Snickerdoodle Banana Bread (Print Page)

A moist banana bread with a cinnamon-sugar swirl, perfect for breakfast or a sweet treat.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon

→ Wet Ingredients

06 - 3 ripe bananas, mashed (about 1 1/4 cups)
07 - 1/2 cup unsalted butter, melted and cooled
08 - 3/4 cup granulated sugar
09 - 1/4 cup brown sugar
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract

→ Cinnamon-Sugar Swirl and Topping

12 - 1/4 cup granulated sugar
13 - 1 tablespoon ground cinnamon

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 1/2 teaspoons cinnamon.
03 - In a large bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla until well blended.
04 - Add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the crumb tender.
05 - In a small bowl, mix the 1/4 cup sugar with 1 tablespoon cinnamon until evenly combined.
06 - Pour half the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the surface. Add the remaining batter and smooth the top, then scatter the rest of the cinnamon-sugar over it. Swirl gently with a butter knife for a marbled effect if desired.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

# Expert Tips:

01 -
  • The cinnamon sugar swirl gives you that snickerdoodle crackle without having to roll out a single cookie
  • It uses up those overly spotted bananas you keep meaning to do something with
02 -
  • The toothpick test is tricky with this recipe because the cinnamon sugar layer can make the center seem wet even when it is done so check in a couple of spots
  • Melted butter must actually be cool before you add the eggs or you will end up with scrambled bits floating in your batter
03 -
  • If your bananas are not quite ripe enough put them whole and unpeeled on a baking sheet at 300°F for 15 minutes and they will soften and sweeten dramatically
  • Let the finished loaf rest overnight before slicing and the cinnamon sugar layer sets into a delicate crisp that does not exist on day one

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