Description
This Snickerdoodle Banana Bread combines the moist sweetness of ripe bananas with the warm, spicy flavors of cinnamon and nutmeg. Topped with a generous cinnamon-sugar mixture, this bread offers a delightful twist on classic banana bread with a snickerdoodle-inspired flavor. Perfect for breakfast, dessert, or a comforting snack.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (mashed)
- 1/2 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Topping
- 1/4 cup cinnamon-sugar mixture
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly. Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until the batter is smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet banana mixture, stirring gently until just combined to avoid overmixing. Then fold in the sour cream to add moisture and a slight tanginess to the bread.
- Pour Batter and Add Topping: Pour the prepared batter into the greased loaf pan and smooth the top with a spatula. Generously sprinkle the cinnamon-sugar mixture evenly over the top of the batter.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, tent the bread loosely with foil for the last 10 to 15 minutes of baking.
- Cool: Once baked, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- For added texture and flavor, incorporate 1/2 cup chopped walnuts or cinnamon chips into the batter before baking.
- This banana bread tastes even better the next day as the flavors meld together.
- Store the bread tightly wrapped at room temperature for up to 3 days to maintain freshness.
