There’s nothing better than the smell of freshly baked banana bread in the kitchen. But what if you add a cinnamon-sugar twist that makes it taste like snickerdoodles? That’s just magic. This recipe for Snickerdoodle Banana Bread takes the standard comfort of banana bread and adds the sweet, spiced charm of Snickerdoodle cookies.
Who Is This Recipe For?
Do you like a sweet treat with your coffee in the morning? Or do you want to add something special to your lunch table? This recipe is great for parents on the go, people who want to learn how to bake, or anyone who wants an easy dessert that everyone will love.
Everyone will love it if you want to bring this Snickerdoodle Banana Bread to a holiday party, a family get-together, or just for a cozy afternoon snack.
Features of This Recipe
Quick and Easy: It only takes 10 minutes to get ready.
Uses Common Ingredients: You don’t have to make any special trips to the store.
Perfectly Moist: It’s just right, thanks to Greek yogurt and ripe bananas.
Customizable: It’s easy to change to fit nutrition needs or personal tastes.
Ingredients
What you’ll need:
Not A Lot 1/2 cup of golden sugar (a mix of white and turbinado works great)
Two tablespoons of cinnamon
Three mashed, very ripe bananas
½ cup melted butter
2-eggs at room temperature
½ cup unsweetened or sweetened Greek yogurt
2 teaspoons of vanilla powder
2 cups flour for everything
2 teaspoons of baking soda
half a teaspoon of salt
Pro Tip: Bananas mostly brown or heavily spotted will taste the best.
Equipment Needed
- Loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Instructions
1. Get the loaf pan ready.
Warm the oven to 350ºF. Spread a lot of butter in a loaf pan. Mix ½ cups of sugar with two teaspoons of cinnamon for a tasty coating and sprinkle it all over the pan.
2. Mix the milk and eggs.
In a big bowl, mash the bananas. Add the sugar, eggs, Greek yogurt, and vanilla, then whisk in the melted butter. Mix everything well.
3. Put in the dry stuff
Mix the flour, baking soda, and salt together in a separate bowl. Slowly mix this into the wet ingredients until everything is just mixed. Do not mix too much.
4. Spread the batter out.
Add half of the batter to the pan that has been made. Cover the batter with half of the leftover cinnamon-sugar mix. Add the rest of the batter and sprinkle the rest of the cinnamon sugar on top.
5. Cook and let cool
Bake for about an hour or until a knife stuck in the middle comes out clean. Let the bread cool in the pan for 15 minutes. Then, move it to a wire rack to cool fully.
Tips for Success
Perfect Texture: Don’t mix the batter too much; this will keep the bread moist and soft.
How Ripe the Bananas Are: The bread tastes sweeter when the bananas are riper.
Coating with cinnamon and sugar: Make sure the pan is covered evenly so the crust is crispy.
Variations and Recipe Swaps
Gluten-Free: Use a 1-to-1 gluten-free baking blend instead of all-purpose flour.
Do not use dairy. Instead, use plant-based butter and coconut cream.
You can add chocolate chips or chopped nuts to make it more interesting.
Storing and Freezing Leftovers
Putting it in the fridge: For up to 5 days, keep it in a jar that won’t let air in.
Freezing: Put each slice in plastic wrap and freeze for up to three months.
Food and Drink Pairings
What goes well with this Snickerdoodle Banana Bread?
A hot latte or tea with spices.
A small amount of whipped cream or honey.
Why Cinnamon Sugar is the Star
Cinnamon sugar gives banana bread a great crunch and a sweet, spicy smell that makes it stand out.
Print
Quick Moist Snickerdoodle Banana Bread
This Snickerdoodle Banana Bread has the comfort of banana bread with a cinnamon-sugar twist. It’s moist, tasty, and easy to cook with common kitchen ingredients. As a breakfast, lunch, or dessert, this recipe is a hit with its spicy crunch. For your next baking adventure, try this recipe, whether you’re a novice or an expert!
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 slices) 1x
Ingredients
- 200 g (scant 1 cup) golden sugar (a mix of white and turbinado sugar works well)
- 2 teaspoons cinnamon
- 3 very ripe bananas, mashed
- 125 g (½ cup) butter, melted and slightly cooled
- 2 eggs, room temperature
- 120 g (½ cup) Greek yogurt (plain, unsweetened)
- 2 teaspoons vanilla extract
- 250 g (2 cups) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
Warm up the oven to 175°F (350°F). Spread 2 tablespoons of the cinnamon-sugar mixture evenly inside a loaf pan that has been greased.
Get the batter ready by: Get a big bowl and mash the bananas. Put in the eggs, Greek yogurt, vanilla, melted butter, and the rest of the sugar. Until everything is well mixed.
Gather the dry ingredients: Combine flour, baking soda, and salt in a different bowl and mix them evenly. Carefully avoid overmixing as you slowly add the dry ingredients to the wet ones.
Layer and put together: Fill the pan with half of the batter. Spread half of the cinnamon-sugar mix that’s left over the batter. After adding the rest of the batter, sprinkle the top with the rest of the cinnamon sugar.
Prepare to bake and cool down: Insert a knife in the middle and bake for an hour, or until the knife comes out clean. Cool the bread in the pan for 15 minutes, then move it to a wire rack to cool all the way down.
Notes
Store in the fridge for up to five days in a sealed container, or freeze slices one at a time for up to three months.
Tip: For the nicest and tastiest bread, use bananas that are too ripe.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
Questions You may ask :
When should bananas be ready to eat?
B bananas should have many spots or be completely brown for the best sweetness and taste.
Can I switch up the sweetener?
Sure, try brown sugar or a mix of brown and white sugar.
How long will it stay fresh?
It stays fresh for up to five days if you store it right.
Can I turn this into muffins?
Of course! For 20 to 25 minutes, bake at 350°F.
Do I need Greek yogurt?
Sour cream can be used instead because it adds wetness.
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Hi, I’m Clara Magnet
Hi there! As an author, I’m actually a professional chef and food blogger. I’ve been cooking for over 10 years and absolutely love creating recipes that bring people together around the table.
I take a lot of pride in making sure all of my recipes are accurate and delicious. I do a ton of research and testing to make sure everything turns out just right. I get inspiration from all sorts of sources, and I try to use ingredients that are in season, organic, and locally sourced whenever I can.
One of the most important things to me is making sure my recipes are easy to follow and producing great results every time. If you ever have any questions or need some extra guidance, don’t hesitate to ask! I’m always happy to help out. Thanks for checking out my recipes, and happy cooking!