Snickerdoodle Banana Bread (Printable)

Moist banana bread with a cinnamon-sugar swirl inspired by classic snickerdoodle cookies.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon

→ Wet Ingredients

06 - 3 ripe bananas, mashed (about 1 1/4 cups)
07 - 1/2 cup unsalted butter, melted and cooled
08 - 3/4 cup granulated sugar
09 - 1/4 cup brown sugar
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract

→ Cinnamon-Sugar Swirl and Topping

12 - 1/4 cup granulated sugar
13 - 1 tablespoon ground cinnamon

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 1/2 teaspoons cinnamon.
03 - In a large bowl, mix the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla until well combined.
04 - Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
05 - In a small bowl, mix the 1/4 cup sugar with 1 tablespoon cinnamon for the swirl.
06 - Pour half the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
07 - Add the remaining batter and smooth the top, then sprinkle the remaining cinnamon-sugar over the top. Swirl lightly with a butter knife for a marbled effect if desired.
08 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely. Slice and serve.

# Expert Advice:

01 -
  • The cinnamon sugar swirl creates pockets of crunchy sweetness that break up the soft crumb in the best way
  • It uses up those overripe bananas you keep meaning to do something with before it is too late
02 -
  • Overmixing is the number one way to ruin banana bread and it happens faster than you think so stop the second things look combined
  • The swirl sugar sinks slightly during baking which is totally normal and actually creates a nice sugary crust at the bottom
03 -
  • Let your bananas get genuinely black and spotty because that is where the real flavor lives
  • If the top is browning too fast around the 40 minute mark tent it loosely with foil and keep baking

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