Snickerdoodle Banana Bread Recipe
This Snickerdoodle Banana Bread is a delightful twist on classic banana bread, combining the warm cinnamon-sugar flavors of snickerdoodles with moist, sweet mashed bananas. The bread is tender and flavorful with a cinnamon sugar swirl throughout and on top, perfect for breakfast, snack, or dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes for mini loaves or 60 minutes for large loaf
- Total Time: 40 minutes for mini loaves or 70 minutes for large loaf
- Yield: 12 servings (four mini loaves or one large loaf)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
For the Cinnamon Sugar Swirl
- 1/2 cup sugar
- 2 tsp ground cinnamon
For the Banana Bread Batter
- 3/4 cup sugar
- 1/2 cup oil (canola or vegetable)
- 3 tbsp sour cream (or plain Greek yogurt)
- 2 large eggs (room temperature)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas (mashed)
- 2 cups all-purpose flour
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease four mini loaf pans or one large loaf pan to prevent the bread from sticking.
- Make Cinnamon Sugar Swirl: In a small bowl, mix together 1/2 cup sugar and 2 teaspoons ground cinnamon. Set this aside as it will be used to create the signature snickerdoodle swirl effect.
- Mix Wet and Dry Ingredients: In a large bowl, combine 3/4 cup sugar, 1/2 cup oil, 3 tablespoons sour cream, and 2 room temperature eggs. Stir well. Then add 1 teaspoon baking soda, 1/2 teaspoon salt, and 3 mashed ripe bananas, mixing until just combined. Gently fold in 2 cups all-purpose flour, being careful not to overmix.
- Layer the Batter and Cinnamon Sugar: Sprinkle a small amount of the cinnamon sugar mixture in the bottom of your prepared pans. Pour in half of the banana bread batter, then sprinkle more cinnamon sugar on top. Pour the remaining batter over this layer and finish by generously sprinkling the remaining cinnamon sugar on top.
- Bake the Bread: Place the pans in the preheated oven. Bake mini loaves for about 30 minutes or the large loaf for approximately 60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pans for 10 minutes before slicing. Serve warm or toasted for best flavor and texture.
Notes
- You can substitute sour cream with plain Greek yogurt for a tangier flavor.
- Use very ripe bananas for maximum sweetness and moisture.
- Check doneness with a toothpick to avoid overbaking and dryness.
- Mini loaf pans offer quicker baking time—great for smaller portions.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Find it online: https://lauracooks.com/snickerdoodle-banana-bread-recipe/
