This snickerdoodle banana bread, well it's all kinds of perfect.
Ingredients
3/4teaspoonbaking soda
1 1/2teaspoonscream of tartar
1 3/4cupflour
1/2teaspoonsalt
1/4teaspooncinnamon
1/3cupbuttersoftened and unsalted
2/3cupsugar
2eggslarge
1cupbananasmashed, about 2 med-large bananas (make sure they are freckled so they are ripe enough)
1cupcinnamon chipsbaking
3TablespoonsCinnamon Sugar for toppingdivided
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.
Notes
Banana bread can be frozen for up to 3 months.
Nutrition Facts
Snickerdoodle Banana Bread
Amount Per Serving (1 g)
Calories 177Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 41mg14%
Sodium 222mg10%
Potassium 136mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 205IU4%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.