My family has officially declared this Snickerdoodle Banana Bread their new favorite, and honestly, I can't blame them. It's soft, ultra-moist, and swirled with a cinnamon sugar layer that tastes just like a snickerdoodle cookie baked right into the loaf!
If you're into easy breakfast recipes or breads and muffins, this one's about to become a regular in your rotation!
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Brown Butter Snickerdoodle Banana Bread
I know that banana bread is already good on its own. But hear me out, because this recipe takes everything you already love about a classic loaf and turns it up a notch. First, we're browning the butter, which sounds like a fussy extra step but is honestly one of the easiest ways to add so much flavor to your baked goods.
The nutty, caramelized flavor that develops in just a few minutes on the stove seeps into every bite of the finished loaf. Then, instead of just stirring cinnamon into the batter and calling it a day, we're swirling a whole cinnamon sugar layer right through the center, so every slice gets that unmistakable snickerdoodle flavor and just enough sweet crunch on top!
If you love banana bread, I highly recommend trying my Miso Maple Banana Bread or my S'mores Banana Bread, too. And if you love that classic cinnamon sugar flavor as much as I do, don't miss my Classic Chewy Snickerdoodle Recipe or my Snickerdoodle Protein Smoothie for more ways to get that flavor in your life!
Why You’ll Love This Recipe
- Brown butter flavor takes it to a new level. A simple stovetop step adds a rich, nutty depth you can't get from melted butter alone.
- That built-in cinnamon sugar swirl! No guessing where the cinnamon flavor went here, since it's layered right through the middle and on top. It has plenty of that snickerdoodle flavor you love!
- One bowl, no mixer. This comes together with just a whisk and a couple of bowls, no fancy equipment required.
- Kid-approved! It's a hit in lunchboxes and after-school snacks alike. Think snickerdoodles meet banana bread - what’s not to like?!
- It’s a great make-ahead option. It tastes just as good, if not better, the next day, so feel free to make it ahead of time!
Erin's Expert Tips
From my kitchen to yours
- Use very ripe, spotty bananas. Since they have the most flavor and sweetness, it’s best to use ripe bananas. The more speckled, the better.
- Keep an eye on the brown butter! I recommend not walking away while it is on the stove. It can go from perfectly nutty to burnt in under a minute.
- Give the brown butter some time to cool down. Especially before adding it to the wet ingredients, since hot butter could scramble the eggs.
- To give your bread some extra oomph, fold in a handful of chopped walnuts or pecans, or add mini chocolate chips for an extra treat!
- Cool before serving! Let the cinnamon banana bread cool for at least 30 minutes before slicing. It firms up as it cools, making for cleaner slices.
Brown Butter Snickerdoodle Banana Bread Ingredients
Here’s a little bit about everything that goes into this brown butter snickerdoodle banana bread:
- Butter: Browned on the stovetop for a rich, toasty flavor that regular melted butter just can't match. If you'd rather skip the browning step, use melted coconut oil instead, though you'll miss that deep, nutty flavor.
- Bananas: Use ripe, spotty bananas for the best natural sweetness and moisture. Three medium bananas mashed is the sweet spot here.
- Eggs: Help bind the batter together and give the loaf structure.
- Maple syrup: Sweetens the bread naturally. Honey can be swapped in at a 1:1 ratio if that's what you have on hand.
- Vanilla extract: Rounds out the flavor and pairs perfectly with the cinnamon sugar.
- Flour: All-purpose flour gives this loaf its classic bread texture.
- Baking soda: Helps the loaf rise nicely without any yeast or waiting around.
- Cinnamon: Both in the batter and the signature swirl, this is what makes the bread taste like a snickerdoodle.
- Sugar: Combined with extra cinnamon to create that classic swirl running through the center of the loaf.
How to make snickerdoodle banana bread
Start by browning the butter on the stovetop until it turns a nutty, amber color, then let it cool slightly while you whisk together the mashed bananas, eggs, maple syrup, and vanilla. Stir the cooled brown butter into the wet ingredients, then slowly mix in the flour, baking soda, salt, and cinnamon until a batter forms.
Layer half of the batter into the loaf pan, sprinkle with cinnamon sugar, then pour in the rest of the batter and top with the remaining cinnamon sugar. Bake until a toothpick comes out clean, then let the loaf cool before slicing and serving.
- Step 1: Make the brown butter. Preheat the oven to 350°F and grease a bread loaf pan with nonstick spray. In a sauté pan over medium heat, melt the butter, whisking often, until it turns an amber brown color similar to maple syrup, about 5–7 minutes. Turn off the heat, pour into a small bowl, and let it cool for a few minutes.
- Step 2: Mix the wet ingredients. Whisk together the mashed bananas, eggs, maple syrup, and vanilla in a large bowl.
- Step 3: Finish the batter. In a separate bowl, stir together the flour, baking soda, salt, and cinnamon. Add the cooled brown butter to the wet ingredients, then slowly stir in the dry ingredients until a batter forms.
- Step 4: Layer and swirl. Mix together the sugar and cinnamon in a small bowl. Pour half of the batter into the greased pan, sprinkle with half of the cinnamon sugar, then pour in the remaining batter and top with the rest of the cinnamon sugar.
- Step 5: Bake and cool. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Let cool at least 30 minutes before slicing.
- Step 6: Slice and serve. This snickerdoodle banana bread is best served warm and topped with some melty, spreadable butter. Delicious!
Frequently Asked Questions
Below are some common questions about this brown butter snickerdoodle banana bread. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
It's not required, but it adds a rich, nutty flavor that makes this loaf stand out. If you're short on time, melted butter will still work.
Yes! Divide the batter between a lined muffin tin and reduce the bake time to about 18–22 minutes.
The real secret to good banana bread is using ripe, spotty bananas, since the darker and softer they are, the sweeter and more flavorful your loaf will be. From there, it's all about not overmixing the batter, measuring your flour carefully, and pulling it from the oven as soon as a toothpick comes out clean, so the bread stays moist instead of dense or dry!
Absolutely. A 1:1 gluten-free baking flour should work in place of all-purpose, though the texture may be slightly denser.
Storing leftovers
Keep the cooled snickerdoodle banana bread loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap individual slices tightly in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for a few seconds.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Brown Butter Snickerdoodle Banana Bread
Ingredients
- 1 stick butter ½ cup
- 3 medium ripe bananas mashed
- 2 large eggs
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup sugar
- 1½ tablespoon cinnamon
Instructions
- Preheat oven to 350°F and grease bread loaf pan with nonstick spray.
- Start by browning your butter. In a saute pan, heat to medium. Add butter to pan and let melt down and crackle. Whisk continuously and often during the browning period. Browning takes about 5-7 minutes. Once it is amber brown like maple syrup, turn off heat. Pour brown butter into a small bowl and let cool for a few minutes.
- While butter is cooling, whisk together bananas, eggs, maple syrup, and vanilla in a large bowl.
- In a small bowl, stir together flour, baking soda, salt, and cinnamon.
- Add the butter to the wet ingredients mixture and stir until combined.
- Slowly add in the dry ingredients, stirring until batter has formed.
- In a very small bowl, mix together the sugar and cinnamon and set aside.
- Pour half of the batter into a grease bread pan. Sprinkle on half of the cinnamon sugar mixture, then pour on the remaining batter, and sprinkle on the remaining cinnamon sugar mixture on top.
- Bake for 50-55 minutes or until toothpick inserted comes out clean. Let cool at least 30 minutes before eating.
- For the best flavor and texture, use bananas that are heavily speckled with brown spots, they'll blend in easier and add more natural sweetness.
- Let the brown butter cool for a few minutes before adding it to the wet ingredients so it doesn't scramble the eggs.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze individual slices for up to 3 months.
Nutrition
Per serving. Nutrition is an estimate.
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Recipe by Erin Morrissey and Photos by The Mindful Hapa
Leah says
Can I use coconut sugar in place of white sugar in the cinnamon sugar mix?
Thank you. I can't wait to try this. I'm obsessed with banana bread!!
Erin says
Hi Leah, yes, that should work. Let me know how your bread comes out!
Melissa says
One of the best banana bread recipes I’ve ever made! I love it because it’s not overly sweet, and it cooked all the way through unlike other recipes I’ve tried. My husband and 3 boys devoured the loaf *so* quickly - I was lucky to get a slice!! I’m now waiting for my bananas to go spotty again so that I can make more!!
Erin says
Hi Melissa, so happy you all loved it so much!! 🙂
Hannah f says
I have a go-to banana bread recipe that I keep going back to regardless of any other variations that I try, but this one might finally have changed my mind. The speed at which my husband and I ate the whole loaf was shocking and I am sad I depleted my stash of frozen ripe bananas and haven’t been able to make another batch of this yet. Soooo good. Game changer
Erin says
Hi Hannah, so happy you love it so much!! 🙂
Cassie says
We love banana bread in our house-I’ve made so many different recipes. This is one of the best banana breads I’ve ever made. It’s soft and moist, and the flavors are incredible. We’ll be making this all the time!
Erin says
Hi Cassie, so happy you all love it so much! 🙂
Nicole says
WOWWWWWW!!! I added 3/4 cup of dark chocolate chips. Delicious.
Erin says
Hi Nicole, so happy you loved it and great idea! 🙂
Jen says
This was really good! Definitely going to add chocolate chips and / or nuts next time cause why not! I seemed to have more than enough (almost extra ) of the cinnamon sugar mix for the top layer, however, that’s not really a problem now, is it? 🤪
Erin says
Hi Jen, so happy you loved it and great idea!
Jen says
Huge hit in our house and so easy to pull together between activities!
Erin says
Hi Jen, so happy you all loved it!!
Katie says
Such a delicious variation on the typical banana bread!
Erin says
Hi Katie, so happy you loved it!!
Lauren says
This is incredible! Definitely a favorite and a nice change from my typical banana choc chip! So good!!!!
Erin says
Hi Lauren, so happy you loved it!!
Lauren says
Made this last night - so good!!!
Erin says
Hi Lauren, so glad you loved it!!