Cinnamon Chip Banana Bread

This recipe has been featured in a post on The Recipe Girl blog: Banana Bread + Cinnamon Chips = Love.

Yield: 1 loaf

Prep Time: 15 min

Cook Time: 1 hour

Cinnamon Chip Banana Bread

This is a terrific, very banana-filled, bread. The cinnamon chips add an extra sweetness and spice that make for a nice surprise.


1 1/2 cups ripe bananas, mashed
1/4 cup 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


1. Preheat oven to 350°F. Butter 5x8-inch loaf pan.

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.


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


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

    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!

  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


    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.


    • 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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