Snickerdoodle Banana Bread

Oh, banana bread. I think I’m kind of becoming obsessed. I seriously have made so many variations of the classic banana bread and I haven’t even posted about all of them. One was so yummy but I under baked it so I still need to redo the bread and photograph it. I hate when I don’t pay attention and although something turns out delicious it isn’t going to work for a photo. No one wants to see smooshed bread. This snickerdoodle banana bread on the other hand, well it’s all kinds of perfect. And it makes the perfect gift for friends and neighbors this holiday season.

Usually we are a classic banana bread family. It has to have chocolate chips which is what my Grandma taught my mom who later taught me, oh and no nuts because the chocolate needs to be the star. But then I had the all kinds of amazing Barbara Bake’s snickerdoodle bread two years ago and I couldn’t help but take the cinnamon chips and cinnamon sugar topping and incorporate it into our perfect banana bread recipe.

There may not be chocolate chips, but trust me, you will not miss them at all. We are seriously obsessed with this recipe. It may even take the place as our number one favorite instead of the biscoff banana bread. I know, I can’t believe I just said that. The classic will always be the ultimate favorite because of the memories of eating it growing up and the comfort food portion, but this stuff, it’s like crack. And I’ve never done drugs, but I imagine this is a food blogger’s crack.

Why Does Banana Bread Fall In The Middle?

Too much baking powder will cause banana bread to fall.

Baking powder that is too old can cause banana bread to fall.

Too much moisture or an inaccurate dry-goods measurement can cause the middle of your loaf to sink because the center of the bread is too moist and soft.

Use bananas that are over-ripe but not mushy, or add a little more flour, 1 tablespoon at a time until the batter is thick and not too watery.

Under cooked bread may rise properly and then sink as it cools.

You may need to reduce the oven temperature by 25 degrees and increase baking time by 10-15 minutes to insure that the bread does not overcook around the edges and under cook in the center.

Why Does Banana Bread Crack in the Center?

The crack down middle of a quick-bread is usually caused when the top of the loaf sets before the loaf is finished rising.

As the loaf continues to rise, the stress on the cooked top surface causes the crack.

It is normal, and even desirable for banana bread to crack on the top.

How Long Will Banana Bread Keep?

Freshly baked banana bread will last for about 1 to 2 days at normal room temperature.

It can be kept in the refrigerator for 1 week.

You can freeze banana bread for up to 4 months.

All our BANANA BREAD RECIPES:

• Best Banana Bread
• Double Chocolate Banana Bread
• Sour Cream Banana Bread
• Biscoff Banana Bread
• Carrot Cake Banana Bread
• Pumpkin Banana Bread
• Peanut Butter Banana Bread
• S’mores Banana Bread
• Oreo Biscoff Banana Bread
• Chocolate Chip Zucchini Banana Bread
• Banana Crumb Bread

Snickerdoodle Banana Bread

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Snickerdoodle Banana Bread

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: 500+ Best Dessert Recipes

Keyword: banana bread, bread, cinnamon chips, quick bread, recipe, snickerdoodle, snickerdoodle banana bread

Servings: 1 loaf of bread

Calories: 2658kcal

Author: Sweet Basil

Ingredients

• 3/4 teaspoon baking soda
• 1 1/2 teaspoons cream of tartar
• 1 3/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/3 cup butter softened and unsalted
• 2/3 cup sugar
• 2 large eggs
• 1 cup mashed bananas about 2 med-large bananas (make sure they are freckled so they are ripe enough)
• 1 cup cinnamon chips
• 3 Tablespoons Cinnamon Sugar for topping divided

Instructions

• Heat the oven to 350 degrees.
• Spray a bread pan (not a large bread pan, but a slightly smaller bread pan.) and set aside.
• In a medium bowl, whisk together the baking soda, cream of tartar, flour and salt.
• Set aside.
• Cream together the softened butter and sugar.
• Add the eggs and mix until smooth.
• In a glass measuring cup, smash the bananas.
• Add a little flour to the egg mixture and turn on the mixer.
• Cream everything together as the flour gets incorporated add a little banana.
• Continue to alternate between the dry ingredients and banana, ending with the banana.
• Stir in the cinnamon chips and place in the bread pan.
• Sprinkle with 2 tablespoons of the cinnamon sugar and bake for 50-60 minutes. Sometimes I tent with foil the last 15 minutes if its getting too brown.
• Remove from the oven and sprinkle with the last tablespoon of cinnamon sugar, allow to cool before slicing for nice slices, or dig in while it's warm but it may be a little more crumbly hot.

Nutrition

Serving: 1g | Calories: 2658kcal | Carbohydrates: 492.6g | Protein: 43.2g | Cholesterol: 534.7mg | Fiber: 77.4g | Sugar: 202g

Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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