Snickerdoodle Banana Bread
This Snickerdoodle Banana Bread is the perfect marriage of cozy cinnamon-spiced snickerdoodle cookies and moist, naturally sweetened banana bread. Made with wholesome ingredients like oat flour, maple syrup, and unsweetened applesauce, this recipe is a healthier twist on a classic treat. Topped with a crunchy cinnamon-sugar crust, every bite is a delightful balance of soft, fluffy bread and a hint of cookie-like sweetness. Perfect for breakfast, snacking, or dessert!
Why You’ll Love This Snickerdoodle Banana Bread
- Naturally sweetened with maple syrup
- Gluten-free and made with oat flour for extra fiber
- Moist and soft thanks to applesauce—no oil or butter needed
- Easy to make with simple, wholesome ingredients
- Cinnamon-sugar crunch on top for that classic snickerdoodle flavor
Snickerdoodle Banana Bread
Equipment
- 9×5-inch loaf pan
Ingredients
- 2 ripe bananas (mashed)
- ½ cup unsweetened applesauce
- ⅓ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1½ cups oat flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
Cinnamon-Sugar Topping
- 2 tbsp coconut sugar
- 1 tsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix the Wet Ingredients: In a large mixing bowl, combine the mashed bananas, unsweetened applesauce, maple syrup, egg, and vanilla extract. Whisk until smooth and well combined.
- Add the Dry Ingredients: To the same bowl, add the oat flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Prepare the Topping: In a small bowl, mix the coconut sugar and cinnamon for the topping. Set aside.
- Assemble and Bake: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the cinnamon-sugar topping generously over the batter, covering the entire surface. Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely tent it with aluminum foil.
- Cool and Serve: Allow the banana bread to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Tips for Success
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots.
- Oat Flour: If you don’t have oat flour, you can make your own by blending rolled oats in a high-speed blender or food processor until finely ground.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months.
FAQ: Snickerdoodle Banana Bread Recipe
Yes, as long as you use certified gluten-free oat flour.
Oat flour works best for this recipe, but you can try almond flour (adjusting for texture) or whole wheat flour for a heartier loaf.
Absolutely! Try adding chopped nuts, dark chocolate chips, or raisins for extra flavor.
Add 1 scoop of vanilla protein powder or stir in Greek yogurt for an extra protein boost.
Yes! Reduce or skip the cinnamon-sugar topping and use less maple syrup for a less sweet version.
Check Out These Dessert Recipes:
- Banana Oatmeal Cookies – Soft, chewy, and naturally sweetened with ripe bananas and oats.
- Lemon Pound Cake – Moist and buttery with a bright lemon flavor and a hint of Greek yogurt for extra softness.
- Oatmeal Protein Bars – Packed with protein and fiber, these bars make a perfect pre/post-workout snack.
- Espresso Brownies – Rich, fudgy brownies infused with bold espresso for an extra kick.
- Brownie Muffins – A perfect blend of brownies and muffins, offering a soft, chocolatey treat.