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Snickerdoodle Banana Bread

Snickerdoodle banana bread with a crackled cinnamon sugar crust reminiscent of a snickerdoodle cookie. Moist, tender loaf with a golden cinnamon coating on top and a clean toothpick finish.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 bananas Ripe, mashed
  • 0.5 cup butter Softened
  • 0.75 cup sugar
  • 2 eggs Large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cream of tartar
  • 0.5 tsp cinnamon Ground
  • 0.5 tsp salt
  • 0.333 cup sour cream
Snickerdoodle crust
  • 2 tbsp sugar
  • 1.5 tsp cinnamon
  • 1 tbsp butter Melted

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, then dust with the cinnamon sugar mixture so it coats the base.
  2. Mix the snickerdoodle crust ingredients together until evenly combined, then set aside.
Make the batter
  1. Beat softened butter and sugar until fluffy, then add eggs one at a time, followed by vanilla and mashed bananas.
  2. Fold in all-purpose flour, baking soda, cream of tartar, cinnamon, and salt, alternating with sour cream until just combined.
Bake
  1. Pour the batter into the prepared pan and generously sprinkle the remaining cinnamon sugar crust mixture over the entire surface.
  2. Bake for 60–70 minutes at 350°F until the crust is crackled and golden and a toothpick comes out clean.

Notes

For the crackled top, keep the cinnamon sugar dry and spread it generously right after filling the pan. Cool in the pan for 10–15 minutes, then turn out and cool completely before slicing for clean, moist slices. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a dairy swap, use plain nonfat Greek yogurt in place of sour cream for a similar tang and moisture.