Why Make This Recipe
Snickerdoodle Banana Bread is a delicious twist on two classic favorites—snickerdoodle cookies and banana bread. This delightful treat brings together the sweet flavor of ripe bananas with the warm, comforting taste of cinnamon sugar. It’s perfect for breakfast, a snack, or dessert, and the moist texture will have everyone asking for seconds!
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:
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Mash the bananas in a large mixing bowl until smooth.
- Mix the wet ingredients: Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until everything is combined.
- Whisk the dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Add the topping: Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread rest in the pan for 10 minutes before transferring it to a wire rack.
- Slice & enjoy!
How to Serve Snickerdoodle Banana Bread
Serve slices of Snickerdoodle Banana Bread warm or at room temperature. It pairs beautifully with a cup of coffee or tea. You can also spread a little butter or cream cheese for an extra treat.
How to Store Snickerdoodle Banana Bread
Store your Snickerdoodle Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw before serving.
Tips to Make Snickerdoodle Banana Bread
- Make sure your bananas are really ripe for the best flavor.
- Don’t overmix the batter; mix just until combined for a soft texture.
- For extra flavor, add chopped nuts or chocolate chips.
Variation
Feel free to experiment by adding chopped nuts, chocolate chips, or even dried fruit. You can also replace some of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
Can I use frozen bananas for this recipe?
Yes, thawed frozen bananas work great in this recipe. Just make sure to drain any excess liquid.
How can I tell when the banana bread is done?
Insert a toothpick into the center; if it comes out clean, the bread is done. If not, bake for a few more minutes.
Can I make mini loaves instead of one large loaf?
Absolutely! Just adjust the baking time to about 25-30 minutes for mini loaves. Keep an eye on them as they bake.
Snickerdoodle Banana Bread
Ingredients
Main Ingredients
- 3 ripe bananas, mashed Make sure your bananas are really ripe for the best flavor.
- 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 Can be substituted with whole wheat flour for a healthier option.
- 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
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Mash the bananas in a large mixing bowl until smooth.
- Mix the wet ingredients: Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until everything is combined.
- Whisk the dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Add the topping: Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread rest in the pan for 10 minutes before transferring it to a wire rack.
- Slice & enjoy!