Cozy Snickerdoodle Swirl Banana Bread
This Snickerdoodle Swirl Banana Bread combines the comforting aroma and flavor of classic banana bread with the sweet, cinnamon-sugar swirl and topping of a snickerdoodle cookie. It's easy to make, incredibly moist, and perfect for a cozy treat.
Equipment
- Loaf Pan
- Mixing bowls
- Wire rack
Ingredients
For the Banana Bread
- 2 large ripe bananas ~240g / 8 oz, mashed
- 170 g unsalted butter ¾ cup, melted
- 150 g granulated sugar ¾ cup
- 75 g packed brown sugar ⅓ cup
- 2 large eggs room temperature
- 5 ml vanilla extract 1 tsp
- 240 g all-purpose flour 2 cups
- 5 g cream of tartar 1 tsp
- 2.5 g baking soda ½ tsp
- 3 g salt ½ tsp
For the Cinnamon-Sugar Coating
- 60 g granulated sugar ¼ cup
- 2 tsp ground cinnamon
Instructions
- Step 1: Preheat oven to 175°C (350°F). Grease a standard 9x5-inch (23x13 cm) loaf pan and line it with parchment paper, leaving overhang.
- Step 2: In a large mixing bowl, mash the ripe bananas. Stir in the melted butter, 150g (¾ cup) granulated sugar, and brown sugar until smooth. Mix in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Add this dry mix to the wet ingredients and mix just until combined, without overmixing.
- Step 4: In a small bowl, combine the 60g (¼ cup) granulated sugar and ground cinnamon for the coating.
- Step 5: Spoon about half of the banana bread batter into the prepared loaf pan. Sprinkle about 1 tablespoon of the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter on top and gently spread it out. Sprinkle the remaining cinnamon-sugar mixture generously over the top surface.
- Step 6: Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
- Step 7: Let the banana bread cool in the pan for about 10 minutes. Use the parchment paper overhang to carefully lift the loaf out and transfer it to a wire rack to cool completely before slicing.
Notes
Want to play around a bit? Here are some ideas:
Add ½ cup of mini chocolate chips or ½ cup of chopped walnuts or pecans to the batter when you add the dry ingredients for an extra layer of yum or crunch. A pinch of nutmeg or a tiny bit of ground cloves could be added to the cinnamon-sugar mix or the batter for a different spice profile. While not tested, a good 1:1 gluten-free baking blend designed for cakes/muffins would likely work as a Gluten-Free option. Just a couple of friendly nudges to help you bake the best loaf:
Use Ripe Bananas: Seriously, this is key. Greenish bananas won't give you the sweetness or moisture needed. Black spots are your friend! Don't Overmix: Once the dry ingredients are added, stop mixing as soon as you see no more dry flour. Overmixing equals tough bread. Room Temperature Eggs: They incorporate better into the batter, leading to a smoother texture. Check for Doneness: Use that toothpick test! If it comes out with wet batter, it needs more time. A few moist crumbs are okay. Let it Cool: Letting it cool completely on a wire rack helps the internal structure set and prevents it from being gummy or falling apart when sliced. Parchment Paper Sling: That overhang makes removing the loaf so much easier and guarantees no sticking! Assuming you have any left! Store cooled banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for 2-3 days. For longer storage, keep it in the fridge for up to a week. Banana bread freezes beautifully! Let the loaf cool completely, wrap it tightly in plastic wrap, then in foil, or place slices in a freezer-safe bag or container. It will last for 2-3 months. Thaw at room temperature. Q: Can I use frozen bananas?
A: Yes! Thaw them first (pop them in a bowl, they'll release liquid), drain off any excess liquid, then mash and use as directed.
Q: Why is cream of tartar used?
A: In snickerdoodles, cream of tartar reacts with baking soda to provide leavening and creates that slightly tangy flavor and chewy texture characteristic of the cookie. It works perfectly here too!
Q: My top is getting too dark before the inside is cooked, what should I do?
A: Loosely tent the top of the loaf with aluminum foil. This will shield the top from browning further while the inside finishes baking.
Q: Do I have to use parchment paper?
A: While not strictly required if your pan is well-greased, parchment paper makes lifting the delicate loaf out so much easier and guarantees no sticking. I highly recommend it!
Add ½ cup of mini chocolate chips or ½ cup of chopped walnuts or pecans to the batter when you add the dry ingredients for an extra layer of yum or crunch. A pinch of nutmeg or a tiny bit of ground cloves could be added to the cinnamon-sugar mix or the batter for a different spice profile. While not tested, a good 1:1 gluten-free baking blend designed for cakes/muffins would likely work as a Gluten-Free option. Just a couple of friendly nudges to help you bake the best loaf:
Use Ripe Bananas: Seriously, this is key. Greenish bananas won't give you the sweetness or moisture needed. Black spots are your friend! Don't Overmix: Once the dry ingredients are added, stop mixing as soon as you see no more dry flour. Overmixing equals tough bread. Room Temperature Eggs: They incorporate better into the batter, leading to a smoother texture. Check for Doneness: Use that toothpick test! If it comes out with wet batter, it needs more time. A few moist crumbs are okay. Let it Cool: Letting it cool completely on a wire rack helps the internal structure set and prevents it from being gummy or falling apart when sliced. Parchment Paper Sling: That overhang makes removing the loaf so much easier and guarantees no sticking! Assuming you have any left! Store cooled banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for 2-3 days. For longer storage, keep it in the fridge for up to a week. Banana bread freezes beautifully! Let the loaf cool completely, wrap it tightly in plastic wrap, then in foil, or place slices in a freezer-safe bag or container. It will last for 2-3 months. Thaw at room temperature. Q: Can I use frozen bananas?
A: Yes! Thaw them first (pop them in a bowl, they'll release liquid), drain off any excess liquid, then mash and use as directed.
Q: Why is cream of tartar used?
A: In snickerdoodles, cream of tartar reacts with baking soda to provide leavening and creates that slightly tangy flavor and chewy texture characteristic of the cookie. It works perfectly here too!
Q: My top is getting too dark before the inside is cooked, what should I do?
A: Loosely tent the top of the loaf with aluminum foil. This will shield the top from browning further while the inside finishes baking.
Q: Do I have to use parchment paper?
A: While not strictly required if your pan is well-greased, parchment paper makes lifting the delicate loaf out so much easier and guarantees no sticking. I highly recommend it!