I know there are a million recipes for banana bread. But I hope you give this one a try. Bonus! I have a genius way to use up this bread as the recipe makes a double loaf.
While chatting with a co-worker, we were talking about banana bread. He said he makes a good loaf. I said I just love cinnamon banana bread. He questioned this and said he never had cinnamon in his banana bread. What? These go hand in hand! So, I made it my mission to create a recipe that made two loaves using cinnamon and cinnamon chips. That way I could share one with him and keep one at home.
Here’s a close up of a slice – you can see the lovely pockets of cinnamon chips and bits of banana – this is a heavy, moist bread.
Cinnamon Chip Banana Bread – you can easily halve this recipe for one loaf
2 sticks (1 cup) salted butter
4 cups all-purpose flour
1 1/2 cups brown sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Dash of salt
6-7 ripe bananas, mashed
2 teaspoons vanilla extract
1 – 10 oz. bag cinnamon chips
Preheat oven to 350 degrees. Spray two bread loaf pans with nonstick baking spray. In a medium saucepan over high heat, melt the butter. Make sure the heat is on medium and swirl the pan to mix the butter. Continue swirling the butter for a few minutes over the heat until it starts to turn brown in color. It will begin to smell sort of nutty. Remove the pan from the heat and let cool. In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, salt and 1 cup of the cinnamon chips. In a medium bowl, whisk the eggs then add mashed bananas, vanilla and cooled butter. Add egg mixture to dry ingredients and mix until just combined. Pour batter into loaf pans. Top each pan with the rest of the cinnamon chips – about 1/3 cup on each loaf. Bake for 60-70 minutes, or until an inserted toothpick comes out clean. Let cool for 20ish minutes and use a butter knife to loosen bread around the exterior of the pan. Flip over to remove bread. Slice and serve. Store at room temperature or in the fridge in a zip top bag.
You definitely want to use older bananas that are starting to brown/blacken and are getting a bit mushy. Over time as they ripen, they get even more sweet. You also want them mushy so they are easier to crush and use in your bread. If you don’t have any going bad on your counter you can usually find them in the grocery store grouped together and discounted.
So this bread is super moist by using all of them bananas and the sweet, nutty browned butter. It keeps great sliced and in a zip top bag. BUT – here is what you really need to do. Make French toast out of your sliced banana bread!! Trust me. I came up with this idea from watching Diners, Drive-ins and Dives. On the show they also coated it in crushed up cereal but this way was plenty good on its own. It probably wouldn’t even need any syrup since it is already sweet. I highly encourage you try this for a weekend brunch. Yum!