Snickerdoodle Banana Bread
A delightful twist on classic banana bread, featuring a soft, moist texture with a sweet cinnamon flavor, perfect for using up overripe bananas.
Ingredients
For the Banana Bread
- 3 pcs ripe bananas, mashed Very ripe bananas yield better flavor.
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted Can be replaced with coconut oil for a dairy-free option.
- 2 pcs eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour Can substitute half with whole wheat flour.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth.
- Mix the wet ingredients: Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until everything is well combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- For the topping, sprinkle the cinnamon-sugar mixture evenly over the batter.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice and enjoy your delicious Snickerdoodle Banana Bread!
Notes
Store the banana bread wrapped tightly in plastic wrap or foil at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze slices individually.