Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.

In a large bowl, melt the butter and let cool slightly. Whisk in the sugar, then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.

In a small bowl, stir together the cinnamon sugar swirl ingredients until thick and well combined. Adjust consistency with additional melted butter if necessary.

Spread 1/4 of the batter evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture over the batter and swirl through with a knife.

Place 1/3 of the remaining batter evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture.

Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture.

Spread the remaining batter evenly over the top and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.

Place loaf pan on a baking sheet in the middle rack of the oven and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top is browned before the center is baked, cover with foil and continue baking.

Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.