Snickerdoodle Banana Bread
Moist banana bread with a delightful snickerdoodle twist—featuring a cinnamon sugar swirl and a crunchy cinnamon-sugar coating.
Equipment
- Loaf pan
- Mixing bowl
- Whisk or spatula
Ingrédients
- Butter, for coating loaf pan
- 1¼ cups golden sugar, divided
- 2 tsp cinnamon
- 3 very ripe bananas, mashed
- ½ cup butter, melted and cooled slightly
- 2 eggs, room temperature
- ½ cup Greek yogurt (non-fat or full-fat)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat oven to 350 °F (175 °C). Grease the loaf pan with butter.
- Combine ½ cup golden sugar with 2 tsp cinnamon. Sprinkle a few tablespoons inside the greased pan to coat. Set aside.
- In a large bowl, whisk together mashed bananas and melted butter until smooth.
- Whisk in the remaining ¾ cup sugar, eggs, Greek yogurt, and vanilla.
- In another bowl, mix flour, baking soda, and salt. Fold into the wet ingredients until just combined.
- Pour half of the batter into the pan. Sprinkle half of the cinnamon-sugar mixture over it. Add remaining batter and top with the rest of the cinnamon-sugar.
- Bake for 60 minutes, or until a knife inserted in the center comes out clean.
- Let cool for 15 minutes, then remove from the pan and slice.
Notes
The cinnamon-sugar swirl and coating create a crunchy snickerdoodle-style crust. Golden sugar adds a subtle molasses flavor. Delicious warm or at room temperature.