Snickerdoodle Banana Bread
2 ripe bananas, mashed
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup brown sugar
2 tablespoons granulated sugar (for cinnamon sugar topping)
1 tablespoon ground cinnamon (for cinnamon sugar topping)
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, followed by the mashed bananas and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the sour cream and stir until fully incorporated.
In a small bowl, mix the brown sugar, granulated sugar, and cinnamon for the topping.
Pour the batter into the prepared loaf pan and sprinkle the cinnamon-sugar mixture evenly over the top.
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 80 minutes
Kcal: 250 kcal per slice | Servings: 8 servings
