Sugar Cookie Banana Bread

This Sugar Cookie Banana Bread blends ripe bananas with sweet vanilla and almond for a delightful dessert.

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Prep Time: 15

Cook Time: 1

Cooling Time: 10

Total Time: 1 25

Course: Dessert

Cuisine: American

Keyword: Baking, Banana Bread, Dessert, Easy Recipe, homemade, Sugar Cookie

Servings: slices

Calories: 180kcal

Equipment

loaf pan
mixing bowl
Fork
Whisk

Ingredients

For the Batter

3 large ripe bananas the riper they are, the sweeter and more flavorful your bread will be!
1/2 cup granulated sugar adds sweetness and helps create a light texture.
1/4 cup brown sugar brings a rich, caramel flavor.
1/2 cup unsalted butter softened for moisture and richness.
2 large eggs act as a binding agent.
1 teaspoon vanilla extract enhances flavor.

Dry Ingredients

1 1/2 cups all-purpose flour provides the base.
1 teaspoon baking soda gives the bread a lovely rise.
1/2 teaspoon salt balances sweetness.

Flavor Boosters

1/2 teaspoon almond extract adds a delightful layer of flavor.
1/2 cup sprinkles optional for color and sweetness.

Instructions

How to Make Sugar Cookie Banana Bread

Preheat your oven to 350°F (175°C).
Grease your loaf pan with butter or non-stick spray, or line it with parchment paper.
In a mixing bowl, mash the ripe bananas until smooth.
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, vanilla extract, and almond extract to the butter-sugar mixture and mix until smooth.
Gently fold the mashed bananas into the wet mixture.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the sprinkles if using.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the banana bread cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

For best results, use the ripest bananas for natural sweetness. Avoid over-mixing the batter to maintain moisture. Store in an airtight container for up to 3 days.

Nutrition

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