Snickerdoodle Banana Bread

This Snickerdoodle Banana Bread is a delightful fusion of two beloved treats: the moist, sweet richness of banana bread and the warm, spiced crunch of snickerdoodle cookies. With its tender crumb and cinnamon-sugar topping, it's perfect for breakfast, a snack, or dessert.

Full Recipe:

Ingredients

For the Bread:

3 ripe bananas, mashed
1/3 cup melted unsalted butter
1 teaspoon vanilla extract
1 large egg
1 cup granulated sugar
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ cup milk

For the Topping:

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Directions

Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Prepare Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the melted butter, vanilla extract, egg, and granulated sugar. Mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined; avoid overmixing to ensure a tender loaf.
Prepare Topping: In a small bowl, mix the granulated sugar and ground cinnamon for the topping.
Assemble the Bread: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and top with the remaining cinnamon-sugar mixture.
Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutritional Information (per slice)

Calories: 210 kcal
Carbohydrates: 35g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 47mg
Sodium: 140mg
Fiber: 1g
Sugar: 18g

Page updated

Google Sites

Report abuse