Snickerdoodle Banana Bread

why make this recipe

Snickerdoodle Banana Bread is a delightful twist on traditional banana bread. By blending the flavors of ripe bananas and the warm spice of cinnamon, you create a delicious treat that’s perfect for breakfast or a snack. The cinnamon-sugar topping adds a sweet crunch that makes this bread even more irresistible. If you’re looking for a way to use overripe bananas, this recipe is a wonderful choice that combines comfort and flavor.

how to make Snickerdoodle Banana Bread

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

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
2. Mash bananas in a large mixing bowl until smooth.
3. Mix wet ingredients: Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until combined.
4. Whisk dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
5. Combine mixtures: Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Add topping: Sprinkle the cinnamon-sugar mixture evenly over the batter.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Cool: Let the bread rest in the pan for 10 minutes before transferring to a wire rack. Slice & enjoy!

how to serve Snickerdoodle Banana Bread

Snickerdoodle Banana Bread is best served warm or at room temperature. You can slice it straight from the loaf and enjoy it on its own or with a pat of butter. It pairs nicely with coffee or tea and makes for a satisfying breakfast or afternoon snack.

how to store Snickerdoodle Banana Bread

To store Snickerdoodle Banana Bread, let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days or refrigerate it for up to a week. If you want to keep it longer, consider freezing the bread; it can last up to three months in the freezer. Just make sure to wrap it well!

tips to make Snickerdoodle Banana Bread

• Use very ripe bananas for the best flavor and sweetness.
• Don’t overmix the batter; mix just until combined to avoid a dense bread.
• Feel free to experiment by adding nuts or chocolate chips to the batter for an extra treat.
• Make sure to check if the bread is done by inserting a toothpick in the center; it should come out clean.

variation

You can try adding a swirl of peanut butter or Nutella to the batter before baking. This will provide a delicious and unique taste that complements the banana and cinnamon.

FAQs

1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them and drain any excess moisture before mashing.

2. How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free.

3. Can I bake this as muffins instead of a loaf?
Absolutely! Pour the batter into a lined muffin pan and bake for about 20-25 minutes, or until a toothpick comes out clean.

4. Is it necessary to add milk to the recipe?
The milk adds moisture to the bread, but if you’re out of milk, you can use yogurt or buttermilk as a substitute.

Snickerdoodle Banana Bread

A delightful twist on traditional banana bread, combining ripe bananas and cinnamon with a sweet crunch topping, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 3 ripe bananas, mashed Use very ripe bananas for the best flavor and sweetness.
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup unsalted butter, melted
• 2 pieces eggs
• 1 teaspoon vanilla extract
• ¼ cup milk Can substitute with yogurt or buttermilk if out of milk.

Dry Ingredients

• 1 ¾ cups all-purpose flour Can substitute with a 1:1 gluten-free flour blend for a gluten-free option.
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Cinnamon-Sugar Topping

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
2. Mash the bananas in a large mixing bowl until smooth.
3. Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir until combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Sprinkle the cinnamon-sugar mixture evenly over the batter.

Baking

1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
2. Let the bread rest in the pan for 10 minutes before transferring to a wire rack.

Serving

1. Snickerdoodle Banana Bread is best served warm or at room temperature. It can be sliced and enjoyed on its own or with a pat of butter.

Notes

To store, let it cool completely and then wrap tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to three months. Don’t overmix the batter to avoid a dense loaf. Feel free to add nuts or chocolate chips for extra flavor. You can also add a swirl of peanut butter or Nutella for a unique taste.