Snickerdoodle Banana Bread Recipe — I still remember the first cool Sunday I baked this loaf, when the smell of cinnamon filled the kitchen and my scarf fogged the window as I carried a warm slice to the table.
Introduction
Creating a cozy fall moment is easy with this Snickerdoodle Banana Bread Recipe. It’s a reader favorite because it blends the bright warmth of snickerdoodle cinnamon-sugar with the rich, comforting banana bread we all crave. Whether you’re a beginner baker or someone who loves seasonal twists, this recipe makes your kitchen feel like a neighborhood bakery on a quiet autumn morning. If you love simple banana loaves, you’ll also enjoy our take on a 4-Ingredient Banana Bread for an ultra-easy option.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1/2 cup plain yogurt or sour cream
- Optional: 1/2 cup chopped nuts or chocolate chips
For the snickerdoodle topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Step-by-step Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper so the loaf lifts easily.
- Dry mix: In a bowl, whisk together the flour, baking soda, salt, cinnamon, and cream of tartar. This is where the snickerdoodle character begins to build.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each, then stir in the vanilla.
- Combine bananas and yogurt: Fold in the mashed bananas and yogurt until just incorporated.
- Mix dry into wet: Add the dry ingredients to the wet mixture in two additions, gently folding until just combined. Avoid over-mixing to keep the loaf tender.
- Add mix-ins: If using nuts or chocolate chips, fold them in now.
- Bake: Pour the batter into the prepared pan. Mix the topping sugar and cinnamon and sprinkle evenly over the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve: Cool the loaf in the pan for 10–15 minutes, then lift it out and cool on a wire rack. Slice and enjoy warm or at room temperature. For another cozy twist, try pairing a slice with our seasonal Apple Banana Bread for fruit-forward flavors.
Tips for Success
- Use very ripe bananas (lots of brown speckles) for the best flavor and moisture.
- Measure flour by spooning it into the cup and leveling it off—too much flour makes the bread dense.
- Room-temperature eggs and butter incorporate more evenly for a lighter crumb.
- Test doneness with a toothpick; a few moist crumbs mean perfect loaf moisture.
- For even baking, rotate the pan halfway through if your oven has hot spots.
- If you love banana desserts, explore our Banana Bread Cookies for bite-sized treats.
Possible Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it to maintain structure.
- Streusel topping: Mix 1/3 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon; crumble over the batter before baking for a crunchy top.
- Chocolate swirl: Melt 1/3 cup chocolate and swirl into batter for a marbled effect.
- Nut-free: Omit nuts and add toasted seeds or extra chocolate chips if desired.
- For dessert inspiration, you might try turning leftover slices into a pudding-like dish using our Banana Bread Pudding approach.
Storage Recommendations
- Room temp: Store tightly wrapped in plastic wrap or an airtight container for up to 2 days.
- Refrigerator: Keep wrapped in the fridge for up to 5 days; bring to room temp or warm briefly before serving.
- Freezing: Wrap the cooled loaf in plastic and then foil, and freeze for up to 3 months. Thaw overnight in the fridge and warm slices in the toaster or oven.
- Leftovers make great French toast or toasted sandwiches—try warming a thick slice and spreading with soft butter for an instantly cozy treat. For other classic loaf ideas, check our Perfectly Moist Banana Bread recipe.
Snickerdoodle Banana Bread Recipe is a comforting fall favorite that balances the tang of snickerdoodle spices with the classic banana loaf texture. It’s easy enough for bakers of any level and flexible enough for holiday brunches or midweek treats.
Conclusion
If you want another riff on the flavors above or inspiration from a bakery take, see this baker’s version at Snickerdoodle Banana Bread – Broma Bakery for more ideas and beautiful variations.
FAQs
- How ripe should bananas be for the best Snickerdoodle Banana Bread Recipe results?
- Use very ripe bananas with plenty of brown spots; they’re sweeter and mash more smoothly, which gives the loaf better moisture and flavor.
- Can I make this recipe dairy-free?
- Yes. Replace butter with a dairy-free margarine or neutral oil, and use a dairy-free yogurt alternative to keep the same texture.
- How do I prevent the top from burning while the inside finishes baking?
- Tent the loaf loosely with foil about 20–25 minutes before the end of baking if the top is browning too quickly; this shields the top while the center continues to cook.
- Can I halve the recipe to make smaller loaves or muffins?
- You can halve the batter and bake in a smaller loaf pan or spoon into muffin tins. Adjust baking time: muffins typically take 18–22 minutes, while a smaller loaf will bake faster—start checking 10–15 minutes earlier.
Snickerdoodle Banana Bread
- Total Time: 75 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Snickerdoodle Banana Bread blends the warmth of snickerdoodle cinnamon-sugar with the rich comfort of banana bread, making it a perfect fall treat.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1/2 cup plain yogurt or sour cream
- Optional: 1/2 cup chopped nuts or chocolate chips
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, and cream of tartar.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each, then stir in the vanilla.
- Fold in the mashed bananas and yogurt until just incorporated.
- Add the dry ingredients to the wet mixture in two additions, gently folding until just combined.
- If using, fold in the chopped nuts or chocolate chips.
- Pour the batter into the prepared pan, mix the topping sugar and cinnamon, and sprinkle it over the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the loaf in the pan for 10–15 minutes, then lift it out and cool on a wire rack.
Notes
Use very ripe bananas for the best flavor and moisture. Measure flour accurately for the best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American