Description
A delightful fusion of classic banana bread and snickerdoodle cookie flavors, perfect for breakfast or dessert.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (for batter)
- 1/4 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 9×5-inch loaf pan.
- In a large bowl, mash the bananas until mostly smooth. A few lumps are okay!
- Stir in granulated sugar, brown sugar, melted butter, eggs, and vanilla, blending well.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet ingredients in 2-3 additions, alternating with milk. Mix gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- For the topping, combine 2 tablespoons of sugar and 1 teaspoon of cinnamon, sprinkling it evenly over the batter.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy, warm or at room temperature.
Notes
Use overripe bananas for best flavor. Feel free to get creative with toppings and mix-ins.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American