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
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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.
💭Crucial Success Tips
Don't overmix the batter. Stir just until the ingredients are combined to keep the bread soft.
FAQ
Yes, just thaw them to room temperature first and drain any excess liquid before using.
You can swap them with chocolate chips, white chocolate chips, or chopped nuts-or leave them out entirely.
Insert a knife or toothpick into the center. If it comes out clean or with a few crumbs, it's ready.
📖 Recipe
Cinnamon Chip Banana Bread
Ingredients
Method
- 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.
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.
Fall
- Classic Pecan Pie
- Sweet Potato Pie with Marshmallows
- Maple Bacon Cheese Dip
- Crispy Hasselback Potatoes with Garlic-Parmesan Butter and Creamy Dip
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