Description
These soft banana snickerdoodle squares have a dense, chewy texture and a delicious cinnamon sugar crust. The batter mixes up in one bowl with melted butter and sweet mashed bananas. Every slice has a crackly, sugary topping that bakes to a deep golden brown!
Ingredients
Units
Scale
Batter
- 1/2 cup (113 g) unsalted butter, melted
- 2/3 cup (147 g) light brown sugar, packed
- 3/4 cup (180 g) mashed banana, about 2 bananas
- 1/2 tsp vanilla extract
- 1 1/4 cup (150 g) all purpose flour
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Cinnamon Sugar
- 3 tbsp (40 g) granulated sugar
- 1 tsp (2 g) ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line the baking pan with parchment paper.
- Whisk the melted butter, brown sugar, mashed banana, and vanilla in a large bowl until smooth.
- Combine the flour, baking soda, baking powder, and salt in a separate medium bowl.
- Add the dry ingredients to the butter mixture and fold with a rubber spatula until just combined.
- Spread the batter into the prepared pan.
- Mix the granulated sugar and cinnamon in a small bowl.
- Sprinkle 2 tbsp of the cinnamon sugar over the batter and swirl it into the surface with a knife.
- Press the batter flat and sprinkle the remaining cinnamon sugar over the top.
- Bake for 20 to 25 minutes until the edges brown and the centre appears puffed and cracked.
- Cool the pan on a wire rack completely before lifting the squares out by the parchment edges to cut.
Notes
- I use a metal pan because it conducts heat faster than glass, which helps achieve the browned edges.
- Ensure the banana is very ripe to maintain the correct moisture level in the batter.
- If you find the batter sticks to your hands when patting it flat, lightly grease your fingers with a tiny amount of oil.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Bars
- Method: Baking
