Description
This Snickerdoodle Banana Bread combines the classic cozy flavors of snickerdoodle cinnamon sugar with moist, ripe bananas to create a delightful twist on traditional banana bread. Perfectly spiced with cinnamon and topped with a tantalizing cinnamon-sugar crust, this loaf is a sweet treat that balances soft texture with a subtle crunchy topping, ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 2 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
- ¼ cup milk
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent sticking.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas thoroughly until smooth to create a creamy base for the bread batter.
- Mix Wet Ingredients: Add granulated sugar, brown sugar, melted unsalted butter, eggs, and vanilla extract to the mashed bananas. Stir well until the mixture is combined evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spice.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet banana mixture, alternating with the milk. Stir just until all ingredients are incorporated, being careful not to overmix to keep the bread tender.
- Transfer Batter: Pour the batter into the prepared loaf pan and gently smooth the surface with a spatula to ensure even baking.
- Apply Topping: Mix the 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon and sprinkle this cinnamon-sugar topping evenly over the batter.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. Test doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.
- Cool in Pan: Let the banana bread cool in the pan for 10 minutes after removing from the oven to help it set.
- Transfer and Serve: Remove the loaf from the pan and allow it to cool completely on a wire rack before slicing. Enjoy warm or at room temperature.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- Do not overmix the batter once flour is added to avoid a tough bread.
- The cinnamon-sugar topping adds a crunchy contrast but can be omitted for a softer crust.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8th of loaf)
- Calories: 230 kcal
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: banana bread, snickerdoodle, cinnamon sugar, easy bread recipe, moist banana bread, cinnamon topping, homemade bread
