Snickerdoodle Banana Bread (Printable Version)
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
# Directions:
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. Beat until smooth and well incorporated.
04 - Add the dry ingredients to the wet mixture and fold until just combined. Avoid overmixing to keep the texture tender.
05 - In a small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
06 - Pour half the batter into the prepared pan and sprinkle with half the cinnamon-sugar mixture. Add the remaining batter, smooth the top, and sprinkle with the remaining cinnamon-sugar. Lightly drag a butter knife through the layers for a marbled effect.
07 - Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
08 - Let cool in the pan for at least 15 minutes, then turn out onto a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The cinnamon-sugar swirl gives every slice a crackly, cookie-like top that makes it feel special without any extra effort
- It uses up those overripe bananas you would otherwise feel guilty throwing away
02 -
- Overmixing the batter is the number one way to end up with a dense, rubbery loaf instead of something soft and tender
- Letting the melted butter cool before adding it to the eggs prevents scrambled egg bits from ruining the batter
03 -
- Use bananas that are so spotted they look almost black on the outside, because that is where the real sweetness and flavor live
- If the top is browning too quickly during baking, tent it loosely with foil for the last 10 minutes