Ingredients
Equipment
Method
- Step 1: Preheat oven to 175°C (350°F). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the sides.
- Step 2: In a large mixing bowl, mash the ripe bananas. Pour in the melted butter, granulated sugar, and brown sugar. Stir until combined and smooth.
- Step 3: Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In a separate, medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly distributed.
- Step 5: Add the dry ingredients to the wet ingredients. Mix gently just until everything is combined and no dry streaks of flour remain. Do not overmix; a few small lumps are okay.
- Step 6: In a small bowl, mix together the extra granulated sugar and ground cinnamon for the snickerdoodle coating.
- Step 7: Spoon about half of the banana bread batter into the prepared loaf pan. Spread it out somewhat evenly. Sprinkle about 1 tablespoon of the cinnamon-sugar mix over this first layer of batter.
- Step 8: Carefully spoon the remaining batter over the cinnamon-sugar layer. Smooth the top with a spatula. Sprinkle the rest of the cinnamon-sugar mixture evenly over the very top of the batter.
- Step 9: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick or thin knife inserted into the center comes out clean (maybe with a few moist crumbs attached). If the top browns too quickly, loosely tent with foil for the last 10-15 minutes.
- Step 10: Take the pan out of the oven and let the bread cool in the pan for about 10 minutes. Use the parchment paper overhangs to lift the loaf out and transfer it to a wire rack to cool completely.
- Step 11: Slice, serve, and enjoy!
Notes
Substitutions & Additions: Experiment with sugar types, different flours (like gluten-free blends), or swap unsalted butter for salted (omit added salt) or a neutral oil. While cream of tartar provides the classic snickerdoodle tang, you can omit it, though the flavor will differ. Consider folding in ½ cup of chopped walnuts, pecans, or white chocolate chips. A pinch of nutmeg or ground ginger can be added.
Tips for Success: Use very RIPE (spotty or brown) bananas for sweetness and moisture. Avoid overmixing the batter; mix only until flour streaks disappear (lumps are fine). Measure flour correctly by spooning it into the cup and leveling, not scooping. Use the toothpick test to check for doneness, tenting with foil if the top browns too fast. Allow the bread to cool completely on a wire rack before slicing for better texture and cleaner cuts. You can mash and freeze ripe bananas ahead of time; thaw before using.
How to Store It: Once cooled, store wrapped tightly in plastic wrap or foil, or in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to a week. For freezing, wrap cooled bread (whole or sliced) tightly in plastic wrap, then foil or a freezer bag, and store for up to 3-4 months. Thaw at room temperature.
FAQs: Yes, you can use frozen bananas; thaw completely and drain excess liquid before mashing. If you don't have cream of tartar, you can omit it, but the classic snickerdoodle tang will be missing; do not substitute baking powder or soda. Yes, you can make muffins; divide batter into a greased/lined muffin tin, sprinkle with cinnamon sugar, and bake for a shorter time (approx. 20-25 mins). If the top browns too fast, loosely tent the loaf pan with aluminum foil.