Go Back
–+ servings
Snickerdoodle Banana Bread

Snickerdoodle Banana Bread: Warm Comfort in Every Slice

Enjoy Snickerdoodle Banana Bread, a cozy dessert that combines the flavors of snickerdoodle cookies and moist banana bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 pieces Ripe Bananas Use heavily spotted bananas for best results.
  • 2 cups All-Purpose Flour Consider substituting with half whole wheat for a denser texture.
  • 0.5 cups Granulated Sugar Honey or maple syrup can be lighter alternatives.
  • 0.5 cups Brown Sugar Enhances moisture and depth of flavor.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 tablespoon Ground Cinnamon Gives the bread its characteristic flavor.
  • 2 pieces Large Eggs A flax egg can be used for a vegan option.
  • 0.5 cups Butter Feel free to use a plant-based substitute.
  • 0.25 cups Milk Swap for non-dairy alternatives if desired.
For the Topping
  • 2 tablespoons Sugar for Topping Optional but recommended for extra crunch.
  • 1 teaspoon Cinnamon

Equipment

  • Loaf Pan
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash 2-3 ripe bananas until a mix of smooth and slightly chunky textures is achieved.
  3. In a separate bowl, melt ½ cup of butter; then whisk in 2 large eggs and ¼ cup of milk until well combined.
  4. Slowly pour the wet mixture into the mashed bananas and stir gently to blend.
  5. In another bowl, whisk together 2 cups of flour, baking soda, salt, ground cinnamon, granulated sugar, and brown sugar.
  6. Gently fold the dry ingredients into the wet banana mixture until just combined.
  7. Pour the batter into a greased loaf pan, smoothing the top.
  8. Optionally, mix 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle over the batter.
  9. Bake for 50-60 minutes, checking for doneness with a toothpick.
  10. Cool the bread in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or wrap tightly and refrigerate for up to a week. To freeze, wrap tightly in plastic and foil for up to 3 months.

Tried this recipe?

Let us know how it was!