Snickerdoodle Banana Bread
This loaf tastes like if a snickerdoodle cookie and banana bread had a baby. It takes the cozy, familiar flavors of banana bread to the next level—soft, buttery crumb inside, with a cinnamon-sugar crust. A bread that’s perfect for lazy weekends, school snacks, or a last-minute holiday bake. No fancy mixers, no weird ingredients, just pure cinnamon-sugar comfort you’ll want on repeat all season long.
Snickerdoodle Banana Bread
A cozy twist on classic banana bread — soft inside, crisp outside, and swirled with the warm cinnamon-sugar flavor of a snickerdoodle cookie.
If banana bread and snickerdoodle cookies had a baby, this would be it. Warm, buttery, perfectly sweet, and finished with a cinnamon-sugar crust that crackles when you slice into it. It’s the kind of loaf you can serve for breakfast *and* dessert—and no one will complain either way. 😉
- Cinnamon Sugar Cookie Spice: Adds the perfect warm, sweet flavor that makes this loaf shine.
- The BEST Nonstick Loaf Pan: Guarantees an even bake and golden crust every time.
This banana bread is naturally gluten-free friendly, freezer-safe, and ridiculously easy to make—no fancy mixers, no complicated steps, just cozy cinnamon magic in every bite.
Ingredients
- ½ cup butter, softened
- ⅓ cup vanilla almond milk
- 1 cup coconut sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 2 cups gluten-free or all-purpose flour
- ½ tbsp baking powder
- ½ tsp baking soda
- 1 tbsp Primal Palate Cinnamon Sugar Cookie Spice* (plus more for sprinkling)
- ¼ tsp salt
*Substitute ½ tbsp cinnamon + ½ tbsp sugar if not using the spice blend.
Directions
- Preheat oven to 350°F (175°C). Butter a 9-inch loaf pan and sprinkle the bottom and sides with cookie spice (or cinnamon sugar).
- In a large bowl, beat butter, milk, and coconut sugar until combined. Add eggs, mashed bananas, and vanilla; mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, cookie spice, and salt.
- Add the dry ingredients to the wet mixture and stir until just blended—do not overmix.
- Pour the batter into the prepared pan and smooth the top. Sprinkle generously with more cookie spice for that signature crunchy crust.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Texture Tip: For an extra-soft crumb, don’t overmix once you add the flour. A few streaks of flour are totally fine—they’ll bake right in.
Storage & Shelf Life
Store covered at room temperature for up to 3 days, or refrigerate up to 5. To freeze, wrap slices individually and store up to 2 months. Reheat in the toaster or oven for fresh-from-the-oven goodness.
Make It Your Own: Add chopped pecans or swirl a ribbon of cream cheese through the center before baking for a bakery-worthy twist.
