Snickerdoodle Banana Bread Recipe 🍌🍪

Introduction

Snickerdoodle Banana Bread is a fun twist on traditional banana bread. This version combines the moist, flavorful qualities of banana bread with the classic cinnamon-sugar coating of a snickerdoodle cookie. I tried this recipe for the first time on a chilly morning, and it quickly became a family favorite. The sweet aroma of cinnamon filled the kitchen, and each bite was soft, moist, and packed with a delightful blend of banana and warm spices. This bread is perfect for breakfast, an afternoon snack, or dessert, and it has quickly become a must-have in our household!

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Ingredients

For the Banana Bread

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon cinnamon

For the Topping

• 2 tablespoons sugar
• 1 teaspoon cinnamon

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, mix the mashed bananas with the melted butter. Stir in the vanilla extract and the egg until well combined.
3. Add Sugars and Dry Ingredients: Mix in the granulated sugar and brown sugar. Then, add the baking soda, salt, cream of tartar, and cinnamon. Stir until everything is combined.
4. Add Flour: Gently fold in the flour until just incorporated. Avoid overmixing to keep the bread tender.
5. Prepare Topping: In a small bowl, mix the sugar and cinnamon for the topping.
6. Assemble in Pan: Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over it. Add the remaining batter on top and sprinkle the rest of the cinnamon sugar mixture.
7. Bake: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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Nutrition Facts

• Servings: 10 slices
• Calories per serving: Approximately 220 calories

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Preparation Time

• Prep time: 10 minutes
• Cook time: 55-65 minutes
• Total time: 65-75 minutes

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How to Serve

• With a pat of butter: Adds extra richness to each slice.
• Lightly toasted: Enhances the cinnamon flavor and creates a crisp outer layer.
• With cream cheese spread: Complements the sweet, spiced flavor with a creamy contrast.
• Alongside coffee or tea: Perfect for a cozy morning or afternoon treat.
• With a sprinkle of powdered sugar: Adds a hint of sweetness and a nice presentation.

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Additional Tips

1. Use ripe bananas: The riper the bananas, the sweeter and more flavorful the bread.
2. Don’t overmix: Stir the flour in gently to keep the bread tender.
3. Check doneness with a toothpick: Insert into the center to ensure the bread is fully baked.
4. Let it cool completely: Allow the bread to cool for best slicing and texture.
5. Store properly: Keep the bread in an airtight container to maintain its freshness.

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Recipe Variations

• Nutty Snickerdoodle Banana Bread: Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
• Chocolate Chip Version: Stir in 1/2 cup of chocolate chips for a chocolatey twist.
• Spiced Up: Add a pinch of nutmeg or ginger for an extra layer of warm spice.
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend.
• Vegan Banana Bread: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and replace butter with coconut oil.

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Serving Suggestions

• Serve warm with a drizzle of honey or maple syrup.
• Pair with a hot cup of chai tea or spiced latte.
• Enjoy as a dessert topped with vanilla ice cream or whipped cream.
• Cut into cubes and use in a trifle or bread pudding.
• Add a few fresh banana slices on top for a decorative touch.

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Freezing and Storage

• Freezing: Wrap individual slices or the whole loaf in plastic wrap and place in a freezer-safe bag. Store for up to 3 months. Thaw at room temperature or reheat in the microwave.
• Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Reheating: Toast slices lightly in a toaster or warm in the microwave for a few seconds.

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FAQ

Q1: Can I use frozen bananas?
A1: Yes, just thaw them and drain any excess liquid before mashing.

Q2: Can I make this recipe gluten-free?
A2: Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

Q3: Can I reduce the sugar?
A3: You can reduce the sugar by 1/4 cup if you prefer a less sweet bread, but it may slightly alter the texture.

Q4: What can I use instead of butter?
A4: Melted coconut oil or vegetable oil can be used in place of butter.

Q5: Can I add chocolate chips?
A5: Yes! Add 1/2 cup of chocolate chips for a delicious addition.

Q6: What if I don’t have cream of tartar?
A6: You can substitute it with 1/2 teaspoon of lemon juice or omit it if needed.

Q7: How can I make this vegan?
A7: Replace the egg with a flax egg and use melted coconut oil instead of butter.

Q8: Can I double the recipe?
A8: Yes, but bake in two separate loaf pans to ensure even baking.

Q9: Why is my banana bread dense?
A9: Overmixing the batter can cause dense bread. Mix just until combined.

Q10: How do I prevent the top from over-browning?
A10: If the top is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.

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Conclusion

Snickerdoodle Banana Bread is a delightful twist on a classic, combining the best flavors of cinnamon-sugar snickerdoodles with the moist richness of banana bread. Whether you enjoy it for breakfast, as a snack, or even as a dessert, this recipe is a wonderful way to use ripe bananas and elevate your banana bread game. With its simple ingredients and cozy flavors, this bread is bound to become a favorite in your kitchen too! 🍌🍪

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