Description
This Snickerdoodle Banana Bread combines the soft, moist texture of classic banana bread with the sweet, cinnamon-sugar flavors of a snickerdoodle cookie. A perfect blend of warmth and comfort, this bread is ideal for breakfast, dessert, or a sweet snack!
Ingredients
Units
Scale
- 2 ripe bananas, mashed
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Cinnamon-Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract.
- In a separate bowl, mix flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- In a small bowl, mix the cinnamon-sugar topping ingredients, then sprinkle evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add a pinch of nutmeg or a handful of chopped nuts.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Serve warm with a pat of butter or drizzle with honey for extra sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: ~210 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg