Snickerdoodle Banana Bread & More Pressure Cooker Delights
Savor the warm blend of cinnamon, banana, and golden sugar in this moist and comforting snickerdoodle banana bread, perfect as a sweet breakfast or cozy afternoon treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup Golden sugar part white, part turbinado
- 2 teaspoons Cinnamon
- 3 Ripe bananas mashed smooth
- 0.5 cup Butter melted and cooled slightly
- 2 Eggs at room temperature
- 0.5 cup Greek yogurt non-fat or full-fat
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
Instructions
- Preheat oven to 350°F. Grease or line a 9x5-inch loaf pan.
- Mix sugar and cinnamon in a bowl. Reserve 2 tablespoons for topping.
- Whisk bananas, butter, eggs, yogurt, and vanilla until smooth.
- In another bowl, mix flour, baking soda, and salt.
- Fold dry ingredients into wet. Do not overmix.
- Pour half the batter into pan, sprinkle half reserved sugar mix.
- Add remaining batter and sprinkle the rest of the cinnamon sugar.
- Bake 50-60 minutes. Toothpick should come out clean.
- Cool 10 minutes in pan, then transfer to wire rack to cool completely.
Notes
Wrap tightly in plastic or foil to keep moist. For longer storage, freeze slices individually.