Our Favourite Snickerdoodle Banana Bread Recipe

Do you ever glance at those browning bananas on your worktop, torn between the comforting familiarity of banana bread and the sweet, spicy allure of a freshly baked snickerdoodle biscuit? We’re here to tell you that you no longer need to make that difficult choice. We have developed the ultimate recipe that fuses these two classic bakes into one spectacular loaf.

Introducing our much-loved Snickerdoodle Banana Bread Recipe. This isn’t just another quick bread; it’s a truly memorable baking experience. We’ve captured the essence of a soft, moist banana loaf and elevated it with a snickerdoodle-inspired twist, featuring a subtly tangy batter and a wonderfully crunchy cinnamon-sugar topping. It’s the kind of bake that fills your home with a warm, inviting scent, making everyone feel instantly welcome. So, it’s time to preheat your oven and transform those neglected bananas into something truly extraordinary.

Why You’ll Adore This Recipe

• A Perfect Flavour Fusion: This recipe masterfully unites the rich, fruity notes of banana bread with the cosy, cinnamon-spiced warmth of a traditional snickerdoodle. Each slice offers a soft, tender interior and a crisp, flavourful crust.
• Exceptional Moisture and Tenderness: We rely on a blend of very ripe bananas and sour cream (or Greek yoghurt) to guarantee an incredibly moist cinnamon banana bread that remains delightfully fresh for several days. Say goodbye to dry, lacklustre loaves for good!
• A Stunning Crunchy Topping: The generous blanket of cinnamon sugar transforms during baking into a crisp, crackled crust, providing a superb textural contrast to the plush loaf below. It’s the ultimate banana bread with cinnamon topping, taken to a new level.
• Effortless and Uncomplicated: Don’t let the name fool you; this is a remarkably easy snickerdoodle quick bread. The method is simple to follow, and it calls for common ingredients that you probably already have at home.
• The Best Way to Use Ripe Bananas: Consider this recipe the saviour of your fruit bowl! It offers the most delicious solution for using up those overripe bananas before they go to waste.

Ingredients

To make this recipe as straightforward as possible, we have organised the ingredients into two parts: the delightful cinnamon-sugar topping and the rich banana bread batter. Having everything ready before you begin will ensure a smooth and enjoyable baking session.

• For the Cinnamon Sugar Topping:
• 50g caster sugar
• 1 ½ tsp ground cinnamon
• For the Banana Bread Batter:
• 280g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp cream of tartar (this provides that signature snickerdoodle tang!)
• 1 tsp ground cinnamon
• ½ tsp salt
• 115g unsalted butter, softened to room temperature
• 150g caster sugar
• 50g light brown soft sugar
• 2 large free-range eggs, at room temperature
• 1 tsp vanilla extract
• 3 large, very ripe bananas (about 350-400g, mashed)
• 120g sour cream or full-fat Greek yoghurt

Step-by-Step Instructions for the Perfect Snickerdoodle Banana Bread

Are you ready to create something wonderful? We have outlined the method in a simple, step-by-step guide. Just follow along, and you’ll soon have a beautifully fragrant loaf ready to be enjoyed. If this recipe becomes a favourite, you might also like to try our classic Moist Banana Bread Recipe on another occasion!

Step 1: Prepare Your Tin and Topping

1. Begin by preheating your oven to 175°C (160°C Fan / Gas Mark 4). Thoroughly grease a 9×5 inch (2lb) loaf tin and line it with baking parchment, leaving an overhang on the sides to make lifting the loaf out easier later.
2. In a small bowl, create the topping by mixing the 50g of caster sugar with the 1 ½ tsp of ground cinnamon until they are fully combined. Put this to one side for now. This topping gives the feel of a banana bread with streusel but with a simpler, more satisfying crunch.

Step 2: Combine the Dry and Wet Ingredients

1. In a medium bowl, sift or whisk together the plain flour, bicarbonate of soda, cream of tartar, 1 tsp of ground cinnamon, and salt. This step ensures that all your raising agents and spices are distributed evenly throughout the mixture.
2. In a separate, larger bowl, use an electric hand mixer or a wooden spoon to cream the softened butter with both the caster and light brown sugars. Continue to beat on a medium speed for around 2-3 minutes, until the mixture becomes pale, light, and airy.
3. Introduce the eggs one at a time, ensuring each one is fully incorporated before adding the next. Don’t be concerned if the mixture appears to curdle slightly; it will smooth out once the flour is added. Next, stir in the vanilla extract.
4. In another bowl, use a fork to mash your ripe bananas until they are mostly smooth, leaving a few small lumps for added texture. Gently fold the mashed bananas and the sour cream (or Greek yoghurt) into the butter and sugar mixture until just combined.

Step 3: Make the Batter and Bake

1. Carefully fold the dry ingredient mixture into the wet ingredients with a spatula. You should only mix until the last streaks of flour have disappeared. It is vital not to overmix, as this can result in a tough, dense loaf. A lumpy batter is perfectly acceptable!
2. Pour the batter into your prepared loaf tin, using the spatula to spread it evenly and smooth the surface.
3. Here comes the most exciting part! Sprinkle the cinnamon-sugar mixture evenly over the entire surface of the batter. Be generous, as this is what creates that iconic crunchy snickerdoodle crust.
4. Place the tin in your preheated oven and bake for 55–65 minutes. You can check if it’s cooked by inserting a skewer into the centre; it should emerge clean or with just a few moist crumbs. If the skewer is still wet, give it another 5-10 minutes. If you notice the top browning too quickly, you can loosely cover it with foil for the final 15 minutes of baking.

Step 4: Cooling Your Snickerdoodle Loaf Cake

1. Once out of the oven, allow the snickerdoodle loaf cake to cool in its tin on a wire rack for 15-20 minutes. This helps the loaf to firm up, making it much easier to remove.
2. Grasping the overhanging baking parchment, carefully lift the loaf from the tin and set it on the wire rack to cool completely. We know how tempting it is to slice into it straight away, but patience will be rewarded with neat slices and perfectly melded flavours.

Tips for Success

To ensure your bake is a triumph every time, we’ve gathered some of our most trusted tips and tricks for this particular recipe.

• Embrace the Browning Bananas: The more speckled and dark the bananas, the better! Overripe bananas are significantly sweeter, possess a more pronounced banana flavour, and contribute essential moisture to the final loaf.
• Avoid Overmixing the Batter: This is a fundamental rule for all quick breads. Excessive mixing develops gluten in the flour, leading to a tough and rubbery texture rather than the soft, tender crumb we’re aiming for. Mix only until the ingredients are just incorporated.
• Use Room Temperature Ingredients: Bringing your butter, eggs, and sour cream to room temperature allows them to combine more effectively, resulting in a smoother batter and a superior texture in the finished bake.
• Measure Your Flour with Precision: For the best and most consistent results, we always suggest using digital scales to weigh your flour. If you don’t own scales, use the ‘spoon and level’ technique: spoon flour into your measuring cup before levelling it with a flat-edged knife. This avoids compacting the flour, which can lead to a dry loaf. To learn more about baking science, have a look at this fantastic resource on the role of cream of tartar from King Arthur Baking.
• Creative Variations: Fancy getting creative? Try folding in a handful of chocolate chips or some chopped walnuts for an extra dimension of flavour and texture. Our Chocolate Chip Banana Bread Recipe is another firm favourite for good reason!

FAQ

A New Favourite for Your Recipe Book

And there you have it—a recipe we believe is destined to become a staple in your home. This Snickerdoodle Banana Bread is an ideal treat for a cosy afternoon, a wonderful star at a weekend brunch, or a thoughtful homemade gift for someone special. It is the epitome of comfort baking: simple to make, yet capable of transforming everyday ingredients into something truly spectacular.

We are so thrilled for you to give this recipe a go. The blend of sweet banana, tangy cinnamon spice, and that irresistible crunchy topping is simply a match made in baking heaven. When you try it, we would love to hear how it went! Feel free to leave a comment below or tag us in your pictures on social media. Happy baking!

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Prep: 15 mins
Cook: 55-65 mins
Yield: 1 loaf (10-12 slices)

Ingredients

• For the Cinnamon Sugar Topping:
• 50g caster sugar
• 1 ½ tsp ground cinnamon
• For the Banana Bread Batter:
• 280g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp cream of tartar
• 1 tsp ground cinnamon
• ½ tsp salt
• 115g unsalted butter, softened
• 150g caster sugar
• 50g light brown soft sugar
• 2 large free-range eggs
• 1 tsp vanilla extract
• 3 large, very ripe bananas, mashed
• 120g sour cream or full-fat Greek yoghurt

Instructions

1. Preheat oven to 175°C (160°C Fan). Grease and line a 9×5 inch loaf tin with baking parchment.
2. In a small bowl, mix together the 50g caster sugar and 1 ½ tsp cinnamon for the topping. Set aside.
3. In a medium bowl, whisk together the plain flour, bicarbonate of soda, cream of tartar, 1 tsp cinnamon, and salt.
4. In a large bowl, cream the softened butter with both sugars until light and fluffy (about 2-3 minutes).
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Gently fold in the mashed bananas and sour cream until just combined.
7. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Do not overmix.
8. Pour the batter into the prepared tin and spread evenly.
9. Sprinkle the cinnamon-sugar topping generously over the surface of the batter.
10. Bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
11. Let the loaf cool in the tin for 15-20 minutes before lifting it out onto a wire rack to cool completely.