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Snickerdoodle Banana Bread

Snickerdoodle banana bread with a crackled cinnamon sugar crust reminiscent of a snickerdoodle cookie. A golden cinnamon coating tops a tender banana loaf baked until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread base
  • 3 bananas Ripe, mashed.
  • 0.5 cup butter Soften before mixing.
  • 0.75 cup sugar
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cream of tartar
  • 0.5 tsp cinnamon For the batter.
  • 0.5 tsp salt
  • 0.33 cup sour cream
Snickerdoodle crust
  • 2 tbsp sugar
  • 1.5 tsp cinnamon
  • 1 tbsp butter Melted.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then dust the bottom and sides with a cinnamon-sugar mixture. Aim for an even, thin coat you can see as a light golden film.
  2. Mix the snickerdoodle crust ingredients together, then set aside. The mixture should look like damp cinnamon sugar, with the melted butter helping it clump.
Make the banana bread batter
  1. Beat the softened butter and 3/4 cup sugar until fluffy, about 2–3 minutes. Stop when the mixture looks lighter in color and holds a soft ribbon.
  2. Add the eggs, then beat again until combined. The batter should look smooth and glossy with no streaks of egg.
  3. Beat in the vanilla extract and mashed bananas until evenly incorporated. The batter will turn thick and fragrant with visible banana flecks.
  4. Fold in the flour, baking soda, cream of tartar, cinnamon, and salt alternating with the sour cream. Mix just until streaks disappear so the loaf bakes tender, not tough.
Bake with cinnamon-sugar crust
  1. Pour the batter into the prepared loaf pan and spread it into an even layer. Gently tap the pan to release large air pockets.
  2. Generously sprinkle the snickerdoodle crust mixture over the entire surface. Ensure most of the top is visibly covered with a golden cinnamon sugar layer.
  3. Bake at 350°F for 60–70 minutes, until the crust is crackled and golden and a toothpick comes out clean. The top should look dry-crackled and glossy, not pale.

Notes

Pro tip: For the signature crackled top, don’t skimp on the cinnamon-sugar crust and bake until the toothpick is clean in the center. Store wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freezing is yes—wrap slices and freeze up to 2 months, then thaw overnight in the fridge. Dietary swap: use a 1:1 gluten-free all-purpose flour blend if you need gluten-free (texture may be slightly softer).