Why You’ll Love This Recipe

If you love the warm, cinnamon-sugar goodness of snickerdoodle cookies and the moist, rich texture of banana bread, then this Snickerdoodle Banana Bread recipe is a must-try. The combination of ripe bananas and snickerdoodle-inspired flavors creates a perfectly balanced loaf that’s soft, sweet, and bursting with spice. It’s an ideal treat for breakfast, dessert, or as a snack, offering a comforting taste with every bite.

Ingredients

3 ripe bananas, mashed
2 large eggs
1/3 cup melted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 tablespoon ground cinnamon (for topping)
2 tablespoons sugar (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, mash the bananas until smooth.
Add the eggs, melted butter, and vanilla extract to the mashed bananas, and mix until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.
Gradually add the dry ingredients to the banana mixture, stirring until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
In a small bowl, mix together the 2 tablespoons of sugar and 1 tablespoon of cinnamon for the topping.
Sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Servings: 8-10
Preparation time: 15 minutes
Baking time: 60-70 minutes
Total time: Approximately 1 hour 30 minutes

Variations

Add-ins: Feel free to mix in chocolate chips, chopped nuts, or even dried fruit to enhance the flavor and texture of your banana bread.
Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of this recipe.
Vegan option: Use plant-based butter and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes) as an alternative to the eggs and dairy.

Storage/Reheating

Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
Reheating: To reheat, simply slice the bread and warm it in the microwave for 15-20 seconds, or toast it lightly for a crisp, warm treat.

FAQs

1. Can I use frozen bananas for this recipe?

Yes, frozen bananas work perfectly for banana bread. Just thaw them before mashing.

2. Can I make this banana bread without cinnamon?

While cinnamon is a key flavor in this recipe, you could leave it out or substitute it with nutmeg or pumpkin pie spice for a different twist.

3. Can I use whole wheat flour instead of all-purpose flour?

You can use whole wheat flour, but the texture will be a bit denser. Consider using a 50/50 mix of whole wheat and all-purpose flour for a lighter result.

4. How ripe should the bananas be?

The riper the bananas, the better. Overripe bananas are sweeter and make for a moister loaf.

5. Can I make this recipe in mini loaf pans?

Yes, you can bake this recipe in mini loaf pans. Adjust the baking time to 25-35 minutes, or until a toothpick comes out clean.

6. How can I tell when my banana bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is ready.

7. Can I freeze this banana bread?

Yes, you can freeze the loaf. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag for up to 3 months.

8. Can I use brown sugar instead of white sugar?

Yes, brown sugar will add a deeper, molasses-like flavor to your banana bread, making it extra delicious.

9. How do I prevent the bread from sticking to the pan?

Grease the loaf pan generously with butter or non-stick spray, and you can also line it with parchment paper to make removing the bread easier.

10. Can I use coconut oil instead of butter?

Yes, you can substitute coconut oil for butter in this recipe, but it will add a slight coconut flavor to the bread.

Conclusion

Snickerdoodle Banana Bread is a delightful twist on traditional banana bread, offering a perfect balance of sweet, spicy, and comforting flavors. It’s an easy-to-make recipe that works for breakfast, snacks, or even dessert. Whether you’re enjoying it fresh out of the oven or reheating a slice the next day, this bread is sure to become a favorite in your kitchen.

Snickerdoodle Banana Bread

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This Snickerdoodle Banana Bread combines the sweetness of ripe bananas with the warm, cinnamon-spiced goodness of snickerdoodle cookies. A moist, flavorful loaf perfect for breakfast, dessert, or a snack, this easy-to-make recipe offers a comforting twist on traditional banana bread. With cinnamon-sugar topping and a soft, tender crumb, it’s a must-try for any banana bread lover!

Author: Laura
Prep Time: 15min
Cook Time: 70min
Total Time: 1 hour 30 minutes
Yield: 8-10 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, mash the bananas until smooth.
Add eggs, melted butter, and vanilla extract to the mashed bananas, mixing until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
Gradually add the dry ingredients to the banana mixture, stirring just until combined.
Pour the batter into the prepared loaf pan, smoothing the top.
In a small bowl, mix the cinnamon and sugar for the topping, then sprinkle evenly over the batter.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
Reheating: Slice and warm in the microwave for 15-20 seconds or toast for a crisp treat.
Add-ins: Mix in chocolate chips, chopped nuts, or dried fruit for extra texture.
Substitutions: Use a 1:1 gluten-free flour blend for a gluten-free version or plant-based butter and flax eggs for a vegan option.