Cinnamon Chip Banana Bread

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Cinnamon Chip Banana Bread
Plus “A User’s Guide to Cinnamon Chips” with Recipes

Description: The best banana bread recipe brought to you from the Prepared Pantry.

We're a little crazy over banana nut bread. Overripe bananas are always an invitation to try a new recipe. This is a richly flavored banana bread with cinnamon chips and walnuts. We baked it our test kitchen and then served it to customers in the store in Rigby, Idaho, and they found it outstanding. We think you'll love it.

While everyone loves banana bread, we’ve found that it’s hard to get enough flavor with only bananas. It needs a boost from banana flavor. We added a touch of lemon to contrast and make the banana flavor sharper.

We added cinnamon chips to provide a burst of cinnamon in every bite. At the bottom of this recipe, we’ve included a guide to cinnamon chips so that you can explore other uses for these dynamite chips.

See these cinnamon chips >>

This is scrumptious bread. Like most quick breads, it improves after being refrigerated overnight.

Ingredients:

1 1/2 cups all purpose flour
1/4 cup quick oats
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon Korintje cassia ground cinnamon
1 1/4 cups mashed bananas (about 2 large bananas)
1/3 cup butter, melted
2/3 cup granulated sugar
2 large eggs
1/2 teaspoon Marsden and Bathe lemon flavor or equal
2 teaspoons Marsden and Bathe banana flavor or equal
3/4 cup cinnamon chips
1/2 cup chopped walnuts

Directions:

Preheat the oven to 350 degrees. Prepare an 8 1/2 x 4 1/2-inch loaf pan medium loaf pans by greasing the pan well and flouring it or lining it with parchment paper.

1. Carefully measure the flour and then combine with the oats, baking powder, salt, and cinnamon. Set aside.

2. Mix the mashed bananas, melted butter, sugar, eggs, and flavors together. Add the wet ingredients to the dry ingredients and combine. Add the cinnamon chips and nuts.

3. Scrape the batter into the loaf pan and bake for fifty minutes or until the bread tests done with a skewer or toothpick inserted in the center of the loaf.

4. Place the pan on a cooling rack. After five minutes, remove the loaf from the pan and continue cooling on a wire rack.

Baker’s note: We debated adding the lemon flavor; we’re glad that we did. It really sets the banana flavor off and even with 1/2 teaspoon is noticeable.

A User’s Guide to Cinnamon Chips

Cinnamon chips are shaped and made like chocolate chips but are made with cinnamon instead of cocoa. In the oven, they melt like chocolate chips leaving tiny pockets of sweet cinnamon. They are mini chips, smaller than standard chocolate chips.

Because they melt at a temperature that is higher than body temperature, they will not melt in your mouth as chocolate chips do. They are great for baking but because they don’t melt in your mouth, they’re not for snacking.

Use cinnamon chips just as you would chocolate chips. If you are making yeast bread, put them in at the end of the mixing cycle so that they don’t melt in the kneading.

How Much to Use

Tastes and recipes vary so you may wish to add more or less than these amounts but these are the recommended starting points:

For muffins, use one cup for 12 muffins.
For scones, use 3/4 cup per dozen scones.
For bread, use 3/4 cup per loaf.
For quick bread, 3/4 cup per loaf.
For pancakes, use 2/3 cup per one pound of mix.
For cookies, use 1 1/3 cups per three dozen cookies.
For cakes, use 1 2/3 cups for a 9 x13-inch cake.
To complement the cinnamon chips, add one teaspoon good quality cinnamon.

See these cinnamon chips >>

Selected Recipes

This article was written by Dennis Weaver of The Prepared Pantry. Dennis is a baker, a recipe designer, and a writer. He has written a number of baking guides and books including “How to Bake,” a comprehensive baking and reference book.