Banana Cinnamon Chip Cake
Updated June 14, 2016
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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
¼ 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.
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.
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 🙂
Julie-so glad you liked the cake. We love that one too! Glad you are enjoying our recipes. Thanks for letting us know!
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.
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!!
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!!!
I just made this cake and I must say I am pleasantly surprised. The bananas definetly make up for the lack of oil or butter in this cake. I used all whole wheat flour and only a scant 2/3 cup of sugar. I also forgot about the cinnamon-sugar topping. It was still delicious, moist, and very flavorful!!
Glad you liked the cake!
Oh, I just fell upon this recipe from the byways and highways of the internet and I have a jar of cinnamon chips and bananas in the freezer–This sounds like fun. Than you.
Thia tastes amazing! I replaced the granulated sugar with coconut sugar. The coconut sugar has some health benefits, so it makes it slightly healthier. It doesn’t change the taste either!
Hey! Just curious, have you ever tried to substitute regular flour with coconut flour? I have a large jar in my pantry, and I am trying to find recipes to use them in.