Description
A delightful twist on banana bread and snickerdoodles, featuring a moist texture and sweet cinnamon flavor.
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 your 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 wet ingredients: granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Stir until everything is well combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually combine the dry ingredients with the wet ingredients, alternating with the milk. Mix until just combined; be careful not to over-mix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the cinnamon-sugar mixture evenly over the batter for the topping.
- Bake in the preheated oven 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. Once cool, slice the bread and enjoy!
Notes
Serve warm or at room temperature. Pairs well with butter or cream cheese. Store in an airtight container for up to 3 days or freeze for up to 3 months.