I never thought I’d combine two of my favorite baked goods into one recipe, but here we are. My snickerdoodle banana bread recipe happened completely by accident one Saturday morning when I had overripe bananas on the counter and a fierce craving for something cinnamon-sugary.
The idea struck me while I was making my weekly banana bread. I’d just finished rolling snickerdoodle cookies the night before, and I thought—why not bring those warm, cinnamon-sugar flavors into banana bread? That swirl of cinnamon sugar through the middle and the crispy, sweet topping transformed ordinary banana bread into something extraordinary.
My kids now request this over regular banana bread every single time. My husband, who usually isn’t a banana bread fan, has been known to sneak slices straight from the cooling rack.
The best part? It’s just as easy as making regular banana bread, with a few simple extra steps that make all the difference.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 10 slices |
| Difficulty Level | Easy |
Why You’ll Love This Snickerdoodle Banana Bread Recipe
This recipe brings together the best of both worlds—the moist, tender crumb of classic banana bread with the irresistible cinnamon-sugar coating that makes snickerdoodles so addictive. Every bite delivers that perfect balance of sweet banana flavor and warm spice that’ll remind you why these two treats are classics in the first place.
- Perfect texture: The banana keeps everything incredibly moist, while the cinnamon-sugar swirl creates pockets of sweetness throughout
- Simple ingredients: You probably have everything in your pantry right now—no specialty items required
- Make-ahead friendly: This bread actually tastes better the next day once all the flavors have melded together
- Crowd-pleasing: I’ve never met anyone who didn’t love this combination—it’s great for breakfast, snacks, or dessert
- Forgiving recipe: Even if you overmix slightly or your bananas aren’t perfectly ripe, it still turns out delicious
- Beautiful presentation: That cinnamon-sugar topping makes it look bakery-worthy with zero effort
You might also enjoy: Pumpkin Snickerdoodle Cookies Recipe
Ingredients
This recipe uses basic baking staples you likely already have on hand. The key is using very ripe bananas—the more brown spots, the better the flavor and sweetness.
For the Bread:
- 3 large overripe bananas (about 1½ cups mashed)
- ⅓ cup (75g) melted butter
- ¾ cup (150g) granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1½ cups (190g) all-purpose flour
- ½ teaspoon ground cinnamon
For the Cinnamon-Sugar Swirl:
- ⅓ cup (65g) granulated sugar
- 1 tablespoon ground cinnamon
For the Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. You don’t need anything fancy—just basic baking equipment that most home kitchens already have.
- 9×5-inch loaf pan – the standard size for banana bread
- Large mixing bowl for combining wet ingredients
- Medium mixing bowl for dry ingredients
- Fork or potato masher for mashing bananas
- Whisk or wooden spoon for mixing
- Measuring cups and spoons
- Rubber spatula for folding and scraping
- Small bowl for cinnamon-sugar mixture
- Parchment paper or non-stick cooking spray
- Cooling rack
- Toothpick or cake tester for checking doneness
Recommended Products for This Recipe
After making this bread dozens of times, I’ve found a few products that genuinely make the process easier and improve the final result. These aren’t must-haves, but they’re investments that’ll serve you well beyond this recipe.
1. USA Pan Bakeware Aluminized Steel Loaf Pan
I switched to this heavy-duty loaf pan after years of dealing with uneven baking and stuck-on bread. The aluminized steel distributes heat perfectly, giving you that golden crust without any burnt edges. The non-stick coating is commercial-grade, so your bread slides right out every single time.
2. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Quality vanilla makes a real difference in simple recipes like this. This Madagascar vanilla has a rich, complex flavor that enhances both the banana and cinnamon notes. One bottle lasts me months, and the depth of flavor is worth every penny.
3. King Arthur Baking Company All-Purpose Flour
I’ve tested this recipe with several brands, and King Arthur flour consistently gives the best texture. It has just the right protein content for tender banana bread that’s not too dense or too cakey. The consistency from bag to bag is unbeatable.
4. OXO Good Grips Stainless Steel Potato Masher
While you can use a fork, this sturdy masher makes quick work of those bananas and gives you the perfect consistency—smooth but with a few small chunks for texture. The comfortable grip means no hand fatigue, and it’s great for so many other kitchen tasks.
Another favorite: Easy Banana Bread Recipe
Step-by-Step Instructions: How to Make Snickerdoodle Banana Bread
Follow these detailed steps for perfect snickerdoodle banana bread every time. I’ve included all the little tips and tricks I’ve learned through trial and error.
1. Prepare Your Pan and Preheat the Oven
- Preheat your oven to 350°F (175°C)
- Grease your 9×5-inch loaf pan thoroughly with butter or non-stick spray, making sure to get into all the corners
- Line the bottom with parchment paper if you want extra insurance against sticking (I always do this)
- Set the prepared pan aside while you mix your batter
2. Mash the Bananas
- Peel your three overripe bananas and place them in your large mixing bowl
- Use a fork or potato masher to mash them until mostly smooth—a few small lumps are perfectly fine and actually add nice texture
- You should have about 1½ cups of mashed banana (if you’re a little over or under, that’s okay)
- The bananas should be very ripe with lots of brown spots for maximum sweetness and flavor
3. Mix the Wet Ingredients
- Add the melted butter to your mashed bananas and stir until well combined
- Mix in the ¾ cup of granulated sugar—stir vigorously for about 30 seconds until the mixture looks slightly lighter in color
- Beat in the egg until fully incorporated throughout the banana mixture
- Stir in the vanilla extract and make sure everything is evenly combined
- The mixture should look smooth and slightly glossy at this point
4. Add the Leavening and Salt
- Sprinkle the baking soda evenly over the banana mixture
- Add your pinch of salt (I use about ¼ teaspoon)
- Stir these in thoroughly—you want to make sure the baking soda is completely dissolved with no visible specks
- This step is crucial for proper rising, so don’t rush it
5. Incorporate the Flour and Cinnamon
- Add your 1½ cups of all-purpose flour and ½ teaspoon of ground cinnamon all at once
- Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients
- Mix just until you no longer see streaks of flour—the batter should still look slightly lumpy
- Don’t overmix here, or your bread will turn out tough and dense (I learned this the hard way on my first attempt)
- The batter should be thick but still pourable
6. Prepare the Cinnamon-Sugar Swirl
- In your small bowl, mix together ⅓ cup of sugar and 1 tablespoon of cinnamon until evenly combined
- Set this aside—you’ll need it for layering in just a moment
- Make sure the cinnamon is fully distributed through the sugar with no clumps
7. Layer the Batter and Swirl
- Pour half of your banana bread batter into the prepared loaf pan and spread it evenly with your spatula
- Sprinkle about two-thirds of your cinnamon-sugar mixture evenly over this first layer
- Pour the remaining batter on top and smooth it out gently
- Use a butter knife or skewer to swirl through the batter in a zigzag pattern—don’t overmix, just 3-4 swirls to create that marbled effect
- I like to make an “S” pattern through the length of the pan
8. Add the Topping
- Mix together the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping
- Sprinkle this evenly over the top of your unbaked loaf
- This will create that classic snickerdoodle crackly, sugary crust as it bakes
9. Bake the Bread
- Place the loaf pan in your preheated 350°F oven on the center rack
- Bake for 55-65 minutes—the exact time will depend on your oven
- Start checking at the 55-minute mark by inserting a toothpick into the center
- The bread is done when the toothpick comes out clean or with just a few moist crumbs (not wet batter)
- The top should be golden brown and spring back slightly when touched gently
10. Cool and Serve
- Remove the pan from the oven and place it on a cooling rack
- Let the bread cool in the pan for about 10-15 minutes—this helps it set and makes it easier to remove
- Run a knife around the edges if needed, then carefully turn the loaf out onto the cooling rack
- Allow it to cool for at least 30 minutes before slicing (I know this is torture, but warm bread crumbles when cut)
- Once completely cool, slice with a sharp serrated knife using a gentle sawing motion
Read Also: Air Fryer Banana Bread Recipe
Tips for The Best Snickerdoodle Banana Bread
I’ve made this recipe more times than I can count, and these tips will help you avoid the mistakes I made along the way. Small details really do make a difference.
- Use very ripe bananas: The browner and spottier, the better—they should be soft and sweet. I actually freeze overripe bananas when I have them and thaw them when I’m ready to bake.
- Don’t overmix the batter: Once you add the flour, mix just until combined. Overmixing develops the gluten and makes the bread tough and rubbery.
- Room temperature ingredients work better: Let your egg sit out for 15 minutes before using. Cold ingredients don’t incorporate as smoothly.
- Test for doneness properly: Insert your toothpick into the center, not near the edges. The edges will always test done first.
- Let it cool completely before storing: Wrapping warm bread traps moisture and can make it soggy.
- Adjust oven temperature if needed: Every oven is different. If your bread is browning too quickly on top, tent it with foil for the last 15 minutes.
- Measure flour correctly: Spoon it into your measuring cup and level it off. Scooping directly from the bag packs in too much flour.
- Use melted butter, not softened: Melted butter creates a more tender crumb in quick breads like this.
- Don’t skip the swirl: That cinnamon-sugar layer in the middle is what makes this special—don’t just mix it into the batter.
- Line your pan with parchment: This makes removing the bread foolproof and cleanup easier.
Serving Suggestions
This snickerdoodle banana bread is incredibly versatile and works for any meal or occasion. I’ve served it so many ways over the years.
- Slice it thick and toast it lightly, then spread with honey butter for breakfast
- Serve warm slices alongside your morning coffee or pumpkin spice latte
- Top with a dollop of vanilla Greek yogurt and fresh berries for a protein-packed breakfast
- Pair with cream cheese frosting for an indulgent dessert
- Serve with a scoop of vanilla ice cream for a comforting treat
- Pack slices in school lunches or for afternoon snacks
- Toast and spread with almond butter for extra protein
- Cube it and layer in a trifle with vanilla pudding and whipped cream
- Serve alongside fall muffins for a brunch spread
Variations of Snickerdoodle Banana Bread
Once you’ve mastered the basic recipe, try these fun twists to keep things interesting. I rotate through these variations depending on what I have on hand and who I’m baking for.
- Chocolate Chip Snickerdoodle Banana Bread: Fold ¾ cup of chocolate chips into the batter before layering—the combination is absolutely divine.
- Nutty Version: Add ½ cup of chopped walnuts or pecans to the batter for crunch and healthy fats.
- Cream Cheese Swirl: Mix 4 oz softened cream cheese with 2 tablespoons sugar and swirl it in along with the cinnamon-sugar for extra richness.
- Espresso Enhancement: Add 1 tablespoon of instant espresso powder to the dry ingredients for a subtle coffee flavor that enhances the cinnamon.
- Maple Snickerdoodle: Replace ¼ cup of the granulated sugar with pure maple syrup and add ½ teaspoon of maple extract.
- Pumpkin Spice Version: Add 2 teaspoons of pumpkin pie spice to the cinnamon-sugar mixture for a fall twist.
- Muffin Form: Divide the batter among 12 muffin cups, layer with cinnamon sugar, and bake for 20-25 minutes for portable portions.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of regular flour—I’ve tested this successfully with Bob’s Red Mill.
- Reduced Sugar: Cut the sugar in the batter down to ½ cup if you prefer less sweetness—the ripe bananas provide plenty of natural sugar.
- Dairy-Free Version: Substitute the butter with melted coconut oil for a dairy-free option that still tastes amazing.
This pairs beautifully with my healthy banana bread recipe if you’re looking for a lighter version.
Storage and Reheating
Proper storage keeps your snickerdoodle banana bread fresh and delicious for days. I’ve found these methods work best for maintaining that perfect texture.
- Room Temperature: Wrap the completely cooled bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight.
- Refrigeration: For longer storage, wrap well and refrigerate for up to 1 week. The bread will firm up slightly when cold but returns to its soft texture when brought to room temperature or reheated.
- Freezing: This bread freezes beautifully for up to 3 months. Wrap individual slices in plastic wrap, then place them all in a freezer-safe bag. This way you can grab single servings as needed.
- Reheating Slices: Microwave individual slices for 15-20 seconds, or toast them in a toaster oven at 300°F for 5-7 minutes until warmed through.
- Thawing Frozen Bread: Let frozen slices thaw at room temperature for about 30 minutes, or microwave from frozen for 30-40 seconds.
- Preventing Drying Out: If your bread starts to dry out, brush the cut surfaces with a little melted butter before storing to seal in moisture.
- Storing Unsliced: An unsliced loaf stays fresh longer than pre-cut slices. Only slice what you plan to eat within a day or two.
Nutritional Facts
Here’s the approximate nutritional information per slice (based on 10 slices per loaf):
- Calories: 245
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 180mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 27g
- Protein: 3g
- Potassium: 180mg
- Vitamin A: 4% DV
- Calcium: 2% DV
- Iron: 6% DV
Note: These values are estimates and will vary based on specific ingredients used and slice size.
Read Also: Starbucks Banana Bread Recipe
Health Benefits of Key Ingredients
While this is definitely a treat, it does contain some nutritious ingredients that offer real health benefits. Don’t feel too guilty about that second slice.
- Bananas: Rich in potassium for heart health and blood pressure regulation, plus they provide vitamin B6, vitamin C, and dietary fiber that supports digestive health.
- Cinnamon: Contains powerful antioxidants and anti-inflammatory properties, may help regulate blood sugar levels, and has been linked to improved heart health.
- Eggs: Provide high-quality protein and essential amino acids, plus they’re loaded with choline for brain health and vitamin D for bone strength.
- Whole wheat flour option: If you substitute half the all-purpose flour with whole wheat, you’ll add more fiber, B vitamins, and minerals like iron and magnesium.
- Moderate portion control: At about 245 calories per slice, this can fit into a balanced diet when enjoyed mindfully as an occasional treat.
FAQs About Snickerdoodle Banana Bread
1. Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas actually work wonderfully in this recipe. Thaw them completely at room temperature or in the microwave, then drain off any excess liquid before mashing.
The texture might be slightly softer than fresh bananas, but the flavor is just as good. I actually prefer keeping overripe bananas in my freezer specifically for banana bread so they’re always ready when the craving hits.
2. Why is my banana bread sinking in the middle?
A sunken center usually happens for one of three reasons: you opened the oven door too early and the temperature dropped suddenly, you used too much banana (more than 1½ cups mashed), or your baking soda was old and lost its leavening power.
Make sure you don’t open the oven until at least 50 minutes into baking, measure your bananas accurately, and check that your baking soda is fresh by testing it in vinegar—it should fizz vigorously.
3. Can I make this recipe into muffins instead of a loaf?
Yes! This batter makes excellent muffins. Fill 12 standard muffin cups about two-thirds full, layer in the cinnamon sugar mixture, and sprinkle the topping over each muffin.
Bake at 350°F for 20-25 minutes, checking for doneness with a toothpick. Muffins are great for portion control and freeze even better than the whole loaf since they thaw more quickly.
4. How do I know when my banana bread is fully baked?
The best test is inserting a toothpick or cake tester into the center of the loaf. It should come out clean or with just a few moist crumbs clinging to it—no wet batter.
The top should be golden brown and spring back when gently pressed. The internal temperature should reach 200-205°F if you have an instant-read thermometer.
If the top is browning too quickly but the center isn’t done, tent it loosely with aluminum foil for the remaining baking time.
5. Can I reduce the sugar in this recipe?
You can reduce the sugar somewhat, but I wouldn’t go below ½ cup in the batter or you’ll notice a significant difference in texture and moisture. The sugar doesn’t just add sweetness—it helps create that tender crumb and keeps the bread moist.
If you’re watching sugar intake, I’d recommend cutting the sugar in the batter to ½ cup and skipping the topping, which will save you about 30 calories per slice while maintaining good texture.
You might also enjoy: Keto Banana Bread Recipe
Final Thoughts
This snickerdoodle banana bread recipe has become one of my most treasured baking creations. It combines the comfort of traditional banana bread with the irresistible cinnamon-sugar magic of snickerdoodles, creating something that’s truly greater than the sum of its parts.
Every time I pull a loaf from the oven and smell that incredible aroma of cinnamon, sugar, and banana wafting through my kitchen, I’m reminded why I love baking so much.
This bread has carried me through lazy weekend mornings, afternoon coffee breaks, and those moments when I just need something comforting and delicious. It’s become my go-to recipe when I need to use up overripe bananas, when friends are coming over for brunch, or when I simply want to fill my house with the most amazing smell.
I hope this recipe becomes a favorite in your kitchen too. Give it a try this weekend and let me know what you think! Did you add any fun variations? How did your family react? I’d love to hear about your experience in the comments below.
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