Description
Transform overripe bananas into the ultimate snickerdoodle banana bread with crunchy cinnamon sugar crust. This easy one-bowl recipe features moist tender crumb swirls of cinnamon sugar perfect for breakfast snacks or gifting. Ready in 1 hour serves 12 at 280 calories per slice.
Ingredients
- 3 ripe bananas mashed (about 1 1/2 cups)
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil or melted unsalted butter
- 3 tablespoons sour cream or Greek yogurt (full-fat)
- 2 large eggs room temperature
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- Cinnamon Sugar Swirl:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Grease 9×5-inch loaf pan. Mix 1/3 cup sugar + 2 tsp cinnamon. Sprinkle 1-2 tbsp into pan bottom/sides.
2. Mash bananas smooth in large bowl. Stir in sugar oil sour cream eggs baking soda salt cinnamon.
3. Fold flour gently until combined no lumps.
4. Pour half batter in pan. Sprinkle half remaining cinnamon sugar. Add rest batter top with cinnamon sugar.
5. Bake 55-65 min toothpick clean. Tent foil if browning fast.
6. Cool pan 10 min. Rack fully. Optional brush butter roll in cinnamon sugar.
Notes
Room temp eggs blend best. Ripe spotty bananas sweeten naturally. Muffins: 20-25 min. Freeze 3 months airtight. Store room temp 3 days fridge 5 days.
- Prep Time: PT10M
- Cook Time: PT60M
- Category: Dessert, Breakfast, Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg