Banana and Chocolate Chip Cinnamon Rolls

Banana Bread and Cinnamon Rolls have joined hands into this kitchen invention. Why not? If you love them both, then come have a look at this recipe that I’ve come up today. I added chocolate chips into it for added texture. You’re going to love this.

My husband and kids are absolutely in love with banana bread, maybe because I make them all the time. One main reason is that I don’t want to waste food, so whenever I see very ripened bananas in the counter, I would immediately convert it to a loaf of banana bread, banana cupcakes, banana oat cookies and so on. Stay with me as we make this Banana and Chocolate Chip Cinnamon Rolls together.

How to Make Banana and Chocolate Chip Cinnamon Rolls?

Activate the yeast by mixing yeast, sugar and salt in warm milk until it is foamy., about 10 minutes. In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Grease a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size. Roll the dough into 1/4 inch thick then make the filling. Just add all the filling ingredients (butter, sugar and cinnamon) together. Sprinkle into the dough. Now add the banana slices, placing them as you wish then sprinkle chocolate chips too. Roll the dough and cut into 10-12 pieces. Place in a baking pan or tray. Bake for 28-35 minutes in a preheated oven of 350 degrees F or 180 degrees C. Make the frosting by mixing cream cheese and sugar together while the rolls are baking. Make sure to wait for the cinnamon rolls to cool down a bit before spreading the frosting.

You may also like my other banana recipes:

Banana Crumb Muffins

Banana Oat Bread

Best Banana Cupcakes with Honey Cinnamon Frosting

Banana and Chocolate Chip Cinnamon Rolls Recipe



1 cup milk

3 tablespoons unsalted butter

2 1/4 teaspoons instant yeast (1 packet)

1 tablespoon white sugar

1/2 cup mashed ripe banana

2 and 3/4 – 3 and 1/4 all-purpose flour


1/4 cup unsalted butter

1/3 cup brown sugar

1/2 – 1 tablespoon ground cinnamon

20 slices of very thin banana slice (1/2 cup)

1/3 cup chocolate chips


1/4 cup cream cheese

1/4 cup sugar


  1. MAKE THE DOUGH: In a bowl, heat the milk and butter in the microwave in 30 seconds increments until it reaches 110 degrees F or 43 degrees C. TO ACTIVATE THE YEAST: Sprinkle the yeast, sugar and salt and stir. Leave for 10 minutes until bubbly and foamy.In a separate bowl, add mashed ripe banana and the yeast mixture. Mix together. Add flour 1/2 cup at a time, stirring as you go. Use a spatula for mixing as the dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface or on a silicone mat and knead for a minute or so. Adding flour as needed or until it forms a loose but springy ball. Wipe a bowl with olive oil then place the dough ball in it with seam side down. Cover with plastic wrap and leave in a warm place to rise for about 1 hour or until doubled in size.
  2. MAKE FILLING: Lightly flour a surface to work on, roll out the dough into a long rectangle, about 1/4 inch thick. Mix softened butter and brown sugar together to make a paste. Spread on the dough. Sprinkle cinnamon on top. Add banana slices and chocolate chips too. Slowly and tightly roll up the dough and situate seam side down. Using a floss, cut the dough into 1 and 1/2 – 2-inch sections and position in a well-buttered pan (8×8 square or round pan).
  3. BAKING THE ROLLS: Cover the pan with plastic wrap and place on top of the oven to let it rise again while preheating the oven to 350 degrees F or 180 degrees C. Bake the rolls for 28-35 minutes or until slightly golden brown. Let the rolls cool for a few minutes before putting on top.
  4. MAKE FROSTING: In a small bowl, mix together softened cream cheese and sugar until it turns into a paste. Spread on top of slightly cooled cinnamon rolls.

Serve and enjoy these Banana and Chocolate Chip Cinnamon Rolls with family and friends!


  • Always use ripe bananas. They’re best for baking.
  • Chocolate chips are optional, you can also add nuts or Nutella spread if you wish.
  • Use dental floss in slicing the dough for a cleaner cut.
  • Make sure that your yeast is activated properly.
  • If you don’t like cream cheese frosting, you can make a simple glaze by adding 1 cup icing sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 tablespoons milk.

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If you tried and loved this Banana and Chocolate Chip Cinnamon Rolls recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

Banana Crumb Muffins

This is a simple-to-make Banana Crumb Muffins recipe that is delicious and irresistible. An old recipe, tried and true and really goodie.

These Banana Crumb Muffins are light and delicious with an irresistible crunchy crumb topping. This recipe makes 10-12 muffins using overripe bananas that takes only 30 minutes to whip up.

How to make Banana Crumb Muffins?

There are 2 main steps in making these irresistible Banana Crumb Muffins. First, make the banana muffins by mixing the flour, baking soda, baking powder and salt in a large bowl. In a separate bowl, beat together bananas, sugar, egg and melted butter. Mix the flour mixture and the banana mixture together until incorporated or just until moistened, then spoon the mixture into muffin cups. Second step, which is also the last one, make the crumb topping. Simply add and mix all the crumb topping ingredients together until it resembles coarse polenta. Sprinkle the crumbs on top of the muffins and start baking in a preheated oven (190 degrees C or 374 degrees F) for 18-20 minutes or until toothpick test comes out clean.

You may also like my other banana recipes: Soft and Moist Banana Cupcakes, Easy Soft and Moist Banana Bread and Best Banana Cupcakes with Honey Cinnamon Frosting.

Banana Crumb Muffins



1 1/2 cups plain flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas. mashed

3/4 cup white sugar

1 egg, lightly beaten

90 grams butter, melted


1/3 cup packed brown sugar

2 tablespoons plain flour

1/8 teaspoon ground cinnamon

20 grams butter


  1. Preheat oven to 190 degrees C or 374 degrees F. Lightly grease a muffin tray or insert 12 paper liners.
  2. MAKE BANANA MUFFINS: In a large bowl, mix the dry ingredients together; flour, baking soda, baking powder and salt.
  3. Beat together bananas, sugar, egg and melted butter in a separate bowl. Then transfer into the flour mixture and mix just until moistened and incorporated. Spoon batter into prepared muffin cups.
  4. MAKE CRUMB TOPPING: Mix together brown sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse polenta. Sprinkle crumbs over muffins.
  5. Bake muffins in a preheated oven for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

Serve and enjoy these Banana Crumb Muffins with family and friends!


  • Use overripe bananas to ensure that muffins are soft and moist.
  • If your banana bread is browning too much or too quickly, lightly tent the top with foil while baking.
  • You can substitute white sugar to brown sugar.
  • Do not open the oven during baking unless you have to.
  • Use a toothpick to test done-ness (it’ll come out clean with a poke)

Did you make these Banana Crumb Muffins? Please leave us a comment below.


Banana Oat Bread

This Banana Oat Bread recipe calls for two things that should probably sitting in your kitchen and does not require you to go out of your house and queue for 1 hour and so at the grocery. It’s fluffy, moist and super filling, it’s so good you’ll thank me later.

We are entering our second week of lockdown, and as much as possible we try to shop for 7-14 days to decrease our chance to get coronavirus. The more we are exposed to people, the higher the risk to get infected. So, I just used ingredients that are in my pantry. Luckily, I have very ripe bananas on the kitchen counter and some rolled oats in my pantry. Let’s start baking!

Banana Oat Bread Recipe


1 1/2 cups rolled oats plus 1 tablespoon for sprinkling on top)

1 cup whole wheat flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups mashed very ripe bananas (about 4 medium bananas)

2/3 cup honey or maple syrup

4 tablespoons unsalted butter, melted

1/4 cup milk

3 tablespoons nonfat plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract  

How to Make Banana Oat Bread?


1. Preheat the oven to 350 degrees F or 180 degrees C.

2. In a baking sheet, spread 1 ½ cups oats in a single layer. Place in the oven and toast for 8-10 minutes, until very light golden in colour. Stirring once halfway through. Set aside to cool.

3. Line a 9×5 inch loaf pan with baking paper so that the two sides overhang like handles. Lightly mist with nonstick spray.

4. Whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Stir in the toasted oats.

5. In a different bowl, mash the bananas and make sure to have 1 ½ cups. Whisk in the honey, melted butter, milk and Greek yogurt. Whisk in the eggs, one at a time, then add the vanilla extract.

6. Add the dry ingredients to the banana mixture. Stir very slowly and gently using a rubber spatula until it’s incorporated.

7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1 tablespoon toasted oats on top of the batter for decoration.

8. Bake the banana oats bread for 30 minutes, then loosely cover the loaf pan with foil. Make sure that the foil shields both ends of the pan. Continue baking for another 35 – 45 minutes (65 to 75 minutes total), or until toothpick test comes clean.

9. Place the pan on a wire rack to cool for 1 hour. Lift the bread by holding the baking paper handles and set it out on the rack to finish cooling completely.

Serve and enjoy Banana Oat Bread to your family and friends!

Did you make this Banana Oat Bread? Please leave us a comment below.


Soft and Moist Banana Cupcakes

If you’ve been following me for quite some time now, you probably know why I’m making this soft and moist banana cupcake blog post. Yes, you are definitely right. I’ve too many ripened bananas on the kitchen benchtop and it’s going to be thrown to compost bin if I don’t do anything to it. Take note that I may have too many banana cupcakes, banana bread, banana loaves, banana muffins blog posts… the recipes are different on each post. There’s no recipe the same as the other, I promise!

So without any further introduction, here’s my Soft and Moist Banana Cupcakes:


3 bananas, mashed
1 cup white sugar
2 eggs, lightly beaten
3/4 cup vegetable oil
2 tsp baking soda
3 tbsp buttermilk


1. Preheat oven to 180 C. Grease 14 muffin cups.

2. In a bowl, lightly beat mashed bananas and sugar together until smooth.

3. Add eggs one at a time and beat in vegetable oil until well incorporated. About 1 to 2 minutes.

4. Add in flour, baking soda and buttermilk. Mix well until fully incorporated.

5. Line in baking paper cups into prepared pans and pour in the batter.

6. Bake in preheated oven for about 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

7. Share and enjoy this soft and moist banana cupcakes with family and friends!

NOTE: To make buttermilk, mix 1 cup of milk and 3 tbsp of vinegar or lemon juice, let stand for 10 minutes.

Inspired by: Mari


Easy Soft and Moist Banana Bread


½ cup white sugar
½-3/4 cup brown sugar (I used ½ cup)
8 tablespoons butter, softened (1 stick or 113 grams)
2 eggs, beaten
3 large extra ripe bananas (1½ cups mashed)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoon cinnamon
1½ teaspoons vanilla extract
½ cup buttermilk


1. Preheat oven to 325 F or 160 C.
2. Grease a loaf pan.
3. In a large bowl, cream together the butter and sugars.
4. Beat in the eggs until combined.
5. In a medium size bowl, mash bananas. Fold in the bananas with the butter and sugar mixture.
6. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
7. Add the dry mixture into the wet mixture. Add vanilla extract and buttermilk.
8. Stir gently just until the flour is incorporated. Careful not to over stir.
9. Pour the batter into the prepared loaf pan.
10. Bake on center rack for 1 hour. Cooking times may vary. Check on bread at the 30 minute mark.
11. Insert toothpick into the center. It should come out clean and bread should be golden on the outside.
12. Let cool for 10 minutes. Remove the bread from the pan and place on a cooling rack.
11. Serve and enjoy with family and friends!


Maruya, Sinapot, Baduya Recipe

I remember when I was a kid, my mom usually cooked Maruya for us. We eat it for breakfast or during afternoon snack (meryenda). A simple banana and batter recipe but it’s super tasty and really memorable for me.

Here in New Zealand or for other countries, they call it banana fritter. I didn’t like it at first as they use yellow dessert banana and not the plantain (saba) that we usually have in the Philippines. For me, the banana fritter here is too mushy to eat. Our plantain (saba) on the other hand is hard and not too sweet when cooked as Maruya.

My kids are growing bigger, taller and older… I didn’t even notice until one day, they kept on asking for food every hour.  They’ll ask me to make a desert or they’ll go straight to the pantry and look for something to eat, and this is just right after we ate one full meal. At first, I thought maybe their tummies need to be checked for worms as they’re always hungry – I’m not exaggerating here! I think they need more food than ever.

It’s the 30th of January, there’s still one more day until payday, meaning… our pantry is empty. Literally, there’s only half loaf of bread, stick-o container which has 5 stick-o’s in it, and Kellog’s coco pops and all we have left is bananas on the counter. I always have flour, so making Maruya today is not a problem.

Maruya  is traditionally made with plantain (saba) dipped thinly on batter and deep fried until golden brown and crispy. My Mom called it sinapot as my Mom grew up in Bicol. For some they call it, baduya.

Here are the INGREDIENTS for making Maruya:

1 cup all purpose or plain flour
1/4 cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
1 cup fresh milk
2 tablespoons melted butter
1 cup oil (I used coconut oil for this recipe)
5 to 6 ripe but firm saba bananas, peeled and sliced lengthwise into about ¼ inch-thick or you could use dessert bananas too.

1/4 cup sugar for sprinkling


1. In a large bowl, mix together flour, ¼ cup of sugar, baking powder and salt.
2. In a separate bowl, whisk together egg, milk and butter until blended.
3. Add milk mixture to flour mixture and stir until just moistened. DO NOT OVERMIX.
4. Heat the frying pan, put oil over medium heat.
5. Dip banana slices into batter to fully coat and fry in hot oil. Cook for about 1 to 2 minutes on each side or until golden and crisp. Remove from pan and drain on paper towels.
6. Dust maruya with the remaining sugar. Serve warm.
7. Serve and enjoy with family and friends!

NOTE: So I think I got a little carried away with sugar (as seen on photo). Don’t make the same mistake as I did. We don’t want to be diabetic here. Just a little sugar is enough. You can also serve with ice cream or whipped cream and some chocolate syrup!


Baking with Klarion: Best Banana Cupcakes with Honey-Cinnamon Frosting

This is Baking with Klarion episode 1:

In our home, no bananas has never gone to waste. If the bananas have been in the kitchen counter for a long time and started to have black spots on them, we bake them, not throw them. I’m aware that nutritionists say that bananas with spots are the healthiest one but my kids don’t like them. They look disgusted, taste bad and have this mushy texture. It’s not appealing to kids at all.

So today, my kids and I baked banana cupcakes made of… rotten bananas. Oh, it’s not really rotten. It looks like they just started to darken up. It’s in the sweetest stage – best for baking.

My kids are always excited about baking – I guess they got it from me. My son loves to mix the batter and lick it from the spatula (when I look away), while my daughter loves to bake and decorate. I guess all I did was to supervise them and wash the equipments they used in baking.

I hope you guys try our recipe. We liked them so much, it’s gone in a minute.

Please give us a feedback on how it turned out to you, in case you tried them.


1 1/2 cup all purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups mashed ripe bananas (about 4 bananas)
115 grams (1/2 cup) butter, melted
2 large eggs
1/2 tsp vanilla extract


1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.


1 1/4 cup icing sugar
1/2 cup (115 grams) butter, room temperature
1 Tbsp honey
1/8 tsp ground cinnamon
Nerds, Pretzel sticks and Choco Chip for decoration


1. In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

2. Place it in an icing bag with your desired nozzle and pipe it onto cooled cupcakes.

3. Serve and enjoy with family and friends

Martha Stewart


Banana Cupcakes


These banana cupcakes are fluffy, moist and it is really good to eat any time, any where. This banana cupcake recipe is very easy to make, in fact, my kids helped me baked these babies (just imagine how messy my kitchen was… It’s all good). My kids had fun making this banana cupcake recipe from All Recipes originally posted by Mari. It is easy to follow and the ingredients are very simple.

Yesterday, K2 was bugging me to bake with her. If you know me, I usually don’t bake as much as I want, I only bake when I’m in the mood. Baking is something I want to do when I’m perfectly ready, the ingredients are all prepared and well stocked in my pantry, and my kitchen is nice and clean (dishes are all washed, countertop is spotless, oven is newly cleaned, and no crumbs or whatsoever on the floor). I want to bake in peace most of the time, especially when it is for my small business and/or for giving cakes/treats to someone special to me. But when with my kids, I want to make sure that we’re having fun! That means I’m ready for spillage, a fight over who’s turn is it to pour the ingredients into the bowl, for batter mixture on their clothes, and flour on their hair.

I remember one time, when I asked my girls to make pizza dough. They were doing just fine while I’m supervising them (breastfeeding my baby), and when I left for a minute because I needed to get something on the backyard, and came back to the kitchen, Oh my good heavens! My children were getting crazy over the flour!!! They threw handfuls of flour on each other and slip and slid on the floor!!! For a moment, I was shocked and didn’t say a word! I was still processing if I’m going to get angry at them or just laugh about what they did. I actually laughed a bit and then got angry to them and let them clean what they messed up hahaha!

Anyway, let’s get back to these banana cupcakes. Here are the ingredients:


For the Banana cupcakes:

3 mashed bananas
1 cup white sugar
2 eggs
3/4 cup vegetable oil
3 T buttermilk
2 cups flour
1 T baking soda


1. Preheat oven to 150 degrees C (300 degrees F). Put cupcake liners on the cupcake tray.
2. Lightly beat bananas and white sugar until smooth.
3. Add the eggs, one at a time, beat until incorporated.
4. Now, add the vegetable oil and beat for 1 minute.
5. Stir in flour, baking soda and buttermilk. Mix well.
6. Pour the batter into a prepared cupcake tray.
7. Bake in a preheated oven for 20 minutes or until toothpick comes clean when inserted in the center of the cupcakes.
8. Cool down before frosting or eat as is.
9. Enjoy and share with family and friends!

If you want to frost cupcakes like what I did, here’s the recipe for my chocolate buttercream frosting.


250 grams softened butter
3 cups confectioner’s sugar
1 T milk or more if needed


1. Using the paddle attachment, beat the butter for 4-8 minutes depending on how soft/stiff you want your frosting.
2. Slowly add in the confectioner’s sugar little at a time.
3. Add milk if the frosting is too stiff and as necessary. Beat until you’re happy with the texture.
4. Transfer frosting in a piping bag with your desired tip (I used 2D), and pipe your frosting onto the cupcakes.
5. Have fun decorating with any toppings you want (I put store-bought banana chips).
6. Enjoy and share with family and friends!

There you go… Banana cupcakes with Chocolate Buttercream Frosting!!!

a slice of,


Fried Saba (Plantain Bananas)

We had fried saba (plantain banana) for lunch. Back at home, we usually eat fried saba during afternoon snack (meryenda). But that rule doesn’t stop us from eating it for lunch today.

This plantain banana came from the Philippines so it must be good. It didn’t fail me, it’s really yum. It’s yummier with butter or margarine.

My little girl had her fried banana with scrambled egg which she had cracked and had beaten while my big girl had chicken nuggets with it. I had the fried bananas alone and I had a nice blended rich coffee that makes me feel nice and warm. Then I had a sliced kiwifruit after. Very good for my tummy.

We’re watching Ice Age 4 while we’re eating our lunch on a Sunday afternoon. We’ve seen the movie for several times now and it never gets old.

Happy Sunday everyone!