Sugar Cookie Banana Bread
This moist and delicious Sugar Cookie Banana Bread combines sweet, ripe bananas, nutty brown butter, vanilla, almond extract, and festive Christmas sprinkles for the perfect holiday treat! It's easy to make and perfect for Christmas breakfast, dessert, or gifting.
Servings 10 slices
Ingredients
- ½ cup unsalted butter
- 1 cup light brown sugar
- 3 large overripe bananas mashed (or 4 small bananas)
- 1 large egg
- ¼ cup whole milk or milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup festive Christmas sprinkles divided
Instructions
- Preheat the oven. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- Brown the butter. Add the butter to a saucepan over medium heat. Cook for 5–10 minutes, stirring frequently, until golden brown and fragrant. Transfer to a large mixing bowl and let cool for 5–10 minutes.
- Mix the wet ingredients. Whisk the light brown sugar into the slightly cooled brown butter. Add the mashed bananas, egg, milk, vanilla extract, and almond extract. Whisk until well combined.
- Add the dry ingredients. Add the flour, baking powder, and salt. Gently fold everything together until just combined, being careful not to overmix.
- Fold in the sprinkles. Gently stir in most of the festive sprinkles, reserving a small handful for topping.
- Fill the loaf pan. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining Christmas sprinkles over the top.
- Bake. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover with aluminum foil.
- Cool and serve. Allow the banana bread to cool in the pan for 30 minutes. Remove from the pan and let cool further before slicing and enjoying!
Notes
- Use ripe bananas: The browner the bananas, the sweeter and more flavorful your bread will be.
- Don't skip the almond extract: It gives this banana bread its signature sugar cookie flavor.
- Use jimmies: Festive jimmies work best because they are less likely to bleed into the batter.
- Don't overmix: Gently fold the ingredients together to keep the bread soft and tender.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5–7 days.
- Freezing: Wrap tightly and freeze for up to 3 months.