Snickerdoodle Banana Bread with Cinnamon Sugar Swirl
Snickerdoodle Banana Bread takes everything you love about classic banana bread and adds a thick layer of cinnamon sugar in every bite. Very ripe bananas, brown sugar, vegetable oil, and sour cream keep the loaf soft and tender, while a generous sprinkle of cinnamon gives it that warm, bakery-style flavor. It’s baked in a simple 9 x 5 loaf pan and finished with a crackly cinnamon sugar topping that makes it hard to stop at one slice.
Servings 10
Calories 394kcal
Equipment
Ingredients
- 4 very ripe bananas mashed, about 1 ½ cups
- 1 cup light brown sugar
- ⅔ cup vegetable oil
- 2 eggs
- ⅓ cup sour cream
- 2 teaspoons vanilla
- 1 ½ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
TOPPING
- ¼ cup white sugar
- ¼ cup Demerara sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350º and line a 9 x 5 inch loaf pan with parchment paper. Coat with a light coating of butter.
- In a large bowl, mash the bananas with a potato masher or fork. Add brown sugar, oil, eggs, sour cream and vanilla. Whisk until well combined. There may still be some small lumps of banana.
- In a separate bowl, whisk the flour, baking powder, soda, salt, cinnamon and nutmeg. Fold the dry ingredients into the banana mixture, being careful not to overmix.
- Topping: Combine ¼ cup sugar, ¼ cup demarara sugar and 2 teaspoons cinnamon in a small bowl.
- Sprinkle a tablespoon of the cinnamon sugar mixture on the bottom and sides of the buttered pan. Add half of the batter and sprinkle half of the remaining cinnamon sugar mixture over the top. Add the rest of the batter and sprinkle the rest of the cinnamon sugar mixture over the top
- Bake until a toothpick comes out clean 50 -52 minutes.
Notes
- You can use all white sugar for the topping.
- For the best flavor, make sure the bananas are very ripe.
