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 ½ cups unbleached all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 cup granulated sugar
1 ½ 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 ¾ 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 ¼ 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.
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Those melted chips look so good!
I cannot beLIEVE there’s barely any fat in the recipe. It looks so moist and delicious! Then again I can’t believe anyone would dislike bananas too..
Maria that is sooooooo good!
ohh! banana cinnamon! so delicious! i still cannot find the cinnamon chips near me!
I have more brown bananas than I know what to do with. Thanks for sharing your recipe.
I actually have some cinnamon chips. They are difficult to find. I’ve been saving them for just such a recipe.
~ingrid
Love the combo of banana and cinnamon! I also love that this has no oil!
Ooooh, that looks so yummy, what a great combination!
That sounds really good! I was just looking for cinnamon chips at my local grocery store and couldn’t find them. I’m gonna look at a few more places. Thanks for sharing the recipe!
Yum. Your cake sounds amazing.
I actually have the opposite problem. I have to buy bananas to deliberately let them go overripe if I want them for baking. I always eat all my bananas.
I feel like bananas are either green or brown… they’re never the colour I want them to be to just eat!
I love baking with them though, just hate waiting for them to turn brown when they’re still green…
I love those cinnamon chips and stock up whenever I can find them. I’ve never thought of trying them with bananas, what a great idea! Looks super yummy!
It looks incredibly moist. I love that there is no oil or butter in there! Amazing. Definitely gonna give this one a try.
I love all things banana, as you can tell by my latest post–banana peanut butter cup cookies. These look great.
A frozen banana on its own is quite tasty
. I love cinnamon chips, what an awesome invention.
Hope you’re feelin’ better, have a great weekend!
This looks divoon! Would never think of the cinnamon chips, I bet that is incredible. I love banana cookies, cakes, etc so I’ll be sure to try this!
this is the second cinnamon-banana combination i’ve seen in the past ten minutes, and now i crave it. i LOVE the way the melted chips of heaven look in your cake.
Oh goodness, this is seriously fabulous. What a unique but mouth watering combination!!!!
This looks SO good
I love new ways to bake with bananas!
OH MY GOSH, SUPER SCRUMPTIOUS!
Cinnamon makes everything better…be it savory or sweet!
This just makes me wanna yell “YABBA DABBA DOOOOO”!
I love bananas, unfortunately, they hate me. would you believe I am allergic to them? I’m sure these tasted wonderful, but I will never get the chance to try them. (Sniff).
I borrowed your pic because I gave this cake my Holy Yum award! I hope that is Ok! Feel free to post about and/or display the award.
That looks so good! I am going to have to see if I can order some cinnamon chips online.
This does look amazing! I really can’t wait to try it. I’m so excited for you for Tuesday!
This is finally in my oven (with tiny fat loving alterations :p) … Cinnamon chips are better than I would’ve ever imagined! Thank you!
We really loved it! It is so fast to mix up. Thanks for sharing your creation.
Just made this tonight. It was a big hit with my family. I truly could not tell that it had no oil or butter. Definitely a keeper!
I just posted this – it was SOOOOO good!
I’ve yet to try cinnamon chips, but they sound great, and this cake looks wonderful.
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Maria – I made this cake today! OMG, nothing less than amazing and super easy. Your website is my new go-to for baked goods!! Thanks so much
twopeas replied: — April 5th, 2010 @ 9:26 am
Julie-so glad you liked the cake. We love that one too! Glad you are enjoying our recipes. Thanks for letting us know!
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YUM! I made this last night and we ate it for breakfast this morning like a coffee cake. HEAVENLY!!!! I too love to bake and will definitely make this wonderful cake again. Thank you so much, Steph.
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I made this tonight and used chocolate chips instead of the cinnamon chips…it was still DELICIOUS!!! My kids love it and I think this recipe will replace my old banana cake recipe. Thanks so much…
I substituted chocolate chips and this was great. I was unsure because there is no oil and thought I had made a spelling mistake but it turned out well!
Okay so I made this cake last night and it was AMAZING! I did a couple of things differently because of what I had. I ran out of cinnamon chips but had about a heaping half cup left so I just used that for inside the cake and topped the cake with about 1/3 cup mini chocolate chips. I used turbinado sugar for the topping for extra crunch and used about 3/4 cup sugar in the cake as opposed to 1 cup (and it was plenty sweet!). Oh also I had small bananas so I used 4 instead of 3. I used cake flour instead of all purpose because that is what we had. My cake ended up taking 25 minutes in the oven but I credit that to the “Perfect Brownie” pan I was using. NO ONE could believe that there was no oil, this cake has SUCH an amazing flavor and its so moist!! The combo of cinnamon AND chocolate chips was a definite winner. Next time I think I will mix the cinnamon chips with the flour before adding it to the wet ingredients because the cinnamon chips kind of sunk to the bottom a little. Also I want to try it with whole wheat pastry flour! THANK YOU SO MUCH FOR THIS RECIPE!!
twopeas replied: — December 27th, 2010 @ 9:29 pm
I love the changes you made. Thanks for sharing!
The cinnamon chips contain fat as a binder. Suppose I were to leave them out, would the cake still turn out delicious?
This is delicious. I decided not to wait to find cinnamon chips and I improvised by nuking white chocolate chips for a few seconds (not enough to melt, just so they aren’t cold) and then coated them in cinnamon. I also used chocolate chips on top; and used less sugar then the recipe calls for because the white chocolate chips do add a lot of sweetness. Thanks Maria I love your blog!!!