Snickerdoodle Banana Bread
Equipment
- 2 loaf pans (8x4-inch)
- 2 mixing bowls (medium)
- 1 Whisk
- 1 Rubber spatula
- 1 electric mixer or hand whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 Small bowl
Ingredients
- 250 gram all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoon ground cinnamon divided
- 200 gram granulated sugar divided
- 110 gram unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 120 milliliter sour cream room temperature
- 1 teaspoon vanilla extract
- 3 medium ripe bananas about 340 g; mashed
- 50 gram light brown sugar packed
- 2 tablespoon granulated sugar for pan dusting
- 1/2 teaspoon ground cinnamon for pan dusting
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease the loaf pans.
- In a small bowl, mix 2 tablespoons granulated sugar with 0.5 teaspoon cinnamon and dust the inside of each greased loaf pan with this mixture, tapping out the excess.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1.5 teaspoons cinnamon until well combined.
- In a separate large bowl, whisk together the melted butter, 150 g granulated sugar, and brown sugar until smooth.
- Add the eggs to the wet mixture one at a time, whisking well after each addition.
- Whisk in the sour cream and vanilla extract until fully incorporated.
- Stir the mashed bananas into the wet mixture until evenly distributed.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined and no dry streaks remain, avoiding overmixing.
- Divide half of the batter evenly between the prepared pans and smooth the tops.
- Sprinkle half of the remaining cinnamon and sugar mixture evenly over the batter in each pan.
- Spoon the remaining batter over the cinnamon-sugar layer in both pans and smooth the tops again.
- Sprinkle the remaining cinnamon-sugar mixture over the top of each loaf.
- Bake the loaves for 50–55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Place the pans on a wire rack and let the banana bread cool in the pans for 15 minutes.
- Carefully run a knife around the edges, remove the loaves from the pans, and let them cool completely on the wire rack before slicing.
Notes
For best flavor and texture, use very ripe, spotty bananas as they add natural sweetness and moisture to the bread, and avoid overmixing the batter once the flour goes in to prevent a tough crumb. If the tops are browning too quickly, loosely tent the loaves with foil for the last 10–15 minutes of baking. The bread slices even more cleanly if you let it cool fully or rest overnight, and it also freezes well when wrapped tightly in plastic and placed in an airtight container. You can add 70–100 g of mix-ins like chopped pecans, walnuts, or white chocolate chips to the batter for extra texture, but keep the cinnamon-sugar layers intact for that classic snickerdoodle crunch.
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