Sugar Cookie Banana Bread Recipe
Sugar cookie banana bread brings together two beloved treats into one irresistible dessert. Imagine the soft, moist texture of classic banana bread paired with the buttery sweetness of sugar cookies. Perfect for breakfast, a snack, or dessert, it’s a recipe you’ll come back to time and time again.
Ingredients
- 2-3 medium ripe bananas mashed; choose extra-ripe bananas for the best flavor
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar for that sugar cookie base
- 2 large eggs
- 1 tsp vanilla extract adds warm sweetness
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sour cream or Greek yogurt for added moisture
- 1/2 cup white chocolate chips sprinkle for extra sugar cookie flavor
- Sprinkles fun and festive topping!
Instructions
- Set your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper for easy removal.
- Mash the bananas in a large bowl until smooth. Add softened butter, sugar, eggs, and vanilla extract. Mix with a whisk or electric hand mixer until creamy and well combined.
- In a separate bowl, sift together the flour, baking soda, and salt. Stir to ensure everything is evenly distributed.
- Gradually add the dry mixture to the wet ingredients. Use a spatula to fold everything together gently. Be careful not to over-mix! If desired, stir in additional white chocolate chips or other add-ins.
- Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes. Then transfer it to a cooling rack to finish cooling completely before slicing.
Notes
- Room Temperature: Wrap the loaf in plastic wrap or store it in an airtight container. It’ll stay fresh for up to 3 days.
- Refrigeration: If you live in a warm climate, pop it in the fridge. This extends freshness to up to a week.
- Freezing: Want to save slices for later? Wrap in foil or plastic wrap and freeze for up to 3 months. Defrost at room temperature and enjoy!