Snickerdoodle Banana Bread

Introduction

Snickerdoodle Banana Bread is a unique and indulgent way to enjoy two classic flavors—banana bread and snickerdoodles—in one delicious loaf. The soft, banana-infused bread is topped with a sweet cinnamon-sugar topping that gives it a delightful crunch and extra sweetness. Perfect for any time of day, this bread will quickly become a family favorite!

Ingredients (Quantities)

• Ripe bananas: 3, mashed
• Butter: 1/2 cup (115g), softened
• Granulated sugar: 1 cup (200g)
• Eggs: 2 large
• Vanilla extract: 1 teaspoon
• All-purpose flour: 2 cups (240g)
• Baking soda: 1 teaspoon
• Salt: 1/4 teaspoon
• Cinnamon: 1 teaspoon
• Buttermilk: 1/4 cup (or regular milk with 1 tablespoon lemon juice or vinegar, to sour it)

For the Snickerdoodle Topping:

• Granulated sugar: 1/4 cup (50g)
• Cinnamon: 1 tablespoon

Instructions

1. Preheat the oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
2. Make the batter:
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
   • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined; do not overmix.
3. Prepare the snickerdoodle topping:
   • In a small bowl, combine the granulated sugar and cinnamon. Stir until well-mixed.
4. Assemble the bread:
   • Pour the banana bread batter into the prepared loaf pan and smooth the top with a spatula.
   • Sprinkle the snickerdoodle cinnamon-sugar mixture generously over the top of the batter.
5. Bake the banana bread:
   • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 10 minutes of baking.
6. Cool and serve:
   • Allow the banana bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Tips for Success

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Overripe bananas with brown spots work best.
• Don’t overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense loaf.
• Add-ins: If desired, you can fold in chocolate chips, chopped nuts, or raisins for added texture and flavor.
• Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Recommendations

• Serving ideas: Serve a slice of Snickerdoodle Banana Bread with a cup of coffee, tea, or a glass of milk for a perfect snack or breakfast.
• Freezing: This bread freezes well! Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Simply thaw it overnight on the counter when you’re ready to enjoy.

Nutrition Information (per slice, based on 10 servings)

• Calories: 230
• Carbohydrates: 34g
• Protein: 3g
• Fat: 9g
• Sugar: 17g
• Fiber: 1g

This Snickerdoodle Banana Bread combines the comforting flavors of banana bread and snickerdoodles into one irresistible treat. Whether you’re baking for yourself or sharing with loved ones, this moist and spiced loaf is sure to please!