Description
A delightful twist on classic banana bread with a cinnamon-sugar snickerdoodle topping!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1/4 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, mash the ripe bananas until smooth. Stir the mashed bananas and milk into the butter mixture.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the sugar and cinnamon for the snickerdoodle topping.
- Pour the banana bread batter into the prepared loaf pan.
- Sprinkle the snickerdoodle topping evenly over the batter.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. Enjoy!
Notes
- Ripe Bananas: The riper the bananas, the sweeter and moister the bread.
- Don’t Overmix: Overmixing can result in a tough bread. Mix until just combined.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 cal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: banana bread, snickerdoodle, cinnamon, baking, dessert, breakfast
