Sugar Cookie Banana Bread Recipe

Sugar Cookie Banana Bread Recipe – A Sweet Fusion You’ll Adore

I still remember the first time I baked this sugar cookie banana bread—I couldn’t stop sneaking little slices! The mix of soft banana bread with that buttery sugar cookie sweetness felt like the best of both worlds.

It’s one of those recipes that looks fancy but is actually so simple to make. I love serving it for breakfast, but honestly, I’ll take a slice any time of the day.

If you’re like me and enjoy cozy bakes with a fun twist, this one’s definitely going to become a favorite.

Ingredients

Here’s what you’ll need to make this recipe delicious. I’ve added a few quick notes and tips so you get the best flavor and texture.

• 2–3 medium ripe bananas – go for very ripe ones with brown spots; they give natural sweetness.
• 1/2 cup unsalted butter – softened; using real butter makes the texture richer than margarine.
• 1 cup granulated sugar – this gives the “sugar cookie” sweetness.
• 2 large eggs – room temperature works best for even mixing.
• 1 tsp vanilla extract – adds warmth and balance.
• 1 1/2 cups all-purpose flour – scoop and level to avoid dry bread
• 1 tsp baking soda – ensures the bread rises nicely.
• 1/4 tsp salt – enhances all the flavors.
• 1/4 cup sour cream or Greek yogurt – adds moisture (optional but recommended).
• 1/2 cup white chocolate chips – optional, but gives that sugar cookie vibe.
• Sprinkles – for a fun and festive finish.

Note: This recipe makes about 12 servings

Variations

Love experimenting? Here are some fun variations I’ve tried:

• Use whole wheat flour for extra fiber without losing flavor.
• Swap white sugar with coconut sugar or monk fruit sweetener for a lighter version.
• Replace butter with coconut oil for a dairy-free twist.
• Add a swirl of cinnamon sugar on top before baking for a spiced kick.
• Fold in chopped nuts (walnuts, pecans) if you enjoy some crunch.

Cooking Time

This recipe doesn’t take long at all!

• Prep Time: 15 minutes
• Cooking Time: 45–55 minutes
• Total Time: About 1 hour 10 minutes

Equipment You Need

Here’s what I used when making this bread—it makes the process smoother.

• Mixing bowls – one for wet ingredients, one for dry.
• Whisk or hand mixer – to blend everything well.
• Measuring cups and spoons – accuracy matters in baking.
• Spatula – for folding the batter gently.
• 9×5-inch loaf pan – the perfect size for this recipe.
• Oven – for that golden bake.
• Cooling rack – to cool the bread evenly before slicing.

How to Make Sugar Cookie Banana Bread Recipe?

This recipe is super beginner-friendly. Just take it step by step, and you’ll have a golden loaf ready in no time.

Preheat the Oven

First, set your oven to 350°F (175°C). I always grease my loaf pan with butter or line it with parchment paper so the bread comes out cleanly. Preheating makes sure the bread bakes evenly from the start.

Mix the Wet Ingredients

Mash the bananas in a big bowl until smooth. Add softened butter, sugar, eggs, and vanilla extract. I like using a whisk, but a hand mixer makes it even creamier. This step is where that classic banana bread flavor starts to build.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Sifting once helps keep the bread light and fluffy. It also ensures the baking soda spreads evenly.

Fold Everything Together

Gently fold the dry mix into the wet mixture. I always take care not to over-mix because it can make the bread dense. If I’m adding white chocolate chips or sprinkles, I stir them in here.

Bake the Bread

Pour the batter into the prepared loaf pan. Spread it out evenly and bake for 45–55 minutes. I test it with a toothpick—if it comes out clean, it’s ready. The smell filling the kitchen is always the best part!

Cool and Slice

Let the bread rest in the pan for 10 minutes, then move it to a cooling rack. I wait until it’s almost cool before slicing—this keeps the slices neat and tender.

Additional Tips for Making this Recipe Better

From my own kitchen experiments, here are a few tips I swear by:

• Always use very ripe bananas; they make the bread naturally sweeter.
• I prefer freshly grated nutmeg or cinnamon if I want a warm, cozy flavor.
• Let the bread cool completely before wrapping or storing—it stays fresher.
• If I want extra moisture, I add sour cream or yogurt, and it never fails.

How to Serve Sugar Cookie Banana Bread?

I love how versatile this recipe is—it fits breakfast, dessert, or snack time.

• Serve it warm with a pat of butter or cream cheese for breakfast.
• Add a scoop of vanilla ice cream and caramel drizzle for dessert.
• Cut into mini squares, top with frosting and sprinkles, and serve as party bites.

Nutritional Information

Here’s an approximate breakdown per slice (based on 12 servings):

• Calories: 230
• Protein: 4g
• Carbohydrates: 36g
• Fat: 8g

Make Ahead and Storage

Keeping this bread fresh is super easy!

Room Temperature

I wrap the loaf in plastic wrap or keep it in an airtight container. It stays soft for up to 3 days.

Refrigeration

When it’s warm outside, I refrigerate it. This keeps it fresh for up to a week.

Freezing

For longer storage, I wrap slices in foil and freeze them for up to 3 months. Defrost at room temperature and enjoy like it’s freshly baked.

Why You’ll Love This Recipe?

Here’s why this recipe has become one of my go-to bakes:

• It’s super easy and beginner-friendly.
• You can play around with flavors and add-ins.
• Perfect for breakfast, dessert, or snacking.
• Works well with healthier swaps if you want to lighten it up.
• It’s a cozy, sweet treat that feels homemade and special.

Ash Tyrrell

Sugar Cookie Banana Bread Recipe

I still remember the first time I baked this sugar cookie banana bread—I couldn’t stop sneaking little slices! The mix of soft banana bread with that buttery sugar cookie sweetness felt like the best of both worlds.

Print Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Servings: 12

Ingredients Method Notes

Ingredients

  

• 2 –3 medium ripe bananas – go for very ripe ones with brown spots; they give natural sweetness.
• 1/2 cup unsalted butter – softened; using real butter makes the texture richer than margarine.
• 1 cup granulated sugar – this gives the “sugar cookie” sweetness.
• 2 large eggs – room temperature works best for even mixing.
• 1 tsp vanilla extract – adds warmth and balance.
• 1 1/2 cups all-purpose flour – scoop and level to avoid dry bread
• 1 tsp baking soda – ensures the bread rises nicely.
• 1/4 tsp salt – enhances all the flavors.
• 1/4 cup sour cream or Greek yogurt – adds moisture optional but recommended.
• 1/2 cup white chocolate chips – optional but gives that sugar cookie vibe.
• Sprinkles – for a fun and festive finish.

Method

 

1. First, set your oven to 350°F (175°C). I always grease my loaf pan with butter or line it with parchment paper so the bread comes out cleanly. Preheating makes sure the bread bakes evenly from the start.
2. Mash the bananas in a big bowl until smooth. Add softened butter, sugar, eggs, and vanilla extract. I like using a whisk, but a hand mixer makes it even creamier. This step is where that classic banana bread flavor starts to build.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Sifting once helps keep the bread light and fluffy. It also ensures the baking soda spreads evenly.
4. Gently fold the dry mix into the wet mixture. I always take care not to over-mix because it can make the bread dense. If I’m adding white chocolate chips or sprinkles, I stir them in here.
5. Pour the batter into the prepared loaf pan. Spread it out evenly and bake for 45–55 minutes. I test it with a toothpick—if it comes out clean, it’s ready. The smell filling the kitchen is always the best part!
6. Let the bread rest in the pan for 10 minutes, then move it to a cooling rack. I wait until it’s almost cool before slicing—this keeps the slices neat and tender.

Notes

• Always use very ripe bananas; they make the bread naturally sweeter.
• I prefer freshly grated nutmeg or cinnamon if I want a warm, cozy flavor.
• Let the bread cool completely before wrapping or storing—it stays fresher.
• If I want extra moisture, I add sour cream or yogurt, and it never fails.