Snickerdoodle Banana Bread

 

3/4 tsp. baking soda

1 1/2 tsp. cream of tartar

1 3/4 C. flour, all-purpose

1/2 tsp. salt, table

1/3 C. Crisco, butter-flavored sticks

2/3 C. sugar, white

2 Large egg, whole

1 C. banana mashed, overripe

1 C. chips, cinnamon

Cinnamon Sugar:

2 T. sugar, white

1/2 T. cinnamon, ground

 

Preheat the oven to 350 degrees. Spray a bread pan (not a large bread pan, but a slightly smaller bread pan.) and set aside. In a medium bowl, whisk together the baking soda, cream of tartar, flour and salt. set aside. Cream together the softened butter and sugar. add the eggs and mix until smooth. In a glass measuring cup, smash the bananas. Add a little flour to the egg mixture and turn on the mixer. cream everything together as the four gets incorporated add a little banana. continue to alternate between the dry ingredients and banana, ending with the banana. stir in the cinnamon chips and place in the bread pan. Mix together the 2 T. of sugar and the cinnamon. Sprinkle the loaf with 1 1/2 T. of the cinnamon sugar and bake for 50 to 60 minutes. Sometimes I tent with foil the last 15 minutes if its getting too brown. Remove from the oven and sprinkle with the last T. of cinnamon sugar, allow to cool before slicing for nice slices, or dig in while it’s warm but it may be a little more crumbly hot. If making 3 mini loaves, put 1/2 T. on each loaf before baking and the other 1/2 T. on each loaf when it comes out.

 

Servings: 12
Serving Size: 1 slice (1/12 of loaf)

Calories: 272
Fat: 10 g
Fiber: 1 g
Protein: 3 g