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Snickerdoodle Banana Bread

Snickerdoodle Banana Bread

iamwinfred
This Snickerdoodle Banana Bread combines the classic cinnamon-sugar flavor of snickerdoodle cookies with moist, tender banana bread. Topped with a generous cinnamon-sugar swirl and featuring warm spices throughout, this quick bread is perfect for breakfast, dessert, or an afternoon snack with coffee.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 215 kcal

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls 2 medium bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Fork or potato masher for mashing bananas
  • Small bowl for cinnamon-sugar topping

Ingredients
  

For the Banana Bread

  • 3 ripe bananas about 1½ cups or 340g mashed
  • 1/3 cup melted butter 75g
  • 3/4 cup granulated sugar 150g
  • 1 large egg beaten
  • 1 teaspoon vanilla extract 5ml
  • 1 teaspoon baking soda 5g
  • 1/4 teaspoon salt 1.5g
  • 1 teaspoon ground cinnamon 3g
  • 1/4 teaspoon cream of tartar 1g
  • 1½ cups all-purpose flour 190g

For the Cinnamon-Sugar Topping

  • 3 tablespoons granulated sugar 38g
  • 1 tablespoon ground cinnamon 8g

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a small bowl, combine the 3 tablespoons sugar and 1 tablespoon cinnamon for the topping; set aside.
  • In a large mixing bowl, mash the bananas with a fork until smooth with just a few small lumps remaining.
  • Stir the melted butter into the mashed bananas, then mix in the sugar, beaten egg, and vanilla extract until well combined.
  • Add the baking soda, salt, cinnamon, and cream of tartar to the banana mixture and stir to combine.
  • Fold in the flour gently with a spatula until just combined; don't overmix as this can make the bread tough.
  • Pour the batter into the prepared loaf pan and sprinkle the cinnamon-sugar topping evenly over the surface.
  • Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use very ripe bananas with brown spots for the best flavor and natural sweetness.
  • Don't overmix the batter once you add the flour, as this can result in dense, tough bread.
  • If the top is browning too quickly, tent loosely with aluminum foil during the last 15 minutes of baking.
  • Store leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to 1 week.
  • This bread freezes beautifully for up to 3 months; wrap individual slices for easy grab-and-go breakfasts.
  • For extra snickerdoodle flavor, swirl half the cinnamon-sugar into the batter before adding the rest on top.
  • Add ½ cup chopped walnuts or pecans for added texture if desired.
  • The cream of tartar gives this bread the authentic tangy snickerdoodle flavor that sets it apart from regular cinnamon banana bread.
  • Bread is done when internal temperature reaches 200-205°F (93-96°C) on an instant-read thermometer.
  • For best slicing results, let the bread cool completely and use a serrated knife with a gentle sawing motion.

Nutrition

Serving: 1sliceCalories: 215kcalCarbohydrates: 38gProtein: 3gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 185mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 4IUVitamin C: 6mgCalcium: 2mgIron: 6mg
Keyword banana bread recipe, breakfast bread, cinnamon banana bread, quick bread, snickerdoodle banana bread
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