Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (approximately 2-3 medium) mashed ripe bananas
  • ¼ cup (60ml) buttermilk (or milk with 1 teaspoon lemon juice)
  • 2 tablespoons (28g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  5. Fold in mashed bananas.
  6. In a small bowl, combine melted butter, sugar, and cinnamon for the swirl.
  7. Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the snickerdoodle mixture evenly over the batter. Pour remaining batter over the snickerdoodle layer and top with remaining snickerdoodle mixture.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with few moist crumbs attached.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.