Snickerdoodle Banana Bread
A delightful twist on classic banana bread, combining sweet, moist bananas with warm cinnamon and sugar flavors, ideal for breakfast or snacks.
Ingredients
For the Cinnamon-Sugar Topping
- 0.5 cup golden sugar You can use part white and part turbinado
- 2 teaspoons cinnamon
For the Bread
- 3 pieces extremely ripe bananas, mashed Use very ripe bananas for the best flavor and sweetness.
- 0.5 cup butter, melted and cooled slightly
- 2 pieces eggs, at room temperature
- 0.5 cup Greek yogurt Non-fat or full-fat works.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour You can replace half with whole wheat flour for a healthier option.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350ºF. Grease a loaf pan and set it aside.
- In a small bowl, combine ½ cup of the golden sugar with 2 teaspoons of cinnamon. Sprinkle some of this cinnamon-sugar mixture around the inside of the loaf pan. Make sure to coat it well.
- In a large bowl, whisk together the mashed bananas and melted butter until combined.
- Add the remaining ½ cup of sugar, eggs, Greek yogurt, and vanilla to the banana mixture. Whisk until everything is mixed well.
- In another bowl, mix the flour, baking soda, and salt. Fold these dry ingredients into the wet mixture until just combined.
Baking
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the remaining cinnamon-sugar over this layer of batter.
- Pour the rest of the batter into the pan and sprinkle the remaining cinnamon-sugar on top.
- Bake for 60 minutes, or until a knife inserted in the center comes out clean. Let it cool for 15 minutes before removing it from the pan and serving!
Notes
Snickerdoodle Banana Bread is delicious on its own but can also be enjoyed with a pat of butter or a drizzle of honey. Store wrapped tightly in plastic wrap or in an airtight container at room temperature for a few days or in the refrigerator for up to a week. Can be frozen for up to three months—just wrap it well.