I like bananas, really I do. The long slim fruit that pack a punch of potassium.
But I have a dirty little secret.
I don’t care for them all that much when they turn black and mushy. When it’s time to turn them into beautiful baked goods, they don’t tease my taste buds.
They don’t bark at me to bake. They just don’t do much for me.
Banana baked goods are just…
OK.
I actually prefer them to be a secondary flavor. Mix in some chocolate chips, or coconut, or in this case some cinnamon and then were talking.
I knew the minute that I saw Marie’s post on her Banana Cinnamon Chip Cake that I was making it. And believe it or not, I just happened to have three black mushy bananas sitting on my table. I saw her post first thing in the morning and I had this delicious snack cake baked by that afternoon. It was the easiest cake to throw together. And look at that crispy, crunchy topping! I even went and bought more bananas that evening in anticipation of watching them
become black and mushy.
I want to hear them bark at me!
This lovely little cake has no butter or oil. I used half Splenda to replace some of the sugar and I used whole wheat flour. I’m willing to bet it’s a bit more hearty then the original recipe. But this way I can have my cake and eat it too! And my taste testers agree.
It’s a winner!!!
Banana Cinnamon Chip Cake
3 very ripe bananas
2 large eggs
1 tsp. pure vanilla extract
1 ½ cups whole wheat flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 cup granulated sugar(I used 1/2 Splenda)
1 cup cinnamon chips
2 large eggs
1 tsp. pure vanilla extract
1 ½ cups whole wheat flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 cup granulated sugar(I used 1/2 Splenda)
1 cup cinnamon chips
For topping:
3 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
Preheat the oven to 375F. 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.
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{ 15 comments }
I am so glad you tried it and liked it. Love the changes you made!!
Its barking at me Megan! All the way here in NY!
I love cinnamon and banana cake! This looks like it would just melt in your mouth. WOOF, WOOF!
ZThis sounds like a great idea. I must get some bananas and let let die a slow death.
Looks fantastic! And you made it healthier! I can’t wait to try it!
What a pretty cake – I have heard so much about cinnamon chips, I need to actually find some!
This bread cake looks wonderful. I saw it on Marie’s site and printed it out also. Love your adaptations. It loooks so pretty.
I don’t have cinnamon chips, so I’ll have to use chocolate or peanut butter. Wonderful snack cake! I like the pan you used.
This sounds like a great way to use up those black bananas! Love the idea of cinnamon with it.
OOOOOOOOOOOOOOOOO this is totally me!!! MMMMMMMMM I’m printing it now
I’m going to roast the black bananas first though (like I do in my muffins and chocolate cake I just made), it seriously adds so much flavor! Although… you said you weren’t too into banana flavor baked goods… so probably not for you 
I need this cake PRONTO!
I like banana anything. Adding chocolate or cinnaomon or both is an added bonus. I heart your snack cake!
Banana definitely needs something to go with it, and cinnamon sounds like the perfect accompaniment. Yum.
That looks so amazingly good!
Looks delish! Love that crackly crunchy top layer, YUM!
~ingrid
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