- ¾ cup unsalted butter, softened
- ⅓ cup milk
- 2 cups granulated sugar
- 4 large eggs
- 4 large ripe bananas, mashed
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- ½ teaspoon kosher salt
- ½ cup granulated sugar For the Cinnamon-Sugar Topping
- 1 teaspoon ground cinnamon For the Cinnamon-Sugar Topping
Prepare the Loaf Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch loaf pans.In a small bowl, combine the ½ cup sugar and 1 teaspoon cinnamon for the topping. Sprinkle some of the cinnamon-sugar mixture generously over the bottom and sides of the greased loaf pans. Reserve the rest for the tops of the loaves.Make the Banana Bread Batter
In a large mixing bowl, beat the softened butter, milk, and sugar until well blended.Add the eggs and mashed bananas. Mix until everything is thoroughly combined.Add the flour, baking powder, baking soda, cinnamon, and kosher salt. Mix just until the ingredients are incorporated. Avoid overmixing, as this can make the banana bread less tender.Fill the Pans
Divide the batter evenly between the two prepared loaf pans.Sprinkle the remaining cinnamon-sugar mixture generously over the tops of both loaves. This creates the signature snickerdoodle-inspired crust as the bread bakes.Bake
Place the loaf pans in the preheated oven and bake for approximately 1 hour, or until the loaves are baked through.A toothpick inserted into the center should come out clean or with a few moist crumbs attached.Cool
Remove the banana bread from the oven and let it cool in the pans for 10 minutes.Carefully remove the loaves from the pans and transfer them to a wire rack to cool completely.
