Snickerdoodle Banana Bread
A delicious twist on classic snickerdoodle cookies and banana bread, this moist treat is perfect for breakfast, snacks, or dessert.
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!
Notes
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: Don’t overmix the batter; mix just until combined for a soft texture. Feel free to experiment by adding chopped nuts, chocolate chips, or even dried fruit.