Funfetti Sugar Cookie Banana Bread
If banana bread and sugar cookies had a baby, this Funfetti Sugar Cookie Banana Bread would be it! It’s soft, buttery, and naturally sweetened with bananas and maple syrup, while the white chocolate chips and colorful sprinkles bring all the nostalgic, funfetti vibes.
Thanks to cottage cheese, this banana bread is also packed with protein, making it more balanced while still feeling indulgent. You know, for anyone who craves a dessert that’s both a sugar cookie and banana bread in one, this funfetti-inspired treat checks every box. The white chocolate drizzle on top makes every slice feel extra special, making this the perfect recipe for birthdays, celebrations, or just when you need a little extra sweetness in your day.
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Recipe Tips
Use Ripe Bananas for Maximum Sweetness: The more ripe and spotty your bananas, the sweeter and more flavorful your bread will be. If you want the classic taste of funfetti sugar cookie banana bread, choose bananas that are extra ripe. If your bananas aren’t ripe enough, microwave them for 30 seconds to soften.
Blend the Cottage Cheese for a Smoother Batter: Cottage cheese adds creaminess and protein, but blending it first ensures a silky, lump-free texture. If using Greek yogurt instead, just mix it in as-is.
Fold in the Sprinkles Last: To prevent the sprinkles from bleeding into the batter, gently fold them in at the very end, right before baking. This step is especially important for keeping your banana bread looking colorful.
Bake Until Golden & Set: Since this banana bread is extra moist, it may need the full 50-60 minutes to bake through. If the top starts browning too quickly, cover it loosely with foil for the last 10 minutes. Timing is key for achieving sugary cookie banana bread with that signature funfetti flair!
Ingredient Swaps: Coconut Sugar or Maple Syrup? Swap monk fruit sweetener for a lower-sugar option. White Chocolate Chips? Use dark chocolate or skip them entirely for a lighter version. Cottage Cheese? Swap for Greek yogurt for a similar high-protein texture. Gluten-Free Flour? Use all-purpose flour if not gluten-free. Feel free to make substitutions, but the classic funfetti sugar cookie banana bread flavor comes from the original ingredients.
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keep in the fridge for up to 1 week to maintain moisture. Chilling your funfetti sugar cookie banana bread also preserves its sprinkles and texture.
Freezer: Slice and freeze in an airtight container for up to 3 months. By freezing banana bread made with funfetti and sugar cookie flavor, you can enjoy it any time you wish.
Reheating: Warm a slice in the microwave for 15-20 seconds for that fresh-out-of-the-oven feel. This works perfectly for funfetti sugar cookie banana bread, restoring its soft and buttery texture.
More Cottage Cheese Recipes:
Funfetti Sugar Cookie Banana Bread
Ingredients
Wet Ingredients:
- 3 medium ripe bananas mashed
- 2 large eggs
- 1/3 cup coconut oil melted and slightly cooled
- 1/4 cup maple syrup or honey
- 1/4 cup coconut sugar
- 1 tsp vanilla bean paste
- 1 cup cottage cheese or Greek Yogurt
Dry Ingredients:
- 2 cups 1:1 gluten free flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Mix-Ins:
- 1/4 cup white chocolate chips optional
- 2 tbsp holiday sprinkles
Toppings:
- 1/4 cups white chocolate chips melted
- 1 tbsp holiday sprinkles
Instructions
Enable step-by-step mode- Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper
- In a large mixing bowl, mash the bananas and whisk in the eggs, melted butter, maple syrup, sugar, cottage cheese and vanilla until smooth
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt
- Gradually fold the dry ingredients into the wet ingredients
- Add the white chocolate chips and sprinkles, if using, and mix until just combined
- Pour the batter into the prepared loaf pan
- Sprinkle the additional sprinkles evenly over the top
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
- Drizzle in melted white chocolate on top and cut into slices
- Plate and enjoy!!!
