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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
Cook Time 55 minutes
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.