Decadent Snickerdoodle Banana Bread: A Perfect Twist on a Classic Recipe
A moist and flavorful banana bread with a snickerdoodle twist! This recipe combines ripe bananas, warm cinnamon, and a buttery cinnamon-sugar topping for a dessert that's perfect for breakfast, snacks, or dessert.
Equipment
- 9x5-inch Loaf Pan
- Mixing Bowls
- Whisk
- Wooden Spoon
- Cooling Rack
Ingredients
For the Banana Bread
- 3 ripe bananas, mashed about 1 ½ cups
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup buttermilk or plain yogurt
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
For the Snickerdoodle Topping
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
- In a small bowl, mix the sugar and cinnamon for the snickerdoodle topping. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, buttermilk (or yogurt), and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and top with the rest of the cinnamon-sugar mixture. Use a knife to gently swirl the topping into the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Once the bread is out of the oven, brush the top with melted butter and sprinkle with a little extra cinnamon-sugar for an extra decadent touch.
- Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Video
Notes
For best results, use overripe bananas with brown spots. Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
