Snickerdoodle Banana Bread
220kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup chopped walnuts (optional)
Equipment
- 9x5-inch loaf pan
- mixing bowls
- Rubber spatula
- cooling rack
Method
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, mix the melted butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. If using, fold in the walnuts.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–65 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.
Nutrition
Calories220kcalCarbohydrates31gProtein4gFat9gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat2.5gCholesterol45mgSodium180mgPotassium200mgFiber2gSugar15gVitamin A250IUVitamin C3mgCalcium20mgIron1mg
Notes
Swap walnuts for pecans or chocolate chips for variety. To make it healthier, use coconut sugar and whole wheat flour. Add Greek yogurt for extra moisture. For gluten-free or diabetic-friendly versions, use a 1:1 GF blend or monk fruit sweetener respectively. Freeze individual slices for grab-and-go breakfasts!