Why You’ll Love This Recipe

Classic Meets Unique: Combines the comforting flavors of banana bread with the cinnamon-sugar charm of snickerdoodles.
Moist and Flavorful: Ripe bananas and melted butter ensure a soft, rich texture.
Easy to Make: Comes together quickly with simple pantry ingredients.
Perfect Anytime Treat: Great for breakfast, coffee breaks, or a sweet snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed
1/3 cup melted butter
1 teaspoon vanilla extract
1 large egg
1 teaspoon baking soda
Pinch of salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup all-purpose flour
1 teaspoon cream of tartar

Optional Topping:

1/4 cup granulated sugar
1 teaspoon ground cinnamon

Directions

Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mash and Mix Wet Ingredients
- In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter, vanilla extract, and egg until fully combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the baking soda, salt, granulated sugar, brown sugar, flour, and cream of tartar.
Mix the Batter
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
Add the Topping (Optional)
- In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle half of the mixture into the bottom of the prepared pan. Pour the batter over the top and sprinkle the remaining cinnamon-sugar mixture evenly on top.
Bake
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil for the last 10 minutes of baking.
Cool and Serve
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Servings and Timing

Yield: 1 loaf (approximately 10 slices)
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes

Variations

Add-Ins: Fold in 1/2 cup of chocolate chips, chopped nuts, or raisins for extra texture and flavor.
Cinnamon Swirl: Add half the batter to the pan, sprinkle with cinnamon-sugar, and then top with the remaining batter for a cinnamon swirl effect.
Gluten-Free Option: Use a gluten-free flour blend as a 1:1 substitute for all-purpose flour.
Mini Loaves: Divide the batter into mini loaf pans and reduce the baking time to 25-30 minutes.

Storage/Reheating

Storage: Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw the bananas and drain any excess liquid before mashing and adding them to the batter.

What does cream of tartar do in this recipe?

Cream of tartar gives the bread its signature snickerdoodle tang, enhancing the overall flavor.

Can I make this recipe without cream of tartar?

If you don’t have cream of tartar, you can substitute it with 1 teaspoon of lemon juice or white vinegar.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture will be denser. For a lighter loaf, use a mix of half whole wheat and half all-purpose flour.

How do I know when the banana bread is done?

Insert a toothpick into the center of the loaf—if it comes out clean or with a few moist crumbs, it’s ready.

Can I make muffins with this batter?

Absolutely! Divide the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.

What can I substitute for the egg?

You can use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or 1/4 cup unsweetened applesauce.

Why is my banana bread dense?

Overmixing the batter can lead to dense bread. Mix just until the ingredients are combined.

Can I use brown butter for this recipe?

Yes, browning the butter adds a nutty, rich flavor to the banana bread. Let it cool slightly before mixing it in.

Should I refrigerate the banana bread?

You don’t need to refrigerate it if you plan to eat it within 3 days. For longer storage, refrigeration is recommended.

Conclusion

Snickerdoodle Banana Bread is the ultimate combination of two beloved treats—moist banana bread and sweet, cinnamon-sugar snickerdoodles. This easy recipe is perfect for using up ripe bananas while treating your family and friends to a unique and flavorful dessert. Whether enjoyed warm with a cup of coffee or packed for a snack, this banana bread is sure to become a new favorite!

Snickerdoodle Banana Bread

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Author: Julia
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10 slices)
Diet: Vegetarian

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Description

Snickerdoodle Banana Bread combines moist, flavorful banana bread with a sweet cinnamon-sugar crust. Perfect for breakfast, snacks, or dessert, this unique twist on a classic is easy to make and utterly delicious.

Instructions

Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mash and Mix Wet Ingredients:
- In a large mixing bowl, mash the bananas until smooth. Stir in melted butter, vanilla extract, and egg until fully combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together baking soda, salt, granulated sugar, brown sugar, flour, and cream of tartar.
Mix the Batter:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the bread tender.
Add the Topping (Optional):
- In a small bowl, mix the granulated sugar and cinnamon for the topping.
- Sprinkle half the cinnamon-sugar mixture into the bottom of the prepared pan.
- Pour the batter into the pan, then sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Bake:
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with aluminum foil during the last 10 minutes.
Cool and Serve:
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!

Notes

Cream of Tartar Substitute: Use 1 teaspoon of lemon juice or white vinegar if needed.
Add-Ins: Include 1/2 cup chocolate chips, chopped nuts, or raisins for extra texture.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American