A cozy twist on classic banana bread with a rich cinnamon-sugar swirl and a sweet, crackly top — perfect for breakfast, dessert, or anytime in between!

Why You’ll Love This Recipe

• Snickerdoodle-inspired twist on banana bread for cinnamon lovers

• Rich, moist texture from ripe bananas and melted butter

• Crackly cinnamon-sugar top adds just the right crunch

• Easy to make in one bowl with simple pantry ingredients

• Freezes well for future snacking or gifting

Ingredients

For the Banana Bread

• 1 ½ cups (190g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon fine sea salt

• ½ cup (115g) unsalted butter, melted and slightly cooled

• ¾ cup (150g) granulated sugar

• 2 large eggs, room temperature

• 3 medium ripe bananas, mashed (about 1¼ cups)

• 1 teaspoon pure vanilla extract

For the Cinnamon Sugar Swirl

• ¼ cup (50g) granulated sugar

• 1 ½ tablespoons ground cinnamon

• 2 tablespoons all-purpose flour

• 2 tablespoons (28g) unsalted butter, melted

Directions

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, stir together the melted butter and sugar. Add the eggs one at a time, mixing until combined. Stir in the mashed bananas and vanilla extract.

Step 4: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture. Stir just until combined—do not overmix.

Step 5: Make the Cinnamon Swirl Paste

In a small bowl, combine ¼ cup sugar, cinnamon, and flour. Stir in the melted butter until a thick, spreadable paste forms.

Step 6: Layer the Batter and Swirl

Pour half of the banana bread batter into the prepared loaf pan. Spoon the cinnamon swirl mixture evenly over the top. Pour the remaining batter on top and smooth out the surface.

Step 7: Add Cinnamon-Sugar Topping

Mix 1 tablespoon sugar with ½ teaspoon cinnamon and sprinkle evenly over the top of the loaf.

Step 8: Bake

Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.

Step 9: Cool the Bread

Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.

Step 10: Slice and Serve

Slice and serve plain, toasted with butter, or spread with cream cheese.

Frequently Asked Questions

Can I use overripe bananas?

Yes! Overripe bananas are perfect for this recipe as they are sweeter and easier to mash, giving the bread great flavor and moisture.

Can I substitute the all-purpose flour with whole wheat flour?

You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber, but the texture may be denser.

How do I store leftover banana bread?

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Can I make muffins instead of a loaf?

Absolutely! Use a muffin tin and fill each cup about two-thirds full. Bake for 18–22 minutes or until a toothpick comes out clean.

Can I skip the cinnamon swirl?

Yes, but the cinnamon swirl adds a wonderful flavor contrast and beautiful marbling. You can also add cinnamon directly into the batter if preferred.

Final Thoughts

This Snickerdoodle Banana Bread is a delightful way to enjoy banana bread with a cozy cinnamon twist. It’s perfect for sharing, gifting, or enjoying with your morning coffee.