Oh, banana bread. I think I’m kind of becoming obsessed. I seriously have made so many variations of the classic banana bread and I haven’t even posted about all of them. One was so yummy but I under baked it so I still need to redo the bread and photograph it. I hate when I don’t pay attention and although something turns out delicious it isn’t going to work for a photo. No one wants to see smooshed bread. This snickerdoodle banana bread on the other hand, well it’s all kinds of perfect. And it makes the perfect gift for friends and neighbors this holiday season.
Usually we are a classic banana bread family. It has to have chocolate chips which is what my Grandma taught my mom who later taught me, oh and no nuts because the chocolate needs to be the star. But then I had the all kinds of amazing Barbara Bake’s snickerdoodle bread two years ago and I couldn’t help but take the cinnamon chips and cinnamon sugar topping and incorporate it into our perfect banana bread recipe.
There may not be chocolate chips, but trust me, you will not miss them at all. We are seriously obsessed with this recipe. It may even take the place as our number one favorite instead of the biscoff banana bread. I know, I can’t believe I just said that. The classic will always be the ultimate favorite because of the memories of eating it growing up and the comfort food portion, but this stuff, it’s like crack. And I’ve never done drugs, but I imagine this is a food blogger’s crack.
Snickerdoodle Banana Bread
- ¾ teaspoon baking soda
- 1½ teaspoons cream of tartar
- 1¾ cup flour
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ cup butter, softened and unsalted
- ⅔ cup sugar
- 2 large eggs
- 1 cup mashed bananas, about 2 med-large bananas (make sure they are freckled so they are ripe enough)
- 1 cup cinnamon chips
- 3 Tablespoons Cinnamon Sugar for topping, divided
- Heat the oven to 350 degrees.
- Spray a bread pan (not a large bread pan, but a slightly smaller bread pan.) and set aside.
- In a medium bowl, whisk together the baking soda, cream of tartar, flour and salt. Set aside.
- Cream together the softened butter and sugar. Add the eggs and mix until smooth.
- In a glass measuring cup, smash the bananas.
- Add a little flour to the egg mixture and turn on the mixer. Cream everything together as the four gets incorporated add a little banana. Continue to alternate between the dry ingredients and banana, ending with the banana. Stir in the cinnamon chips and place in the bread pan. Sprinkle with 2 tablespoons of the cinnamon sugar and bake for 50-60 minutes. Sometimes I tent with foil the last 15 minutes if its getting too brown.
- Remove from the oven and sprinkle with the last tablespoon of cinnamon sugar, allow to cool before slicing for nice slices, or dig in while it's warm but it may be a little more crumbly hot.