This sugar-cookie–inspired banana bread studded with rainbow jimmies is the kind of loaf that turns overripe bananas into something joyful and a little nostalgic. It’s soft, buttery, and just sweet enough to eat for breakfast, snacktime, or dessert. The sprinkles give you that celebratory sugar-cookie vibe without sacrificing the classic banana-bread crumb.
Why you’ll love this dish
This recipe marries two feel-good baked goods: the tender crumb of classic banana bread and the playful, sweet notes of sugar cookies. It’s an excellent way to use very ripe bananas, and the little pops of color make it great for birthdays, school lunches, or an easy party dessert.
"I made this for my kid’s bake sale — everyone asked if it was a cake. Tender, not too sweet, and the sprinkles stayed cheerful." — a quick note from a home baker
Pairing idea: if you’re hosting a dinner with both savory and sweet elements, a simple protein followed by this loaf works well. Try a sweet-savory main like Brown Sugar Garlic Glazed Salmon earlier in the meal and finish with a slice of this bread for contrast.
How this recipe comes together
You’ll cream butter and sugars, add eggs and vanilla, then fold in mashed bananas. A separate bowl holds the dry ingredients (flour, baking soda, salt) which you fold into the wet mixture. Stir in the sprinkles last and bake in a 9×5-inch loaf pan for about an hour. The method is straightforward: minimal mixing, no special equipment required, and the biggest trick is using very ripe bananas for flavor and moisture.
What you’ll need
- 3 very ripe bananas (very spotty = best flavor), about 1 1/2 cups mashed
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup festive sprinkles (use jimmies, not nonpareils, to reduce color bleeding)
Notes/substitutions:
- Butter can be swapped for neutral oil (use 1/3 cup oil) for a slightly denser loaf.
- For gluten-free: use a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks it.
- Egg substitutes: 2 flax eggs can work but will alter texture and rise.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
- Mash the bananas in a bowl with a fork or potato masher until mostly smooth with a few small lumps.
- In a large bowl, cream the granulated and brown sugars with the softened butter until light and slightly fluffy (about 2–3 minutes with a hand mixer).
- Add the eggs one at a time, mixing until combined. Stir in the vanilla.
- Fold the mashed bananas into the creamed mixture until evenly distributed.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture. Mix just until there are no streaks of flour — stop as soon as the batter is combined to avoid developing gluten.
- Gently fold in the sprinkles; mix minimally to prevent color bleeding.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40–50 minutes.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Best ways to enjoy it
Serve slightly warm or at room temperature. A thin smear of softened butter or cream cheese elevates each slice. For a brunch spread pair with coffee, yogurt, and fruit. If you want a full sweet-and-savory lineup at a gathering, this loaf follows a richer main course nicely — for example, a crowd-pleasing entrée like Brown Sugar Garlic Glazed Salmon and then a few slices of this bread to finish on a lighter, nostalgic note.
Pairing ideas:
- Coffee or chai for breakfast
- Whipped mascarpone or lemon glaze for dessert
- Ice cream scoop and warm slice for an indulgent treat
Storage and reheating tips
- Room temperature: Wrap tightly or store in an airtight container for up to 2 days.
- Refrigerator: Keeps 4–5 days; bring to room temperature before serving for best texture.
- Freezing: Wrap whole loaf or individual slices tightly in plastic and foil, then freeze up to 3 months. Thaw in the refrigerator or at room temperature.
- Reheating: Microwave a slice for 12–20 seconds or warm an oven to 300°F and heat for 8–12 minutes. If frozen, thaw first, then warm.
Food-safety note: once cut, keep the loaf covered to prevent it from drying and to avoid contamination. If you leave it at room temperature for more than two days, refrigeration is safer.
Pro chef tips
- Use very ripe bananas: the browner and spotty, the more banana flavor and natural sweetness.
- Room-temperature ingredients (eggs, butter) emulsify better and give you a smoother batter.
- Don’t overmix. Fold just until combined — the difference between tender and tough often comes down to mixing time.
- Add sprinkles at the end and fold gently. Jimmies hold their shape and bleed less than tiny nonpareils.
- Tent with foil if the top is getting too dark before the center is done.
Creative twists
- Chocolate chip sugar cookie banana bread: swap half the sprinkles for 1/2 cup mini chocolate chips.
- Citrus lift: add 1 teaspoon of lemon or orange zest to the batter for a bright note.
- Nutty crunch: fold in 1/2 cup chopped toasted pecans or walnuts.
- Vegan swap: use 1/3 cup neutral oil, two flax eggs, and a vegan butter alternative. Expect a slightly different crumb.
- Mini loaves: divide batter among 6 mini loaf pans — check baking time at 25–35 minutes.
Common questions
Q: How ripe should the bananas be?
A: Very ripe — heavily spotted or mostly brown skins are ideal. They mash easily and give the best flavor and moisture.
Q: Can I prepare the batter ahead of time?
A: You can mix the wet and dry separately and combine right before baking. Fully mixed batter is best baked immediately; refrigerating the mixed batter overnight can reduce rise because baking soda starts reacting once wet. If you must prep in advance, mix dry ingredients and wet ingredients separately and combine just before baking.
Q: Why use jimmies instead of nonpareils?
A: Jimmies (rod-shaped sprinkles) tend to bleed less of their color into batter. Nonpareils are more likely to “melt” color and streak the loaf.
Q: My top browns before the center is done. What should I do?
A: Loosely tent the loaf with foil and continue baking until a toothpick comes out clean or with a few moist crumbs. Also check your oven temperature with a thermometer — ovens can run hot.
Q: Can I make this gluten-free?
A: Yes. Use a cup-for-cup gluten-free flour blend. Add a small amount of xanthan gum (if your blend lacks it) for better structure.
Q: How long does it take from start to finish?
A: Active time is about 15–20 minutes to mix and assemble. Bake time is 60–70 minutes. Allow cooling at least 30 minutes before slicing to set the crumb.
If you want any variations converted into step-by-step instructions (vegan, chocolate chip, mini loaves), tell me which one and I’ll write the adapted recipe and bake times.
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Sugar Cookie Banana Bread
- Total Time: 85 minutes
- Yield: 1 loaf (about 8 slices)
- Diet: Vegetarian
Description
A delightful banana bread infused with the playful sweetness of sugar cookies, studded with colorful sprinkles for a joyful twist.
Ingredients
- 3 very ripe bananas, about 1 1/2 cups mashed
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup festive sprinkles (jimmies preferred)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- Mash the bananas in a bowl until mostly smooth with a few small lumps.
- In a large bowl, cream the granulated and brown sugars with the softened butter for about 2–3 minutes until fluffy.
- Add the eggs one at a time, mixing until combined. Stir in the vanilla.
- Fold the mashed bananas into the creamed mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the sprinkles.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a gluten-free option, substitute with a 1:1 gluten-free flour blend and add xanthan gum if needed. Can replace butter with neutral oil for a denser loaf.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American