Snickerdoodle Banana Bread Recipe
Soft, moist, and cinnamon-swirled, this Snickerdoodle Banana Bread combines classic banana bread with the sweet, cozy flavor of snickerdoodles. Perfect for breakfast, a snack, or dessert!
Servings: 12
Calories: 280kcal
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
Tips & Variations
- 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
Serving: 1slice | Calories: 280kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 105mg | Potassium: 146mg | Fiber: 2g | Sugar: 24g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
