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Snickerdoodle Banana Bread

A delightful twist on traditional banana bread, combining the warm, cinnamon-sugar flavor of snickerdoodles with moist banana bread, 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: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Banana Bread
  • 3 pieces ripe bananas, mashed Use very ripe bananas for the best flavor.
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted Use room temperature butter if possible.
  • 2 pieces eggs Use room temperature 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
For the Cinnamon-Sugar Topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a loaf pan or line it with parchment paper.
  3. In a large bowl, mash the ripe bananas well.
  4. Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the bowl of mashed bananas and stir until combined.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
  6. Gradually add the dry ingredients to the wet banana mixture, alternating with the milk, and mix until just combined.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. In a small bowl, mix together the granulated sugar and ground cinnamon for the topping, and sprinkle it evenly over the batter.
Baking
  1. Bake for 50-60 minutes, checking for doneness by inserting a toothpick into the center of the loaf.
  2. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Slice and enjoy warm, at room temperature, or toasted with butter.

Notes

Store the banana bread wrapped in plastic wrap at room temperature for 3-4 days. It can also be stored in the refrigerator or frozen for longer preservation.