Snickerdoodle Banana Bread from Scratch
Learn how to make snickerdoodle banana bread from scratch with this easy recipe—soft, cinnamon-swirled, and full of sweet banana flavor.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Loaf pan (9x5 inch)
- Measuring cups
- Measuring spoons
- Oven
Ingredients
- 3 ripe bananas(mashed)
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tbsp granulated sugar topping
- 1/2 tsp ground cinnamon topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- Mix the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared loaf pan.
- Mix the topping ingredients (granulated sugar and cinnamon) and sprinkle evenly over the batter.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely in the pan before slicing and serving.
Notes
Use bananas with lots of brown spots for the best taste & texture. Do not overmix the batter so the bread stays tender and moist. Allow the bread to cool fully before slicing it to get clean, perfect slices every time.
Nutrition Information
Note: These are approximate values per slice (assuming 10 slices per loaf):
- Calories: 220
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 3g