Description
This snickerdoodle banana bread recipe combines the comforting flavors of banana bread with the classic cinnamon-sugar taste of snickerdoodle cookies. You’ll create a moist loaf with a tender crumb and a delightful cinnamon sugar swirl throughout, topped with a crackly cinnamon sugar crust.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 3 ripe bananas, mashed (about 1 ¼ cups)
- ¼ cup sour cream or Greek yogurt
- For the Snickerdoodle Swirl:
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
- For the Cinnamon-Sugar Topping:
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper.
- In a small bowl, mix together ¼ cup sugar and 1½ tsp ground cinnamon for the swirl. Set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, salt, and 1 tsp cinnamon.
- In a large mixing bowl, beat the softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract. Mix in the mashed bananas and sour cream until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
- Pour half of the batter into the prepared loaf pan. Sprinkle the snickerdoodle swirl mixture over this layer.
- Pour the remaining batter on top and gently swirl with a butter knife to create ribbons.
- In a small bowl, mix 2 tbsp granulated sugar and ½ tsp cinnamon for the topping. Sprinkle evenly over the batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use overripe bananas for the best flavor and texture.
- Frozen bananas can be used if thawed and drained of excess liquid.
- Greek yogurt can be substituted for sour cream at a 1:1 ratio.
- Store wrapped at room temperature for up to 3 days, or freeze for longer storage.
- Add chopped pecans or walnuts for variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Banana Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 407
- Sugar: 45g
- Sodium: 296mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 72mg