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Slices of sugar cookie banana bread laying on a white tray.
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5 from 1 vote

Sugar Cookie Banana Bread

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 285kcal
Author Kristine Underwood

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.
  • Add the brown sugar and sugar to the melted and cooled butter and mix until the sugar is fully incorporated.
  • Add the mashed bananas, egg, milk, vanilla and almond extracts to the butter and sugar mixture and stir to mix well.
  • 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.
  • Gently fold in the sprinkles. A few quick turns should do it.
  • 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 slice | Calories: 285kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 146mg | Potassium: 197mg | Fiber: 2g | Sugar: 29g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg