Description
Snickerdoodle Banana Bread combines moist banana bread with cinnamon-sugar snickerdoodle topping for a bakery-worthy loaf with a soft center and a sweet, crunchy finish.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/4 cup sour cream or plain yogurt
Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, salt, and cinnamon together.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla, mashed bananas, and sour cream. Mix until combined.
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Pour batter into the loaf pan. In a small bowl, mix cinnamon and sugar for topping.
- Sprinkle topping evenly over the batter.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Use sour cream or plain yogurt as specified for moisture and tang.
- Let the butter soften to room temperature for easier creaming.
- Do not overmix after adding the dry ingredients to keep the crumb tender.
- Store wrapped at room temperature for 2–3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 loaf)
Keywords: Snickerdoodle Banana Bread, banana bread, snickerdoodle topping, cinnamon sugar banana bread, moist banana bread