“Snickerdoodle Banana Bread: A Delicious Twist on a Classic Favorite”

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, granulated sugar, and brown sugar, and whisk together until well combined. Add the eggs one at a time, whisking after each addition, and then stir in the vanilla extract. If you’re using sour cream or yogurt, add it to the mixture for extra moisture.
Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Combine the Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
Snickerdoodle Topping: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
Assemble the Bread: Pour the banana bread batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the cinnamon-sugar topping evenly over the batter.
Bake the Bread: Place the loaf pan in the oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the bread is browning too quickly on top, tent it with aluminum foil for the last 10 minutes of baking.
Cool and Serve: Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Serving and Storage Tips: