Cinnamon Chocolate Banana Bread

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 Loafs


  • 2 C Flour, sifted
  • 1 1/2 C Sugar
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 C Unsalted butter, browned
  • 1/2 C Buttermilk
  • 1 tsp Pure vanilla extract
  • 2 Large eggs
  • 23 Medium-sized bananas, mashed
  • 1/2 C Pecans
  • 1/2 C Milk chocolate chips

For the Streusel

  • 1 1/4 C Cinnamon Toast Crunch cereal
  • 1 C All-purpose Flour
  • 1/2 C Light brown sugar
  • 2 tsp Cinnamon
  • 1/2 C Unsalted butter, melted


  1. Preheat oven to 350° F. Grease and flour two loaf pans.
  2. In a separate bowl, sift flour and combine with sugar, baking soda, baking powder, cinnamon and sugar.
  3. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  4. Pour melted butter into a large mixing bowl and combine with buttermilk, vanilla extract and eggs. Whisk vigorously until smooth; make sure eggs are well beaten.
  5. In a separate bowl, unpeel bananas and mash with a fork. Add mashed bananas to wet ingredients.
  6. Slowly add flour mix into wet ingredients and gently stir with a wooden spoon just until combined. Do not over mix.
  7. Fold in pecans and chocolate chips.

For the Streusal

  1. Prepare the streusel by grinding the Cinnamon Toast Crunch in a food processor. Combine the cereal crumbs with remaining dry ingredients: flour, brown sugar and cinnamon.
  2. Melted butter in the microwave for 30 seconds. Pour melted butter over dry ingredients. Stir with a fork to combine butter with dry ingredients.

Prepare the loafs

  1. Fill the bottom 1/3 of each loaf pan with batter. Sprinkle a thin layer of streusel (reserve ½ cup) and then divide up remaining batter between each loaf pan. Top with remaining streusel.
  2. Bake at 350° for 40-45 minutes until bread rises. Stick a toothpick or thin knife into the center of the bread to check for doneness. If the toothpick comes out clean, the bread is done.
  3. Allow bread to cool before cutting.


If you do not have buttermilk, you can substitute regular milk.

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