Banana bread is one of those things you can have a dozen recipes for and never be satisfied. There is the classic chocolate chip banana bread, the hearty, whole-wheat oatmeal banana bread and the more decadent banana bread cupcakes.

But this recipe for cinnamon swirl banana bread is one I always go back too. It doesn't feel too unhealthy (or too healthy, for that matter), and it is very simple to make. The classic recipe makes a loaf, but I enjoy making banana muffins for easy sharing as a light dessert. 

Cinnamon Swirl Banana Bread Muffins
Adapted from Lovin' in the Oven 

3-4 overripe bananas
1/3 cup melted butter
3/4 cup granulated sugar
1 egg
1 tsp vanilla
1 tsp baking soda
salt
1 1/2 cups all-purpose flour

Swirl:
1/3 cup sugar
1 tbsp cinnamon

Preheat your oven to 350 degrees F. Line your muffin tins with baking cups or spray generously. Next, start mashing your bananas. If they are too hard and not yet overripe, simply stick your bananas in a large mixing bowl with the butter, and microwave them both together until the butter is melted and the bananas are a bit softer.  Add in your sugar, egg and vanilla until fully combined. Mix in the salt, baking soda and flour. Mixture will be lumpy. 

In a separate small bowl, mix together sugar and cinnamon. Fill each muffin cup about halfway with batter. Sprinkle a bit of sugar mixture in each, and then top with a batter so each is 3/4 full. Top with more of the sugar mixture. Bake for 30-45 minutes, or until lightly browned on top. 

–Marly Schuman