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Snickerdoodle Banana Bread

Snickerdoodle banana bread with a crackled cinnamon sugar crust like a snickerdoodle cookie. Moist banana loaf batter bakes up tender inside with a golden, cinnamon-dusted top.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread
  • 3 ripe bananas Mashed until mostly smooth.
  • 0.5 cup butter Softened.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cream of tartar
  • 0.5 tsp cinnamon Also used in the batter.
  • 0.5 tsp salt
  • 0.33 cup sour cream
Snickerdoodle crust
  • 2 tbsp sugar
  • 1.5 tsp cinnamon
  • 1 tbsp butter Melted.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan and dust it with cinnamon sugar mixture.
  2. Mix 2 tablespoons sugar, 1.5 teaspoons cinnamon, and 1 tablespoon melted butter for the snickerdoodle crust, then set aside.
Make the batter
  1. Beat the softened butter and sugar until fluffy, about 1–2 minutes, using a steady hand so the mixture lightens in color.
  2. Add the eggs and vanilla extract, then beat briefly until smooth and glossy.
  3. Stir in the mashed ripe bananas until fully incorporated.
  4. Fold in the all-purpose flour, baking soda, cream of tartar, cinnamon, and salt alternating with the sour cream, stopping as soon as no dry streaks remain.
Fill and bake
  1. Pour the batter into the greased loaf pan and spread it evenly.
  2. Generously sprinkle the reserved cinnamon sugar crust mixture over the entire surface for a crackled top.
  3. Bake for 60–70 minutes at 350°F, until the crust is crackled and golden and a toothpick comes out clean.

Notes

For the best crackly top, use very ripe mashed bananas and sprinkle the crust mixture right after filling the pan so it adheres. Store leftovers covered in the refrigerator up to 4 days; freeze slices up to 2 months. For a dairy-light swap, use plain nonfat Greek yogurt in place of sour cream for similar moisture.