Print

Snickerdoodle Banana Bread Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

Snickerdoodle Banana Bread is a moist, flavorful twist on classic banana bread, infused with warm cinnamon and the nostalgic taste of snickerdoodles. Perfect for using up overripe bananas, this bread combines natural sweetness with a hint of spice, topped with a crunchy cinnamon-sugar crust for an irresistible treat.

Ingredients

Scale

For the Batter

  • 3 medium Ripe Bananas (opt for bananas with brown spots for best flavor)
  • 2 cups All-Purpose Flour (can substitute with half whole wheat for denser texture)
  • 3/4 cup Granulated Sugar (can use honey or maple syrup for lighter sweetness)
  • 1/2 cup Brown Sugar (enhances moisture and adds depth of flavor)
  • 1 teaspoon Baking Soda (helps the loaf rise and keeps it light)
  • 1/2 teaspoon Salt (balances sweetness and boosts flavor)
  • 1 teaspoon Ground Cinnamon (the star flavor component)
  • 2 large Eggs (can substitute with a flax egg for vegan option)
  • 1/2 cup Butter (or plant-based substitute for dairy-free)
  • 1/2 cup Milk (or non-dairy alternative like almond or oat milk)

For the Topping

  • 2 tablespoons Sugar for Topping (optional but recommended for crunch and sweetness)
  • 1/2 teaspoon Ground Cinnamon (to mix with sugar for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking.
  2. Prepare Bananas: In a large mixing bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining for texture.
  3. Mix Wet Ingredients: In another bowl, whisk together the melted butter, eggs, and milk. Then combine these wet ingredients with the mashed bananas, mixing until blended.
  4. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, salt, ground cinnamon, granulated sugar, and brown sugar until well combined.
  5. Incorporate Dry into Wet: Gently fold the dry mixture into the wet ingredients, stirring just until combined to avoid overmixing which can lead to dense bread.
  6. Prepare Loaf Pan: Grease a loaf pan with butter or line it with parchment paper to prevent sticking. Pour the batter into the pan and smooth the top with a spatula.
  7. Add Topping: Mix sugar and ground cinnamon together and sprinkle evenly over the top of the batter for that classic snickerdoodle crunch.
  8. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool and Serve: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
  10. Optional Glaze: For extra sweetness, drizzle with a simple glaze made from powdered sugar, vanilla extract, and milk after the bread has cooled.

Notes

  • Use heavily spotted or overripe bananas for best flavor and moisture.
  • Do not overmix the batter to avoid a dense bread texture.
  • Check your baking time early as oven temperatures can vary; bread is done when a toothpick comes out mostly clean.
  • Glazing the bread after baking adds a sweet finishing touch.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze wrapped bread for up to 3 months; thaw overnight in the fridge before serving.
  • For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter.

Keywords: Snickerdoodle Banana Bread, Banana Bread, Cinnamon Bread, Snickerdoodle, Dessert Bread, Moist Banana Bread, Homemade Banana Bread, Cinnamon Sugar Bread

Find it online: https://cookwithlea.com/snickerdoodle-banana-bread-recipe/