Autumn Inspired Banana Bread

When the temperature drops, I get the itch to bake. Partly because I get to eat whatever I bake, and partly because I love the coziness created by a warm oven with the delicious aroma of baked goods filling my home. 

Today I decided to put a little twist on a classic banana bread to make it more fall-like. Easy peasy: add CINNAMON. (Pumpkin would be fabulous too, but I have to work with what I have on hand). 

This easy recipe is great if you’re like me and mom life keeps you too busy to bake. Almost. Bonus points: no mixer is required so it’s perfect for nap time baking! 


  • 3 ripe bananas 
  • 1 egg, beaten
  • 1/3 cup softened butter
  • 1 teaspoon vanilla extract 
  • 3/4 cup sugar 
  • 1 teaspoon baking soda
  • “Pinch” of salt
  • 1.5 teaspoons cinnamon (more for a spicier bread) 
  • 1.5 cups flour
  • 1 cup mini chocolate chips 


  1. Preheat oven to 350 degrees and coat a bread pan with baking spray. 
  2. Mash bananas in a large bowl with a fork until smooth. 
  3. Stir in melted butter, vanilla, and egg. 
  4. Add sugar, salt, baking soda and cinnamon. Mix until cinnamon is evenly distributed. 
  5. Stir in flour. 
  6. Using the same measuring cup from the flour, add chocolate chips (the flour coating helps prevent the chocolate from sinking!)
  7. Bake for 1 hour, or until toothpick comes out mostly clean (it will continue baking for a few minutes once removed from the oven- this is the key to not having dry banana bread!). 

Extra Tips:

  • Every once in awhile I don’t have enough butter on hand. Applesauce is a great healthy alternative, but I rarely have that on hand either. You can easily substitute 1/4 cup vegetable oil in a pinch. 
  • For frozen bananas, toss into microwave on defrost for 5 minutes. 



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