Snickerdoodle Banana Bread (Print)
Moist banana bread with a cinnamon-sugar swirl, inspired by classic snickerdoodle cookies.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
06 - 3 ripe bananas, mashed (about 1 1/4 cups)
07 - 1/2 cup unsalted butter, melted and cooled
08 - 3/4 cup granulated sugar
09 - 1/4 cup brown sugar
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
→ Cinnamon-Sugar Swirl and Topping
12 - 1/4 cup granulated sugar
13 - 1 tablespoon ground cinnamon
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 1/2 teaspoons cinnamon until evenly distributed.
03 - In a large bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla. Mix until smooth and well incorporated.
04 - Add the dry ingredients to the wet mixture and fold gently until just combined. Avoid overmixing to keep the texture tender.
05 - In a small bowl, stir together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon until uniform.
06 - Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the surface.
07 - Spread the remaining batter over the first layer and smooth the top. Dust with the remaining cinnamon-sugar mixture. Lightly draw a butter knife through the layers to create a marbled effect.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the loaf rest in the pan for at least 15 minutes, then turn out onto a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- It takes the cozy comfort of a snickerdoodle cookie and tucks it inside a tender, sliceable loaf
- The cinnamon-sugar swirl creates those crackly sugary edges you did not know banana bread could have
02 -
- Overmixing the batter is the number one way to end up with dense, rubbery banana bread instead of something tender
- Letting the melted butter cool before adding it to the eggs prevents scrambling and keeps your batter smooth
03 -
- A butter knife dragged through the swirl just once or twice gives a marbled look, but too many passes muddies the layers into a blur
- Serving it warm with a thin pat of butter on top is the move that turns this from good to unforgettable