Delicious snickerdoodle banana bread with a cinnamon sugar topping

Snickerdoodle Banana Bread

ByOlivia Carter
Jump to Recipe·Print Recipe

why make this recipe

Snickerdoodle Banana Bread is a delightful twist on traditional banana bread. The combination of ripe bananas and warm cinnamon sugar makes it a comforting and flavorful treat. It’s perfect for breakfast, an afternoon snack, or a delightful dessert. This recipe is easy to follow, making it suitable for bakers of all skill levels. Plus, the aroma while it bakes will have everyone asking what you’re making!

how to make Snickerdoodle Banana Bread

Ingredients :

  • 3 ripe bananas, mashed
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup milk

Cinnamon-Sugar Topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Directions :

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
  2. Mash the bananas in a large mixing bowl until smooth.
  3. Mix the wet ingredients: Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the bananas. Stir until combined.
  4. Whisk the dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  5. Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Add the topping: Sprinkle the cinnamon-sugar mixture evenly over the batter.
  8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool: Let the bread rest in the pan for 10 minutes before transferring it to a wire rack.
  10. Slice & enjoy!

how to serve Snickerdoodle Banana Bread

Serve Snickerdoodle Banana Bread warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also enjoy it plain or spread a little butter on top for an extra treat!

how to store Snickerdoodle Banana Bread

To store your Snickerdoodle Banana Bread, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it in plastic wrap and place it in the fridge. It can last up to a week in the fridge or be frozen for up to three months. Just thaw it in the fridge overnight before serving.

tips to make Snickerdoodle Banana Bread

  1. Use very ripe bananas for better sweetness and flavor.
  2. Don’t overmix the batter; mix just until combined for a tender loaf.
  3. Add nuts or chocolate chips for extra texture, if you like.

variation

You can make a healthier version by using whole wheat flour instead of all-purpose flour, or reduce the sugar for a less sweet banana bread. Adding chopped nuts like walnuts or pecans can also provide extra crunch!

FAQs

1. Can I use frozen bananas?
Yes, frozen bananas work well! Just thaw them and mash before using.

2. How can I tell when the bread is done?
Insert a toothpick into the center of the bread. If it comes out clean, your bread is done!

3. Is Snickerdoodle Banana Bread good for breakfast?
Absolutely! It’s a delicious and sweet option for breakfast or brunch. Enjoy it like you would with muffins or pastries.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Snickerdoodle Banana Bread

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 1 loaf (about 8 servings)
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on traditional banana bread combining ripe bananas and warm cinnamon sugar.

Ingredients

  • 3 ripe bananas, mashed
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup milk
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
  2. Mash the bananas in a large mixing bowl until smooth.
  3. Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the bananas. Stir until combined.
  4. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Sprinkle the cinnamon-sugar mixture evenly over the batter.
  8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the bread rest in the pan for 10 minutes before transferring it to a wire rack.
  10. Slice & enjoy!

Notes

Use very ripe bananas for better sweetness and flavor. Don’t overmix the batter.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

Other recipes

Capirotada Mexicana

How to Make Capirotada Mexicana – The Traditional Bread Pudding of Mexico

ByELENE

Capirotada Mexicana is more than just a dessert—it’s a cherished Mexican Lenten tradition passed down through generations. This comforting dish of toasted bread soaked in spiced syrup, layered with cheese, raisins, and nuts, is both delicious and deeply symbolic. Whether you’re making it for Semana Santa or just craving a nostalgic bite of Mexican heritage,…