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Snickerdoodle Banana Bread

A warm, soft loaf that combines snickerdoodle spice and ripe bananas, topped with a sweet cinnamon-sugar crust.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas with brown spots for the best flavor.
  • ½ cup granulated sugar Can reduce by 1/4 cup for less sweetness.
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted Can substitute with neutral oil.
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour Can use gluten-free flour blend.
  • 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 Can replace with maple sugar for a different flavor.
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
  2. Mash bananas in a large mixing bowl until smooth.
  3. Mix wet ingredients: Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until combined.
  4. Whisk dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  5. Combine mixtures: Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Add topping: Sprinkle the cinnamon-sugar mixture evenly over the batter.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Cool: Let the bread rest in the pan for 10 minutes before transferring to a wire rack.
  3. Slice & enjoy!

Notes

Serve warm or at room temperature. It pairs well with butter or cream cheese. Can also toast slices for a crisp edge. Store wrapped at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months.