Cinnamon Chip Banana Bread

This Cinnamon Chip Banana Bread is soft, sweet, and full of cinnamon flavor. It's a simple recipe that uses overripe bananas and pantry staples. Great for breakfast, dessert, or a snack.

This bread is popular in fall and winter because of the cinnamon flavor, but it works all year round. It's often made when you have overripe bananas to use up.

This cinnamon‑chip version grew out of your Walnut & Chocolate Chip Zucchini Bread recipe, which also delivers a moist, quick bread experience with mix‑ins. It's a natural pair with your Mini Apple Crumbles with Cinnamon Oat Topping, offering a fruit‑and‑bread combo that's perfect for breakfast or snack time

Ingredients

• Flour gives the bread structure and helps it hold its shape
• Salt balances the sweetness and brings out the flavor
• Baking powder helps the bread rise and stay light
• Baking soda reacts with the bananas for a soft, fluffy texture
• Cinnamon adds warm, cozy flavor throughout
• Granulated sugar sweetens the batter and helps it brown
• Brown sugar adds moisture and deeper, richer sweetness
• Overripe bananas bring natural sweetness and keep the bread moist
• Eggs bind the ingredients and help with structure
• Butter adds richness and keeps the texture soft
• Vanilla extract enhances the overall flavor
• Cinnamon chips give bursts of cinnamon sweetness in every bite

See recipe card for quantities.

How to Make Cinnamon Chip Banana Bread

Preheat the oven to 350°F (175°C). Grease an 8- x 4-inch loaf pan with cooking spray or butter. Set aside. In a large mixing bowl, mash the bananas until smooth.

Add the eggs, melted butter, and vanilla extract. Stir to combine. Mix in the flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar until just combined-don't overmix.

Fold in the cinnamon chips.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour, or until a knife inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Hint: If the cinnamon chips sink, give the batter one final stir in the pan before baking to spread them more evenly.

Substitutions & Variations

• Vegan: Use flax eggs and dairy-free butter.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• With nuts: Add walnuts or pecans.
• Different chips: Swap cinnamon chips for chocolate or peanut butter chips.

FAQ

📖 Recipe

Tina

Cinnamon Chip Banana Bread

Cinnamon Chip Banana Bread takes the classic banana loaf to the next level with sweet, melty cinnamon chips in every bite. This moist and tender bread is packed with cozy flavor and makes a delicious breakfast, snack, or anytime treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings: 8 servings

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

  

• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ⅓ cup granulated sugar
• ½ cup brown sugar
• 3 overripe bananas
• 2 eggs
• ½ cup butter melted
• 1 teaspoon vanilla extract
• 1 cup cinnamon chips

Method

 

1. Preheat the oven to 350°F (175°C). Grease an 8- x 4-inch loaf pan with cooking spray or butter. Set aside. In a large mixing bowl, mash the bananas until smooth.
2. Add the eggs, melted butter, and vanilla extract. Stir to combine. Mix in the flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar until just combined-don't overmix. Fold in the cinnamon chips.
3. Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour, or until a knife inserted into the center comes out clean.
4. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Store Cinnamon Chip Banana Bread

Store in an airtight container at room temperature for up to 4 days, or in the fridge for 5 days. You can freeze it for up to 6 months. Wrap it tightly in plastic wrap and foil before freezing.

Pin it for Later