Cinnamon banana bread is a soft, sweet loaf made with ripe bananas, warm cinnamon, and cinnamon chips folded throughout for extra flavor in every slice. It has the classic banana bread texture you want, with a spiced cinnamon twist that makes it feel a little more special.
A Quick Look at the Recipe
✅ Recipe Name: Cinnamon Banana Bread
🕒 Ready In: ~1 hour 15 minutes
👪 Serves: 10 slices
🥣 Main Ingredients: Ripe bananas, flour, brown sugar, cinnamon, eggs, butter, cinnamon chips
👌 Difficulty: Easy - mix, pour, bake
⭐ Why You'll Love It: This cinnamon banana bread is moist and tender with a bold cinnamon flavor and cinnamon chips in every slice.
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This cinnamon chip banana bread bakes up moist and tender with a rich banana flavor and a warm cinnamon finish in every bite. The cinnamon chips add little pockets of sweetness that make each slice taste like a cozy bakery-style treat.
If you enjoy cozy baking recipes, you might also like our Apple Coffee Cake, Chocolate Pumpkin Bread, or Peaches and Cream Cobbler.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Cinnamon Banana Bread
- Key ingredients
- Easy Substitutions & Variations
- How to Make Cinnamon Banana Bread
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Cinnamon Banana Bread faqs
- More Dessert Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Cinnamon Banana Bread
Why You'll Love Cinnamon Banana Bread
Big cinnamon flavor: Warm cinnamon is mixed into the batter so every bite tastes cozy and spiced.
Moist, tender crumb: Ripe bananas and melted butter keep the loaf soft without being gummy.
Cinnamon chips throughout: Little pockets of cinnamon sweetness make each slice extra flavorful.
Simple pantry ingredients: Everything is easy to find and perfect for using up overripe bananas.
Key ingredients
- Overripe bananas: The riper the bananas, the sweeter and stronger the banana flavor in the loaf.
- Ground cinnamon: Adds that warm cinnamon taste throughout the bread, not just on top.
- Brown sugar: Brings extra moisture and a deeper, caramel-like sweetness that pairs well with cinnamon.
- Melted butter: Keeps the crumb rich and tender and gives the loaf a classic homemade flavor.
- Cinnamon chips: Folded into the batter so you get pockets of cinnamon sweetness in every slice.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- No cinnamon chips: Swap in white chocolate chips, chocolate chips, or chopped pecans for a different twist.
- Extra cinnamon flavor: Add ¼ to ½ teaspoon more cinnamon if you want a stronger spiced taste.
- Add a cinnamon sugar topping: Sprinkle 1 tablespoon granulated sugar mixed with ½ teaspoon cinnamon over the batter before baking for a lightly crisp top.
- Swap the butter: Use an equal amount of neutral oil if you prefer an even softer texture.
- Add fruit: Fold in ½ cup diced apples for an apple cinnamon banana bread variation.
How to Make Cinnamon Banana Bread
- Step 1: Preheat the oven to 350°F. Grease a 9×5 loaf pan. In a large mixing bowl, mash the bananas until mostly smooth. Whisk in the eggs, melted butter, and vanilla extract until combined.
- Step 2: Add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir just until the batter comes together and no dry flour remains. Do not over mix.
- Step 3: Fold in the cinnamon chips. Pour the batter into the prepared loaf pan and smooth the top.
- Step 4: : Bake for 55 minutes, or until a toothpick comes out clean. Transfer to a wire rack to cool completely before slicing.
Recipe Notes & Tips
- Use very ripe bananas: Lots of brown spots means sweeter flavor and a softer, moister loaf.
- Mash the bananas well: A mostly smooth mash helps the bread bake evenly without wet pockets.
- Do not over mix the batter: Stir just until combined so the cinnamon banana bread stays tender, not dense.
- Watch the bake time: Start checking around 55 minutes and bake until a toothpick comes out with a few moist crumbs.
- Tent with foil if needed: If the top is browning too fast, loosely cover the pan for the last 15 to 20 minutes.
- Cool before slicing: Let it cool so the crumb sets and the slices hold together.
Make-Ahead & Freezing Options
- Make ahead: Cinnamon banana bread tastes even better the next day once the flavors settle.
- Room temperature storage: Keep the loaf tightly wrapped or in an airtight container for up to 3 days.
- Refrigerator storage: Store in the fridge for up to 1 week, then bring slices to room temperature before serving.
- Freezing: Wrap the whole loaf or individual slices tightly and freeze for up to 3 months.
- Thawing: Thaw slices at room temperature or overnight in the refrigerator.
Cinnamon Banana Bread faqs
For the best cinnamon banana bread, use very ripe bananas with lots of brown spots or mostly brown peels. Overripe bananas are sweeter, mash more easily, and give the loaf a stronger banana flavor and moister texture.
Cinnamon banana bread can turn dense or gummy if the batter is over mixed, the bananas add too much moisture, or the loaf is underbaked. Mix just until the flour disappears, then bake until a toothpick comes out clean or with a few moist crumbs, and let the bread cool before slicing so the center can set.
Let cinnamon banana bread cool completely, then wrap it tightly or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it well wrapped and bring slices to room temperature before serving for the best texture.
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Cinnamon Banana Bread
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F. Grease a 9×5 loaf pan with butter or nonstick spray, or line it with parchment paper.
- In a large mixing bowl, mash the bananas until mostly smooth. Whisk in the eggs, melted butter, and vanilla extract until combined.
- Add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir just until the batter comes together and no dry flour remains. Do not over mix.
- Fold in the cinnamon chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
- Use very ripe bananas: Lots of brown spots means sweeter flavor and a softer, moister loaf.
- Mash the bananas well: A mostly smooth mash helps the bread bake evenly without wet pockets.
- Do not over mix the batter: Stir just until combined so the cinnamon banana bread stays tender, not dense.
- Watch the bake time: Start checking around 55 minutes and bake until a toothpick comes out with a few moist crumbs.
- Tent with foil if needed: If the top is browning too fast, loosely cover the pan for the last 15 to 20 minutes.
- Cool before slicing: Let it cool so the crumb sets and the slices hold together.
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