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Snickerdoodle Banana Bread

Snickerdoodle Banana Bread

A cozy twist on traditional banana bread, featuring a blend of warm cinnamon and a crunchy sugar topping for an irresistible treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed The riper, the better!
  • 1.5 cups all-purpose flour Provides structure.
  • 0.5 cups brown sugar Adds depth and sweetness.
  • 0.25 cups white sugar
  • 0.5 cups unsalted butter, melted
  • 2 pieces eggs For binding and richness.
  • 1 teaspoon cinnamon The soul of the snickerdoodle twist.
  • 1 teaspoon baking soda To help it rise.
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt Balances the sweetness.
  • 0.25 cups milk or sour cream Keeps the bread tender.
Topping
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon For the snickerdoodle crust.

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F). Grease or line a loaf pan.
  2. In a big bowl, mash your bananas until smooth. A few small chunks are okay for texture.
  3. Melt your butter and stir it in. Add both sugars, the eggs, and your milk (or sour cream). Mix until smooth.
  4. In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Fold the dry mix into the wet mix gently. Don't overmix — just combine until dry flour disappears.
  6. Pour half the batter into the pan, sprinkle with cinnamon sugar, pour the rest of the batter, and top with more cinnamon sugar.
Baking
  1. Bake in the preheated oven for about 60 minutes, or until a toothpick comes out clean.
  2. Let it cool for 20 minutes before slicing.

Notes

Avoid using underripe bananas for the best flavor. This bread freezes well; slice first and wrap each piece.