The mother of late cinematographer Halyna Hutchins is boycotting the world premiere of "Rust" at a film festival in Poland on Wednesday, saying she views it as an attempt by Alec Baldwin to "unjustly profit" from her daughter's death.

An Italian teenager who used his computer skills to spread the Catholic faith will become the first saint from the millennial generation when he is canonized next April.

This easy Cinnamon Swirl Banana Bread is a homemade, tender loaf of sweetened, moist banana bread with a ribbon of cinnamon sugar in the middle! AN AMPED UP BANANA BREAD RECIPE Cinnamon Swirl Banana Bread takes classic banana bread to the next level with a rich, cinnamon-sugar ribbon running through every slice and a sweet cinnamon sugar topping. The moist, tender banana bread combines perfectly with the warm cinnamon. I love that you can make two loaves of this bread in under an hour – make one for now and freeze one for later (or give to a friend!) FREQUENTLY ASKED QUESTIONS:  What do I do if my bread is browning but still needs more time to bake? If you find that your bread loaf is starting to brown or burn on the top and you know the inside needs more time, you need to tent the top of the bread with aluminum foil. This protects the top of the loaf while letting the rest of the loaf have time to finish baking. It’s also a good idea to make sure your rack is in the middle part of the oven, not the top part. The top part of any oven is always going to be the hottest. How do I know when my Cinnamon Banana Bread is finished baking? You can insert a toothpick into the bread loaf and if it still has some moist crumbs (but not wet), it should be finished baking. Remember it will continue to bake a bite in the pan as it cools down. What else can I add to this bread? This bread would be even more incredible with a simple powdered sugar and milk glaze or a cream cheese frosting. It would also be lovely with some chocolate chips or chopped pecans tossed into the batter. How do I store leftovers? Leftover Cinnamon Banana Bread can be stored at room temp in an airtight container for up to 3 days. Can you freeze Cinnamon Swirl Banana Bread? You sure can! Plus, this recipes makes 2 loaves. I like to enjoy one now and freeze one for later (for up to 3 months.) INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) all-purpose flour – you do not need to sift the flour first. Make sure you are not over measuring the flour by dipping the measuring cup into the flour bag. You will end up with too much flour which will make a dry bread. Spoon the flour into the measuring cup (do not pack it down.) Then take the flat end of a butter knife and sweep off any excess. granulated sugar – you can use a sugar substitute if you prefer. It’s best to use a 1:1 like Splenda for baking. ground cinnamon– this is used in the bread and in the topping, just like the granulated sugar. baking soda salt large bananas – you want brown spots on your bananas. If they are just plain yellow or even green, they aren’t rip enough yet and aren’t as sweet as we need them for this recipe. unsalted butter– if you only have salted butter, you can use that, just leave out the additional salt in this recipe. vanilla extract large eggs – if you have time, allow the eggs to come to room temperature, this allows them to blend into the batter easier. HOW TO MAKE CINNAMON SWIRL BANANA BREAD Line (2) 9×5-inch loaf pans with parchment paper and preheat oven to 350F. In a medium bowl whisk together 3 cups all-purpose flour, granulated sugar, baking soda, and sea salt and set aside. In a large bowl mash the bananas and stir in melted butter and vanilla. Add in 2 eggs and mix well. Pour dry ingredients in with the banana mixture and blend until fully incorporated and set aside.  Mix cinnamon and sugar into a small bowl for later. Place ½ to 1/3 batter into each prepared 9×5-inch pan and then sprinkle 3 ½ Tablespoons of the cinnamon sugar on top of each loaf. Evenly divide the remaining batter and spread over the sugar, then top with the cinnamon sugar that remains (divided evenly among both loaves). Bake on the middle rack at 350F for 38-40 minutes or until a toothpick comes out with moist crumbs. Place on a wire rack to cool for about 10-15 minutes then remove from the pan to cool completely before serving. CRAVING MORE RECIPES?  Banana Bread Cream Cheese Banana Bread Pumpkin Bread with Brown Sugar Glaze Banana Pumpkin Bread Apple Bread Cinnamon Apple Pull Apart Bread Easy Cinnamon Roll Bread Cinnamon Bread Nutella Swirl Banana Muffins Glazed Cinnamon Pull Apart Bread Dollywood Cinnamon Bread Cinnamon Sugar Butter Swim Biscuits Print Cinnamon Swirl Banana Bread A moist loaf of banana bread with cinnamon and sugar toppings and mixed in swirls. Course BreadsCuisine American Prep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutes Servings 12 Calories 381kcal Author Brandie @ The Country Cook Ingredients3 cups all-purpose flour1 ⅓ cup granulated sugar1 Tablespoon ground cinnamon1 teaspoon baking soda1 teaspoon sea salt5 very ripe large bananas⅔ cup unsalted butter, melted2 teaspoons pure vanilla extract2 large eggs, beatenCinnamon Sugar:½ cup granulated sugar1 Tablespoon cinnamon InstructionsLine (2) 9×5-inch loaf pans with parchment paper and preheat oven to 350F.In a medium bowl whisk together 3 cups all-purpose flour, 1 1/3 cup granulated sugar, 1 Tablespoon ground cinnamon, 1 teaspoon baking soda and 1 teaspoon sea salt and set aside. In a large bowl mash 5 very ripe large bananas and stir in 2/3 cup unsalted butter, melted and 2 teaspoons pure vanilla extract. Add in 2 large eggs, beaten and mix well. Pour dry ingredients in with the banana mixture and blend until fully incorporated and set aside. Mix ½ cup granulated sugar and 1 Tablespoon cinnamon into a small bowl for later. Place ½ the batter evenly into each prepared 9×5-inch pan and then sprinkle 3 ½ Tablespoons of the cinnamon sugar on top of each loaf. Evenly divide the remaining batter and spread it out to cover the cinnamon sugar layer as best as possible. Then top with the cinnamon sugar that remains (divided evenly among both loaves). Bake on the middle rack at 350F for 38-40 minutes or until a toothpick comes out with moist crumbs. Place on a wire rack to cool for about 10-15 minutes then remove from the pan to cool completely before serving. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 381kcal | Carbohydrates: 67g | Protein: 5g | Fat: 12g | Sodium: 298mg | Fiber: 3g | Sugar: 37g

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