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
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.
Notes
- For extra flavor, swirl some of the cinnamon-sugar mixture into the batter before baking.
- This bread freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
