Snickerdoodle banana bread is one of my favorite twists on the classic loaf. It combines the soft, moist texture of banana bread with the sweet cinnamon-sugar crust of a snickerdoodle cookie. Each slice is full of warm spice and banana flavor, with a lightly crisp, sugary top that gives it a nostalgic cookie vibe. It’s comforting, easy to make, and just different enough to be extra special.
Why You’ll Love This Recipe
I love how this recipe blends two beloved baked goods into one cozy treat. The banana bread is soft and tender, and the snickerdoodle-inspired topping adds just the right amount of sweetness and crunch. It’s perfect for breakfast, dessert, or snacking with a warm drink. Plus, it smells absolutely amazing while it bakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Ripe bananas (the more spots, the better)
-
All-purpose flour
-
Baking soda
-
Salt
-
Ground cinnamon
-
Unsalted butter (melted)
-
Brown sugar
-
Granulated sugar
-
Eggs
-
Vanilla extract
-
Optional: sour cream or Greek yogurt (for extra moisture)
For the cinnamon-sugar topping:
-
Granulated sugar
-
Ground cinnamon
Directions
-
I preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
-
In one bowl, I whisk together the flour, baking soda, salt, and cinnamon.
-
In another bowl, I mash the bananas and stir in the melted butter, sugars, eggs, vanilla, and sour cream (if using).
-
I add the dry ingredients to the wet and stir until just combined—I don’t overmix.
-
I pour the batter into the loaf pan and smooth the top.
-
I mix the cinnamon and sugar topping and sprinkle it generously over the batter.
-
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
-
I let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf (about 8–10 slices). It takes around 15 minutes to prep and 55–60 minutes to bake.
Variations
Sometimes I add chopped walnuts or cinnamon chips to the batter for extra texture. I’ve also tried using a swirl of cinnamon sugar in the middle of the loaf for even more snickerdoodle flavor. If I want a richer version, I use browned butter instead of melted butter.
Storage/reheating
I store the bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well—just slice it and freeze the pieces individually. To reheat, I warm a slice in the microwave for 10–15 seconds or toast it lightly for a crisp edge.
FAQs
Can I use frozen bananas?
Yes, I thaw them completely and drain off excess liquid before mashing. They actually make the bread even more moist.
What’s the best flour substitute for gluten-free?
I’ve used a 1:1 gluten-free flour blend with good results. I make sure it includes xanthan gum for structure.
Can I reduce the sugar?
Definitely. I’ve reduced both the brown and granulated sugar by about ¼ cup without changing the texture much. The bananas provide natural sweetness too.
Why is my bread sinking in the middle?
That usually happens if it’s underbaked or the batter was overmixed. I always check doneness with a toothpick and avoid over-stirring the batter.
Can I make this into muffins?
Yes! I divide the batter into a lined muffin tin, sprinkle with cinnamon sugar, and bake at 350°F for 18–22 minutes.
Conclusion
Snickerdoodle banana bread is a cozy, cinnamon-swirled upgrade to a classic favorite. It’s soft, sweet, and perfect for any time of day. I love the crunchy cinnamon-sugar top and how easy it is to make from ingredients I almost always have on hand. It’s one of those feel-good bakes I come back to again and again.
