Description
A cozy fusion of snickerdoodle cookies and banana bread with a crackly cinnamon-sugar crust and moist, tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ¾ cup brown sugar (packed)
Wet Ingredients
- 3 overripe bananas, mashed (about 1½ cups)
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- ¼ cup plain Greek yogurt or sour cream
- Cinnamon-Sugar Topping
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease or line two 8×4 or 9×5 loaf pans. Prepare the cinnamon-sugar topping in a small bowl.
- Whisk dry ingredients in a medium bowl: flour, baking soda, baking powder, salt, cinnamon (and cream of tartar if using).
- Mash bananas in a large bowl until mostly smooth.
- Whisk in wet ingredients: brown sugar, butter, eggs, vanilla, and yogurt. Mix until smooth.
- Fold in dry ingredients using a spatula. Stir until just combined. Fold in optional add-ins if desired.
- Layer batter into pans, sprinkling cinnamon-sugar halfway through and again on top.
- Bake for 45–55 minutes, or until a toothpick comes out with moist crumbs.
- Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a gluten-free version, use a 1:1 GF flour blend.
- Swap bananas with pumpkin puree or applesauce for variation.
- Use flax eggs and dairy-free yogurt for a vegan option.
- Store wrapped at room temp for 4 days, refrigerated for a week, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 160mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 35mg