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
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.
- Just simple baking ingredients needed. You probably have everything on hand already!
- Makes TWO loaves – one to store in the freezer for later or to share with a friend or neighbor!
- A new fun way to use up those ripe bananas!
- Butter – I use unsalted butter in all of my baking in order to control the amount of sodium. Be sure to let it soften. If you only have salted butter, that’s fine, just reduce the salt in the recipe to 1/4 teaspoon.
- Milk – Skim milk, 1%, 2% or whole milk all work fine here. Use what you have on hand.
- Flour – Regular all-purpose flour works great here, just be sure to measure the flour correctly. You could also use white wheat flour or a mixture of whole wheat and all-purpose flour, but the bread might be slightly more dense.
- Bananas – Over ripe bananas with speckled or black skins are best for sweet, moist bread. If your bananas aren’t ready, use our tutorial on how to ripen bananas in 20 minutes.
- Cinnamon Sugar – The cinnamon sugar mixture is used on the bottom of the pan as well as the top of the loaves. This gives the bread an all over crust that’s just divine!
Step 1. Prep the pans. Start by greasing your TWO loaf pans generously with baking spray. Add a generous coating of the cinnamon sugar mixture. Set the pans aside and preheat oven to 350 degrees F.
Step 2. Make the batter. In a large bowl, beat the butter with milk and sugar until blended. Add the eggs and mashed banana and combine completely. Add the dry ingredients. Mix just until blended.
Step 3. Bake the bread. Pour the batter into the loaf pans. Add a generous sprinkle of cinnamon sugar on top. Bake for 1 hour.
Step 4. Cool and enjoy. Remove the pans from the oven and transfer the bread to a wire rack. Allow to cool completely before eating.
Tips and Tricks
- Bring the butter to room temperature before starting the recipe. Softened butter is key for blending well into the batter.
- 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!
Let the baked bread cool completely, then wrap in plastic wrap or foil and store at room temperature for up to 3-4 days, or in the refrigerator for up to 1 week.
Yes! These loaves freeze beautifully. Let cool completely, wrap in foil and place the loaf in a freezer-safe Ziploc bag. Label and date it and freeze for up to 3 months. Thaw at room temperature overnight and then enjoy!
You sure can. 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 cavities about 2/3 full with the batter, then add an additional 1/2 teaspoon of cinnamon sugar to the tops of the muffins. Bake for 18-21 minutes then cool.
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.