Description
A delicious hybrid recipe that combines the tangy, cinnamon-sugar topping of a Snickerdoodle cookie with the moist, tender crumb of classic banana bread.
Ingredients
Scale
- 3 large overripe bananas
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1/4 cup sour cream
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp ground cinnamon (divided)
- 2 tbsp granulated sugar (for topping)
Instructions
- Preheat oven to 350°F and line a loaf pan.
- Mash bananas and whisk in butter, sugar, egg, vanilla, and sour cream.
- Fold in flour, baking soda, salt, and 1 tsp cinnamon.
- Mix remaining cinnamon and sugar in a small bowl.
- Layer half the batter in the pan, sprinkle half the topping, then add remaining batter and topping.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool for 15 minutes before slicing.
Notes
High in potassium from bananas, provides a satisfying crunch without complex ingredients, and stays moist for several days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 285 kcal