★★★★★

Snickerdoodle Banana Bread

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!

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!

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!

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!

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!

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!

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!

Snickerdoodle Muffins

Banana muffin with cinnamon sugar topping.

I’m often asked if you can make muffins with this recipe, and the answer is YES.

  1. 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.
  2. Fill muffin tin cavitites about 2/3 full, the add an additional 1/2 teaspoon of cinnamon sugar to the tops of the muffins.
  3. 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

Easy Breakfast Recipes

Yield: 2 loaves

Snickerdoodle Banana Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

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!

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

Instructions

  1. 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.
  2. 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.
  3. Pour evenly into loaf pans. Sprinkle with the remaining cinnamon sugar mixture. Bake for one hour.
  4. 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 ½ teaspoon cinnamon sugar mix into each muffin cavity. Fill muffin tin cavitites about ⅔ full, the add an additional ½ 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.

Nutrition Information:

Yield:

24

Serving Size:

1 slice

Amount Per Serving: Calories: 243Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 155mgCarbohydrates: 43gFiber: 2gSugar: 24gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 3, 2018

Comments & Reviews

  1. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7.  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 

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