Cinnamon Swirl Bread Attempt and Banana Bread

I made the Walter Sands white bread from King Arthur in October and tried doing a swirl. I rolled my dough a wee bit too thin in the middle, but it was offset by having a pocket of sugar peeking out at the end. It was gone in 3 days. The only problem I had was that the swirl kept separating from the bread. It was not fun to pull it out of the toaster.

And today I made a variation of the Better Banana Bread but with a few changes using a recipe from one of Mimi Fix's books. If came out really good. Lightly dense, but not fall apart-y or rubbery.

My Changes:

1. I forgot the butter, but #2 made up for it I guess

2. I used 8oz of sour cream (full fat) in place of the yogurt

3. I used 3 medium bananas at 320g total

4. Brown Sugar 120g which is about 2/3c packed

5. I did use the 1.5cups (180g) of all purpose flour, but I used 30g (1/4c) each of whole wheat and rye. Not enough rye flavor came through, maybe just 60g of Rye next time.

6. I upped the salt to 1tsp

7. I upped the baking soda to 1 tsp since I cut out the baking powder

8. I used 1 tsp of cinnamon. Not enough, maybe use 2tsp next time.

9. Finally I used 1/2c each of dark chocolate chips and peanut butter chips (Reeses has PB chips in the baking aisle now!)

Here is the recipe with my changes:

2 eggs

3 medium bananas (320g)

1 cup (8oz) of sour cream, full fat

2/3 packed brown sugar (120g)

1.5 cups (180g) All purpose Flour

1/4 cup (30g) Whole Wheat Flour

1/4 cup (30g) Rye Flour

1 tsp of Salt

1 tsp Baking Soda

1 tsp of Cinnamon (not enough to taste it over the chocolate unfortunately)

1/2 cup dark chocolate chips

1/2 cup peanut butter chips

I used 3 dark, small loaf pans (5"x3"x1.5") so I baked it at 325F for about 40 minutes. It was still under cooked at 30 minutes. Use the same directions as the Better Banana Bread above.