Go Back

SNICKERDOODLE BANANA BREAD (modified slightly from Broma Bakery recipe)

Banana bread meets the buttery cinnamon-sugar goodness of snickerdoodles in this rich but light streuseled tea party-worthy quick bread.
5 from 1 vote
Print Recipe

Ingredients
  

  • 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

Instructions
 

  • 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).