Description
This Snickerdoodle Banana Bread combines the moist, sweet flavors of ripe bananas with a cinnamon-sugar topping reminiscent of classic snickerdoodle cookies. It’s a comforting, easy-to-make loaf perfect for breakfast or a cozy snack.
Ingredients
Scale
Batter Ingredients
- 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
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, vanilla extract, and egg. Stir until the mixture becomes smooth and well incorporated.
- Add Sugar: Stir the granulated sugar into the wet banana mixture to sweeten the batter evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon to ensure even distribution of leavening agents and spices.
- Fold Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix to keep the bread tender.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly for uniform baking.
- Prepare and Add Topping: In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle this evenly across the surface of the batter in the pan.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center—it should come out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then remove it and place on a wire rack to cool completely before slicing.
Notes
- Make sure bananas are very ripe for best flavor and moisture.
- Do not overmix the batter to avoid a dense bread.
- If the top browns too quickly, tent with foil during the last 10-15 minutes of baking.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- For extra snickerdoodle flavor, add a pinch of cream of tartar to the dry ingredients.
