Description
Snickerdoodle Banana Bread combines the soft, moist texture of classic banana bread with the sweet cinnamon-sugar swirl of a snickerdoodle cookie—making it the perfect cozy treat for breakfast or dessert.
Ingredients
Units
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- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup granulated sugar + 1 teaspoon cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mix mashed bananas, melted butter, sugar, egg, and vanilla until combined.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add dry ingredients to wet ingredients and stir until just combined—do not overmix.
- Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon-sugar topping over the batter.
- Add remaining batter and sprinkle the rest of the cinnamon-sugar topping on top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas for the best flavor and moisture.
- Can be frozen for up to 3 months—wrap tightly before freezing.
- For extra texture, add chopped walnuts or pecans to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg