Give your classic banana bread a cozy upgrade with this Snickerdoodle Banana Bread! Soft, sweet, and swirled with cinnamon sugar, it's the kind of loaf that makes your kitchen smell like a bakery.
This cinnamon swirl bread is the perfect mash-up of two nostalgic favorites: cinnamon-sugar snickerdoodle cookies and tender, flavorful banana bread. Each bite has that signature crunch on top, a buttery banana base, and swirls of cinnamon sugar baked right in. It's a moist, cozy quick bread you'll want to make again and again – perfect for breakfast, dessert, or a sweet snack with your afternoon coffee.
Quick Look: Snickerdoodle Banana Bread
- ⏱️ Prep Time: 5 minutes
- 🍞 Bake Time: 1 hour
- 🕒 Total Time: 1 hour 5 minutes
- 🍽️ Servings: 12 servings
- 🥄 Calories: 280 calories per slice (may vary)
- 🧁 Pan Options: Loaf, Mini Loaves, or Muffins
- ✅ Difficulty: Easy
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Why this Recipe Works
- Simple ingredients: Everything you need is likely already in your pantry.
- Perfect for overripe bananas: Finally – something delicious to do with those spotted bananas on your counter!
- Freezer-friendly: Make a loaf now and save one for later.
- Quick and easy: This moist banana bread with a cinnamon sugar topping comes together in under 10 minutes!
Love cinnamon sugar treats? Try my Snickerdoodle Apple Bread, Snickerdoodle Quick Bread, and Snickerdoodle Zucchini Bread next!
I just found this recipe. I love banana bread and snickerdoodle cookies! Just made it and followed the recipe exactly. It was delicious! 🤤 The whole family loved it!
Ingredient Notes
See the printable recipe card below for full measurements and directions.
- Sugar: Adds sweetness and helps with moisture.
- Oil: Canola or vegetable oil keeps it soft.
- Sour Cream: Makes the bread extra moist and rich. (You can use Greek yogurt instead.)
- Eggs: Room temperature is best for even mixing.
- Baking Soda & Salt: Key to that perfect rise.
- Bananas: The riper, the better! Overripe bananas add natural sweetness.
- Flour: All-purpose works perfectly.
- Cinnamon- Combined with sugar for snickerdoodle flavor.
Variations & Add-In Ideas
- Add cinnamon chips, chocolate chips, or chopped nuts for extra texture.
- Dried fruits can be added into the bread. Cranberries, raisins, blueberries, and more are tasty options!
- Drizzled icing made from powdered sugar, vanilla extract, and water combined is a great option to sweeten this up a bit more like in my Easy Apple Fritter Bread.
- Add vanilla extract to the batter for a rich, bakery-style flavor.
How to Make the Best Snickerdoodle Banana Bread
Step 1. Preheat oven to 350°F and grease 4 mini loaf pans or 1 large loaf pan with cooking spray. In a small bowl, whisk together cinnamon and sugar for the swirl.
Step 2. In a large bowl, mix the sugar, oil, sour cream, eggs, baking soda, salt, mashed bananas, and flour until just combined.
Step 3. Sprinkle a layer of cinnamon sugar into the greased pan, then pour half the batter into prepared loaf pan.
Step 4. Add more cinnamon sugar on top, pour in the remaining batter, and finish with the rest of the cinnamon sugar mixture.
Step 5. Bake for 30 minutes (mini loaves) or 60 minutes (large loaf), until a toothpick comes out clean.
Step 6. Cool for 10 minutes, slice, and enjoy your warm, cozy bread!
Baking Tips
- Don't over-mix the batter – that's the secret to soft, tender banana bread.
- Use room temperature ingredients for a smooth batter.
- Let it cool before slicing to avoid a crumbly loaf.
- This cinnamon swirl banana bread works great as muffins, too!
Storage & Serving
- Room Temperature: Store in an airtight container up to 3 days.
- Fridge: Keeps up to 5 days.
- Freezer: Freeze up to 3 months – thaw overnight before serving.
- Reheat: Microwave slices for 15-20 seconds and add melted butter, a drizzle of icing, or my Instant Pot Mixed Berry Jam for a tasty addition.
Frequently Asked Questions
Yes! Use the same recipe, divide the batter into muffin cups, and bake for 25 minutes.
Make sure your leavening agents are always fresh and avoid under-baking.
Place unpeeled bananas on a baking sheet and bake at 300°F until the skins turn black – perfect for banana quick bread!
More Banana Recipes You’ll Love
Whether you serve it warm from the oven or toasted the next morning with butter, this Snickerdoodle Banana Bread is one of those treats that never lasts long around here!
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Snickerdoodle Banana Bread Recipe
Ingredients
Bread
- ¾ cup sugar
- ½ cup oil (canola or vegetable)
- 3 tablespoon sour cream (or Plain Greek yogurt)
- 2 large eggs room temperature
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas mashed
- 2 cups all-purpose flour
Cinnamon Sugar Swirl
- ½ cup sugar
- 2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease 4 mini loaf pans or 1 large loaf pan.
- In a small bowl, combine cinnamon and sugar for the swirl; set aside.
- In a large bowl, mix sugar, oil, sour cream, eggs, baking soda, salt, mashed bananas, and flour until just combined.
- Layer pans: Sprinkle a bit of cinnamon sugar in the bottom, pour in half the batter, add more cinnamon sugar, then pour remaining batter and finish with remaining cinnamon sugar on top.
- Bake: 30 minutes for mini loaves or 60 minutes for a large loaf, until a toothpick comes out clean.
- Cool for 10 minutes, slice, and enjoy warm or toasted.
Notes
- Don't over-mix – soft, tender bread comes from gentle mixing.
- Room-temperature ingredients make batter smoother.
- Perfect as muffins, mini loaves, or a large loaf.
- Add a light icing drizzle or serve with butter for extra sweetness.
- Room Temp: Airtight container, up to 3 days
- Fridge: Up to 5 days
- Freezer: Up to 3 months (thaw overnight)
- Reheat: Microwave 15-20 seconds, add butter or icing
Nutrition
Kristin Hayes says
Easy to make, moist, and a new family favorite!
Kathy U says
You mentioned salt but I didn’t see a measurement for it…?
Kristin says
Sorry about that! I have updated the recipe to include it! Enjoy!
Cami Seager says
I just found this recipe. I love banana bread and snickerdoodle cookies! I made it and followed the recipe exactly. It was delicious! 🤤 The whole family loved it!
Kristin says
Yay!! Love hearing that! Glad you all enjoyed!!
Brandy says
oh my I absolutely cant wait to try this. is the flour all purpose flour?
Kristin says
Yay! Keep me posted what you think! Yep, all purpose flour!
Bethany Mahan says
so so good! I added a splash of vanilla and mini chocolate chips 😍
Kristin says
Yay!! So glad you enjoyed and LOVE the additions you added!! Yum!!
Sandy Goodbrand says
Does this bread save well
Kristin says
Absolutely! Whether you keep it in a container on the counter, or in the refrigerator….it should keep for about 1 week. Or, you can freeze it for up to 3-4 months!
Jess Kehoe says
I made this and it was amazing! I used one bundt pan instead of a large loaf pan. I did modify a bit as I added a pinch of salt and a tsp of baking powder. It was so good -everyone gobbled it up! Thank you!
Kristin says
Yea!! Glad you enjoyed! Love the idea of this being made in a bundt pan!
Ali Merril says
Sounds delicious. Have you made it using just one regular size log pan? I don’t have mini loaf pans. How long should I bake it?
Kristin says
Absolutely! That works great! I would bake for about 50-60 minutes, but keep an eye on it starting around 45 minutes as every oven bakes differently! Enjoy!
Kathy says
The first recipe ingredient says BREAD – but I don’t see that below in the instructions?
Kristin says
Sorry for the confusion, I went ahead and revised the directions to correct!
Marylou breault says
Can you use non fat Greek yogurt instead of sour cream
Kristin says
Absolutely! That works great!