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Snickerdoodle Banana Bread

A delightful combination of banana bread and snickerdoodles, perfect for breakfast, snacks, or dessert.
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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: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas for the best sweetness and flavor.
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2 pieces 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 Adjust to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
  2. In a large mixing bowl, mash the bananas until smooth.
  3. Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir everything until well combined.
  4. In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon together.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; do not overmix.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the batter.
  3. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
  5. Slice and enjoy your homemade Snickerdoodle Banana Bread!

Notes

Snickerdoodle Banana Bread is delicious served warm or at room temperature. You can enjoy it plain or spread a little butter on top for extra flavor. It also pairs well with a cup of coffee or tea. Store wrapped in plastic wrap or foil for 2-3 days at room temperature, up to a week in the refrigerator, or freeze for up to three months.