Snickerdoodle Banana Bread
This delicious Snickerdoodle Banana Bread combines the soft, moist texture of banana bread with the cozy warmth of cinnamon sugar, making it a perfect treat for breakfast or an afternoon snack.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed The riper the bananas, the sweeter the bread.
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 2 pieces eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Additional Ingredients
- ¼ cup milk
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
- Mash bananas in a large mixing bowl until smooth.
- Mix wet ingredients: Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until combined.
- Whisk dry ingredients: In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Combine mixtures: Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Add topping: Sprinkle the cinnamon-sugar mixture evenly over the batter.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread rest in the pan for 10 minutes before transferring to a wire rack.
- Slice & enjoy!
Notes
For the best results, use very ripe bananas for maximum sweetness and moisture. You can store the bread covered at room temperature for up to 3 days, or freeze it for up to 3 months.