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

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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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16 Responses to “Strawberry Champagne Layer Cake”

  1. #
    1
    Sabina — December 20, 2013 at 1:34 pm

    it looks delicious!

  2. #
    2
    Tracy | Pale Yellow — December 21, 2013 at 4:48 pm

    Beautiful cake! I can’t get over the ending either, too soon!

    • beantownbaker — December 26th, 2013 @ 10:56 am

      Right! It happens every year, but I feel like this year flew by especially quickly.

  3. #
    3
    Megan {Country Cleaver} — December 22, 2013 at 7:06 pm

    Wow – super gorgeous!! I’m so glad you love this cake as much as I do! Happy Christmas and almost New Years, doll!!

    • beantownbaker — December 26th, 2013 @ 10:58 am

      Happy Holidays to you too!

  4. #
    4
    Nutmeg Nanny — December 23, 2013 at 10:13 pm

    This cake looks so beautiful and I bet it tastes divine 🙂 can’t wait to try it!

  5. #
    5
    Shannon — December 27, 2013 at 3:11 pm

    definitely perfect for new years! i can’t believe this year is almost over, either- crazy!

  6. #
    6
    Jennifer Essad — December 30, 2013 at 3:12 pm

    this is perfect for our holiday-the Florida strawberries have been so sweet – thank you

    • beantownbaker — January 2nd, 2014 @ 1:31 pm

      I wish I lived somewhere where the strawberry season was longer than a few weeks…

  7. #
    7
    Jennifer Essad — December 30, 2013 at 3:16 pm

    I was just thinking, what if we made this w/pink champagne?

    • beantownbaker — January 2nd, 2014 @ 1:30 pm

      I think it would be great with pink champagne!

  8. #
    8
    Jennifer Essad — January 2, 2014 at 1:40 pm

    I know what you mean we grew up and lived in Michigan all our lives. When our kids were little I would take them to the farms to pick blueberries, raspberries and apples. The strawberry season was always short or not at all due to the wet springs we so often had. But we did get farm fresh ones at our local farm market. I now live in Central Florida where I’m learning so much about fresh grown foods. We live a few blocks from Oviedo where DUDA farms are. They are known especially for their celery but so many other fresh veggies. We have a few local farms where you can pick strawberries and blueberries. The gulf coast really has a lot of strawberry farms. On Tuesday our local Publix store had Florida fresh strawberries on sale. I just cleaned them last night (I think my husband took about 1/2 of them to work) We are fortunate, but I still miss Michigan and all the farming communities in our area.

    • beantownbaker — January 4th, 2014 @ 10:38 am

      Wow – I bet things in FL are very different than Michigan! We can usually get strawberries at the farmers market as well. But again, it’s SUCH a short season. Last year we missed it completely. I’m still adjusting to the different seasonal timing in Ohio vs what it was in Boston. We always make a point to pick strawberries, blueberries, peaches, and apples. Peaches and strawberries are two of my favorite summertime fruits.

  9. #
    9
    sell my car bristol — January 29, 2014 at 1:21 am

    Woah, thanks a bunch for sharing!

  10. #
    10
    Jason — April 2, 2016 at 10:21 pm

    I made this cake for my girlfriend’s surprise birthday party, and it was freaking delicious. Granted this was my first cake I have ever baked, but there wasn’t enough frosting to cover the whole thing and keep part of the actual cake from showing through. I don’t even like cake, and this was bomb!

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    11
    Breda Fuller — December 27, 2016 at 4:58 pm

    This CAKE IS THE BOMB!!!!, I found this online in 2014. I showed it to my twin sister, I said, I won’t this for our B-Day, but we didn’t have it until September 2015, and again this year. So delicious, my son Loves it as well, we’re making it tomorrow December 28th 2015 for his birthday. Yummmmy!

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