Description
Indulgent snickerdoodle banana bread marries classic comfort with cinnamon-sugar charm, blending ripe bananas and warm spices into a delightful dessert. Homemade goodness awaits you in each tender slice of this irresistible treat that promises pure bakery-style bliss.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsalted butter, softened (113 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 cup sour cream (120 milliliters)
Dry Ingredients:
- 1 1/2 cups all-purpose flour (180 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Topping:
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350°F and coating a loaf pan with a thin layer of grease to prevent sticking.
- Combine flour, baking soda, salt, and ground cinnamon in a medium mixing vessel, creating a uniform dry mixture and setting aside for later integration.
- Using an electric mixer or robust whisk, thoroughly blend butter and sugar until the texture becomes airy and pale, indicating proper incorporation.
- Introduce eggs individually into the butter-sugar mixture, ensuring complete integration after each addition.
- Incorporate vanilla extract and sour cream, stirring until the mixture achieves a smooth, consistent appearance.
- Mash ripe bananas completely, then fold into the wet ingredient blend, distributing evenly throughout the mixture.
- Gradually introduce the reserved dry ingredient mixture, gently folding until just combined to maintain the bread’s delicate texture.
- Transfer the complete batter into the prepared loaf pan, spreading evenly across the surface.
- Create a delectable topping by mixing granulated sugar and additional cinnamon, then generously sprinkle across the batter’s surface.
- Position the pan in the preheated oven and bake for approximately 55-65 minutes, monitoring until a inserted toothpick emerges clean and dry.
- Allow the freshly baked bread to rest within the pan for 10 minutes, facilitating initial cooling and structural stabilization.
- Carefully transfer the banana bread to a wire cooling rack, permitting complete cooling before slicing and serving.
Notes
- Achieve extra moisture by using very ripe, almost black bananas with maximum natural sweetness.
- Create a gluten-free version by substituting all-purpose flour with almond or coconut flour for a nutty twist.
- Boost protein content by adding chopped walnuts or pecans to the batter for extra crunch and nutritional value.
- Prevent bread from becoming too dense by avoiding overmixing the batter and gently folding ingredients until just combined.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg