Description
This Decadent Snickerdoodle Banana Bread is a delightful twist on classic banana bread, enriched with a cinnamon-sugar snickerdoodle topping swirled throughout and brushed on top with melted butter. Moist, flavorful, and perfectly spiced, this loaf makes for a comforting breakfast or an indulgent snack.
Ingredients
Scale
Batter Ingredients
- 3 ripe bananas, mashed (about 1 ½ cups)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup buttermilk or plain yogurt
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Snickerdoodle Topping
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set it aside to ensure the bread doesn’t stick.
- Mix Cinnamon-Sugar Topping: In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Set this snickerdoodle mixture aside for layering and topping the bread.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 3/4 cup granulated sugar using a mixer or whisk until the mixture is light and fluffy. This creates a smooth base for the batter.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing and structure in the batter.
- Add Wet Ingredients: Stir in the mashed bananas, buttermilk or yogurt, and vanilla extract. These ingredients add moisture and flavor to the loaf.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon ground cinnamon to distribute the leavening agents and spices evenly.
- Mix Dry into Wet: Gradually fold the dry ingredients into the wet banana mixture, mixing just until combined to avoid overworking the batter, which can make the bread dense.
- Assemble the Loaf: Pour half of the batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter on top and then sprinkle the remaining cinnamon-sugar mixture. Use a knife to gently swirl the topping into the batter for a marbled snickerdoodle effect.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil to prevent burning.
- Finish with Butter and Extra Topping: Remove the bread from the oven. While still warm, brush the top generously with the 2 tablespoons of melted butter, then sprinkle with a little extra cinnamon-sugar mixture for an extra decadent finish.
- Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes to set, then transfer it to a wire rack to cool completely. Slice into thick pieces and enjoy the perfect balance of banana and cinnamon-sugar sweetness.
Notes
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the batter to 1 1/2 teaspoons.
- Use very ripe bananas for the best natural sweetness and moisture.
- Leftovers can be wrapped tightly and stored at room temperature for up to 3 days or refrigerated for up to 5 days.
- The bread freezes well; wrap tightly and thaw before serving.
- To make it dairy-free, substitute the butter with a plant-based alternative and use a non-dairy yogurt.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: banana bread, snickerdoodle banana bread, cinnamon sugar bread, quick bread, easy banana bread, cinnamon swirl bread
