MINI CINNAMON SWIRL CHOCOLATE CHIP BANANA BREAD LOAVES

Preheat the oven to 350F. Grease a mini loaf pan or grease and line a 9x5” loaf pan with parchment paper.
Start by preparing the cinnamon swirl. In a medium bowl, combine all of the ingredients for the cinnamon swirl, and mix until well combined. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a separate large bowl, whisk together the mashed bananas, both sugars, eggs, olive oil, greek yogurt, and vanilla until well combined.
Add the dry ingredients to the wet, and use a spatula or wooden spoon to mix until just combined.
Fold in the chocolate chips.
If using a mini loaf pan, scoop the batter into each cavity to fill each hallway. Sprinkle some of the cinnamon swirl mixture on top, and then top the swirl mixture with more batter. Use a toothpick or butter knife to gently swirl around. Then, sprinkle some cinnamon sugar on top of each mini loaf, if desired.
For a regular loaf pan, pour the batter into the pan to fill halfway. Sprinkle the cinnamon swirl mixture on top, and then with the rest of the batter. Use a toothpick or butter knife to gently swirl around. Sprinkle cinnamon sugar on top, if desired.
For mini loaves, bake at 350F for 25-28 minutes.
For a regular loaf, bake at 350F for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool in the loaf pan for 10-15 minutes, then remove and transfer to a wire cooling rack.
Serve warm with butter.
Enjoy!