Wow. Been almost two weeks since I’ve posted. Well, Christmas break is over. Right now is the perfect time for some baking since the bulk of the nation is feeling their wittle toesies freeze off and baking gives you a chance to stand in front of the oven and cry out “oh, my God, I’m freezing to death!” Then again, maybe it’s just me that whines that much when I’m cold. But, native Chicagoan I may be, but I’ve lived in Kentucky since 1988, so a temp of -1 with a wind chill of just about 20 below zero is a weeeee bit chilly. So I whine. I wear 32 pairs of socks, 12 hoodies and 8 pairs of gloves. Try walking in 32 pairs of socks. I look like a fat drunk penguin.
When I was trying to figure out what to bake, I went to my Pinterest account to look through my Foods/Recipes To Try board. I found one I pined ages ago- Snickerdoodle Bread. The recipe, as far as my google digging can tell, originally comes from Barbara Bakes though there are now a bazillion incarnations on the web. When I started baking, I saw I had a ton of bananas I needed to use up, so I figured I’d try making this into Snickerdoodle Banana Bread. I thought i was being sooooo original. Then, just before I got ready to post this, I googled it only to find out that 900000 other people were just as “original” as I was lol. Just goes to show that the old saw about there is no original thought, is rather true. Either way though, I was really pleased with how this turned out and 900000 versions aside, mine was still MY version. This is a nice moist bread and as I made it, has a really nice banana flavor along with a yummy cinnamon sugar one.
You know the drill…. 🙂
Snickerdoodle Banana Bread
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup unsalted butter, room temp
- 2 cups sugar
- 1 cup mashed banana (about 4 medium)
- 4 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon banana flavoring (optional but adds flavor)
- 1 cup sour cream
- 1 bag Hersheys Cinnamon Chips
- 2 tablespoons each of sugar and cinnamon, mixed
- Preheat oven to 350 degrees and either spray 2 loaf pans with Bakers Joy or grease them and lightly flour them.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon chips and 1 tablespoon cinnamon.
- In a large bowl, cream together the butter and sugar. Add in the mashed banana and sour cream and mix well. Add in the vanilla extract and banana flavoring. Add the eggs, one at a time, beating well after each addition.
- Dump the flour mixture into the butter/egg mixture. Stir just until thoroughly combined. Don’t overbeat.
- Divide the batter evenly between the two prepared pans. Sprinkle the tops of the batters with the combined sugar cinnamon mix.
- Bake at 350 until the bread is golden brown and a skewer inserted into the center comes out clean. let cool in the pan for five minutes, then carefully turn out onto a wire rack to finish cooling.
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