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Snickerdoodle Banana Bread

Snickerdoodle banana bread with a crackled cinnamon sugar crust reminiscent of a snickerdoodle cookie. Mash-and-stir banana bread bakes up golden with a cinnamon-dusted, glistening top.
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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
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas Mashed until smooth for even banana flavor.
  • 0.5 cup butter Softened for creaming.
  • 0.75 cup sugar Use 3/4 cup total; part goes into the snickerdoodle crust.
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cream of tartar
  • 0.5 tsp cinnamon Ground cinnamon for the batter.
  • 0.5 tsp salt
  • 0.33 cup sour cream
  • 2 tbsp sugar For the snickerdoodle crust.
  • 1.5 tsp cinnamon For the snickerdoodle crust.
  • 1 tbsp butter Melted for the snickerdoodle crust.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then dust it with a cinnamon-sugar mixture to help create a crackled top.
  2. Mix the snickerdoodle crust ingredients (2 tablespoons sugar, 1.5 teaspoons cinnamon, and melted butter) and set aside so the topping is ready to sprinkle.
Mix the banana bread batter
  1. Beat the softened butter and sugar until fluffy, creating a light base for the batter.
  2. Add the eggs, then mix in the vanilla extract and mashed bananas until the batter looks smooth and cohesive.
  3. Fold in the all-purpose flour, baking soda, cream of tartar, cinnamon, and salt, alternating with the sour cream to keep the loaf tender.
Bake
  1. Pour the batter into the prepared loaf pan and generously sprinkle the snickerdoodle crust mixture over the entire surface for a crackled, golden top.
  2. Bake for 60–70 minutes at 350°F until the crust is crackled and golden and a toothpick comes out clean.

Notes

For the most classic crackle, sprinkle the cinnamon-sugar crust generously right before baking so it sets on the surface. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 3 months. For a dairy-light option, use plain nonfat Greek yogurt in place of sour cream (same amount) for a similar tang.