Cinnamon Banana Bread Made 2 Ways

Brown speckled bananas means cinnamon banana bread! For a banana bread with a punch of flavor, try this recipe out! Over at our house, there are a few view points on banana bread. And one of them most definitely is WITH CHOCOLATE CHIPS! Nuts are something that I happen to love.

Therefore, we make a big batch of cinnamon banana bread, so we can have 2 loaves! One with chocolate, and one with nuts! And the nice thing about this recipe, is it makes 2 loaves! One for now, and one to freeze for later! Win-Win!

Cinnamon Banana Bread

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Course: baked goods

Cuisine: American

Servings: 2 loaves of banana bread

Author: theperksofbeingus

Ingredients

Ingredients for Batter:

• 3/4 cup butter
• 1/2 cup sugar
• 1 cup brown sugar
• 3 medium bananas
• 3 eggs
• 1 1/2 teaspoons baking soda
• 3 cups flour
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 teaspoons cinnamon

Ingredients for Toppings and Mix-Ins:

• 1 cups chocolate chips
• 1 cup chopped walnuts

Instructions

• Preheat oven to 375 F
• Cream butter and sugars till light and fluffy with mixer.
• Peel and smash bananas with a fork in bowl. Add to butter mixture. 
• Beat eggs with fork in the same bowl you smashed bananas. (Less dishes to wash!)
• Pour the beaten eggs in.
• Add balance of dry ingredients except flour, mix in.
• Start to add flour one cup at a time, mixing in.
• Butter 2 parchment lined loaf pans
• Scoop out 1/4 batter into one loaf pan, then sprinkle with half the chocolate chips. Using a butter knife, swirl them in.
• Repeat same steps in 2nd loaf pan, only with walnuts.
• Divide remaining batter into each loaf pan. Smooth over the top.
• Sprinkle chocolate chips over top of one and walnuts over the top of other. Press in slightly, but still allow to show.
• Bake for 40 minutes, turning half way thru.
• Check for doneness by pressing down lightly on top, looking for a bounce back. Bake another 5-10 minutes if needed as ovens vary.
• Cool at least 30 minutes before pulling out of pan with parchment. Serve warm or room temp.

Notes

• Bread stays fresh stored in fridge for 1 week.
• Can be frozen for up to 3 months.

Tried this recipe?Let us know how it was!