why make this recipe
This Snickerdoodle Banana Bread mixes the warm cinnamon notes of snickerdoodles with soft banana bread. It is easy to make. It uses common pantry items. You get a moist loaf with a crunchy cinnamon-sugar top. If you like simple baked treats, try other shapes and styles like campanelle recipes for more ideas.
introduction
This recipe gives you a quick, homey loaf. Ripe bananas add natural sweetness and moisture. A cinnamon-sugar topping gives a snickerdoodle feel. The steps are clear and short so you can bake it today.
how to make Snickerdoodle Banana Bread
Follow the full steps below. Work in a few stages: mash the bananas, mix wet, mix dry, combine, top, and bake. Do not overmix the batter—stir until just combined.
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
Directions :
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!
how to serve Snickerdoodle Banana Bread
Slice the bread when it is cool or slightly warm. Serve plain, or spread a thin layer of butter or cream cheese. It also goes well with a hot cup of coffee or tea.
how to store Snickerdoodle Banana Bread
Let the loaf cool completely. Wrap it in plastic wrap or store in an airtight container. Keep at room temperature for 2–3 days. For longer storage, freeze slices in a sealed bag for up to 3 months.
tips to make Snickerdoodle Banana Bread
- Use very ripe bananas for best flavor and moisture.
- Do not overmix after adding flour. Mix until just combined.
- Check the loaf at 50 minutes; ovens vary. Use a toothpick to test doneness.
- Let the loaf cool slightly before slicing to avoid crumbling.
variation (if any)
- Add ½ cup chopped walnuts or pecans for crunch.
- Stir in ½ cup chocolate chips for a sweeter loaf.
- For a lighter taste, use half brown sugar and half white sugar.
FAQs
Q: Can I use frozen bananas?
A: Yes. Thaw and drain any extra liquid, then mash before using.
Q: Can I make muffins instead of a loaf?
A: Yes. Bake at 350°F (175°C) for about 18–22 minutes. Check with a toothpick.
Q: Can I use oil instead of butter?
A: Yes. Use the same amount of neutral oil for a moist loaf.
Q: How do I keep the topping from burning?
A: Sprinkle the cinnamon-sugar toward the middle of the bake if your oven runs hot, or tent the top with foil for the last 10 minutes.
Conclusion
For another take and a pictured version, see Snickerdoodle Banana Bread – Broma Bakery.