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Snickerdoodle Banana Bread

Snickerdoodle banana bread with a crackled cinnamon sugar crust reminiscent of snickerdoodle cookies. Golden, cinnamon-dusted banana loaf baked until a toothpick comes out clean and the top looks glistening.
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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
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mash until mostly smooth.
  • 0.5 cup butter Softened to room temperature.
  • 0.75 cup sugar Granulated sugar for sweetness.
  • 2 large eggs Use room-temperature eggs if possible.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cream of tartar
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 0.33 cup sour cream Full-fat or regular works best for tenderness.
Snickerdoodle crust
  • 2 tbsp sugar For the cinnamon sugar topping.
  • 1.5 tsp cinnamon For the snickerdoodle-style crust.
  • 1 tbsp butter Melted for coating the top.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then dust it with a cinnamon sugar mixture for a crackled top.
  2. Mix the 2 tablespoons sugar, 1.5 teaspoons cinnamon, and 1 tablespoon melted butter together until it looks like a thick cinnamon sugar paste, then set it aside.
Make the banana bread batter
  1. Beat the softened butter and sugar until fluffy, about 1–2 minutes, so the batter starts lightening in color.
  2. Beat in the eggs, one at a time, then mix in the vanilla extract and mashed bananas until smooth and well combined.
  3. Fold in the all-purpose flour, baking soda, cream of tartar, cinnamon, and salt alternating with the sour cream until just combined with no dry streaks.
Bake with snickerdoodle-style crust
  1. Pour the batter into the prepared pan, then generously sprinkle the cinnamon sugar crust mixture over the entire surface for a crackled, golden crust.
  2. Bake at 350°F for 60–70 minutes, until the crust is crackled and golden and a toothpick comes out clean.

Notes

Pro tip: mash the bananas thoroughly and avoid overmixing after the dry ingredients go in so the loaf stays tender. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, use reduced-fat sour cream and replace half the butter with neutral oil (texture may be slightly softer).