Snickerdoodle Banana Bread Recipe
User Reviews
5.0
12 reviews
Excellent
Snickerdoodle Banana Bread Recipe
Report
Take your classic banana bread recipe to the next level! This Snickerdoodle Banana Bread has a crunchy top coating of cinnamon and sugar, a real crowd pleaser!
Share:
Ingredients
For the Bread:
- ¾ cup unsalted butter softened
- ⅓ cup milk
- 2 cups granulated sugar
- 4 large eggs
- 4 large bananas mashed
- 4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 Tablespoon cinnamon
- ½ teaspoon kosher salt
For the topping:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Add to Shopping List
Instructions
- Preheat oven to 350°F. Grease two 9-inch loaf pans. In a small bowl, combine sugar and cinnamon for the topping. Sprinkle generously over greased loaf pans (saving the remaining mixture for the tops of the bread). Set aside.
- In a large mixing bowl, beat butter with milk and sugar until blended. Add eggs and mashed banana and combine completely. Add flour, baking powder, baking soda, cinnamon, and salt. Mix just until blended.
- Pour evenly into loaf pans. Sprinkle with the remaining cinnamon sugar mixture. Bake for one hour.
- Remove from oven and cool in pans 10 minutes. Remove from pans and cool completely. Store in airtight container for several days, or freeze bread for later use.
Notes
- Make Muffins! Spray a cupcake tin with baking spray (the kind that has flour in it). Then sprinkle about 1/2 teaspoon cinnamon sugar mix into each muffin cavity. Fill muffin tin cavitites about 2/3 full, the add an additional 1/2 teaspoon of cinnamon sugar to the tops of the muffins. Bake for about 18-21 minutes. Remove from oven and cool in pan for several minutes, before removing and cooling on a wire rack.
- You can mash your bananas using a fork, an electric mixer or a potato masher. Really ripe bananas should mash very easily, with few if any lumps.
- Feel free to add some cinnamon chips as a fun mix-in for this bread. You can find them in the baking aisle near the chocolate chips.
- It's hard to wait, but this bread is really best enjoyed when it's cooled completely. Or wait until the next day!
- Bring the butter to room temperature before starting the recipe. Softened butter is key for blending well into the batter.
- Store cooled bread in airtight container at room temperature for up to a week. Or freeze bread in freezer ziploc bags for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1slice
Calories
243kcal
(12%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Cholesterol
47mg
(16%)
Sodium
155mg
(6%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 243kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 47mg | 16% |
| Sodium | 155mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
