There’s something about waking up on a slow Sunday that makes you want a breakfast that feels like a gentle hug. This snickerdoodle banana bread fits that mood perfectly—soft, fragrant, and just the right kind of sweet. I remember the first time I tried it, the kitchen filled with the smell of cinnamon sugar melting into the bananas. I was half-distracted by the morning light filtering through the curtains and the quiet hum of the toaster, but that first bite pulled me right back. It was warm and slightly crumbly at the edges, with just enough cinnamon to remind me of cookie dough without being overpowering. I think I might have eaten two slices before I even made coffee. It’s the kind of treat you don’t have to feel guilty about because it’s got fruit, and yet it feels indulgent all the same.
Why You’ll Love It:
– It’s tender and moist, with a cinnamon sugar crust that adds a little crunch — a simple twist on banana bread that feels new but familiar.
– The cinnamon flavor isn’t in-your-face, which means it pairs beautifully with morning coffee or an afternoon tea.
– It’s simple — and that’s kind of the point. No complicated steps, just comforting flavors.
– While it’s naturally sweet thanks to ripe bananas and sugar, it’s not overly sugary, so you can easily enjoy it without feeling like you’ve had dessert first thing.
If you’re feeling a little hesitant about trying a new banana bread variation, this one’s forgiving. The texture stays soft even if you leave it out for a day or two, and leftovers freeze well if you want to save some for later.
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Snickerdoodle Banana Bread
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
A delicious twist on classic banana bread, infused with warm cinnamon and sugar flavors reminiscent of snickerdoodle cookies. This moist and tender banana bread is perfect for breakfast or a cozy snack.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup sour cream
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and 1 tablespoon ground cinnamon until well combined.
In a large bowl, cream the softened unsalted butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the vanilla extract.
Stir in the mashed bananas and sour cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
In a small bowl, combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this cinnamon sugar mixture evenly over the top of the batter.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: If you’re wondering about equipment, a regular loaf pan works just fine—nothing fancy needed. This bread is lovely sliced thick and toasted with a bit of butter or cream cheese. Sometimes I add chopped walnuts for crunch, but that’s just me messing around. You could try swapping sour cream for Greek yogurt, though I haven’t tested it much. And if you’re in a pinch, a sprinkle of nutmeg can add a nice twist to the cinnamon topping. I usually slice it once it’s fully cooled; slicing too early tends to make it a bit crumbly, which is totally fine if you don’t mind a rustic feel.
FAQ
Q: Can I use overripe bananas?
A: Absolutely. Overripe bananas are actually perfect here—they add natural sweetness and moisture.
Q: How long does this bread keep?
A: At room temperature, it stays fresh for about 3 days. Wrapping it tightly and freezing extends that up to a few months.
Q: Can I make this gluten-free?
A: You might, using a 1:1 gluten-free flour, but I haven’t tried it myself so results may vary.
Q: What’s the best way to reheat leftovers?
A: A quick zap in the microwave or a few minutes in the toaster oven brings back that just-baked warmth.
This bread is a quiet kind of joy—perfect for those moments when you want something comforting without fuss. Save it, share it, or just enjoy a slice in your favorite cozy spot. This one’s worth the little mess in the kitchen.