Snickerdoodle Banana Bread
A delightful blend of classic snickerdoodle flavors and moist banana bread, perfect for breakfast or dessert.
Servings: 10 slices
Calories: 250kcal
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed The riper, the better!
- 125 g granulated sugar
- 50 g brown sugar
- 115 g unsalted butter, melted
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 220 g all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 60 ml milk
Cinnamon-Sugar Topping
- 30 g 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 for easy removal.
- Mash the bananas in a large mixing bowl until they’re nice and smooth.
- Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir everything together until well combined.
- In another bowl, mix the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until everything is combined—don’t over-mix it.
- Transfer the batter into your prepared loaf pan and smooth the top with a spatula.
- Sprinkle the cinnamon-sugar mixture evenly over the batter.
Baking
- Bake in the preheated oven 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 about 10 minutes before transferring it to a wire rack to cool completely.
- Once your Snickerdoodle Banana Bread is cool, slice it up, and enjoy it fresh!
Notes
Keep the bread in an airtight container at room temperature for up to five days, or freeze for longer storage. Consider adding nuts or chocolate chips for variation.