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Snickerdoodle Banana Bread Recipe

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★★★★★

4.9 from 94 reviews

This Snickerdoodle Banana Bread is a delightful twist on classic banana bread, infusing warm cinnamon and a sugary snickerdoodle topping for a moist, flavorful treat perfect for breakfast or dessert. Made with ripe bananas and a blend of spices, it offers a soft crumb with a sweet cinnamon-sugar crust that delights every bite.

Ingredients

Scale

For the Batter

  • 3 medium Ripe Bananas (opt for bananas with brown spots for best flavor)
  • 2 cups All-Purpose Flour (can substitute with half whole wheat for denser texture)
  • 3/4 cup Granulated Sugar (can use honey or maple syrup for lighter sweetness)
  • 1/2 cup Brown Sugar (enhances moisture and depth of flavor)
  • 1 teaspoon Baking Soda (helps the loaf rise and keeps it light)
  • 1/2 teaspoon Salt (balances sweetness and boosts flavor)
  • 1 teaspoon Ground Cinnamon (the star flavor component)
  • 2 large Eggs (can substitute with a flax egg for vegan option)
  • 1/2 cup Butter (or plant-based substitute for dairy-free)
  • 1/2 cup Milk (or non-dairy alternative like almond or oat milk)

For the Topping

  • 2 tablespoons Sugar for Topping (optional but recommended for crunch and sweetness)
  • 1 teaspoon Ground Cinnamon (mixed with sugar for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) so it will be ready for baking when the batter is prepared.
  2. Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth with a few small lumps remaining to add texture to the bread.
  3. Mix Wet Ingredients: In another bowl, whisk together the melted butter, eggs, and milk before blending this mixture into the mashed bananas until combined.
  4. Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, salt, ground cinnamon, granulated sugar, and brown sugar until evenly distributed.
  5. Fold Dry into Wet: Gently fold the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing which can cause a dense loaf.
  6. Prepare Loaf Pan: Grease a loaf pan generously with butter or line it with parchment paper to prevent sticking, then pour the batter into the pan and smooth the top.
  7. Add Topping: If desired, sprinkle a cinnamon-sugar mixture over the top of the batter to create the classic snickerdoodle crust.
  8. Bake: Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Optionally drizzle with a simple glaze for added sweetness.

Notes

  • Use heavily spotted or overripe bananas for the best flavor and moisture.
  • Do not overmix the batter to keep the bread light and fluffy.
  • Check for doneness early as oven temperatures may vary; a toothpick should come out clean or with moist crumbs.
  • Store the bread in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze up to 3 months.
  • Reheat slices in microwave (15-20 seconds) or oven (350°F for 10-15 minutes) for a warm treat.
  • Additions like nuts, chocolate chips, or dried fruits can be mixed into the batter for variation.
  • For a vegan version, replace eggs with flax eggs and use plant-based milk and butter.

Keywords: Snickerdoodle Banana Bread, Banana Bread, Cinnamon Banana Bread, Snickerdoodle recipe, Easy dessert, Homemade banana bread, Moist banana bread, Cinnamon sugar topping

Find it online: https://liamjayne.com/snickerdoodle-banana-bread-recipe/