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!
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.
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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.