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