Description
This Snickerdoodle Banana Bread combines the rich flavors of ripe bananas with the warm, classic cinnamon-sugar topping of snickerdoodle cookies. Moist and flavorful, it’s a perfect twist on traditional banana bread that delivers a sweet, spiced crunch on top, ideal for breakfast, snack, or dessert.
Ingredients
Scale
Batter
- 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
Snickerdoodle Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper for easy removal and even baking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, melted butter, vanilla extract, and egg. Stir together until the mixture is smooth and well incorporated.
- Add sugar to wet mixture: Stir the 1 cup of granulated sugar into the wet ingredients until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and 1 teaspoon ground cinnamon to evenly distribute the leavening and spice.
- Mix dry into wet: Gradually fold the dry ingredients into the wet banana mixture, mixing just until combined to keep the bread tender. Avoid overmixing to prevent toughness.
- Pour batter into pan: Pour the combined batter into the prepared loaf pan and spread it evenly with a spatula.
- Prepare and add topping: In a small bowl, mix together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this snickerdoodle topping evenly over the batter in the pan.
- Bake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to preserve its texture and flavor.
Notes
- Ensure bananas are very ripe for the sweetest, most flavorful bread.
- Do not overmix the batter to maintain a light and fluffy texture.
- Adjust baking time if using a different size loaf pan; a smaller pan may require more time.
- The cinnamon-sugar topping can be omitted for a simpler banana bread version.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to one week.
