Best 9 Cinnamon And Chocolate Banana Bread Recipes

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Calling all banana bread enthusiasts! Are you ready to embark on a culinary journey that combines the delectable flavors of cinnamon and chocolate with the classic comfort of banana bread? This article will take you through a curated selection of recipes that will satisfy your sweet tooth and leave you craving more. Whether you prefer a moist and dense loaf or a light and fluffy texture, we have something for every palate. Get ready to indulge in the perfect balance of sweet, spicy, and chocolaty goodness as we explore the best recipes for cinnamon and chocolate banana bread.

Let's cook with our recipes!

CINNAMON CHOCOLATE CHIP BANANA BREAD



Cinnamon Chocolate Chip Banana Bread image

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.

Provided by Stephanie Rutherford

Categories     Breakfast     Dessert

Time 1h15m

Number Of Ingredients 13

1/4 cup White granulated sugar
1 tsp Ground cinnamon
2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
1 1/2 tsp Ground cinnamon
1/2 cup Butter (melted and cooled)
3/4 cup Brown sugar (packed light brown sugar)
2 Large eggs (room temperature)
1/4 cup Sour Cream (room temperature)
3 Overripe bananas (mashed. Equal to 1 cup.)
1 tsp Pure vanilla extract
3/4 cup Mini chocolate chips (plus more to top the loaf.)

Steps:

  • In a small bowl mix the sugar and cinnamon together.
  • 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.
  • In a separate large bowl, mix the melted butter, brown sugar, sour cream, mashed bananas, vanilla, and eggs. Use a whisk to mix together.
  • Add the dry ingredients into the wet. Whisk until just combined. Pour in the mini chocolate chips and mix until combined.
  • 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.

Nutrition Facts : Calories 373 kcal, Carbohydrate 56 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 33 mg, Sodium 350 mg, Fiber 1 g, Sugar 33 g, UnsaturatedFat 4 g, ServingSize 1 serving

CHOCOLATE CINNAMON BANANA BREAD



Chocolate Cinnamon Banana Bread image

This low-fat Chocolate Cinnamon Banana Bread is made with Greek yogurt instead of oil or butter - it has a moist consistency and rich taste!

Provided by Yumna Jawad

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

1 cup all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon cinnamon
¼ tsp salt
1 ½ cups bananas (about 3 over-ripe mashed bananas)
½ cup Greek yogurt
1/3 cup cane sugar
1 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.
  • In a large bowl, mash the ripe bananas with a fork. Add the Greek yogurt, cane sugar, egg and vanilla extract, and stir until combined and smooth.
  • Combine the wet ingredients with the dry ingredients. Pour into the prepared loaf pan.
  • Bake for 55 - 60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack for 15 minutes before slicing.

Nutrition Facts : Calories 96 kcal, Carbohydrate 20 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 149 mg, Fiber 2 g, Sugar 8 g, TransFat 1 g, ServingSize 1 serving

CINNAMON CHOCOLATE CHIP BANANA BREAD



Cinnamon Chocolate Chip Banana Bread image

A delicious adaption of traditional banana bread, decided to make it for my mom for mother's day, first time ever making it, and everyone loved it. Best bananas to use to this recipe is right before you would normally throw them away, when the skins are turning black.

Provided by Sheri Baby

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 11

5 bananas (over ripe)
1/2 cup brown sugar
1/2 cup sugar
1 tablespoon pure vanilla extract
1/2 cup cinnamon applesauce
2 large eggs
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
2 cups whole wheat flour
2 cups semi-sweet chocolate chips

Steps:

  • Peel the bananas, cutting out any of the bruised or brown spots on the banana themselves. Place them in a large bowl. Take a potato masher and mash the bananas until very well mushed. Take both sugars and add to the bowl. Stir the mixture to coat the mushed bananas really well with the sugar. Place in the refrigerator for 20 minutes.
  • Preheat the oven to 350°F Add the applesauce and eggs to the banana sugar mixture and beat well. Add the remaining ingredients and mix well. I use an 8x8 glass dish for this recipe your welcome to use the traditional 9x5 loaf pan. Grease the pan or dish you decide to use with Olive Oil spray.
  • Pour in the mixture and bake for about 35-40 mins and check with a toothpick to see if it is ready. If it is not due to different ovens, place back in the oven for 5 minute increments until done. Cool it for about 15 minutes and its ready to enjoy!

Nutrition Facts : Calories 505.4, Fat 14.8, SaturatedFat 8.1, Cholesterol 46.5, Sodium 616.5, Carbohydrate 95.1, Fiber 7.8, Sugar 58.1, Protein 8.2

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER



Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter image

Provided by Bobby Flay

Time 1h50m

Yield One 9-inch loaf

Number Of Ingredients 15

5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
1 tablespoon instant espresso powder
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/4 teaspoon kosher salt
4 medium-ripe bananas (the peel should be pretty black), peeled and halved
1/2 cup granulated sugar
2 tablespoons lightly-packed light brown sugar
1 large egg, beaten
3 ounces semisweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 tablespoons confectioners' sugar
1 teaspoon instant espresso powder
Pinch of ground cinnamon
Pinch of fine salt

Steps:

  • Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
  • Whisk the flour, baking soda and kosher salt together in a medium bowl.
  • Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
  • Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
  • Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

CHOCOLATE BANANA BREAD



Chocolate Banana Bread image

Nothing tops old-fashioned banana bread, except maybe this chocolate version! Each slice is studded with nuts. -Connie Deke, DeWitt, Nebraska

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped nuts, optional

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 294mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON-COCONUT-CHOCOLATE CHIP BANANA BREAD



Cinnamon-Coconut-Chocolate Chip Banana Bread image

This is a riff on a super popular and delicious recipe from the site: Cathy's Banana Bread. This version incorporates other reviewers' suggestions to use a mix of white and brown sugar and to use butter instead of margarine. It also includes a little coconut and cinnamon. The coconut toasts nicely on top, adds great texture, and smells and tastes amazing with the banana and the chocolate.

Provided by Nicholio

Categories     Everyday Cooking     Special Collection Recipes     New

Time 1h25m

Yield 16

Number Of Ingredients 14

1 cup white sugar
⅓ cup packed brown sugar
¼ cup unsalted butter, softened
2 large eggs
1 cup mashed ripe banana
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips
½ cup unsweetened flaked coconut
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  • Cream white sugar, brown sugar, and butter together in a large bowl until smooth. Beat in eggs, one at a time. Stir in banana, sour cream, and vanilla.
  • Whisk flour, baking powder, baking soda, and salt together in another bowl; gently stir into wet mixture just until combined.
  • Toss together chocolate chips, coconut, and cinnamon in a small bowl. Fold about 2/3 of the mixture into the batter, then pour batter into the prepared pan. Sprinkle with remaining chocolate chip mixture.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Nutrition Facts : Calories 245.8 calories, Carbohydrate 37 g, Cholesterol 37.2 mg, Fat 10.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 165.7 mg, Sugar 21.9 g

CINNAMON BANANA BREAD



Cinnamon Banana Bread image

Yield 16

Number Of Ingredients 16

1/2 cup butter (softened to room temp)
1 cup brown sugar
2 eggs
3 bananas (mashed)
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup buttermilk
1 teaspoon cinnamon
1/4 cup sugar
1/2 cup powdered sugar
1/2 cup flour
4 Tablespoon butter (melted)
1/2 teaspoon cinnamon

Steps:

  • Heat oven to 350 degrees.
  • In a large mixing bowl cream together the butter and sugar. Set aside.
  • Add in eggs, bananas, and vanilla. Mix until combined.
  • In a separate bowl mix the flour, baking soda, salt, and cinnamon.
  • Add the flour mixture along with the buttermilk to the brown sugar mixture and stir until blended. Do not over mix.
  • Place half of the batter into the 2 pans. So each pan has about the same amount.
  • In another small bowl combine the cinnamon and sugar.
  • Sprinkle the loaf pans with the cinnamon and sugar mixture. Swirl the mixture in with a knife.
  • The place the other half of the batter over the top of the cinnamon/sugar mixture.
  • Prepare the streusel topping by mixing the ingredients together.
  • Sprinkle the crumble topping over the batter.
  • Bake for about 43-45 minutes or until done in middle.

Nutrition Facts : Servingsize 1 serving, Calories 3809 kcal, Fat 113 g, SaturatedFat 65 g, Cholesterol 296 mg, Sodium 4161 mg, Carbohydrate 665 g, Sugar 359 g, Protein 58 mg

CHOCOLATE-CINNAMON BREAD



Chocolate-Cinnamon Bread image

Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.

Provided by faeriechef

Categories     Bread     Quick Bread Recipes

Time 1h20m

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
1 ¼ cups Dutch-processed unsweetened cocoa powder
3 tablespoons ground cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
¼ cup water
1 teaspoon vanilla extract
1 ½ cups unsalted butter, at room temperature
3 cups white sugar
5 large eggs, at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
  • Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
  • Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 44 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 191.9 mg, Sugar 30.8 g

CINNAMON CRUNCH BANANA BREAD



Cinnamon Crunch Banana Bread image

This easy cake - no mixer required - is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They're that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.

Provided by Julia Moskin

Categories     breakfast, snack, breads, quick breads

Time 1h30m

Yield 1 (9-by-5-inch) loaf

Number Of Ingredients 14

Unsalted butter, for greasing
1 1/2 cups/190 grams all-purpose flour
1 cup/200 grams granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup/120 milliliters vegetable oil
2 large eggs
1/4 cup/60 milliliters honey
1 cup mashed ripe bananas (from 2 to 3 medium bananas)
1/4 cup/60 milliliters warm water
1/4 cup/55 grams brown sugar, preferably light brown or Demerara sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
  • Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
  • Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
  • Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
  • Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your bread will be.
  • Mash the bananas well. This will help to ensure that they are evenly distributed throughout the bread.
  • Don't overmix the batter. Overmixing can make the bread tough.
  • Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
  • Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

This cinnamon chocolate chip banana bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and flavorful texture, this bread is sure to be a hit with everyone who tries it. So next time you have some ripe bananas on hand, be sure to give this recipe a try!

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