Sugar Cookie Banana Bread
Prep Time: 15 minutes | Cook Time: 50-60 minutes | Course: Dessert/Snack | Servings: 1 loaf (8-10 slices)
Soft, tender, and subtly nostalgic, this Sugar Cookie Banana Bread Loaf is what happens when classic banana bread takes on the buttery, vanilla-forward personality of a sugar cookie. The crumb is plush and bakery-style, the banana flavor is present but perfectly balanced, and the crackly sugar-coated top delivers that familiar sugar-cookie finish in loaf form. It’s cozy, unfussy, and just sweet enough — the kind of bake that feels equally right with morning coffee or sliced thick for dessert.
This version is made with almond milk and avocado oil, keeping the texture rich and moist without sour cream or yogurt, and letting the vanilla shine.
Note: Be sure to allow the butter and eggs to come to room temperature before beginning.
Ingredients:
2 cups (240g) all-purpose flour
1 tsp (5g) baking powder
½ tsp (2.5g) baking soda
½ tsp (3g) fine salt
Optional (for extra softness): 1 tsp (3g) cornstarch
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
1 cup (240g) very ripe mashed banana
1½ teaspoons (6g) vanilla extract
⅓ cup + 1 tablespoon (90g) unsweetened almond milk
2 tablespoons (30g) avocado oil
Optional:
Festive sprinkle mix-ins
2 tbsp (25g) granulated sugar for sugar cookie crust
Instructions:
Preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch (if using). Set aside.
In a large bowl, cream the softened butter and granulated sugar until pale, light, and fluffy — about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition until the mixture looks smooth and glossy.
Mix in the mashed banana and vanilla extract until fully incorporated.
Add the almond milk and avocado oil, stirring until the batter is cohesive and smooth.
Gently fold the dry ingredients into the wet ingredients just until combined. Do not overmix. Optional: Gently fold in your favorite festive sprinkles!
Pour the batter into the prepared loaf pan and smooth the top evenly. Optional: Sprinkle 2 tbsp (25g) granulated sugar over the surface for that classic sugar-cookie crust.
Bake for 50–60 minutes, loosely tenting with foil after about 40 minutes if the top begins to brown too quickly. A toothpick inserted into the center should come out with a few moist crumbs. Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Serve and Enjoy!
Optional Vanilla Sugar Cookie Frosting: For a festive, sugar-cookie finish, beat ¼ cup (56g) unsalted butter until smooth and creamy. Add 1 cup (120g) powdered sugar, ½ tsp (3g) vanilla extract, a pinch of salt if desired, and 1 tbsp (15g) almond milk, mixing until thick and spreadable. Add up to 1 additional tbsp (15g) almond milk as needed to reach your desired consistency. Once the loaf has fully cooled, frost the top and finish with festive sprinkles for a bakery-style holiday touch.
If you tried this recipe out, I’d love to hear what you thought! Comment below.