Ok, this post is going to be a short one because I am scheduling it in advance. By the time you read this, we will have driven approximately 800 miles across the US with a 3 year old, 3 month old, 2 dogs and a sourdough starter (yes, it gets to go on vacation, too!) to visit family for two weeks. That is if we make it. My car broke down an amazing three times this week, so let’s all just pray that we made it, ok? We have tons of toys, books, snacks (including a loaf of this banana bread!), and coffee ready to go for our drive, and I hope we don’t have to stop to pee every hour. Or cry the whole way.
Last year I found two bags of cinnamon chips (which I had heard of but never actually seen before), so I excitedly bought them and then promptly stuck them in my freezer because I wasn’t sure what I wanted to do with them. Well, inspiration finally struck and I decided exactly how I wanted to use one! This banana bread is super delicious. I loved the cinnamon chips here, and the cinnamon sugar crunch on top of the bread is just divine. Its especially good when you slather real butter on a piece. Yum!
Snickerdoodle Banana Bread
- 1/3 cup butter, room temperature
- 2/3 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 3/4 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1 3/4 cup flour
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 cup cinnamon chips
- 3 TBSP cinnamon sugar for topping