Name: Snickerdoodle Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 3 ripe bananas, mashed; 1 teaspoon vanilla extract; ½ cup sour cream or Greek yogurt; ¼ cup brown sugar; 1 teaspoon ground cinnamon

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If you’re craving the ultimate comfort treat, look no further than Snickerdoodle Banana Bread! This delightful loaf takes two of the best classic flavors—soft, cinnamon-dusted snickerdoodles and rich, moist banana bread—and brings them together in one magical slice. Imagine biting into a tender crumb, tasting sweet banana, and then being greeted with a swirl of cinnamon sugar that crackles gently on top. Whether for breakfast, an afternoon snack, or dessert, this bread transforms the familiar into something truly special. Plus, it comes together with pantry staples and features an irresistible aroma while baking that makes any kitchen feel like home.

Snickerdoodle Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

The secret behind this astonishingly good loaf is how a handful of everyday ingredients join forces for flavor, texture, and that signature snickerdoodle sparkle. Each component brings out the very best in Snickerdoodle Banana Bread—so don’t skip anything!

All-purpose flour: The sturdy base that keeps your bread tender yet stable for easy slicing.
Baking soda: Gives your loaf that perfect rise and light crumb so it doesn’t get dense.
Baking powder: Works with baking soda to give a gentle lift and extra softness.
Salt: Just a touch wakes up all the other flavors, especially the sweetness and spice.
Ground cinnamon: The real star of the show, this infuses warmth throughout the bread and the swirl topping.
Unsalted butter (softened): For richness and the classic moist texture banana bread is known for.
Granulated sugar: Sweetens and lightens the batter; integral for that snickerdoodle vibe.
Large eggs: They bind everything together and add essential structure and richness.
Ripe bananas (mashed): The secret to natural moisture, deep banana fragrance, and sweetness—make sure they’re spotty and soft!
Vanilla extract: A splash brings dreamy baking flavors and rounds out the cinnamon perfectly.
Sour cream or Greek yogurt: Extra tang and moisture so every bite stays soft and never dry.
Brown sugar (for topping): This melts into the cinnamon sugar topping, giving a little caramel note and golden crunch.
Ground cinnamon (for topping): Because you can’t have Snickerdoodle Banana Bread without that classic cinnamon finish!

How to Make Snickerdoodle Banana Bread

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C) so it’s hot and ready when you need it. Grease a 9×5-inch loaf pan—you can use butter or nonstick spray—to make sure your bread slides right out after baking. This little step keeps your loaf in perfect shape and prevents any tragic sticking disasters.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking soda, baking powder, salt, and that first teaspoon of cinnamon in a medium bowl. Doing this ensures the leaveners and spices are evenly distributed, so every bite of Snickerdoodle Banana Bread is as fluffy and flavorful as possible with zero clumps.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until fluffy and pale. This step incorporates air into your batter, which later becomes that light, tender crumb we all love. Don’t rush—just a few extra seconds here pays off in the oven!

Step 4: Add Eggs, Bananas, and Vanilla

Now, beat in the eggs one at a time so the batter stays silky and even. Stir in the mashed bananas for unbeatable moistness and sweetness, and add the vanilla extract to deepen all those nostalgic banana bread flavors.

Step 5: Incorporate the Sour Cream

Mix in the sour cream (or Greek yogurt) until well combined. This not only adds a gentle tang but also guarantees your Snickerdoodle Banana Bread stays pillow-soft and tender long after baking.

Step 6: Bring the Batter Together

Gradually fold the dry ingredients into your wet mixture. Go gently, mixing until just combined; this keeps the bread tender. Over-mixing is the enemy of soft banana bread! Once you can’t see any more flour, you’re ready for the best part.

Step 7: Add the Cinnamon-Sugar Swirl and Top

Combine brown sugar and the final teaspoon of cinnamon in a small bowl. Pour half the batter into your prepared pan, then sprinkle half the cinnamon-sugar mixture over it. Add the remaining batter and finish with the rest of the cinnamon-sugar on top. For extra magic, swirl the mixture into the batter with a knife for that signature cinnamon surprise in every slice!

Step 8: Bake and Cool

Bake in your preheated oven for 55 to 65 minutes. You’ll know your Snickerdoodle Banana Bread is ready when a toothpick inserted into the center comes out clean, with just a few moist crumbs. Let it cool in the pan for about 10 minutes—enough time for the steam to loosen—then gently transfer to a wire rack to finish cooling completely. This patience gives you perfect slices every time!

How to Serve Snickerdoodle Banana Bread

Garnishes

Elevate your serving game by adding a gentle dusting of extra cinnamon sugar just before slicing. For a hint of luxury, a drizzle of vanilla glaze or a dollop of whipped cream turns an everyday treat into something crowd-pleasing. Sliced bananas arranged on top make the loaf look bakery-worthy with zero fuss.

Side Dishes

Pair your warm Snickerdoodle Banana Bread with a cup of strong coffee, fragrant tea, or holiday-style spiced chai for a cozy breakfast or snack. For brunch spreads, serve alongside Greek yogurt and fresh berries—the tang and brightness complement the sweet, spiced flavors beautifully.

Creative Ways to Present

Cut your banana bread into thick slices and toast them lightly for a crunchy edge, then slather on softened butter or hazelnut spread. For a fun spin, cut into cubes for a breakfast trifle layered with whipped cream and fruit, or serve thin slices as the base for a scoop of your favorite ice cream—hello, dessert perfection!

Make Ahead and Storage

Storing Leftovers

After cooling completely, wrap your Snickerdoodle Banana Bread tightly in foil or plastic wrap and keep it at room temperature for up to three days. The bread actually gets more flavorful and moist on the second day, making those leftovers even better!

Freezing

This banana bread is a game-changer for make-ahead bakers. Let the loaf cool fully, then wrap in two layers of plastic wrap followed by foil, or use a zip-top freezer bag with as much air squeezed out as possible. Store in the freezer for up to two months—just thaw overnight in the fridge or on the counter before enjoying.

Reheating

Warm individual slices in the microwave for 10 to 15 seconds for that freshly baked warmth, or toast lightly for a golden crust. If you froze your loaf, let it thaw at room temperature first, then give slices a quick warm-up for the best flavor and texture.

FAQs

Can I use whole wheat flour in Snickerdoodle Banana Bread?

Yes, you can swap up to half the all-purpose flour for whole wheat flour for a rustic, nutty flavor. The bread will be slightly denser but still delicious!

How ripe should the bananas be?

The riper, the better! Look for bananas with plenty of brown spots or even brown skins—they’ll mash easier and lend more sweetness and depth to your Snickerdoodle Banana Bread.

What can I substitute for sour cream?

Greek yogurt is an excellent substitute and keeps the loaf moist and tangy. You can use full-fat or low-fat, but avoid non-fat for best results.

Can I add nuts or chocolate chips?

Absolutely! Stir in half a cup of chopped walnuts, pecans, or chocolate chips to the batter for extra texture and flavor. Keep in mind that this will add variety to every slice but won’t overpower the classic cinnamon banana combo.

Why is my banana bread dry?

Dry bread usually happens from overmixing the batter or baking too long. Be gentle when combining wet and dry ingredients, and check your loaf around the 55-minute mark so it stays moist and tender inside.

Final Thoughts

Whether you’re a banana bread devotee or a lifelong snickerdoodle fan, Snickerdoodle Banana Bread is about to become your new go-to treat. Mixing cozy flavors with irresistible texture, it’s a loaf meant to be shared, gifted, and enjoyed any time of day. Go ahead and bake a loaf—you might just find yourself reaching for a second slice before it’s even cooled!

Snickerdoodle Banana Bread Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the irresistible fusion of classic snickerdoodle flavors with moist, banana-infused bread in this delightful recipe. Perfect for a cozy breakfast or as a comforting dessert, this snickerdoodle banana bread is sure to become a favorite in your household.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients:

½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt

Topping:

¼ cup brown sugar
1 teaspoon ground cinnamon

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Set aside.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
Mix Wet Ingredients: In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, then stir in mashed bananas and vanilla. Mix in sour cream.
Combine Batter: Gradually fold in the dry ingredients until just combined. Do not overmix.
Prepare Topping: In a small bowl, mix brown sugar and 1 teaspoon cinnamon.
Assemble and Bake: Pour half of the batter into the pan, sprinkle with half of the cinnamon-sugar mixture, add the rest of the batter, and top with the remaining cinnamon-sugar mixture. Bake for 55–65 minutes until a toothpick comes out clean. Cool before serving.