Introduction

Snickerdoodle Banana Bread combines the comforting flavors of classic snickerdoodle cookies with moist, ripe bananas for a unique twist on traditional banana bread. This loaf is fragrant with cinnamon and offers a perfect balance of sweetness and spice, making it a delightful treat any time of day.

Three thick slices of brown banana bread with a crumbly crust and moist texture are stacked on a white plate on a white marbled surface. A woman's hand is lifting the top slice, showing the soft, dense interior. In the background, more slices of banana bread are stacked on a white plate, next to a white mug with small dots and bananas. The scene is brightly lit, highlighting the bread’s rough, crunchy edges and soft inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 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)
2 tablespoons sugar for topping (optional but recommended for crunch and sweetness)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, mash the ripe bananas until smooth with a few small lumps remaining.
Step 3: In another bowl, whisk together the melted butter, eggs, and milk; then blend this mixture into the mashed bananas.
Step 4: In a separate bowl, combine the flour, baking soda, salt, ground cinnamon, granulated sugar, and brown sugar, mixing well.
Step 5: Gently fold the dry ingredients into the wet banana mixture until just combined; do not overmix.
Step 6: Grease a loaf pan and pour in the batter, smoothing the top evenly.
Step 7: If desired, sprinkle a mixture of sugar and cinnamon over the top for added crunch and sweetness.
Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

For a vegan version, replace eggs with flax eggs and use plant-based butter and milk alternatives.
Adding chopped nuts like walnuts or pecans can add lovely texture and flavor.
To enhance the snickerdoodle flavor, increase ground cinnamon slightly or add a pinch of cream of tartar if you have it.
Use very ripe bananas for the best natural sweetness and moist crumb.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices gently in a toaster oven or microwave until just heated through.

How to Serve

Two slices of brown banana bread with a rough, cracked crust layer on top and a moist, dense textured inner layer are placed stacked on a white plate in the front. More slices of the same banana bread are visible, stacked slightly fanned on a white tray in the background on the left. On the right, two slices rest on a stack of white plates with a white mug behind them. There is a small white bowl with light brown powder on the left edge. The scene sits on a white marbled surface with a folded yellow cloth visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this banana bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but be sure it contains xanthan gum for structure.

Why is the sugar sprinkled on top optional?

Sprinkling sugar and cinnamon on top before baking adds a crunchy, sweet crust reminiscent of snickerdoodle cookies, but the bread is delicious without it if you prefer a softer top.