1. Mix together sugar and melted butter that has been cooled slightly. 
2. Incorporate the eggs and vanilla to the mixture. 
3. Sift in the flour (and baking powder, if using all-purpose flour)
4. Gently fold in the mashed bananas – do not over mix
5. In a small saucepan melt 2 tbs butter. 
6. Add in the sugar and cinnamon and remove from burner.

           *Mixture should be thick*

     7. Pour approx. 1/3 of batter into a greased 9×5 loaf pan.

     8. Drop a few dollops of the cinnamon sugar mixture onto the layer and swirl into the batter using a            butter knife.

      9. Repeat process until all the batter is in the loaf pan.

     10. Bake in a preheated 350 F oven for approx. 60 minutes or until toothpick comes out clean from               center of bread.

Best if served hot – but lasts in an airtight container for 3-5 days.

For Instant Pot cooking: follow all instructions and measurements as stated above. Then: 

1. Pour batter into a greased spring form pan (making swirls of cinnamon/sugar mixture as instructed above)
2. Cover loosely with aluminum foil 
3. Pour 1 cup water into IP inner pot and place trivet in water
4. Carefully lower spring form pan with bread batter onto the trivet.  (you can make a sling using tin foil)
5. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Turn the Venting Knob to Venting position. Open the lid.