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Snickerdoodle Banana Bread

A delightful twist on classic banana bread, combining ripe bananas with the comforting taste of snickerdoodle cookies. Perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces 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 Can substitute with 1/4 cup of applesauce or flaxseed meal.
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour Can substitute half with whole wheat 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

Method
 

Preparation
  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.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Cool: Let the bread rest in the pan for 10 minutes before transferring to a wire rack.
  3. Slice & enjoy!

Notes

Snickerdoodle Banana Bread is delicious served warm or at room temperature. You can enjoy it plain or spread with butter. It pairs wonderfully with coffee or tea. Store in an airtight container at room temperature for up to 3 days. If needed, wrap in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.