Recipe courtesy of Danielle Sepsy
Recipe courtesy of Danielle Sepsy
Watch how to make this recipe.
Sugar Cookie Banana Bread
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- Level: Easy
- Total: 2 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 579
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 2 g
- Sugar
- 62 g
- Protein
- 6 g
- Cholesterol
- 85 mg
- Sodium
- 392 mg
We love a baked-goods mash-up, and this one combines everything you love about tender, moist banana bread with the nostalgic flavor of a classic sugar cookie — complete with colorful sprinkles. At my bakery, The Hungry Gnome, we bake hundreds of loaves of banana bread every day, and it has a real fan following… I mean, people seek it out all over the big city. The secret to an ultra-moist, flavorful loaf is using both butter and oil: Butter delivers rich flavor, while oil keeps the internal crumb soft and tender. I use coconut oil in this version to add even more sweetness with subtle notes that complement the sugar cookie-inspired flavor. Sour cream brings richness, moisture, and just the right amount of tang, while very ripe bananas provide the deepest banana flavor and a perfectly soft, fudgy crumb. Finish the loaf with a shower of sprinkles and a sprinkle of granulated sugar for a crackly, crunchy top that gives way to a soft, irresistible center.
- Level: Easy
- Total: 2 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 579
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 2 g
- Sugar
- 62 g
- Protein
- 6 g
- Cholesterol
- 85 mg
- Sodium
- 392 mg
Ingredients
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Directions
- Preheat the oven to 325 degrees F. Grease a 9-by-5-inch loaf pan and line it with a strip of parchment paper; allow an inch or two of paper to hang over the edge so it's easy to release the cake after baking.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using a stand mixer with a paddle attachment or an electric handheld mixer, beat the butter, coconut oil, brown sugar, granulated sugar, vanilla extract, and almond extract on medium speed until light and fluffy, about 4 minutes.
- Gradually beat in the eggs one at a time until fully incorporated. Beat in the mashed banana until incorporated (the batter will look broken at this point, but that’s okay).
- Add the flour mixture on low speed in 2 additions, alternating with the sour cream, and beat just until incorporated. Be sure to scrape down the sides of the bowl after each addition to ensure everything gets mixed properly. Stir in the sprinkles by hand.
- Pour the batter into the prepared pan and sprinkle the top with extra sprinkles and a tablespoon or two of granulated sugar. Using a butter knife or small offset spatula “slice” a line down the center of the batter lengthwise. This will give that beautiful crack down the middle of the loaf. Bake in the center rack of the oven for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool the bread in the pan for about 10 minutes, then remove the bread from the pan and place on a rack to cool completely. Slice and serve.
