Snickerdoodle Banana Bread Cinnamon (Print Version)
# Ingredients:
→ Banana Bread Batter
01 -
3 ripe bananas, mashed
02 -
115 grams unsalted butter, melted
03 -
200 grams granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
190 grams all-purpose flour
07 -
1 teaspoon baking soda
08 -
0.5 teaspoon salt
09 -
1 teaspoon ground cinnamon
→ Snickerdoodle Topping
10 -
2 tablespoons granulated sugar
11 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 175°C. Grease and flour a 23 x 13 cm loaf pan or line with parchment paper, leaving an overhang for easy removal.
02 -
In a large bowl, mash ripe bananas until completely smooth. Stir in melted butter, granulated sugar, eggs, and vanilla extract. Mix until fully combined for a smooth, cohesive base.
03 -
In a separate bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon. Gradually fold this mixture into the banana mixture, stirring gently just until combined. Do not overmix; a few small lumps are acceptable.
04 -
Mix 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon in a small bowl to create the snickerdoodle topping.
05 -
Sprinkle half the cinnamon-sugar mixture evenly across the bottom of the prepared loaf pan. Pour batter into the pan and smooth the surface. Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
06 -
Bake in the preheated oven for 50–60 minutes. Rotate the pan halfway through for even browning. Check doneness with a toothpick inserted in the center—when it comes out clean or with only a few moist crumbs, remove from the oven.
07 -
Let the bread cool in the pan for 10–15 minutes. Transfer to a wire rack to cool completely before slicing for neat, uniform pieces. Serve plain, or with butter or cream cheese spread as desired.
# Notes:
01 -
Use extra ripe bananas for enhanced sweetness and moisture.
02 -
Do not overmix the batter to ensure a tender crumb.
03 -
Allow the loaf to cool fully before slicing to prevent crumbling.