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–+ servings
Fluffy and moist snickerdoodle banana bread topped with cinnamon sugar – the perfect sweet breakfast or snack.
Callie Brooks

Snickerdoodle Banana Bread

This cozy Snickerdoodle Banana Bread combines the soft richness of ripe bananas with a crackly cinnamon-sugar topping — a perfect blend of classic banana bread and nostalgic snickerdoodle cookie flavor.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted (or coconut oil)
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour (or whole wheat)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 cup milk (any kind)
  • 2 tbsp granulated sugar (for topping)
  • 1 tsp ground cinnamon (for topping)

Equipment

  • loaf pan
  • mixing bowls
  • whisk
  • spatula
  • wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line or grease a loaf pan.
  2. Mash the ripe bananas in a large bowl until smooth.
  3. Stir in granulated sugar, brown sugar, melted butter, eggs, and vanilla until well combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet, alternating with milk. Stir just until combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Mix the topping sugar and cinnamon together, then sprinkle evenly over the batter.
  8. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack.
  10. Slice and serve warm, optionally with tea, cider, or honey drizzle.

Nutrition

Calories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 3mgCalcium: 30mgIron: 1.2mg

Notes

For a variation, turn this batter into muffins by baking in a muffin tin for 18–22 minutes. Want a Spanish twist? Add toasted almonds or drizzle with honey. Using only two bananas? Reduce flour by ¼ cup and check a few minutes early. Don’t forget to swirl cinnamon sugar into the center for extra snickerdoodle magic!

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