Create a moist and flavorful banana bread that incorporates the warm cinnamon sugar flavor of a snickerdoodle cookie. This easy recipe delivers comfort food baking perfection.
Author:leogrant
Prep Time:15 min
Cook Time:60 min
Total Time:1 hour 15 min
Yield:1 loaf (8 servings) 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 large very ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (for batter)
1/2 cup sour cream or plain Greek yogurt
For the Cinnamon Sugar Topping:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
In a large bowl, mix the mashed bananas, melted butter, 3/4 cup sugar, egg, and vanilla extract until combined.
In a separate medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
Add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Gently fold in the sour cream or yogurt until just incorporated, maintaining a moist texture.
In a small bowl, mix the 1/4 cup sugar and 1 tablespoon of cinnamon for the topping.
Pour the batter into the prepared loaf pan. Sprinkle the cinnamon-sugar topping evenly over the top of the batter.
Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use bananas that are heavily spotted or almost black for the best moisture and sweetness in your quick bread.
For an even stronger snickerdoodle flavor, you can swirl about half of the cinnamon-sugar topping into the batter before baking.
This loaf keeps well at room temperature, covered, for up to three days.