Description
This Snickerdoodle Banana Bread combines the cozy flavors of classic snickerdoodle cinnamon sugar with moist banana bread for a comforting twist on a beloved treat. Featuring ripe bananas, warm cinnamon, and a crunchy sugar topping, it’s perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Banana Bread Batter
- 3 medium ripe bananas (opt for bananas with brown spots for best flavor)
- 2 cups all-purpose flour (can substitute half with whole wheat for a denser texture)
- 3/4 cup granulated sugar (can substitute with honey or maple syrup for lighter sweetness)
- 1/2 cup brown sugar (enhances moisture and depth of flavor)
- 1 teaspoon baking soda (helps the loaf rise and stay light)
- 1/2 teaspoon salt (balances sweetness and boosts flavor)
- 1 teaspoon ground cinnamon (the star flavor component)
- 2 large eggs (or flax egg for vegan option)
- 1/2 cup butter, melted (or plant-based substitute for dairy-free)
- 1/2 cup milk (or non-dairy alternative like almond or oat milk)
Topping
- 2 tablespoons sugar for topping (optional but recommended for crunch and sweetness)
- Optional: additional ground cinnamon to mix with topping sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once the batter is prepared.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth but still slightly lumpy to retain texture.
- Mix Wet Ingredients: In another bowl, whisk together the melted butter, eggs, and milk. Then blend this mixture into the mashed bananas until combined.
- Combine Dry Ingredients: In a separate bowl, stir together the flour, baking soda, salt, ground cinnamon, granulated sugar, and brown sugar.
- Fold Batter: Gently fold the dry ingredients into the wet banana mixture just until combined to avoid overmixing, which can toughen the bread.
- Prepare Pan: Grease a loaf pan to prevent sticking and pour in the batter, smoothing the top evenly.
- Add Topping: Sprinkle a mixture of sugar and cinnamon over the top of the batter for that classic snickerdoodle crunch and sweetness.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
Notes
- Use very ripe bananas with plenty of brown spots for optimal sweetness and flavor.
- Substitute plant-based milk and butter to make this recipe dairy-free.
- For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Adding the sugar-cinnamon topping is optional but adds a delightful snickerdoodle crunch.
- Check for doneness by inserting a toothpick in the center; a few moist crumbs are preferable to wet batter.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
