Description
This Sugar Cookie Banana Bread combines the comforting flavors of banana bread with the sweet charm of sugar cookies, creating a delightful treat. Perfect for breakfast, snacks, or dessert, this recipe is sure to impress everyone who tries it!
Ingredients
Scale
- 3–4 very ripe bananas
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour (for crumble topping)
- 1/4 cup granulated sugar (for crumble topping)
- 2 tablespoons unsalted butter, melted (for crumble topping)
- 1/2 teaspoon vanilla extract (for crumble topping)
- 1/4 teaspoon almond extract (for crumble topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
- In a medium bowl, thoroughly mash your very ripe bananas with a fork or potato masher until mostly smooth, with a few small lumps remaining for texture. Set aside.
- In a large mixing bowl, using an electric mixer or by hand, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract until fully combined.
- Fold the mashed bananas into the wet ingredients until just incorporated. Don't overmix.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix; a few streaks of flour are okay.
- In a small bowl, combine the all-purpose flour, granulated sugar, melted unsalted butter, vanilla extract, and almond extract for the crumble topping. Use a fork or your fingertips to mix until coarse crumbs form.
- Pour the banana bread batter into your prepared loaf pan, spreading it evenly. Sprinkle the sugar cookie crumble topping generously over the top of the batter.
- Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the topping starts to brown too quickly, tent the loaf with aluminum foil for the last 15-20 minutes of baking.
- Let the banana bread cool in the pan for about 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: Avoid overmixing to ensure a tender loaf. Use very ripe bananas for the best flavor, and consider adding a glaze for extra sweetness.