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Warm, buttery, and slightly crunchy on top — this Snickerdoodle Banana Bread Recipe takes two beloved classics and marries them into a loaf that comforts like a hug. It’s perfect for busy mornings, afternoon coffee breaks, or as a sweet neighborly gift. If you prefer a very simple loaf sometimes, you can compare textures with the best easy banana bread recipe to find your favorite crumb and sweetness level.
What makes this recipe special
This banana loaf borrows the cozy cinnamon-sugar finish from a snickerdoodle cookie, giving familiar banana bread a sugary, crackly top and a warmly spiced crumb. It’s quick to mix, uses pantry staples, and rewards ripe bananas that might otherwise get tossed. Great for feeding a crowd or slowing down with a slice and a mug of tea.
“Soft, cinnamon-kissed, and buttery — this loaf disappeared faster than I expected.” — a happy baker
How this recipe comes together
You’ll mash bananas, mix wet ingredients, whisk dry ingredients separately, then gently combine them while adding milk to keep the crumb tender. A sprinkle of cinnamon-sugar on top creates that snickerdoodle crunch as the loaf bakes. Total hands-on time is short, and the loaf bakes to a golden, fragrant finish.
What you’ll need
3 ripe bananas, mashed, ½ cup granulated sugar, ¼ cup brown sugar, ½ cup unsalted butter, melted, 2 eggs, 1 teaspoon vanilla extract, 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ cup milk, Cinnamon-Sugar Topping:
2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
Substitution tips:
- Butter: swap with equal coconut oil for a dairy-free option (texture will be slightly denser).
- Milk: use almond or oat milk in the same amount to make it dairy-free.
- Sugar: reduce granulated sugar by 2 tablespoons for a less sweet loaf, or use coconut sugar for a deeper flavor.
- Flour: for a whole-grain option, replace up to ½ cup of the flour with whole wheat pastry flour.
If you’re ever in a rush and want a simpler banana-forward loaf, try a 3-ingredient banana bread for comparison.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Mash the bananas in a large mixing bowl until smooth.
- Add the wet ingredients: stir in the ½ cup granulated sugar, ¼ cup brown sugar, melted butter, eggs, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the ¼ cup milk. Mix just until combined—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Mix the cinnamon-sugar topping (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon) and sprinkle it evenly over the batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool. Slice and enjoy!
Best ways to enjoy it
Serve warm with butter, cream cheese, or a light drizzle of honey. It’s lovely alongside a bright green salad for a brunch that balances sweet and fresh, or sliced as part of a dessert board with nuts and fresh fruit. For breakfast, pair with yogurt and berries for texture contrast.
Keeping leftovers fresh
- Room temperature: Wrap the cooled loaf tightly in plastic wrap or place in an airtight container for up to 2 days.
- Refrigerator: Store wrapped for up to 5 days; bring slices to room temperature or reheat before serving.
- Freezing: Slice and freeze individually wrapped for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheating: Warm slices in a toaster oven or microwave (10–20 seconds) to bring back that just-baked softness and revive the cinnamon-sugar crunch.
Tricks for success
- Use very ripe bananas (lots of brown spots) for the best natural sweetness and moist crumb.
- Don’t overmix after adding flour — overworked batter yields a tough loaf. Stir until just combined.
- If the top browns too quickly, tent with foil for the last 10–15 minutes of baking.
- Let the loaf cool slightly before slicing so the crumb sets and slices cleanly.
Recipe variations
- Chocolate chip: Fold ¾ cup semi-sweet chips into the batter for a melty, chocolatey version.
- Nutty: Stir in ½ cup chopped pecans or walnuts for crunch and flavor.
- Maple cinnamon: Replace brown sugar with maple syrup (reduce milk by 1 tablespoon) and add a pinch of nutmeg.
- Gluten-free: Swap in a 1:1 gluten-free all-purpose flour; texture may be slightly denser.
Helpful answers
Q: Can I use less sugar?
A: Yes — reduce granulated sugar by 2–4 tablespoons without drastically changing texture. The ripe bananas add natural sweetness.
Q: Why is my banana bread dense?
A: Common causes are overmixing, under-ripe bananas, or inaccurate measuring of flour. Use ripe bananas and fold gently until just combined.
Q: How do I know when it’s done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs. The top should be golden and spring back slightly when pressed.
Internal link suggestions:
- Best easy banana bread recipe
- 3-ingredient banana bread
Snickerdoodle Banana Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Warm, buttery, and slightly crunchy on top, this Snickerdoodle Banana Bread combines the classic flavors of snickerdoodle cookies with moist banana bread for a comforting treat.
Ingredients
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup milk
- Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Mash the bananas in a large mixing bowl until smooth.
- Add the wet ingredients: stir in the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Mix the cinnamon-sugar topping and sprinkle it evenly over the batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool. Slice and enjoy!
Notes
Use very ripe bananas for the best natural sweetness and moist crumb. Don’t overmix the batter to avoid a tough loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg