Cinnamon Chocolate Chip Banana Bread

5 from 13 votes

This cinnamon chocolate chip banana bread is a very easy to make and moist banana bread. The pan is coated in cinnamon sugar and is topped with extra cinnamon sugar and mini chocolate chips.

Prep Time20

Cook Time55

Total Time1 15

Servings: slices

Calories: 373kcal

Ingredients

Cinnamon Sugar

¼ cup White granulated sugar
1 teaspoon Ground cinnamon

Banana Bread

2 cups All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
1 ½ teaspoon Ground cinnamon
½ cup Butter melted and cooled
¾ cup Brown sugar packed light brown sugar
2 Large eggs room temperature
¼ cup Sour Cream room temperature
3 Overripe bananas mashed. Equal to 1 cup.
1 teaspoon Pure vanilla extract
¾ cup Mini chocolate chips plus more to top the loaf.

US Customary - Metric

Instructions

In a small bowl mix the sugar and cinnamon together.
¼ cup White granulated sugar, 1 teaspoon Ground cinnamon
Preheat oven to 350°F. Spray a 9X5-inch loaf pan with non-stick baking spray. Line the bottom and 2 sides with parchment paper. Spray again. Sprinkle the cinnamon sugar in the pan. Shake the pan until it is coated. Pour the excess of cinnamon sugar into a bowl to use on top.
In a medium sized bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside. Mash bananas on a plate. Use a fork or a potato masher to mash them. Melt the butter in the microwave, let it cool to room temperature before using.
2 cups All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Salt, 1 ½ teaspoon Ground cinnamon, 3 Overripe bananas, ½ cup Butter
In a separate large bowl, mix the melted butter, brown sugar, sour cream, mashed bananas, vanilla, and eggs. Use a whisk to mix together.
¾ cup Brown sugar, 2 Large eggs, ¼ cup Sour Cream, 1 teaspoon Pure vanilla extract
Add the dry ingredients into the wet. Whisk until just combined. Pour in the mini chocolate chips and mix until combined.
¾ cup Mini chocolate chips
Pour the batter into the pan. Top with the extra cinnamon sugar and extra mini chocolate chips.
Bake for 50-60 minutes until a toothpick inserted comes out clean.
Let it sit for 10 minutes in the hot pan. Then, transfer the loaf to a cooling rack. Let it cool completely before cutting into it.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the banana bread.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition