Snickerdoodle Banana Bread with Cinnamon-Sugar Crust

Snickerdoodle Banana Bread

Cinnamon runs through the banana crumb of this sliceable loaf, while cinnamon sugar sprinkled over the batter before baking forms a golden, lightly crackled top. It has the finish of a snickerdoodle without a glaze or frosting.

Measure the banana after mashing it so extra fruit does not leave the center gummy. The sugared top can brown before the loaf is baked through, so check the center with a skewer rather than relying on crust color.

Ingredients for Snickerdoodle Banana Bread

For the bread

• 1¼ cups very ripe mashed banana (280g), measured after mashing
• 2 cups all-purpose flour (240g), spooned and leveled
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter (57g), softened
• ¼ cup neutral vegetable or canola oil (55g)
• ¾ cup granulated sugar (150g)
• 1 large egg
• ¼ cup milk (60g)

For the cinnamon-sugar top

• 2 tablespoons granulated sugar (25g)
• 1 teaspoon ground cinnamon

Yield: One 9×5-inch loaf, about 10 slices. Allow 15–20 minutes to prepare, 50–65 minutes to bake, and time for the loaf to cool completely.

How to Bake Snickerdoodle Banana Bread

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C) with a rack near the center. Grease a 9×5-inch loaf pan. If using a parchment sling, grease any exposed sides of the pan.
2. Measure the banana and mix the dry ingredients: Mash the bananas and measure 1¼ cups. In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon cinnamon.
3. Mix the banana base: Beat the softened butter, oil, and ¾ cup sugar until combined and somewhat lighter. Beat in the egg, then mix in the banana. The mixture may look slightly uneven.
4. Finish the batter: Add the dry ingredients and milk. Fold just until no dry flour remains. The batter should be thick and spoonable; continued mixing can make the crumb tough.
5. Add the topping: Spread the batter evenly in the pan. Mix the 2 tablespoons sugar with the remaining teaspoon cinnamon, then sprinkle it over the unbaked batter, reaching the edges without piling it in the center.
6. Bake: Bake uncovered for about 50–65 minutes, rotating the pan halfway through if your oven browns unevenly. Start checking at 50 minutes and recheck at roughly 5-minute intervals as needed. The top should be golden and naturally cracked, and a skewer inserted into the center should come out clean or with a few moist crumbs, not wet batter. If the top gets too dark while the center is still wet, tent it loosely with foil and continue baking.
7. Cool before slicing: Leave the loaf in the pan for 10–15 minutes, then transfer it to a wire rack. Let it cool completely so the crumb firms up before cutting it into about 10 slices.

What to Expect from the Cinnamon-Sugar Top

The pre-bake topping gives the loaf a cinnamon-speckled surface with natural cracks. It may look done before the center is ready; wet batter on a center skewer means the loaf needs more time.

For cinnamon inside the loaf instead, try cinnamon swirl banana bread. For a crumbly topping rather than a sugar crust, see coffee cake banana bread with streusel.

Pan Size and Batter Texture

The baking window is for a 9×5-inch pan. An 8×4-inch pan makes a deeper loaf and may need longer, so use the center-skewer test rather than the stated timing alone. A light-colored metal pan can help keep the edges from browning too quickly.

Use soft, brown-spotted bananas, but do not add more than 1¼ cups after mashing. Too much banana, prolonged mixing after adding the flour, or an underbaked center can leave the crumb gummy. For crunch, fold up to ½ cup chopped walnuts or pecans into the finished batter before filling the pan; keep the topping as written.

How to Store and Warm Slices

Cool the bread completely before wrapping it. Store airtight at room temperature for 2–3 days, or well wrapped in the refrigerator for up to 1 week. The cinnamon-sugar top may soften in storage.

For longer storage, wrap the loaf or individual slices securely and freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature. Warm one slice in the microwave for about 10–15 seconds or briefly in a dry skillet.

Nutrition

Approximate nutrition per slice, based on 10 slices: 280 calories, 4g protein, 11g fat, and 43g carbohydrates. Estimated per 100g of baked bread: 340 calories, 4g protein, 13g fat, and 51g carbohydrates. Values depend on slice size and the loaf’s weight after baking. Optional nuts are not included.