Cinnamon Chip Banana Bread

Inspired by a bag of cinnamon chips in my cupboard, I created Cinnamon Chip Banana Bread.

Cinnamon Chip Banana Bread - recipe from RecipeGirl.com

Though I’ve tried countless recipes for banana bread over the years, I still find myself hunting for the next best recipe when my bananas begin to turn that delicious shade of black. “Can’t let those good rotten bananas go to waste!” I say. And I can’t imagine turning out the same banana bread recipe over and over and over again. That’s no fun now, is it?

Cinnamon Chip Banana Bread Recipe - from RecipeGirl.com

If you’ve never tried cinnamon chips, you must give them a shot. They’re not always easy to locate – look for them in your local market near the chocolate chips (Hershey’s makes them).

This is a really banana-y banana bread… lots and lots of banana taste with a hint of cinnamon flavor too. The chips melt within the bread, and then it’s nice to have a sprinkle of chips on top that you can really taste.

Cinnamon Chip Banana Bread Recipe - from RecipeGirl.com

No need to be stuck on cinnamon chips… use any chips or none at all. Either way, this is a very moist banana bread. Big hit with the family! (I even sneak in using 1/2 whole wheat flour).  So what’s special about this banana bread?  Maybe more mashed bananas than usual, the melted butter, the hint of cinnamon… not sure what makes it so good, but if I ever repeated the same banana bread recipe, I’d repeat this one.

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 1 hour

Cinnamon Chip Banana Bread

Ingredients:

  • 1 1/2 cups ripe bananas, mashed
  • 1/4 cup (1/2 stick) butter, melted
  • 1/3 cup granulated white sugar
  • 1/3 cup brown sugar, packed
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup cinnamon chips

Directions:

  1. Preheat oven to 350°F. Spray a 5x8-inch loaf pan with nonstick spray.
  2. Mix bananas, butter, sugars, egg and vanilla in medium bowl.
  3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to wet and stir just until flour is incorporated. Stir in chips, reserving a few for the top
  4. Pour into prepared loaf pan. Sprinkle reserved chips on top of the batter. Bake 50 to 60 minutes, or until toothpick inserted in the center comes out clean.
  5. Let cool in pan for 15 minutes, then turn out loaf onto rack to cool completely.

Tips:

  • Sub 1/2 whole wheat flour if you'd like.
  • Use any flavor chip that you wish, but the cinnamon chips are quite delicious!
SOURCE: RecipeGirl.com

7 Responses to “Cinnamon Chip Banana Bread”

  1. postedFeb 27, 2009 8:46 AM
    Mark Boxshus

    Hey Lori

    I’ve got a thing for bananas, bread, cake, cookies, etc. I have these chips and have been hesitant to use them, not knowing if they are too intense or fake tasting. Now, I’ll have to try them out. Thanks………Mark

  2. postedOct 13, 2009 9:00 AM
    Heather

    Must. Find. These. Chips!

    I think they would be wonderful melted in my morning coffee…

  3. postedJun 20, 2010 4:23 AM

    Thanks for the great recipe. The kids ate it so fast I barely got a picture of it!
    http://muminbloom.blogspot.com/2010/06/recipe-banana-cinnamon-chip-bread.html

  4. postedMar 15, 2013 6:25 PM
    Abby Sparrow

    Let me start by saying, there is nothing I hate more than dry banana bread/muffins/baked goods. Let me finish by saying this bread does not fall into that any of those categories. I honestly don’t know what makes this recipe so special, but every time I make it, it’s turns out incredible. I cook it for 55 minutes, and I’m too lazy to wait for it to cool, so I don’t. My favorite version of this is with cinnamon chips, but since those are only sold around Christmas time, I have tried it with toffee chips and dark chocolate chips and have loved it every time. I don’t measure the bananas, but I usually use 3-4. (The more the merrier, seriously) On my latest batch I used four bananas and it was AMAZING. AND I used all whole wheat flour, yet it remains perfect. Make this. It’s fool proof.

  5. postedSep 21, 2013 8:27 PM
    Sarah S

    Lori-

    I felt like it was time I wrote in to tell you how much I love this recipe. I make it often, usually when company is staying overnight so they can have a wonderful treat in the morning. I just wanted to say thank you, and I love the blog and your cookbook.

    Sarah

    • September 23rd, 2013 @ 4:13 PM

      Thank you so much!

  6. postedFeb 28, 2014 6:39 AM
    Kim Walcher

    I didn’t have any cinnamon chips so I used a combo of butterscotch and semi sweet ones. I only sprinkled them on the top and then added some chopped walnuts. PERFECT!!

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