I bought 6 super green bananas, and then let them (all 6!) sit on my counter until they were wayyy too ripe for me to eat. I already had several bananas in the freezer, so decided to make banana bread with part of them and then freeze the rest. There are a million different banana bread recipes out there (and several already here on the blog), but the cinnamon chips make this version extra special. I first made this recipe over three years ago, but I guess I never took any photos so it remained in the draft posts… until now! It’s so good you guys – tender, moist, sweet (but not overly), and loaded with cinnamon chips!!! Give it a try. Enjoy!

Cinnamon Chip Banana Bread

1-1/2 cups white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
1/2 cup brown sugar, packed
1/2 cup plain greek yogurt or sour cream
1/4 cup canola oil
3 very ripe bananas, mashed
2 tsp vanilla
1/2 cup cinnamon chips, divided

1 tbsp sugar + 1/4 tsp cinnamon

1. Preheat oven to 350 degrees. Spray loaf pan with nonstick spray. (Or 3 mini loaf pans)
2. In large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. In separate bowl, whisk together the eggs, sugar, yogurt, oil, bananas, and vanilla.
3. Add wet ingredients to dry and stir just until combined – be careful not to overmix. Stir in cinnamon chips. Pour batter into prepared pan. Mix remaining 1 tbsp sugar and 1/4 tsp cinnamon together. Sprinkle over batter.
4. Bake for 50-55 minutes or until toothpick inserted into the center comes out with only a few moist crumbs. (If you use mini loaf pans, check the bread after 35 minutes.) Cool in pan for 10-15 minutes. Remove from pan and cool on wire rack.

Nutritional Info (per 1/12th): 215 calories; 8.5 g fat; 30.7 g carbohydrates; 2.4 g fiber; 4.9 g protein

Categories: Breads, Breakfast

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