Take your classic banana bread recipe to the next level! This Snickerdoodle Banana Bread recipe has a crunchy top coating of cinnamon and sugar, a real crowd pleaser!
Table of Contents
Why this Recipe is Best
When it comes to cookies, Snickerdoodles are hands down one of my favorites.
Followed by Oatmeal Scotchies, Oatmeal Raisin then Chocolate Chip.
Today, I’ve taken my favorite Classic Banana Bread recipe and gave it a good Snickerdoodle twist.
I not only added a little extra cinnamon to the bread, but I coated it in a cinnamon and sugar topping. Much like Amish friendship bread, I greased the bread pans and gave a THICK coating of cinnamon sugar before adding the batter.
Once the bread pans were filled with batter, I then
poured sprinkled a generous amount of cinnamon sugar to the top before baking. This creates the sweet crust you see in the photos!
Spread on a layer of whipped butter and grab a cup of coffee and this my friends is my favorite way to start the day.
Especially in the summer when I know the chaos of “what are we doing today” will soon ensue! It’s the perfect way to use up those ripe bananas!
How to make Banana Bread
Start by greasing your TWO loaf pans generously with baking spray. Coat this generously with a cinnamon sugar mixture. Set the pans aside and preheat oven to 350 degrees F.
In a large bowl, beat butter with milk and sugar until blended. Add eggs and mashed banana and combine completely. Add dry ingredients. Mix just until blended.
Pour mixture into prepared loaf pans and generously sprinkle the tops with cinnamon sugar. Bake for one hour. Check doneness with a toothpick inserted into the center of the loaf and making sure it comes out clean.
Remove from pan to wire rack and allow to cool before eating.
One of the best parts of today’s recipe is that it makes TWO loaves of bread. AND it freezes well. So you can save one loaf for later, or if you’re like my family, one loaf today, one loaf tomorrow!
How to Freeze
You can freeze these loaves of bread after they have cooled completely.
Wrap cooled banana bread in foil. Place foil wrapped bread into a Ziploc freezer safe bag, seal tightly. Label and freeze.
When ready to enjoy, thaw at room temperature overnight or several hours. ENJOY.
You may be asking yourself “how long can I store banana bread in the freezer?” Properly wrapped and stored, you can safely freeze the bread for 2 to 3 months. The quality will be wonderful, so go enjoy!
I’m often asked if you can make muffins with this recipe, and the answer is YES.
- 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.
These muffins worked best with NO paper liners.
More Bread Recipes
- Lemon Poppy Seed Bread: full citrus flavor shines through in this delicious bread recipe!
- Crunchy Streusel Zucchini Bread: hands down this is my favorite zucchini bread recipe ever!!
- Cherry Lime Quick Bread: from the swirls of sweet cherry filling to the zing of the citrus glaze, this bread is amazing!
Easy Breakfast Recipes
Snickerdoodle Banana Bread
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
- 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.
- 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.
I’ve made this recipe and it has turned out amazing. I have a sweet little girl in my life who is gluten intolerant and was wondering if I could substitute the all purpose flour with gluten free, has anyone done something like this? Any additional directions.
If you use King Arthur Cup for Cup it works perfect!
I was shocked that people said theirs came out dry. I have made this many times and have never had that problem. Everyone loves it. I am perplexed. I love how it makes two loaves so I can always give one away. Will be making 4 loaves tomorrow with my granddaughters’ help–or 2 loaves and maybe we will try muffins.
I think people don’t correctly scoop flour, thus adding too much. I agree, it’s always moist!
I was excited to try this recipe. It was very dry. I will not make this again.
This is one of my favorite recipes ! So easy. I’ve made this Several times. Love it
About 25 min. Check at 12
Love this banana bread! I’ve made it several times and the first batch was dry so I start checking my loaves at 50 minutes. This is one of the few recipes that I make as is with no tweaks. I usually end up doubling spices when I bake but this has a perfect amount of cinnamon. The cinnamon sugar coating takes is over the top. Always a hit when I make it!
I read the comments after I prepared the bread. I added 2 TBS of oil and some Heath crunchiest to the mix. I also added some on top of the bread along with some sunflower seeds. It came out AMAZING,!! I will definitely make this again.
how much time would i bake it for im making it in mini laof pans ?
Soinds delicious . We will make tonight !
Thank you for sharing .
Thank you so much for the recipe! It’s in the oven now. Just a quick clarification question; in the blog description, you told us to line the pans with Crisco and flour, then sprinkle with the sugar mix, but in the actual recipe card at the bottom you said to only oil the pans then sprinkle with the mixture. I left my bf alone to follow the recipe for 5 min. I told him to flour the pans. I could hear him in the other room saying, “I’m not supposed to flour the pan! What is she talking about?”. We ended up flour lining a bread pan and oil lining muffin pans. Smells great!
Made the snickerdoodle banana bread and it was very disappointing. Will not be adding this to my faves. Very dry which is odd because I’ve never had a banana bread turn out dry.
I made this and it was very good, but a little dry. I made a second time but swapped oil for butter and it was amazingly moist! A keeper!
What about baking them in mini loaf pans. What tempt and how long would I bake them for ?
It is beautiful. Please provide me with recipes of white bread
I couldn’t find my loaf pan so I baked these as muffins for 20 minutes. Light, fluffy, and delicious!
Thanks for letting me know 🙂
I love the crunchy topping but think that may be baking for one hour could be a little long as the inside was pretty dried out – – next time I will cut the baking time down and maybe it will stay more moist inside