The Ultimate Snickerdoodle Banana Bread Recipe

The first time I combined two of my favorite treats—snickerdoodle cookies and moist banana bread—I felt pure magic in the kitchen. I wanted a recipe that delivered the tender crumb of banana bread with that signature crunchy cinnamon-sugar crust and tangy snickerdoodle flavor. This snickerdoodle banana bread quickly became my go-to for easy, comforting baking that everyone loves.

Table of Contents

What Makes This Snickerdoodle Banana Bread Special? (Our Angle)

• This recipe captures the authentic snickerdoodle tang by incorporating cream of tartar directly into the batter, not just sprinkling cinnamon sugar on top.
• The foolproof method breaks down each step, explaining the why behind them so your bread turns out perfectly every time.
• You get the best texture contrast: a super moist, tender crumb inside with a shatteringly crisp cinnamon-sugar crust outside.
• It’s simple enough for busy cooks who want impressive results without fuss.

Key Ingredients You’ll Need

The quality of your ingredients really shines through in this recipe, giving you that ideal moist texture and rich snickerdoodle flavor. Here’s why a few key ingredients matter:

• Very Ripe Bananas: They add natural sweetness and moisture for a tender crumb. Using extremely ripe bananas, often with brown spots, is a key technique for moist and flavorful baked goods.
• Melted Vegetable Shortening: Provides a soft, moist texture while keeping the bread stable and tender.
• Brown and Granulated Sugars: A perfect balance for sweetness and that classic snickerdoodle crust.
• Cinnamon Sugar Topping: Creates the irresistible crunchy finish that makes this bread special.

The following is the exact ingredient list needed for this recipe. You must use these measurements and ingredients precisely as written:

• 3 cups ripe bananas (7-8 medium bananas)
• 1 cup brown sugar (200 grams)
• 1/2 cup granulated sugar (100 grams)
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups all-purpose flour (312 grams)
• 3/4 cup vegetable shortening, melted
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 1/2 cups granulated sugar (300 grams)
• 3 tsp cinnamon

Ingredient Substitutions & Variations

If you need to tweak this recipe due to dietary preferences or ingredient availability, here are some tested options:

Ingredient	Substitution	Notes
All-purpose flour	Gluten-free flour blend (1:1 ratio)	Use a blend with xanthan gum for best results.
Vegetable shortening	Dairy-free plant-based butter	Maintains moisture and tenderness without dairy.
Granulated sugar	Coconut sugar or maple sugar	May affect crust color slightly but still tasty.
Eggs	Flax eggs (1 tbsp ground flax + 3 tbsp water per egg)	Works well for vegan baking needs.

How to Make the Best Snickerdoodle Banana Bread (Step-by-Step)

Step 1: Preheat Oven

Preheat your oven to 325ºF. This slower temperature helps the banana bread bake evenly, preventing over-browning before the inside is done.

[Process shot: showing oven temperature setting]

Step 2: Prepare the Banana Mixture

Mash the bananas with a wire whisk. Breaking down the bananas first creates a smooth base and distributes moisture evenly. Then mix in the brown sugar and granulated sugar until blended.

[Process shot: showing bananas being mashed and mixed with sugars]

Step 3: Add Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla extract. This ensures the eggs incorporate fully without curdling and adds a warm, aromatic flavor.

[Process shot: cracking eggs into the bowl and mixing]

Step 4: Combine Dry and Wet Ingredients

Add the all-purpose flour, melted vegetable shortening, salt, and baking soda to the wet mixture. Use a spatula or wooden spoon to fold everything together. Mixing just until combined preserves the bread’s tender crumb. Following good baking practices, like not overmixing the batter, is crucial for a tender quick bread.

[Process shot: folding flour mixture into wet ingredients]

Step 5: Prepare Loaf Pans and Cinnamon Sugar

Spray two 10x5x3 loaf pans generously with cooking spray. Sprinkle about a tablespoon of cinnamon sugar in each pan, tilting to coat all sides. This step creates a delicious cinnamon crust inside and outside.

[Process shot: coating loaf pans with cinnamon sugar]

Step 6: Layer the Batter and Cinnamon Sugar

Fill each pan halfway with batter, then sprinkle 1/4 cup cinnamon sugar over the batter. Top with remaining batter and sprinkle the remaining cinnamon sugar evenly across the tops. This layering adds bursts of cinnamon-sugar crunch throughout the loaf.

[Process shot: layering batter and cinnamon sugar]

Step 7: Bake the Loaves

Bake for 60-70 minutes until the bread passes the toothpick test. This slow bake time ensures a moist crumb without undercooked centers. Let cool 10-20 minutes before removing from the pans.

Pro Tips for the Perfect Loaf (Baker’s Secrets)

• Don’t Overmix the Batter: Stir just until ingredients come together to avoid a tough texture.
• Use Extra-Ripe, Almost Black Bananas: The riper, the sweeter and more flavorful your bread will be.
• Let It Rest Before Slicing: Cooling lets the bread set, making it easier to slice without crumbling.
• Coat Your Pans Well: The cinnamon sugar in the pans prevents sticking and forms a glorious crust.

Troubleshooting Common Banana Bread Problems

The Problem	The Likely Cause	The Solution
Bread is dense or gummy	Overmixing or underripe bananas	Mix batter gently; use very ripe bananas.
Cinnamon-sugar topping burned	Oven temperature too high or sugar too thick	Lower oven temp slightly; evenly sprinkle sugar.
Bread sank in the middle	Oven door opened too early or too much leavening	Avoid opening oven early; measure baking soda carefully.
Bread is dry	Overbaking or insufficient moisture	Check doneness early; use ripe bananas and proper fat content.

How to Store, Freeze, and Reheat

• Room Temperature: Store wrapped tightly in plastic wrap or foil, or in an airtight container for up to 3 days.
• Refrigerator: Keep covered to avoid drying out; lasts 5-7 days but bring to room temp before eating.
• Freezing: Wrap whole loaves tightly in plastic and foil or freeze individual slices in zip-top bags for up to 3 months.
• Reheating: Warm slices in the microwave for 15 seconds or toast gently to revive that fresh-baked softness and aroma.

Frequently Asked Questions about Snickerdoodle Banana Bread

Why use cream of tartar in banana bread?

Cream of tartar adds the authentic tang and slight tartness that makes snickerdoodle flavors pop, balancing the sweetness and enhancing the crust’s crispness.

How do I know when my banana bread is perfectly cooked?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs. The bread will also pull away slightly from the pan edges.

Can I make this recipe in one loaf pan instead of two?

Yes, but expect a longer baking time and thicker loaf. Start checking doneness at 70 minutes to avoid underbaking.

What’s the difference between using melted butter vs. softened butter?

Melted shortening (or butter) creates a denser, moister texture while softened butter whipped into sugar adds more air for a lighter crumb.

Conclusion

This snickerdoodle banana bread is about to become your new favorite: moist, tangy, and topped with that perfect crunchy cinnamon sugar. It’s a comforting bake that feels special but fits right into your busy lifestyle. I’d love to see your creations! Do you prefer your banana bread with a crunchy topping or a soft glaze? Let me know in the comments below!