Snickerdoodle Banana Bread Recipe

Why You’ll Love This Recipe

• Combines the comforting flavors of banana bread with the sweet, spiced crunch of snickerdoodles
• Incredibly moist and tender texture
• A perfect way to use up overripe bananas
• Easy to make with simple pantry ingredients
• Great for breakfast, a snack, or even dessert
• Freezes well for future enjoyment

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas
• Granulated sugar
• Brown sugar
• Unsalted butter
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Milk
• Cinnamon-sugar mixture (for topping)

Directions

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 ripe bananas until smooth.
3. Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix well until combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Generously sprinkle the cinnamon-sugar mixture over the top.
8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Slice and enjoy!

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: About 1 hour 15 minutes

Variations

• Nutty Twist: Add ½ cup of chopped walnuts or pecans for added crunch.
• Chocolate Delight: Stir in ½ cup of chocolate chips for extra sweetness.
• Cream Cheese Swirl: Swirl in a mixture of cream cheese and sugar for a cheesecake-like layer.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Extra Cinnamon Flavor: Add a teaspoon of cinnamon to the batter for an even stronger snickerdoodle taste.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in a sealed container for up to a week.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.

FAQs

How ripe should the bananas be for this recipe?

The riper, the better! Bananas with brown spots or fully browned peels are ideal as they provide more sweetness and moisture.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but it may make the bread denser. You can use half whole wheat and half all-purpose for a balanced texture.

Can I make this into muffins instead of a loaf?

Absolutely! Divide the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.

What’s the best way to mash bananas?

Use a fork or potato masher to mash them until smooth, leaving a few small lumps for texture.

Can I reduce the sugar?

Yes, but the bread may not be as sweet. You can reduce the sugar slightly or use honey or maple syrup as a substitute.

Why is my banana bread dry?

Overmixing the batter or baking too long can cause dryness. Mix just until combined and check for doneness with a toothpick.

Can I add a glaze to this bread?

Yes! A simple vanilla or cream cheese glaze would complement the cinnamon-sugar topping perfectly.

Do I need to refrigerate the bread?

Not necessarily. It stays fresh at room temperature for a few days, but refrigeration extends its shelf life.

Can I make this dairy-free?

Yes! Use a plant-based butter substitute and almond, oat, or soy milk instead of regular milk.

How do I know when the bread is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.

Conclusion

Snickerdoodle Banana Bread is a delicious twist on traditional banana bread, combining warm cinnamon flavors with a soft, moist texture. It’s easy to make, incredibly flavorful, and perfect for any occasion. Whether you enjoy it fresh out of the oven or save a slice for later, this bread is sure to be a new favorite in your home. Give it a try, and let the irresistible aroma fill your kitchen!

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Snickerdoodle Banana Bread Recipe

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Snickerdoodle Banana Bread is the ultimate fusion of two beloved treats—classic banana bread and cinnamon-sugar snickerdoodle cookies. This moist, tender bread is packed with sweet banana flavor and topped with a crunchy cinnamon-sugar layer for the perfect finishing touch. Ideal for breakfast, snacks, or dessert, this easy-to-make loaf is a delicious way to use up overripe bananas!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8-10 slices
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 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

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Instructions

• 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.
• 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

• Use extra-ripe bananas for maximum sweetness and moisture.
• Do not overmix the batter to keep the bread soft and tender.
• Store at room temperature for 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.