Snickerdoodle Banana Bread Recipe

There’s something about the sweet, toasty aroma of cinnamon and butter that makes a kitchen feel instantly cozy.

Now imagine that scent wrapped around a tender, golden loaf of banana bread, its crackly cinnamon-sugar top catching the light as you slice into it.

This snickerdoodle banana bread is a comfort-style dessert that comes together quickly—perfect for when you’ve got ripe bananas on the counter and less than 20 minutes to get it into the oven.

It’s ideal for sweet-tooth fans, busy families, and beginner bakers who want something impressive without fuss.

I first leaned on this recipe during a hectic week when a friend stopped by unannounced; a warm loaf turned an ordinary afternoon into an unhurried coffee-and-conversation break. It shines for Sunday suppers, last-minute cravings, and easy entertaining when you need a “just one more slice” kind of treat.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with cinnamon swirls and caramelized sugar crust
• Stays incredibly moist thanks to sour cream and very ripe bananas
• Bakes in two loaves, perfect for sharing or gifting
• Uses simple pantry ingredients—no specialty items required
• Freezes beautifully, so you can bake once and enjoy for weeks

Ingredients

• 250 g all-purpose flour — spooned and leveled for accurate measurement
• 1 tsp baking soda — guarantees a good rise and tender crumb
• 1 tsp baking powder — adds extra lift to the batter
• 0.5 tsp fine salt — balances sweetness and enhances flavor
• 2 tsp ground cinnamon, divided — warm spice for batter and layers
• 200 g granulated sugar, divided — sweetness for batter and cinnamon-sugar mix
• 110 g unsalted butter, melted and slightly cooled — use good-quality butter for best flavor
• 2 large eggs, room temperature — mix in more evenly than cold eggs
• 120 ml sour cream, room temperature — adds moisture and tenderness
• 1 tsp vanilla extract — pure vanilla gives better flavor than imitation
• 3 medium ripe bananas, mashed (about 340 g) — very spotty bananas add maximum sweetness
• 50 g light brown sugar, packed — adds moisture and caramel notes
• 2 tbsp granulated sugar, for pan dusting — forms a sweet crust in the pan
• 0.5 tsp ground cinnamon, for pan dusting — classic snickerdoodle-style coating

Step-by-Step Method

Prep the Pans

Preheat the oven to 175°C (350°F). Lightly grease two 8×4-inch loaf pans with butter or nonstick spray. In a small bowl, combine 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Dust the inside of each pan with this mixture, tilting and tapping to coat evenly. Tap out any excess to avoid clumps.

Combine the Dry Ingredients

Measure the flour by spooning and leveling to keep the texture light. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and 1½ teaspoons cinnamon. Whisk until the spices and leaveners are fully distributed.

Set this bowl aside so it’s ready to add later without delays.

Mix the Sugars and Butter

In a large bowl, add the melted, slightly cooled butter, 150 g granulated sugar, and the packed brown sugar. Whisk until the mixture looks smooth and glossy. Make certain no clumps of brown sugar remain. This step helps create a uniform sweetness and a tender crumb in the finished banana bread.

Add Eggs, Sour Cream & Vanilla

Crack in the eggs one at a time, whisking well after each addition so the mixture emulsifies. Stir in the sour cream until no streaks remain, then whisk in the vanilla extract. Be sure everything is fully combined and silky. This creamy base helps keep the bread moist and flavorful.

Incorporate the Bananas

Mash the ripe bananas in a separate bowl until mostly smooth, with only small lumps. Add the mashed bananas to the wet mixture. Stir gently but thoroughly until the bananas are evenly distributed. Don’t beat vigorously. This step infuses the batter with moisture and natural sweetness from the fruit.

Fold in the Dry Ingredients

Tip the flour mixture into the wet ingredients. Using a rubber spatula, fold gently from the bottom up, turning the bowl as you go. Stop as soon as no visible dry streaks remain. Avoid overmixing, which can make the bread tough. The batter should look thick, smooth, and slightly lumpy.

Layer the Batter and Cinnamon Sugar

Spoon half the batter evenly into the prepared pans and smooth the tops. Sprinkle half of the remaining cinnamon-sugar mixture evenly over each pan’s batter. Carefully spoon the remaining batter on top, spreading gently. Finish by sprinkling the rest of the cinnamon sugar over both loaves for a crunchy, fragrant crust.

Bake the Loaves

Place the pans on the center rack of the preheated oven. Bake for 50–55 minutes, checking at 45 minutes. Insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter. If the tops brown too quickly, tent loosely with foil for the final 10–15 minutes.

Cool, Unmold & Slice

Set the pans on a wire rack and let the loaves cool in the pans for 15 minutes. Run a knife around the edges to loosen, then carefully lift or invert to remove. Cool completely on the rack before slicing. For the cleanest slices and best flavor, let the bread rest several hours or overnight.

Ingredient Swaps

• For a lighter loaf, swap sour cream with plain Greek yogurt; for dairy-free, use a thick coconut yogurt and replace butter with an equal amount of neutral oil or vegan butter.
• To reduce refined sugar, replace up to half the granulated sugar with coconut sugar or use all light brown sugar for deeper caramel notes.
• If you don’t have all-purpose flour, use an equal amount of plain flour, or try a 1:1 gluten-free baking blend; just avoid dense wholemeal flours unless you swap only 25–30% to keep the crumb tender.

You Must Know

– Scale – To serve a crowd, double every ingredient exactly by weight (e.g., 250 g flour → 500 g, 3 bananas → ~680 g) and use two standard 9×5-inch pans, starting to check doneness at 45 minutes since wider pans can finish a bit faster.

Serving Tips

• Serve slightly warm with a pat of salted butter or cinnamon honey butter.
• Pair slices with vanilla ice cream and a dusting of extra cinnamon.
• Plate with fresh banana slices and a drizzle of caramel or maple syrup.
• Serve alongside hot coffee, chai, or spiced black tea for a cozy dessert.
• Toast leftover slices and top with Greek yogurt and a sprinkle of cinnamon sugar.

Storage & Make-Ahead

Snickerdoodle banana bread keeps in the fridge for 4–5 days, tightly wrapped or in an airtight container.

It actually slices better the next day, making it ideal to bake ahead.

For longer storage, freeze well-wrapped loaves or slices up to 3 months, then thaw overnight in the fridge.

Reheating

Reheat slices gently: in the microwave at 50% power for 15–25 seconds.

In a 150°C (300°F) oven wrapped in foil for 8–10 minutes.

Or in a covered skillet over low heat.

Snickerdoodles in Pop Culture

Every time I bite into this snickerdoodle banana bread, I’m reminded how cinnamon-sugar comfort keeps sneaking into movies, TV shows, and cozy novels as a kind of edible shorthand for nostalgia and home.

You’ve seen it too: the plate of cookies on a sitcom kitchen counter, the warm batch arriving just as characters make up after an argument, the hero in a holiday movie coming back to a hometown bakery that somehow still smells like childhood.

When I bake this loaf, I’m tapping into that same familiar script. The crackly cinnamon crust and banana-scented crumb play the role of the reassuring best friend—steady, sweet, and a little old-fashioned—in a world that won’t sit still.

Final Thoughts

Give this snickerdoodle banana bread a try the next time you’ve got spotty bananas on the counter—it’s simple to make and so cozy.

Feel free to tweak it with your favorite mix-ins or extra cinnamon to make it your own.

Frequently Asked Questions

Can I Make This Banana Bread Gluten-Free Without Compromising Texture?

Yes, you can. I’d swap the flour for a 1:1 gluten‑free blend with xanthan gum, then add an extra tablespoon of sour cream. You’ll still get a tender crumb, cinnamon warmth, and fragrant banana sweetness.

How Do I Scale This Recipe for a Crowd?

You can easily double or triple everything, then bake in batches. I’d keep each loaf in its own pan, staggering them in the oven so heat circulates, ensuring every slice turns out tender, fragrant, and golden.

What’s the Nutritional Information per Slice?

Per slice, I’d estimate about 260–290 calories: roughly 11g fat, 40g carbs, 2g fiber, 24g sugar, and 4g protein. I’d treat it like a cozy, cinnamon‑swirled occasional indulgence.

Can I Adapt This Recipe for a Vegan Diet?

You can absolutely adapt it. I’d swap butter for vegan butter or coconut oil, eggs for flax “eggs,” and sour cream for thick coconut yogurt. Keep cinnamon-sugar layers; you’ll still get that warm, fragrant, snickerdoodle-style crumb.

How Do Altitude Changes Affect Baking This Banana Bread?

Altitude changes make this bread bake faster and rise higher. I’d lower baking soda slightly, add a tablespoon extra flour, keep bananas moist, and start checking doneness early so your loaf stays tender, not dry.