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Snickerdoodle Banana Bread Recipe

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This Snickerdoodle Banana Bread is a soft, moist loaf packed with ripe bananas, warm cinnamon, and a crunchy cinnamon-sugar topping. It’s the perfect blend of classic banana bread comfort with the sweet, spiced goodness of snickerdoodle cookies—great for breakfast, dessert, or an afternoon treat!

Ingredients

Scale

For the Banana Bread:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • ½ cup sour cream or Greek yogurt (adds moisture)

For the Cinnamon-Sugar Topping:

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat Oven:

    • Preheat your oven to 350°F (175°C).
    • Grease or line a 9×5-inch loaf pan with parchment paper for easy removal.

  2. Mix Dry Ingredients:

    • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

  3. Make the Batter:

    • In a large bowl, cream together butter and sugar until light and fluffy.
    • Add eggs, one at a time, beating well after each addition.
    • Stir in vanilla extract, mashed bananas, and sour cream (or Greek yogurt) until combined.

  4. Combine:

    • Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.

  5. Prepare the Cinnamon-Sugar Topping:

    • In a small bowl, mix the granulated sugar and cinnamon.

  6. Assemble:

    • Pour half of the batter into the prepared pan and sprinkle half of the cinnamon-sugar mixture over the batter.
    • Add the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture evenly over the top.

  7. Bake:

    • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  8. Serve:

    • Slice and enjoy warm, plain, or with a spread of butter!

Notes

  • Add ½ cup of chopped walnuts or pecans for extra crunch.
  • Swap granulated sugar for brown sugar in the batter for a deeper flavor.
  • Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

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