Picture if banana bread and snickerdoodle cookies got together and made a little happiness in a loaf pan with this cinnamon-sugar crusted tea cake hiding a smile of cinnamon-sugar in the center for good measure. Credit to Broma Bakery for the original recipe.
During a recent dinner with the very entertaining and well-traveled … let’s call them Adventure Boys and the Honey Badger (grrr!) … I learned four very important things: 1) the very best seashell hunting can be had on Sanibel Island, Florida; 2) the Alamo has the best tour in the entire world (even when you don’t get to wear a coon skin cap); 3) when you wander the trails of Saguaro National Park in Arizona either be armed with more than a winning smile or wear very good running shoes; and 4) little people used to big adventures have very big appetites for the finer things in life. And by finer, I mean cake. And lots of it.
We enjoyed a very delicious double chocolate loaf cake that evening while chatting. I tried to scandalize them with the fact that the cake they were snorfeling down had two whole zucchini in it. All I got for my trouble was giggles (from one and all) and a request for more (from one and all). And – bestill my heart … the little beasties told me they like to bake! So I promised to share that recipe with them but told them first I want to share this Locust-favorite recipe for snickerdoodle banana bread – and in this case when I say bread I mean cake baked in a bread pan – but if calling it bread gets them a slice for breakfast, who’m I to ruin their a.m. Hopefully the big cousins’ taste won’t let them down, and this Western shore fave will be their fave, too.
So, onward and upward my budding baking buddies. Enjoy this one and I’ll post the double chocolate zucchini “bread” (wink, wink, nudge, nudge, Bob’s your uncle) soon.
This recipe was made for when you’re staring at those bananas nobody wants to eat and wishing they’d just disappear so you don’t have to do the deed.
What makes this recipe so special is the namesake snickerdoodle-ization so don’t skip the coating step. Thoroughly schmear the pan with softened butter and sprinkle as much of the cinnamon-sugar as will stick to the sides and bottom. Save the rest for steps 14 through 17 (kidding … I just write these things sometimes to see if anyone’s reading). Carry on.
No special equipment (or skill) required. Smoosh, stir, layer and bake!
Tada! Gratuitous just-out-of-the-oven shot. The smell is heavenly and while you can nibble as soon as it comes out of the pan, waiting until it cools completely helps to meld the flavors and crisp up the coating a la snickerdoodle. Stored uncovered on a cutting board in the world’s most expensive breadbox (aka the microwave), it lasts three days; no idea if longer since we’ve never gotten further. Enjoy my beasties.
SNICKERDOODLE BANANA BREAD (modified slightly from Broma Bakery recipe)
¾ cup light brown sugar
½ cup white sugar
2 tsp cinnamon
1 TBS softened butter (for the pan)
3 very ripe bananas (brown splotches on the peel even better)
½ cup butter, melted and cooled slightly
2 eggs at room temperature
½ cup plain Greek yogurt (in a pinch regular yogurt or sour cream work)
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Preheat the oven to 350F with rack in the center of the oven.
Combine the light brown sugar and white sugar in a large mixing bowl.
Remove ½ cup of that sugar mixture to a small bowl and stir in the 2 teaspoons cinnamon. Butter a loaf pan. Sprinkle a few tablespoons of the cinnamon-sugar mixture inside the buttered loaf pan. Set aside the loaf pan and the rest of the cinnamon sugar.
In the large bowl with the ¾ cup of sugar mixture, mash in the bananas until mostly smooth (small chunks okay). Whisk in the melted butter, eggs, yogurt, and vanilla.
In a small bowl, combine the flour, baking soda, and salt.
Stir the dry ingredients into the wet.
Spoon half of the batter into the sugar-coated loaf pan. Sprinkle half of the remaining cinnamon sugar mixture over the batter. Spoon the rest of the batter on top and cover with the remaining cinnamon sugar.
Bake for 60 minutes, or until a skewer/toothpick poked in the center comes out clean. Allow to cool on a cooling rack for 15 minutes before removing from loaf pan to cool completely on the rack (or as long as you can wait until slicing).