🍌 Snickerdoodle Banana Bread🍯
Ingredients
Butter, for greasing the loaf pan
Cinnamon Sugar Mixture:
• 2 tsp ground cinnamon
• ⅓ cup granulated (or “golden”) sugar (to be divided)
Wet Ingredients:
• 3 very ripe bananas, mashed
• ½ cup (113 g) unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• ½ cup plain Greek yogurt
• 2 tsp vanilla extract
Dry Ingredients:
• 2 cups (≈ 250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
Instructions
Preheat & prep pan.
Preheat your oven to 175 °C (350 °F). Grease a standard loaf pan (approx. 8½ × 4½ in) with butter or nonstick spray.
Make the cinnamon sugar.
In a small bowl, mix the 2 teaspoons of cinnamon with ⅓ cup of sugar. Reserve a few tablespoons of this blend to coat the inside of the loaf pan; set aside the rest for layering.
Mix wet ingredients.
In a large bowl, combine the mashed bananas with melted butter. Stir until smooth. Add the eggs, Greek yogurt, and vanilla; whisk to combine.
Combine dry ingredients.
In another bowl, whisk together the flour, baking soda, and salt. Gently fold this into the wet mixture until just incorporated — avoid overmixing.
Layer batter & cinnamon sugar.
Pour about half the batter into the prepared loaf pan. Sprinkle half of the remaining cinnamon-sugar mixture evenly over that layer. Pour in the rest of the batter, and top it off with the rest of the cinnamon sugar.
Bake.
Bake for about 60 minutes, or until a tester inserted into the center comes out clean (or with just a few moist crumbs). If the top starts browning too quickly, tent it loosely with foil.
Cool before slicing.
Remove the loaf and let it rest 15 minutes in the pan. Then carefully turn it out and transfer to a wire rack to cool further before slicing.
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