Snickerdoodle Banana Bread
This Snickerdoodle Banana Bread combines cozy cinnamon flavor with moist banana bread, perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed Use very ripe bananas for the best flavor.
- ½ cup granulated sugar Adjust amount if needed.
- ¼ cup brown sugar Can be substituted with all granulated sugar for a lighter taste.
- ½ cup unsalted butter, melted Can be replaced with dairy-free options.
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon Use extra for a stronger cinnamon flavor.
- ¼ cup milk Can be swapped with Greek yogurt for a denser texture.
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Mash bananas in a large bowl until mostly smooth.
- Add sugars, melted butter, eggs, and vanilla to the bananas. Stir until combined.
- In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to the wet mixture in portions, alternating with the milk. Mix until just combined—don't overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
Topping and Baking
- Mix the topping: combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon and sprinkle evenly over the batter.
- Bake for 50–60 minutes, or until a toothpick in the center comes out clean.
- Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.
Notes
Serve warm or at room temperature. A light spread of butter or cream cheese pairs well. For breakfast, add a smear of nut butter and fresh fruit on the side. Store in an airtight container for up to a week or freeze for longer storage.