Description
This Snickerdoodle Banana Bread combines the classic flavors of cinnamon sugar from snickerdoodles with moist banana bread, creating a deliciously spiced loaf perfect for breakfast or a sweet snack. The cinnamon-sugar topping caramelizes during baking, giving a delightful crunch to the soft and tender crumb inside.
Ingredients
Scale
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
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, vanilla extract, and egg. Stir until the mixture is smooth and consistent.
- Add Sugar: Stir the granulated sugar into the wet mixture until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This evenly distributes the leavening and spices.
- Fold Dry into Wet: Gradually add the dry ingredients to the wet banana mixture, gently folding until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and spread it evenly for uniform baking.
- Add Topping: In a small bowl, mix the cinnamon and sugar topping ingredients, then sprinkle evenly over the batter’s surface to create that signature snickerdoodle crunch.
- Bake: Bake the bread in the preheated oven for 50 to 60 minutes. To check doneness, insert a toothpick into the center— it should come out clean or with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and lets the flavors meld.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter to avoid a dense loaf.
- The topping can be adjusted by increasing cinnamon or sugar to taste.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and thaw overnight before serving.
