Banana Cinnamon Chip Cake



I always have bananas in the freezer. I can never eat them in time…they always turn brown on me! Probably because we buy them at Costco and there are a ton in a bunch…and Josh hates bananas! But the good news is that I get to bake with them!


This time I made a banana snack cake with cinnamon chips. If you can’t find cinnamon chips, I am so sorry! Luckily, I can find them at a couple different stores in Salt Lake. They are oh so good!

I thought the banana/cinnamon combo would be nice and I was right! I love it when that happens:) The cake was really moist…even though there is NO butter or oil in this recipe. I promise the bananas do their thing and the cake has a great texture. I added a cinnamon sugar topping to finish off the cake. I loved the cinnamon crunch it added. If you can’t find cinnamon chips, try chocolate or peanut butter chips, I am sure they would be tasty too!!

Banana Cinnamon Chip Cake
3 very ripe bananas
2 large eggs
1 tsp. pure vanilla extract
1 Β½ cups unbleached all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 cup granulated sugar
1 cup cinnamon chips

 

For topping:
3 Tbsp. granulated sugar
1/4 tsp. ground cinnamon

Preheat the oven to 375 degrees Fahrenheit. Spray an 8-inch square pan with cooking spray.

 

In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add in the eggs and vanilla and mix until combined. Stir in the flour, baking soda, cinnamon, and sugar.

Add ΒΎ cup of the cinnamon chips, and stir briefly. Pour the batter into the prepared pan, and set aside.

In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ΒΌ cup chips.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.
Categories: Birthday Cake Desserts