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.

Crucial Success Tips

Don’t overmix the batter. Stir just until the ingredients are combined to keep the bread soft.

FAQ

Can I use frozen bananas?

Yes, just thaw them to room temperature first and drain any excess liquid before using.

What if I don’t have cinnamon chips?

You can swap them with chocolate chips, white chocolate chips, or chopped nuts-or leave them out entirely.

How do I know when the banana bread is done?

Insert a knife or toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

Cinnamon Chip Banana Bread