Description
A comforting banana bread infused with the delightful flavors of snickerdoodle cookies, topped with a cinnamon-sugar mixture.
Ingredients
Scale
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup milk
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
- Mash the bananas until smooth and velvety.
- Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir until combined.
- Whisk together the flour, baking powder, baking soda, salt, and ground cinnamon in a separate bowl.
- Gradually add the dry mixture to the wet banana mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the cinnamon-sugar mixture evenly across the top of the batter.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to rest in the pan for about 10 minutes before transferring it to a wire rack to cool.
- Slice, serve, and enjoy!
Notes
Store the banana bread in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 13g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg