Description
This Snickerdoodle Banana Bread combines the classic warm spice of snickerdoodle cookies with moist, ripe bananas for a deliciously unique twist on traditional banana bread. Coated in a cinnamon sugar crust, this loaf offers a perfect balance of sweet and spicy flavors with a soft, tender crumb that’s perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
Wet Ingredients
- 1 1/2 cups mashed ripe banana
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- 1-2 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard-sized loaf pan and line it with parchment paper if desired, then set it aside to prepare the batter.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed ripe bananas, melted butter, granulated sugar, eggs, and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon until evenly distributed.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients. Gently whisk all ingredients together until the batter is smooth and free of flour streaks, being careful not to overmix.
- Bake: Pour the banana bread batter into the prepared loaf pan. Bake in the preheated oven for 48-52 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 30 minutes, then carefully remove it from the pan to prepare for the cinnamon sugar coating.
- Prepare Cinnamon Sugar Coating: In a bowl or plate, mix together the granulated sugar and cinnamon. Lightly brush all sides of the loaf with the melted butter. Roll or sprinkle the loaf in the cinnamon sugar mixture until the entire surface is coated evenly.
- Final Cooling and Serving: Let the bread cool completely after coating. Slice and enjoy within 3 to 4 days for best freshness.
Notes
- For extra flavor, use overripe bananas with spots for natural sweetness and moisture.
- If you prefer a stronger cinnamon taste, you can increase the cinnamon in the batter slightly.
- Make sure to let the bread cool completely after applying the cinnamon sugar coating to prevent sogginess.
- This bread can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to a week.
- For a dairy-free version, substitute unsalted butter with a plant-based margarine or coconut oil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
