It’s cinnamon season, year-round in my house! Tender and moist, this classic banana bread recipe has been taken to the next level with a cinnamon sugar layered filling, and complete with a thick buttery cinnamon crumb topping. This Snickerdoodle Banana Bread is a serious crowd pleaser!

Peanut Free, Tree Nut Free, Egg Free, & this can be Dairy Free by using Earth Balance Butter baking sticks

Prep Time: 20 minutes / Cook Time: 70 minutes

Yield: 2 loaf pans (8.5×4.5×2.5)


For the Snickerdoodle Banana Bread:

  • 2 and 1/2 cups all-purpose flour
  • 2 and 1/4 tsp of baking soda
  • 1/2 cup of Pompeian grapeseed or olive oil
  • 1 cup brown sugar
  • 1/2 cup of granulated sugar
  • 3 cups of mashed ripe bananas (5-6 medium bananas)
  • 3/4 cup of salted butter, melted (use earth balance baking sticks to make it Dairy Free too)
  • 1 tsp vanilla

For the Cinnamon Sugar Topping:
• 1/4 cup (1/2 a stick) of salted butter chopped into tiny cubes, set aside (use earth balance baking sticks to make it Dairy Free too)
• 1 and a 1/2 cups of granulated sugar
• 3 tsp of cinnamon
• Mix together cinnamon and sugar and set aside, leave the butter cubes for later


Snickerdoodle Banana Bread:

  • Preheat oven to 325* degrees. Coat your loaf pans with melted butter and sprinkle with cinnamon sugar tilting the pan around to make sure it coats all sides
  • In your mixing bowl mash the bananas with your flat beater attachment or a wire whisk until nice and creamy
  • Add in your brown sugar and sugar until well blended
  • Slowly add in your grapeseed oil a 1/4 cup at a time letting it mix in, and then your vanilla
  • Fold in your flour, baking soda, and melted butter, do not over mix
  • Fill your desired loaf pan half way (8.5×4.5×2.5).
  • Sprinkle a 1/4 cup of cinnamon sugar over your batter evenly, and then top with batter until about an inch from the pan line.
  • Put the other half of the batter and cinnamon sugar mixture into your second loaf pan or freeze for later.

Cinnamon Sugar Crumble Topping

  • With the remaining cinnamon sugar, take your butter cubes and knead with your fingertips into the cinnamon sugar to create a crumble, then sprinkling over the top of the batter.


  • Bake for 60-70 minutes and your knife comes out clean.
  • Let cool for about 15 minutes before removing from the pan



Batter may be frozen, and stored properly, for three months. Just let thaw and repeat the cinnamon sugar parts of this recipe and bake!

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