Banana bread has long been a comforting staple, but sometimes a twist on tradition can elevate it into something extraordinary. That’s where snickerdoodle banana bread comes in. By combining the moist, rich texture of classic banana bread with the cinnamon-sugar magic of snickerdoodle cookies, you get a loaf that is warm, sweet, and impossible to resist. The crust carries that signature crackly cinnamon-sugar finish, while the inside remains soft, tender, and bursting with banana flavor. Whether served for breakfast, as an afternoon snack, or as dessert, this recipe delivers both nostalgia and indulgence in every slice.
Ingredients (with detailed measurements)
For the bread batter:
-
1 ½ cups (190 g) all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon baking powder
-
½ teaspoon salt
-
1 ½ teaspoons ground cinnamon
-
½ cup (115 g) unsalted butter, softened
-
½ cup (100 g) granulated sugar
-
½ cup (100 g) brown sugar, packed
-
2 large eggs, room temperature
-
1 cup (240 g) mashed ripe bananas (about 2–3 bananas)
-
¼ cup (60 ml) sour cream or Greek yogurt
-
1 teaspoon vanilla extract
For the cinnamon-sugar coating and topping:
-
⅓ cup (65 g) granulated sugar
-
1 ½ teaspoons ground cinnamon
This mixture creates the classic snickerdoodle crunch both inside and outside the loaf.
Instructions (Step-by-Step Guide)
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
Step 2: Prepare the cinnamon-sugar mixture
In a small bowl, mix ⅓ cup granulated sugar with 1 ½ teaspoons cinnamon. Set aside.
Step 3: Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. This ensures the leavening agents are evenly distributed.
Step 4: Cream butter and sugars
In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. This step helps incorporate air, giving the bread a tender texture.
Step 5: Add eggs and bananas
Beat in eggs one at a time, mixing well after each. Stir in mashed bananas and vanilla extract until combined.
Step 6: Add sour cream
Fold in the sour cream or Greek yogurt. This ingredient locks in moisture and adds a subtle tang that balances the sweetness.
Step 7: Combine wet and dry ingredients
Gradually add the dry mixture to the wet mixture, stirring until just combined. Overmixing can make the bread dense, so stop as soon as you no longer see streaks of flour.
Step 8: Assemble the loaf
Sprinkle a layer of the cinnamon-sugar mixture into the bottom of the prepared pan. Pour in half the batter, then sprinkle with more cinnamon-sugar. Add the rest of the batter and finish with the remaining cinnamon-sugar mixture on top. This creates layers of flavor and a crunchy crust.
Step 9: Bake
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, cover loosely with foil after 40 minutes.
Step 10: Cool and slice
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Cool completely before slicing to avoid crumbling.
Conservation and Storage
-
Room Temperature: Store in an airtight container or wrap tightly in plastic wrap for up to 3 days.
-
Refrigeration: Keeps for up to 1 week in the fridge. Bring to room temperature or warm slightly before serving for best flavor.
-
Freezing: Slice the loaf, wrap individual slices in plastic wrap, and freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature or toast before eating.
Variations
-
Snickerdoodle Muffins: Divide the batter into muffin tins and reduce baking time to 20–25 minutes.
-
Nutty Twist: Add ½ cup chopped pecans or walnuts for added crunch.
-
Chocolate Chip Version: Fold in ½ cup mini chocolate chips for extra indulgence.
-
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
-
Swirled Bread: Instead of layering cinnamon-sugar, swirl it into the batter for a marbled effect.
Serving Suggestions
-
Breakfast Treat: Serve warm with a pat of butter and a hot cup of coffee.
-
Snack Time: Pair with tea or milk for an afternoon pick-me-up.
-
Dessert: Top with a scoop of vanilla ice cream or drizzle with caramel sauce.
-
Gift Idea: Wrap in parchment and ribbon for a homemade present during the holidays.
Tips for Perfecting the Dish
-
Use very ripe bananas with plenty of brown spots for maximum flavor and sweetness.
-
Measure flour accurately by spooning it into a measuring cup and leveling it off; too much flour will dry the loaf.
-
Don’t skip the cinnamon-sugar coating, as it’s what gives the bread its snickerdoodle identity.
-
Test for doneness early—ovens vary, so begin checking at 50 minutes.
-
Cool fully before slicing to keep the crumb tender and intact.
Conclusion
Snickerdoodle banana bread is the perfect marriage of two beloved classics. It combines the moist, banana-rich crumb of traditional banana bread with the irresistible cinnamon-sugar crunch of snickerdoodle cookies. The result is a loaf that works as breakfast, snack, or dessert, and can be customized with nuts, chocolate, or even turned into muffins. Easy to make, simple to store, and always a crowd-pleaser, this recipe is proof that sometimes the best ideas come from blending traditions. Once you bake it, you’ll want it to become a permanent part of your kitchen rotation.
Print
Snickerdoodle Banana Bread Recipe
- Total Time: 75 minutes
- Yield: 1 loaf (10–12 slices) 1x
- Diet: Vegetarian
Description
A moist, tender banana bread with the irresistible cinnamon-sugar crust of a snickerdoodle cookie. This fusion loaf is perfect for breakfast, snacking, or dessert.
Ingredients
For the bread batter:
-
1 ½ cups (190 g) all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon baking powder
-
½ teaspoon salt
-
1 ½ teaspoons ground cinnamon
-
½ cup (115 g) unsalted butter, softened
-
½ cup (100 g) granulated sugar
-
½ cup (100 g) brown sugar, packed
-
2 large eggs, room temperature
-
1 cup (240 g) mashed ripe bananas (about 2–3 bananas)
-
¼ cup (60 ml) sour cream or Greek yogurt
-
1 teaspoon vanilla extract
For the cinnamon-sugar coating and topping:
-
⅓ cup (65 g) granulated sugar
-
1 ½ teaspoons ground cinnamon
Instructions
-
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
-
Mix ⅓ cup sugar and 1 ½ teaspoons cinnamon in a small bowl; set aside.
-
In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
-
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
-
Beat in eggs one at a time. Stir in bananas and vanilla.
-
Mix in sour cream until incorporated.
-
Fold dry mixture into wet mixture until just combined. Do not overmix.
-
Sprinkle some cinnamon-sugar mixture in the bottom of prepared pan. Add half the batter, sprinkle more cinnamon-sugar, then add remaining batter. Top with remaining cinnamon-sugar.
-
Bake 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs. Tent with foil if browning too quickly.
-
Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
Notes
-
Use overripe bananas for best flavor and moisture.
-
Do not skip the cinnamon-sugar—it creates the classic snickerdoodle crust.
-
Cool completely before slicing for a clean cut.
-
Store unglazed for freezing, glaze or add toppings after thawing if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 255 kcal
- Sugar: 24 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Snickerdoodle banana bread recipe, cinnamon sugar banana bread, snickerdoodle loaf, banana snickerdoodle bread