snickerdoodle_banana_bread

Snickerdoodle Banana Bread: A Delicious Twist on Two Favorites

ByJulia C. Harper

Banana bread and snickerdoodle cookies are two beloved treats, but what if you could combine them into one irresistible dessert? Enter Snickerdoodle Banana Bread, a delightful fusion of soft, moist banana bread and the warm, comforting flavor of snickerdoodle cookies. If you’re looking for a new way to enjoy banana bread or just craving something with a little extra cinnamon-sugar magic, this recipe is for you!

This cozy, easy-to-make bread is perfect for breakfast, a snack, or even dessert. Whether you’re baking it for a special occasion or just to satisfy a sweet craving, it’s sure to impress everyone who tastes it. Let’s get started!

Recipe: Snickerdoodle Banana Bread

Ingredients:

  • For the Banana Bread:
    • 2-3 ripe bananas (mashed)
    • 1/2 cup unsalted butter (melted)
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup sour cream or plain yogurt
  • For the Snickerdoodle Topping:
    • 2 tablespoons sugar
    • 1 teaspoon ground cinnamon

Instructions:

  1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
  2. Prepare the Wet Ingredients: In a large mixing bowl, mash the bananas with a fork until smooth. Add the melted butter and whisk until combined. Then, mix in the sugar, eggs, and vanilla extract until smooth and creamy.
  3. Combine the Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as that can make the bread dense.
  4. Add Sour Cream/Yogurt: Fold in the sour cream (or yogurt) to keep the bread moist and give it that classic banana bread texture. Mix until incorporated.
  5. Pour Into the Pan: Pour the batter into your prepared loaf pan, spreading it evenly with a spatula.
  6. Make the Snickerdoodle Topping: In a small bowl, combine the cinnamon and sugar for the topping. Sprinkle this mixture generously over the batter in the loaf pan.
  7. Bake the Bread: Place the pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil and continue baking.
  8. Cool and Serve: Once baked, remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Time and Serving:

  • Preparation Time: 15 minutes
  • Baking Time: 60-70 minutes
  • Total Time: Approximately 1 hour 15 minutes
  • Makes: About 12 slices

Recipe Notes:

  • Banana Ripeness: The riper the bananas, the better! Overripe bananas are ideal because they provide more moisture and natural sweetness.
  • Flour: Be sure to measure your flour properly (scooping it into the measuring cup and leveling it off) to avoid using too much flour, which can lead to a dense loaf.
  • Don’t Overmix: To keep the banana bread fluffy and light, mix the ingredients just until combined. Overmixing can cause the bread to be tough.
  • Moisture: Adding sour cream or yogurt helps to create a moist, tender texture. It’s a great tip to avoid dry banana bread.

Extra Tips to Make the Recipe Perfect:

  • Add-ins: If you love extra texture, try mixing in chopped walnuts, chocolate chips, or even dried cranberries. Just fold them into the batter after the flour is added.
  • Cinnamon Swirl: For an even more snickerdoodle-like flavor, you can swirl the cinnamon-sugar topping into the batter before baking to create a beautiful cinnamon ribbon effect throughout the bread.

How to Serve Snickerdoodle Banana Bread:

This Snickerdoodle Banana Bread is perfect as a sweet breakfast, snack, or dessert. Serve it warm with a pat of butter or a drizzle of honey for an extra indulgence. It pairs wonderfully with a cup of coffee, tea, or even hot chocolate, making it a perfect treat for chilly mornings or afternoon gatherings.

Kitchen Tools Needed:

  • Mixing Bowls: For combining your wet and dry ingredients.
  • Loaf Pan: A 9×5-inch loaf pan works best for this recipe.
  • Whisk and Spatula: For mixing the ingredients and scraping down the sides of the bowl.
  • Toothpick: To test the bread for doneness.

Storage:

  • Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 3 days.
  • Freezing: If you want to save some for later, slice the banana bread and wrap the slices individually in plastic wrap. Store in a freezer-safe bag for up to 3 months. To thaw, leave the slices at room temperature or microwave for 10-15 seconds.

Nutrition Breakdown (Per Serving – 1 Slice):

  • Calories: 200
  • Fat: 9g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 18g
  • Protein: 2g

Frequently Asked Questions (FAQs)

Yes! You can substitute sour cream with milk or buttermilk if needed. However, using sour cream or yogurt keeps the bread moist.

Yes, you can use whole wheat flour for a heartier texture, but be aware that it may make the bread denser. You might want to substitute only half of the all-purpose flour for whole wheat.

Insert a toothpick into the center of the loaf. If it comes out clean (with just a few moist crumbs), the bread is done. If it’s still wet, bake for an additional 5-10 minutes and check again.

Definitely! Chocolate chips pair wonderfully with banana bread. Add about 1/2 to 3/4 cup of chocolate chips to the batter for a fun twist.

Yes, you can use a gluten-free flour blend to make this bread gluten-free. Make sure your flour blend includes xanthan gum for better texture.

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