Description
A delicious blend of classic banana bread and snickerdoodle cookie flavors, perfect for breakfast, snacks, or dessert.
Ingredients
- 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 the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the bananas until smooth.
- Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the bananas. Stir until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- In a small bowl, mix the cinnamon and sugar for the topping. Sprinkle it evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice and enjoy!
Notes
Best served warm or at room temperature. Can be enjoyed plain or with butter/cream cheese. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American