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

Print Save

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

 


Don’t forget about Bloggers Bake for Hope – Bloggers Bake. You Bid. 100% of proceeds go to Komen for a Cure. Register to bake by April 30th, come back for bidding May 4-6.

    Pin It

14 Responses to “Blueberry Pie Bars”

  1. #
    1
    Jennifer @ Peanut Butter and Peppers — August 13, 2013 at 6:03 am

    I just love blueberries and your bars look simply incredible!!

  2. #
    2
    Jocelyn (Grandbaby Cakes) — August 13, 2013 at 8:03 am

    These bars are so awesome!! Gorgeous!

  3. #
    3
    Shannon — August 13, 2013 at 10:30 am

    holy cow these look fabulous! i need more blueberries in my life, and quick- i’m already onto peaches so hoping i didn’t miss out 🙂

  4. #
    4
    Lynna — August 21, 2013 at 2:12 am

    These pie bars look amazing! I`m wishing I had blueberries right now!

  5. #
    5
    Nutmeg Nanny — August 23, 2013 at 7:36 pm

    I love pie bars!! They look so delicious 🙂 I am loving this recipe!

  6. #
    6
    Laura — August 29, 2013 at 7:19 pm

    Yum these are gorgeous. Love the changes you made.

  7. #
    7
    suzy — September 16, 2013 at 8:07 pm

    Tried it, tasted awesome! Thanks for the recipe!!

    • beantownbaker — September 26th, 2013 @ 8:47 am

      So glad you enjoyed the recipe!

  8. #
    8
    Lauren — October 1, 2013 at 12:34 pm

    Made these and my family ate them in one day! Thanks for the great recipe!!

    • beantownbaker — October 6th, 2013 @ 8:11 pm

      So glad you enjoyed these. I have made them a couple times with different fruits and they’re always a hit.

  9. #
    9
    Robin — April 24, 2014 at 9:28 pm

    Made these this past weekend using blueberries and blackberries in equal parts. I love the ease of the crumb crust and top. The only thing I will change when I make them again will be to add lemon juice and zest to the filling. I like the tartness of lemon with blueberries. Will make these with peaches when they are in season. Easy and tasty…thanks!

    • beantownbaker — April 27th, 2014 @ 2:47 pm

      I’ve made these with peaches and they’re delicious – definitely do that this summer.

  10. #
    10
    Eugenie — July 27, 2014 at 10:13 pm

    Tried these today because I needed to clear out some frozen blueberries. Used a small rectangle Pyrex dish instead, which worked fine. Added a bit of fresh grated nutmeg. Cut into 12 squares and served with ice cream. This is a keeper!

    • beantownbaker — September 2nd, 2014 @ 7:25 pm

      Love fresh nutmeg! Sounds great.

Leave a Comment