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
Scale
- 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