Snickerdoodle Banana Bread
Deliciously moist banana bread with a cinnamon swirl in the middle and a crispy cinnamon sugar coating on the outside.
This banana bread has so much going for it!
I used my most recent favorite banana bread recipe as the base, obvs. It’s ridiculously moist and buttery and delicious. I could eat a whole loaf right out of the oven in one sitting I think 😍.
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Add to that a subtle swirl of cinnamon sugar through the center and a not-so-subtle crispy sugary coating on the outside. It’s a beautiful combination of flavors and textures that are sure to win you over.
If you’re obsessed with banana bread (like me!) be sure to check out some of my other favorite recipes:
- Mom’s Chocolate Chip Banana Bread
- Chocolate Chip Zucchini Banana Bread
- Reese’s Cup Peanut Butter Banana Bread
- Peanut Butter Banana Swirl Banana Muffins
Enjoy!
Deliciously moist banana bread with a cinnamon swirl in the middle and a crispy cinnamon sugar coating on the outside.
Ingredients:
3 cups ripe bananas (7-8 medium bananas)
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla
2 1/2 cups all-purpose flour
3/4 cup butter, melted
1/2 tsp salt
1 1/2 tsp baking soda
For the Cinnamon Sugar Topping:
- 1-1/2 cups granulated sugar
- 3 tsp cinnamon
Mix sugar with cinnamon before beginning the recipe.
Directions:
Preheat oven to 325ºF.
Mash the bananas with a wire whisk. Mix in the brown sugar and sugar until well blended.
Mix in the eggs, one at a time, and then the vanilla.
Add the flour, melted butter, salt, and baking soda. Mix with a spatula or wooden spoon.
Prepare two loaf pans (10x5x3): spray each generously with cooking spray and sprinkle about a tablespoon of the cinnamon sugar mixture over each (tilt the pan around to make sure the sugar coats all sides).
Fill each pan about halfway with batter. Sprinkle 1/4 cup of the cinnamon sugar over each pan with batter. Top off each pan with the remaining batter.
Divide the remaining cinnamon sugar between the two, sprinkling evenly over the top.
Bake for 60-70 minutes, until bread passes the toothpick test. Allow to cool for 10-20 minutes before removing from the pans.
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