Snickerdoodle Banana Bread
A delightful blend of snickerdoodle cookie flavors and moist banana bread, perfect for any occasion.
Ingredients
For the banana bread
- 3 pieces extremely ripe bananas, mashed The browner, the better!
- ½ cup butter, melted and cooled slightly
- 2 pieces eggs, room temperature
- ½ cup Greek yogurt (non-fat or full-fat works)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
For the cinnamon sugar mixture
- 1 cup Domino® Golden Sugar divided
- 2 teaspoons cinnamon
- 1 tablespoon butter for coating the loaf pan
Instructions
Preparation
- Preheat the oven to 350°F (about 175°C). Grease your loaf pan generously with butter.
- In a small bowl, combine ½ cup of Domino® Golden Sugar with 2 teaspoons of cinnamon to create the cinnamon sugar mixture.
- Sprinkle a few tablespoons of the cinnamon-sugar mixture around the inside of the prepared loaf pan.
Mixing
- In a large mixing bowl, mash the ripe bananas until smooth, then add the melted and slightly cooled butter and mix together.
- Whisk in the remaining ¾ cup of Domino® Golden Sugar, eggs, Greek yogurt, and vanilla extract until smooth.
- In another bowl, combine the all-purpose flour, baking soda, and salt.
- Gently fold the dry ingredients into the banana mixture until just incorporated.
Baking
- Pour half of the batter into the prepared loaf pan, sprinkle half of the remaining cinnamon sugar mixture over it, then add the remaining batter on top.
- Sprinkle the rest of the cinnamon-sugar mixture over the top layer.
- Bake for about 60 minutes, checking for doneness with a knife inserted in the center.
- Allow to cool in the pan for about 15 minutes, then remove and let cool on a wire rack.
Notes
This banana bread can be enjoyed warm or at room temperature. Consider adding butter or a drizzle of glaze for extra sweetness.