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The Ultimate Moist Snickerdoodle Banana Bread with Cinnamon Swirl

A close-up, sunlit view of a freshly baked snickerdoodle banana bread loaf showing the crumb texture and cinnamon sugar topping.
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Create a moist, flavorful banana bread that combines the comforting taste of classic banana bread with the warm cinnamon-sugar topping of a snickerdoodle cookie. This easy recipe is perfect for using overripe bananas.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/4 cup milk
  • For the Cinnamon Swirl/Topping:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and 1/2 teaspoon of ground cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. Mix in the mashed bananas until they are incorporated into the batter.
  6. Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  7. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar and 1 tablespoon of ground cinnamon until combined.
  8. Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, and finish by sprinkling the rest of the cinnamon-sugar mixture over the top layer.
  9. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.
  10. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor in your bread.
  • For an extra snickerdoodle flavor, you can gently swirl the top cinnamon sugar layer into the batter using a knife once before baking.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://delishcraze.com/snickerdoodle-banana-bread-recipe/