Moist and flavorful, this Snickerdoodle Banana Bread combines the comforting taste of classic banana bread with a cinnamon-sugar twist. Perfect for breakfast, an afternoon snack, or dessert, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
The cinnamon-sugar topping creates a sweet, crunchy crust that elevates the classic banana bread.
It’s incredibly moist and flavorful, thanks to the ripe bananas and melted butter.
Simple to make with pantry staples and no fancy equipment needed.
A versatile treat that’s great for sharing, gifting, or enjoying all to yourself.
Perfect for using up overripe bananas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
1 teaspoon vanilla extract
1 large egg
1/3 cup melted butter
1 cup granulated sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons granulated sugar (for topping)
1 teaspoon cinnamon (for topping)
Directions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the mashed bananas, melted butter, vanilla extract, and egg. Stir until smooth.
Add the sugar to the wet ingredients and mix well.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually fold the dry mixture into the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan and spread it evenly.
In a small bowl, mix the 2 tablespoons of sugar with 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Calories per Slice: 210 kcal
Variations
Add nuts: Mix in 1/2 cup of chopped walnuts or pecans for added crunch.
Chocolate twist: Stir in 1/2 cup of chocolate chips to the batter for a sweeter take.
Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Spiced up: Enhance the flavor with a pinch of nutmeg or allspice in the batter.
Mini loaves: Divide the batter into smaller loaf pans and reduce the baking time to about 30-40 minutes.
Storage/Reheating
Room temperature: Store the banana bread in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to a week for extended freshness.
Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Reheating: Warm slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-10 minutes.
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FAQs
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid before mashing to avoid altering the batter’s consistency.
Can I make this recipe vegan?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter alternative.
What can I use instead of granulated sugar?
Brown sugar or coconut sugar works well and adds a slightly different depth of flavor.
How do I know when the bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it’s done.
Why is my banana bread dense?
Overmixing the batter can lead to dense bread. Mix until just combined to keep it light and tender.
Conclusion
This Snickerdoodle Banana Bread is a delicious way to transform overripe bananas into a bakery-worthy treat. The cinnamon-sugar topping adds a delightful crunch and warmth that pairs perfectly with the moist, sweet banana base. Whether for breakfast or dessert, it’s a recipe I’ll turn to again and again.
📖 Recipe:
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Snickerdoodle Banana Bread
- Total Time: 1 hour
- Yield: 10 slices
- Diet: Vegetarian
Description
Snickerdoodle Banana Bread is the perfect blend of moist banana bread and a sweet cinnamon-sugar topping. A delightful twist on a classic, this recipe is easy to make and ideal for breakfast, a snack, or dessert. Use up overripe bananas for a treat the whole family will love.
Ingredients
For the Bread:
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
For the Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mix the mashed bananas, melted butter, vanilla extract, and egg until smooth.
- Stir the granulated sugar into the wet mixture.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
- Pour the batter into the prepared pan, spreading it evenly.
- In a small bowl, combine the topping ingredients (sugar and cinnamon). Sprinkle evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Ripe Bananas: The riper the bananas, the sweeter and more flavorful the bread.
Mix-ins: Add nuts, chocolate chips, or spices for variations.
Freezing: This bread freezes beautifully; just slice and wrap for easy grab-and-go treats.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 210 kcal per slice
