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Snickerdoodle Banana Bread

Snickerdoodle Banana Bread: A Sweet Cozy Bake for Everyone

Snickerdoodle Banana Bread is a delightful twist on a classic, combining the essence of snickerdoodles with moist banana bread.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Ripe Bananas Opt for bananas with brown spots for best flavor.
  • 1.5 cups All-Purpose Flour Can substitute with half whole wheat for density.
  • 0.5 cups Granulated Sugar Can use honey or maple syrup for lighter sweetness.
  • 0.5 cups Brown Sugar Enhances moisture and adds depth.
  • 1 teaspoon Baking Soda Leavening agent.
  • 0.25 teaspoon Salt Balances sweetness.
  • 1 tablespoon Ground Cinnamon Star flavor component.
  • 2 large Eggs Can substitute with a flax egg.
  • 0.5 cups Butter Can substitute with a plant-based alternative.
  • 0.5 cups Milk Non-dairy alternatives like almond or oat milk can be used.
For the Topping
  • 1 tablespoon Sugar for Topping Optional but recommended for added crunch and sweetness.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowls
  • whisk
  • Spatula
  • Potato Masher

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, peel and mash 3 ripe bananas until smooth.
  3. In a separate bowl, combine melted butter, 2 eggs, and ½ cup of milk. Whisk until well-blended.
  4. Mix the wet ingredients into the mashed bananas, stirring continuously until incorporated.
  5. In another bowl, whisk together 1.5 cups of flour, 1 tsp baking soda, ¼ tsp salt, 1 tbsp cinnamon, ½ cup granulated sugar, and ½ cup brown sugar.
  6. Fold the dry ingredients into the wet mixture using a spatula until just combined.
  7. Grease a 9x5-inch loaf pan and pour the batter into it.
  8. Mix sugar and cinnamon for topping, then sprinkle over the batter.
  9. Bake in the preheated oven for 50 to 60 minutes. Check doneness with a toothpick.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use heavily spotted bananas and avoid overmixing the batter. Can be stored at room temperature for up to 3 days, in the fridge for a week, or frozen for 3 months.

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