Snickerdoodle Banana Bread

I have accidentally been keeping this recipe secret waaaaay too long.  I know, it’s not the deal we’ve made.  So without further ado, I bring you this cinnamon sugar banana bread goodness…that’s right kids, today we’re talking snickerdoodle banana bread!

It’s a long-established fact that I am a sucker for a cinnamon-sugar combo.  Seriously.  I have a deep, abiding love affair with both cinnamon and almond extract, and I tend to add them to recipes with abandon if I feel it’s warranted.  

So it was a no-brainer when I ran across this recipe, was definitely going to happen at some point.  And “some point” was definitely going to be during the early days of quarantine.

The original recipe had way too much sugar for my taste, so the biggest change I made to the recipe was backing that off quite a bit.  I really like the cinnamon to come through in this banana bread, and the sugar will tend to overpower it if you’re not careful.

With that change made, this bread is basically perfect…not too sweet, warm cinnamon shining through, a ripple of the cinnamon-sugar winding around, and with a really tender crumb.  

Preheat oven to 350ºF. Grease a loaf pan and set aside.

Combine 1/2 cup of the golden sugar with 2 teaspoons of cinnamon. Sprinkle a few teaspoons of the cinnamon-sugar mixture around the inside of the loaf pan, coating it as best as possible. Set aside.

In a large bowl, whisk together the mashed bananas with melted butter, stirring to combine.

Whisk in the remaining 1/2 cup of sugar, the eggs, greek yogurt, and vanilla.

In a separate bowl, combine the flour, baking soda, and salt.  Fold the dry ingredients into the wet.

Pour half of the batter into the prepared loaf pan.  Sprinkle half of the remaining cinnamon-sugar mixture over the batter. Pour the rest of the batter on top and repeat with remaining cinnamon-sugar.

Bake for 60 minutes, or until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before removing from loaf pan and serving.

The last time I made this snickerdoodle banana bread, I doubled the recipe and was able to share one loaf with my neighbors as a thank you for taking care of my kitties.  And still had one loaf to indulge in myself.  That’s what I call a win-win…

Related recipes you’ll love:

• Snickerdoodle Zucchini Bread
• Chai Spice Banana Bread
• Banana Bread with Espresso Glaze
• Cinnamon Chocolate Chip Banana Bread

Adapted from Broma Bakery

Snickerdoodle Banana Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This snickerdoodle banana bread is full of cinnamon-sugar goodness, and comes together in just a few minutes!

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Ingredients

• Scant 1 cup of golden sugar (I used part white, part turbinado)
• 2 teaspoons of cinnamon
• 3 extremely ripe (even brown) bananas, mashed
• ½ cup of butter, melted and cooled slightly
• 2 eggs, room temperature
• ½ cup of greek yogurt (non-fat or full-fat works)
• 2 teaspoons of vanilla extract
• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt

Instructions

1. Preheat oven to 350ºF. Grease a loaf pan and set aside.
2. Combine 1/2 cup of the golden sugar with 2 teaspoons of cinnamon. Sprinkle a few teaspoons of the cinnamon-sugar mixture around the inside of the loaf pan, coating it as best as possible. Set aside.
3. In a large bowl, whisk together the mashed bananas with melted butter, stirring to combine.
4. Whisk in the remaining 1/2 cup of sugar, the eggs, greek yogurt, and vanilla.
5. In a separate bowl, combine the flour, baking soda, and salt. Fold the dry ingredients into the wet.
6. Pour half of the batter into the prepared loaf pan. Sprinkle half of the remaining cinnamon-sugar mixture over the batter. Pour the rest of the batter on top and repeat with remaining cinnamon-sugar.
7. Bake for 60 minutes, or until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before removing from loaf pan and serving!

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