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Snickerdoodle Banana Bread with Cinnamon Sugar Swirl Recipe

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This Snickerdoodle Banana Bread combines the classic flavors of cinnamon sugar with moist, ripe bananas for a deliciously sweet and warmly spiced quick bread. Featuring a cinnamon sugar swirl that mimics the taste of snickerdoodle cookies, this loaf is perfect for breakfast, snack, or dessert with a tender crumb and a lightly crisp, cinnamon-sweetened crust.

Ingredients

Banana Bread Batter

  • 4 very ripe bananas (mashed, about 1 ½ cups)
  • 1 cup light brown sugar
  • ⅔ cup vegetable oil
  • 2 eggs
  • ⅓ cup sour cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Cinnamon Sugar Swirl

  • ¼ cup white granulated sugar
  • ¼ cup Demerara sugar
  • 2 teaspoons ground cinnamon

Pan Coating

  • Butter for greasing the pan
  • Parchment paper for lining the pan

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line a 9 x 5 inch loaf pan with parchment paper and lightly coat with butter to prevent sticking.
  2. Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas using a potato masher or fork until smooth but still slightly chunky. Add the light brown sugar, vegetable oil, eggs, sour cream, and vanilla extract. Whisk these together until the mixture is well combined, keeping in mind there may still be some small banana lumps.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This ensures an even distribution of the leavening agents and spices.
  4. Fold Dry Ingredients Into Wet: Gently fold the dry ingredients into the banana mixture using a spatula or wooden spoon. Be careful not to overmix, as this can make the bread tough. Fold just until combined.
  5. Prepare Cinnamon Sugar Topping: In a small bowl, mix together the white granulated sugar, Demerara sugar, and 2 teaspoons of ground cinnamon to create the cinnamon sugar swirl topping.
  6. Layer the Batter and Topping in Pan: Sprinkle about one tablespoon of the cinnamon sugar mixture evenly on the bottom and sides of the prepared loaf pan. Pour half of the bread batter into the pan and sprinkle half of the remaining cinnamon sugar on top. Pour the second half of the batter over the cinnamon sugar layer and then sprinkle the remaining cinnamon sugar mixture on top to finish.
  7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 52 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean when the bread is done.
  8. Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • For best results, use very ripe bananas as they provide natural sweetness and moisture.
  • The Demerara sugar in the topping adds a delightful crunch and depth of flavor with its natural molasses content.
  • Do not overmix the batter once combining wet and dry ingredients to keep the bread tender.
  • Make sure to check the bread near the end of baking time to avoid overbaking which could dry it out.
  • You can store the bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

Find it online: https://simpleplatter.com/snickerdoodle-banana-bread-with-cinnamon-sugar-swirl-recipe/