, baking times will shorten. Check by inserting toothpick into center. If it comes out clean, then the bread is done.
In a stand mixer, whisk 2 sticks of melted butter (cooled) with sugar. About 3 minutes.
Add eggs one by one and vanilla extract. Continue whisking.
Fold in mashed bananas.
Slowly add in flour and baking soda.
In a small bowl, add melted 2 tablespoons of butter, 6 tablespoons of sugars (brown and granulated), and 2 tablespoons of cinnamon. Mix well and set aside.
Spread half of the dough mixture into the pan(s).
Drop half or drop spoonfuls of the cinnamon sugar mix on top of the banana dough. Swirl.
Bake for 60 minutes or until golden brown. Test by inserting a toothpick.
Let the bread rest on a rack until completely cool.