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Ultimate Snickerdoodle Banana Bread Recipe

A freshly baked loaf of snickerdoodle banana bread with a sugary, cinnamon-swirled top, resting on a white plate.
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Bake this moist banana bread featuring a distinct cinnamon-sugar swirl and topping, combining classic comfort flavors.

Ingredients

Scale
  • 3 large, very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 1/2 cup sour cream or plain Greek yogurt
  • For Cinnamon-Sugar Swirl/Topping:
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, combine the mashed bananas, melted butter, granulated sugar, egg, and vanilla extract. Mix until just combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of ground cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix until just incorporated. Do not overmix. Fold in the sour cream or yogurt until smooth.
  5. Prepare the cinnamon-sugar topping: In a small bowl, combine the brown sugar, 2 teaspoons of cinnamon, 2 tablespoons of softened butter, and 1 tablespoon of flour. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
  6. Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
  7. Gently spoon the remaining batter over the first layer. Top with the remaining cinnamon-sugar mixture, spreading it lightly over the top.
  8. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil after 40 minutes.
  9. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor.
  • For a stronger snickerdoodle flavor, you can add 1/4 teaspoon of cream of tartar to the dry ingredients.
  • This bread freezes well once completely cooled; wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://cookingbyfelix.com/snickerdoodle-banana-bread-recipe/