Description
This Snickerdoodle Banana Bread combines the warm, comforting flavors of classic snickerdoodle cinnamon sugar with moist, ripe bananas for a deliciously spiced twist on traditional banana bread. Perfect for breakfast, snack, or dessert, it offers a soft crumb with a sweet cinnamon-sugar topping that brings a delightful crunch.
Ingredients
Scale
Bread Batter
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Snickerdoodle Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, vanilla extract, and egg. Mix until the mixture is smooth and well incorporated.
- Add Sugar: Stir the granulated sugar into the wet banana mixture until evenly combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure even distribution of leavening and spices.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients gently until just combined. Be careful not to overmix to maintain a tender crumb.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula for uniform baking.
- Add Snickerdoodle Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this topping evenly over the batter for that classic snickerdoodle flavor and crunchy texture.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing to preserve moisture and texture.
Notes
- Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender and prevent toughness.
- The cinnamon sugar topping adds a sweet, crunchy snickerdoodle texture; be generous for best flavor.
- Make sure the bread is fully cooled before slicing to avoid crumbling.
- You can store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to one week.
