Ingredients
For the banana bread
- 3 ripe bananas, mashed (about 1 1/4–1 1/2 cups)
- 1/3 cup melted butter, slightly cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 3/4 to 2 cups all-purpose flour*
- 1 teaspoon cream of tartar
- 1–2 teaspoons ground cinnamon
*Use 1 3/4 cups for a very moist loaf, up to 2 cups if your bananas are extremely soft or large. Snickerdoodle banana bread recipes with three bananas often land in this flour range.
- Mashed bananas add moisture, sweetness, and banana flavor, acting as part of the liquid in the batter.
- Melted butter contributes rich flavor and a softer, denser crumb typical of many banana breads.
- Brown + white sugar mirror other snickerdoodle banana breads and give both moisture (brown sugar) and structure (granulated sugar).
- Cream of tartar brings a subtle tang and is a defining snickerdoodle ingredient, echoing its role in snickerdoodle cookies.
- Cinnamon infuses the loaf with that signature snickerdoodle warmth that most versions rely on.
For the cinnamon-sugar topping
- 1/4 cup granulated sugar
- 1–1 1/2 teaspoons ground cinnamon
This topping mimics the coating on snickerdoodle cookies and is widely used in snickerdoodle breads and snickerdoodle banana bread recipes to create a crackly, fragrant top.
Step-by-step instructions
1. Prep the pan and oven
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and, if you like, line it with a parchment sling for easier removal. Many banana bread and snickerdoodle loaf recipes use this combo to prevent sticking and ensure clean slices.
In a small bowl, stir together the 1/4 cup granulated sugar and 1–1 1/2 teaspoons ground cinnamon for the topping. Set aside.
2. Mix the wet ingredients
In a large mixing bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps if you like more texture. Stir in the melted, slightly cooled butter until combined.
Add the granulated sugar and brown sugar, and mix until the mixture looks thick and glossy. Stir in the egg and vanilla extract until the batter is smooth and cohesive. This method of mixing wet ingredients mirrors many banana bread recipes that use melted butter and mashed bananas as the base.
3. Combine the dry ingredients
In a separate bowl, whisk together:
- 1 3/4 cups of the flour (reserve the last 1/4 cup to adjust if needed)
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cream of tartar
- 1–2 teaspoons ground cinnamon (use 1 teaspoon for subtle, 2 for stronger snickerdoodle flavor)
Whisking the dry ingredients first ensures the baking soda, cream of tartar, salt, and cinnamon are evenly distributed throughout the loaf, similar to methods used in snickerdoodle breads that rely on evenly dispersed leavening and spices.
4. Bring the batter together
Add the dry ingredients to the wet mixture in two additions, gently folding with a spatula until just combined. If the batter looks very thin—this can happen with very large or extremely soft bananas—sprinkle in up to the remaining 1/4 cup flour and fold again just until no dry streaks remain.
Banana bread and snickerdoodle banana bread recipes emphasize not overmixing once the flour goes in, since overmixing can create a tough or gummy texture. The batter should be thick but still scoopable and pourable.
5. Add batter to pan and top with cinnamon sugar
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the cinnamon-sugar mixture evenly over the surface of the batter. Some snickerdoodle banana bread versions also swirl a little of the topping into the top layer of batter, but an even blanket on top is classic and yields a distinct crust.
As the bread bakes, this cinnamon sugar will melt, crackle, and form a fragrant snickerdoodle-style crust, similar to what you see in snickerdoodle bread recipes.
6. Bake
Bake at 350°F (175°C) for about 50–60 minutes, or until:
- The loaf is deeply golden around the edges.
- A toothpick inserted into the center comes out mostly clean, with a few moist crumbs but no raw batter.
Bake times for banana breads with similar batters and add-ins typically fall in this range. If the top is browning too quickly before the center is done, loosely tent the loaf with foil for the final part of baking—this is a common tip in loaf cake and banana bread recipes.
7. Cool and slice
Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for about 15–20 minutes so it can firm up. This short rest is recommended in many banana bread recipes to prevent the loaf from breaking when removed.
Use the parchment sling (if using) or carefully run a knife around the edges, then lift or gently turn out the loaf onto the rack. Let it cool completely before slicing to get neat slices and allow the crumb to set, just as advised for snickerdoodle banana bread and similar loaves.
Continue to the next page to reveal more tips and tricks