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Snickerdoodle Banana Bread Recipe

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★★★★★

4.7 from 137 reviews

This Snickerdoodle Banana Bread combines the moist, natural sweetness of ripe bananas with the warm, cinnamon-sugar flavors of classic snickerdoodle cookies. Perfectly spiced and tender, this loaf is ideal for breakfast, snack, or dessert, offering a delightful twist on traditional banana bread.

Ingredients

Scale

Batter 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.)

Topping

  • 2 tablespoons Sugar (Optional but recommended for crunch and sweetness.)
  • Additional Ground Cinnamon for topping (approx. 1/2 teaspoon mixed with sugar)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for even baking.
  2. Mash the Bananas: In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small lumps to retain texture and flavor.
  3. Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, and milk until well blended. Then, stir this mixture into the mashed bananas until combined.
  4. Mix Dry Ingredients: In a separate bowl, combine the flour, baking soda, salt, ground cinnamon, granulated sugar, and brown sugar. Mix well to distribute all ingredients evenly.
  5. Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet banana mixture just until fully combined. Avoid overmixing to keep the bread tender.
  6. Prepare the Loaf Pan: Grease a loaf pan thoroughly to prevent sticking, then pour the batter into the pan, smoothing the top with a spatula.
  7. Add Topping: Sprinkle a mixture of sugar and ground cinnamon (about 2 tablespoons sugar and 1/2 teaspoon cinnamon) evenly over the batter for a sweet, crunchy snickerdoodle crust.
  8. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool: Let the bread cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely. This ensures the loaf finishes cooking and firms up properly.

Notes

  • For a vegan version, substitute eggs with flax eggs and use plant-based butter and milk alternatives.
  • Using bananas with brown spots enhances sweetness and flavor.
  • Substituting half of the all-purpose flour with whole wheat flour will create a heartier texture.
  • The cinnamon-sugar topping is optional but adds a delightful crunch and authentic snickerdoodle flavor.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana bread, snickerdoodle banana bread, cinnamon banana bread, quick bread, dessert bread, moist banana bread, cinnamon sugar topping

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