Cinnamon Banana Bread
Happy Monday everybody! Hubby and I are on vacation in Florida this week, but have no fear, I’ve got a whole week of banana recipes scheduled for you guys while we’re away. I will be more or less unplugged for the next 9 days and I can’t wait to just spend some time getting some quality R&R with my Hubby!
I made this one day when I realized our freezer was getting overrun by the frozen over-ripe bananas in there. I searched for a recipe and doctored it up based on what I had in the kitchen.
Since I still have quite a few bags of cinnamon chips left from my trip to Hershey’s, I decided to throw those in too. The oats gave this bread a great texture and the cinnamon chips just took the flavor over the top. If you don’t have cinnamon chips, you could surely make this bread without them, but it just wouldn’t be the same.
You see that crack on the top of the bread? It was filling with a gooey cinnamon molten river due to the melting of the cinnamon chips. It’s weird that I love cracks in the tops of quick breads, but when it comes to cheesecake, I can’t stand them, even though they don’t have an impact on the flavor. I’m weird like that…
And you’ll notice that I topped the bread with more cinnamon and sugar. I sliced up the bread and wrapped each piece individually so Hubby and I could throw a piece in our lunch bag in the morning. By the time we’d get to work, it was the perfect temperature to enjoy.
The other way we enjoyed this bread was to toast it in the oven or a toaster oven until the edges were crispy. YUM!
One Year Ago: Cornish Hens with Garlic and Rosemary
Three Years Ago: Chocolate Cupcakes with Raspberry and Caramel Filling and Peanut Butter Chocolate Chip Cookies
Cinnamon Banana Bread
Yield: 1 loaf
Ingredients:
1 1/2 cup flour
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1 cup uncooked old fashioned oats
1/2 cup cinnamon chips
1 Tbsp canola or walnut oil
2 eggs, beaten
3 large bananas, ripe (~1 cup)
cinnamon sugar to sprinkle on top
Directions:
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry (first 8) ingredients.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and eggs and mix thoroughly.
Add the wet ingredients to the dry and mix well.
Pour batter into pan and sprinkle with cinnamon sugar. Bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
Recipe adapted from Joy the Baker
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That looks delicious!! And perfect for the winter weather.
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This looks yummy! Can’t wait to try this recipe. Thanks for sharing.
I made this tonight for a birthday and it was truly *amazing*! We all loved it and all the kids came back wanting seconds. I followed the recipe exactly and it came out incredibly moist and gooey, deliciously sweet, and spiced. I used half Granny Smith apples and half Gala. I also only had a 9″ pan and by the time I filled it up I still had enough batter (and some extra apple slices left) to fill another 9″ pan. I didn’t have any extra caramel topping, but decided to just bake the batter with the few left over apple slices. Next time I will double the amount of the caramel topping and cut up two more apples and make two full pans worth. It takes a little bit of time to make, but is not a difficult recipe to follow and is oh-so worth it! Thanks for sharing this!
beantownbaker — May 12th, 2014 @ 4:54 pm
SO glad you enjoyed it! It’s been years since I’ve made this recipe and your comment has me moving it to the top of my to-bake list!
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