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This sugar cookie banana bread leans classic, but with a subtle sugar-cookie twist and a handful of sprinkles mixed in. It’s soft, easy to make, and a simple way to use up overripe bananas when you want something familiar with a little extra personality.
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Why You’ll Love This Particular Banana Bread
Because it’s one-bowl, no mixer, and sweetly nostalgic. Classic banana bread comfort with sugar cookie flair and festive sprinkles perfect for any season.
Ingredient Notes
- Use very ripe bananas. The sweeter and specklier, the better (maybe even black, haha).
- Almond and vanilla extracts. The combination gives the bread that classic sugar-cookie vibe.
- Use dark brown sugar because it’s richer in flavor than light brown.
- Sprinkles (jimmies) are the best option because they won’t bleed color like nonpareils.
Step-By-Step Instructions
- Heat oven to 350°F and grease or line a 9×5 loaf pan.
- In a large bowl, melt butter and let cool slightly. Stir in brown sugar, sugar, mashed bananas, egg, milk, vanilla, and almond extract.
- Sprinkle in flour, baking powder, and salt; stir until just combined.
- Fold in sprinkles gently.
- Pour into pan, top with extra sprinkles, and bake 60–65 minutes, until a toothpick comes out clean.
- Let cool 30 minutes before slicing.
Recipe Tips & Notes
- Don’t overmix after adding the flour or you’ll loose that tender crumb and end up with tough bread.
- You’ll know it’s done when the top of the loaf is golden brown with a slight crack. Confirm with a toothpick inserted in the center.
- This bread iseven better the next day. The flavors deepen and texture gets extra soft and chewy.
Storage Recommendations
Store leftover sugar cookie banana bread in an airtight container or wrapped tightly in aluminum foil at room temperature for 3–4 days. You can also freeze slices individually for up to 3 months—just wrap them tightly and pop them into a freezer bag for easy grab-and-thaw portions. #tipoftheday
More Banana Bread Recipes You’ll Love
Sugar Cookie Banana Bread
Soft, buttery banana bread with a subtle sugar-cookie flavor, a hint of almond and vanilla, and colorful sprinkles folded throughout. It’s cozy and familiar but just festive enough to feel special—perfect for using up ripe bananas when you want something a little more fun than classic banana bread.
Ingredients
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3/4 cup brown sugar (dark brown, packed)
- 1/4 cup sugar
- 4 overripe bananas (mashed)
- 1 egg
- 1/4 cup milk (any kind)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups flour (all-purpose, spooned and leveled)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup sprinkles (plus extra for the top)
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease or line a 9 x 5 inch loaf pan with parchment paper and set aside.
- In a large microwave safe bowl, melt the butter in 30 second increments until fully melted. Set aside to cool.1/2 cup unsalted butter
- Add the brown sugar and sugar to the melted and cooled butter and mix until the sugar is fully incorporated.3/4 cup brown sugar, 1/4 cup sugar
- Add the mashed bananas, egg, milk, vanilla and almond extracts to the butter and sugar mixture and stir to mix well.4 overripe bananas , 1 egg, 1/4 cup milk, 1 tsp vanilla extract, 1 tsp almond extract
- Add the flour, baking powder and sea salt to the bowl and mix until just combined. A few streaks of flour showing is just fine, since we're going to mix one more time after adding the sprinkles. Don't overmix the batter.2 cups flour, 1 tsp baking powder, 1/2 tsp sea salt
- Gently fold in the sprinkles. A few quick turns should do it.1/2 cup sprinkles
- Pour the batter into the prepared loaf pan and generously cover the top of the bread with more sprinkles.
- Bake at 350 degrees Fahrenheit for 60-65 minutes, until a toothpick inserted in the center comes out clean. The top of the bread will be brown and likely cracked open on top.
- Allow the banana bread to cool in the pan for 30 minutes before slicing, so it can set up.
- Store bread in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
- Use very ripe or black bananas for the best flavor and sweetness.
- Let melted butter cool slightly before mixing in the additional ingredients.
- Stir batter gently and avoid over-mixing to keep the bread tender.
- Use jimmies (sprinkles) to prevent color bleeding.
- Bread is done when a toothpick inserted in the center comes out clean. The top should be golden brown and likely cracked open.
- Cool bread in the pan for 30 minutes before slicing to help the loaf set up and slice clean.
- Better the next day. The flavor of this bread deepens and the texture becomes even softer after sitting overnight.
Nutrition
Serving: 1 sliceCalories: 285kcalCarbohydrates: 49gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 146mgPotassium: 197mgFiber: 2gSugar: 29gVitamin A: 287IUVitamin C: 3mgCalcium: 46mgIron: 1mg
At first I thought won’t this just be banana bread with sprinkles? But surprise it’s delicious and the sprinkles make a great and addictive crust! The sprinkles, at least on top, and the almond extract are a must. Well you could forgo them but it’s just banana bread without.