Snickerdoodle Banana Bread
This Snickerdoodle Banana Bread combines the warm flavors of cinnamon and sugar with moist banana bread, making it a comforting snack or breakfast option.
Ingredients
For the bread
- 3 pieces ripe bananas, mashed Make sure they are very ripe for sweetness.
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour Can be substituted for gluten-free blend.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon Feel free to substitute with other spices.
- ¼ cup milk Can be replaced partially with yogurt for moisture.
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth.
- Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the bananas. Stir until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- In a small bowl, mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture evenly over the batter.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice and enjoy!
Notes
You can serve the bread warm or at room temperature, optionally with butter or cream cheese. Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for longer freshness. For longer storage, freeze individual slices wrapped in plastic.