I had some high hopes for this but unfortunately it didn’t quite turn out. I’m not sure exactly what the issue was. We might be having a problem with our oven as some banana bread I made had a similar problem. But the problem seems backwards. The oven may be running hot compared to the temperature it is set at but at the same time, it is taking longer for things to bake. This was the same way. After longer than the stated time baking a toothpick came out clean. However, after letting it sit the middle fell (as you can kind of see in the picture). After taking it out and trying to cut it we found that the middle was no where close to being done. Unfortunately by that it was too late to put it back in the oven. Another problem might have been that it called for the bread to be make in four mini loaf pans and I used two small loaf pans. But, in my opinion, it should have worked with a little bit longer time.
So we took it apart and saved what was still edible. You can see that below.
It still tasted fantastic. In fact, it tasted a lot like a coffee cake rather than a “bread”. Although coffe cake could be considered a bread as well. Anyway, the point is that it didn’t quite turn out but it was still really good. Here is the recipe. The only thing I did differently was I used a package of mini caramels in place of the cinnamon chips. And, I didn’t quite have enough cinnamon to mix in with sugar for the topping.
2 1/2 cups flour
2 teaspoon baking powder
1/2 tsp salt
2 teaspoons cinnamon
1 cup (2 sticks) butter, softened
2 cups sugar
1 teaspoon vanilla
3/4 cup sour cream
1 pkg. Hershey’s Cinnamon Chips
3 tablespoons sugar
3 teaspoons cinnamon
Cream together butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips to the batter and stir to combine.
Spoon batter into four mini loaf pans until about 2/3 of the way full. Mix sugar and cinnamon and sprinkle over the top of each pan. Bake at 350 degrees for 35-38 minutes. Let cool before removing from pans.