Quickbread for breakfast or even dessert: Banana Cinnamon Chip! |

No kneading, no waiting for it to rise – just mix it in a bowl, and pop it in the oven! You don’t even need to break out the stand mixer for this one. I doubled this recipe, and am very glad that I did! It was a big hit with the coworkers and the husband. Delicious the day after as well, as I felt like the flavor intensified and the topping still stayed crisp. Check out the picture of the crispy crumbly goodness that is the topping in the picture below. Mmmmmmm

I bought the cinnamon chips from King Arthur Flour, which is my new favorite website. Tons of great recipes and unique products! I have heard from the blogosphere that Hershey’s makes a cinnamon chip too, which is probably available in some stores. But check out King Arthur’s website – you’ll probably find a bunch of other things you want to buy!

Banana Cinnamon Chip Bread with Cinnamon Sugar Topping, courtesy of Two Peas and their Pod

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3 over-ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
3/4 cup cinnamon chips

For the cinnamon sugar topping:

1/3 cup sugar
1 Tbs cinnamon

Preheat oven to 350 degrees. Spray a 8 1/2 by 4 1/2 loaf pan with cooking spray. Dust it lightly with flour and set aside.
Whisk the flour, baking soda, cinnamon, and salt together in a small bowl. Set aside.
Mix the bananas, butter, sugar, egg, and vanilla together in a medium bowl. Add in the flour mixture and carefully stir. Don’t over mix. Add in the cinnamon chips and gently stir.
In a small dish, mix together the 1/3 cup sugar and 1 Tablespoon of cinnamon.
Add the batter to the loaf pan and smooth out with a spatula. Sprinkle the cinnamon sugar topping generously over the batter.
Bake bread for 50-60 minutes, or until golden brown and toothpick comes out clean. Transfer to cooling rack.
Let bread cool for 1o minutes and then remove from pan. Cool, slice, and enjoy