Go Back

Snickerdoodle Banana Bread

A delightful twist on classic banana bread, featuring a warm cinnamon-sugar topping that combines the comforting flavors of Snickerdoodle cookies and moist banana bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Opt for a high-quality brand like King Arthur Flour for the best texture.
  • 1 teaspoon baking soda Ensures the bread rises nicely, making it fluffy.
  • 1 teaspoon ground cinnamon This is what gives it that warm, cozy aroma—don’t skimp on quality!
  • 0.5 teaspoon salt Balances the sweetness perfectly.
Wet Ingredients
  • 1 cup granulated sugar Use organic sugar for a richer flavor.
  • 0.5 cup butter, softened Make it room temperature for easy creaming.
  • 2 large eggs Fresh, farm eggs give the best flavor and richness.
  • 1 cup mashed bananas (about 2 ripe bananas) Use overripe bananas for maximum sweetness.
  • 0.25 cup milk Whole milk works best for richness, but feel free to substitute with your favorite dairy alternative.
  • 1 teaspoon vanilla extract A must for that warm, inviting depth of flavor.
Topping
  • 0.25 cup cinnamon-sugar mix A simple mix of sugar and cinnamon—double the goodness!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the dry ingredients: all-purpose flour, baking soda, ground cinnamon, and salt.
  3. In another bowl, cream together softened butter and granulated sugar until light and fluffy—about 3-5 minutes.
  4. Beat in eggs, mashed bananas, milk, and vanilla extract. Mix until well combined, but don’t overbeat!
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Pour the batter into your prepared loaf pan, and sprinkle cinnamon-sugar mix on top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas for the best flavor, and store in an airtight container for 3-4 days or in the freezer for up to 3 months.