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Sliced snickerdoodle banana bread with a cinnamon-sugar crust

Snickerdoodle Banana Bread Recipe with Cinnamon Sugar

This Snickerdoodle Banana Bread is a soft, tender loaf with warm cinnamon-sugar flavor and a lightly sweet crust. It is an easy, comforting bake that is perfect for breakfast or a simple homemade treat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Banana Bread Batter
  • 3 ripe bananas, mashed
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup milk
Cinnamon Sugar Topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Grease and flour a loaf pan, or prepare it with parchment paper.
  2. Place the ripe bananas in a large mixing bowl and mash them until smooth.
  3. Stir the ½ cup granulated sugar, brown sugar, melted butter, eggs, and vanilla extract into the mashed bananas until evenly combined.
  4. In another bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon together.
  5. Add the dry mixture to the banana mixture in stages, alternating with the milk. Stir only until the ingredients are combined.
  6. Transfer the batter to the prepared loaf pan and level the surface.
  7. Combine the 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Scatter the cinnamon-sugar mixture evenly across the batter.
Baking
  1. Bake for 50–60 minutes, checking for doneness with a toothpick inserted into the center. It should come out clean or with a few crumbs.
  2. Keep the bread in the pan for 10 minutes after baking, then move it to a wire rack to continue cooling.
Serving
  1. Once cooled, slice the banana bread and serve.

Notes

For easier storage and thawing, slice the cooled bread before freezing.