why make this recipe
Snickerdoodle Banana Bread combines the soft, sweet flavors of banana bread with the warm, comforting taste of snickerdoodle cookies. This recipe is perfect for those who love both desserts and want to enjoy a delightful twist on classic banana bread. It’s moist, flavorful, and has a lovely cinnamon-sugar topping that makes it even more special. Plus, it’s a great way to use up those ripe bananas sitting on your counter!
how to make Snickerdoodle Banana Bread
Ingredients:
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup milk
Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Directions:
- Preheat the 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.
- Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the bananas. Stir until everything is well combined.
- In a separate bowl, whisk together the 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.
- 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 rest in the pan for 10 minutes before transferring it to a wire rack.
- Slice and enjoy!
how to serve Snickerdoodle Banana Bread
Snickerdoodle Banana Bread is delicious when served warm or at room temperature. You can enjoy it on its own or spread a little butter on top for extra flavor. It makes a perfect breakfast treat or a nice snack with coffee or tea.
how to store Snickerdoodle Banana Bread
To store leftovers, keep the banana bread in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. For longer storage, freeze the bread by slicing it and wrapping each slice in plastic wrap. Place the wrapped slices in a freezer bag, and they can last up to three months.
tips to make Snickerdoodle Banana Bread
- Make sure your bananas are very ripe for the best flavor and moisture.
- Avoid overmixing the batter to keep the bread light and fluffy.
- For an extra touch, you can add nuts or chocolate chips to the batter if you like.
- Always test if the bread is done by inserting a toothpick – it should come out clean.
variation
If you want to add a different flavor profile, consider mixing in some chopped nuts or swaps like using almond flour for a gluten-free version. You can also add chocolate chips for a sweeter twist.
FAQs
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing.
Can I make this recipe dairy-free?
Absolutely! You can substitute the unsalted butter with coconut oil or a dairy-free butter substitute, and use a non-dairy milk like almond or oat milk.
What should I do if my bread is too dry?
If your bread comes out dry, it may be due to overbaking or not enough moisture in the bananas. Make sure to check it a few minutes early next time, and use bananas that are very ripe and mushy for best results.
Snickerdoodle Banana Bread
Ingredients
For the Bread
- 3 ripe bananas, mashed Make sure the bananas are very ripe for best flavor.
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted Can be substituted with coconut oil for dairy-free.
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour Can use almond flour for a gluten-free version.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup milk Can use non-dairy milk.
Cinnamon-Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the 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.
- Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the bananas. Stir until everything is well combined.
- In a separate bowl, whisk together the 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.
- For the topping, mix the cinnamon and sugar together and sprinkle evenly over the batter.
Baking
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the bread rest in the pan for 10 minutes before transferring it to a wire rack.
- Slice and enjoy!
