Banana Bread with Samoas Cookie Buttercream

Life just took on a whole new meaning for our Banana Bread recipe using Girl Scout Samoas cookies to make a buttercream frosting. The result is Banana Bread with Samoas Cookie Buttercream, and it’s the comfort food you need right now! 

Banana Bread with Samoas Cookie Buttercream

Last night, after the kids went to bed, I quietly (well, except for the Kitchen Aid part. What?! No quiet mode on this sucker?) made banana bread. I threw in some sweet dried cherries, rich dark chocolate chips, and whole oats. The whole oats were my attempt to rebrand this as a healthy treat. Did I succeed? You decide.

In the end, though, the bread came out like a dream.  But this morning, I had a Eureka moment. It’s true; I did.

Ya’ see, the wife recently got a truckload of Girl Scout cookies, and amongst that horde of baked and boxed, deliciousness was a lone package of Samoas.

They sat there outfitted in their purple-hued box, coquettishly making eyes at moi.

Using Girl Scout Cookies to make Banana Bread

To make a long story short, I made a Girl Scout Samoas Cookie Buttercream and slathered it all over the Banana Bread, and I think I just conjured up perfection. Look out below for the deets.

Ingredients for Banana Bread

• 1 and 1/2 sticks of Land O’ Lakes unsalted sweet cream butter at room temperature
• 1 cup of granulated sugar
• 2 large eggs at room temperature
• 1 tbsp of McCormick’s pure vanilla extract
• 1 1/2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp of sea salt
• 1 1/3 cups of smashed ripe bananas
• 1/2 cup sour cream
• 1/2 cup Ghiradelli dark chocolate chips
• 1/2 cup Ocean Spray dried cherries
• 1/2 cup Quaker Old Fashioned whole rolled oats
• 2 tbsp of coconut oil

Directions on making the Banana Bread

1. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter. When the butter is whipped, add the granulated sugar and mix well.
2. Add the two eggs and the vanilla extract and mix well. Then add the bananas, sour cream, and coconut oil and mix until the ingredients are fully incorporated.
3. Sift together the remaining dry ingredients in a separate bowl: flour, baking soda, and sea salt.
4. With the Kitchen Aid stand mixer set on low, add the flour mixture a little at a time until both are mixed.
5. Add the dark chocolate chips, dried cherries, and whole rolled oats. Mix until just incorporated.
6. Butter a  9″x 5″ x 3″ bread pan. On the bottom of the bread pan, place a piece of parchment paper cut to fit, then butter the parchment paper.
7. Bake in a 350-degree oven for 1 hour and 25 – 30 minutes. After an hour, place a piece of aluminum foil over the banana bread to prevent over-browning.
8. Spoon banana bread batter into a bread pan and bake on the center oven rack for 1 hour and 25 – 30 minutes. After 1 hour and 15 minutes, test to ensure it is done by inserting a toothpick into the center of the bread. If the toothpick comes out clean, it is finished baking. If the bread isn’t done, bake a bit longer.
9. When the bread is done, remove from banana bread from the oven and allow it to cool. After the bread has completely cooled, turn it out onto a cake platter and top it with Samoas Cookie Buttercream Frosting.

Banana Bread Icing

We use Girl Scout cookies to make a Samoas Cookie Buttercream for the icing.

This banana bread icing is so good; you may want to eat the frosting by itself! Yes, it’s that good! 

• 1 1/3 cup Samoas cookies, chopped
• 3 cups of powdered sugar
• 1 1/2 sticks of unsalted sweet cream butter at room temperature
• 1 tbsp of pure vanilla extract

Samoas Cookie Buttercream Directions:

1. In the bowl of a stand mixer fitted with the whisk attachment, cream butter until soft peaks appear.
2. Add vanilla extract and whisk until incorporated.
3. Begin adding the powdered sugar one cup at a time. Continue to mix until the buttercream is smooth.
4. Add chopped Samoas cookies and mix a bit more until cookies are incorporated into the buttercream.
5. Spoon the crunchy and creamy sweet stuff into a bowl and frost the banana bread. Now, watch it disappear!

Banana Bread with Samoas Cookie Buttercream

5 from 1 vote

Print Pin Rate

Servings: 0

Author: D. Durand Worthey

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Ingredients

 

1x2x3x4x5x

• * 1 and 1/2 sticks of Land O' Lakes unsalted sweet cream butter at room temperature
• * 1 cup of granulated sugar
• * 2 large eggs at room temperature
• * 1 tbsp of McCormick's pure vanilla extract
• * 1 1/2 cups of all-purpose flour
• * 1 tsp of baking soda
• * 1/2 tsp of sea salt
• * 1 1/3 cup of smashed ripe bananas
• * 1/2 cup sour cream
• * 1/2 cup Ghiradelli dark chocolate chips
• * 1/2 cup Ocean Spray dried cherries
• * 1/2 cup Quaker Old Fashioned whole rolled oats
• * 2 tbsp of coconut oil

Instructions

• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter. When the butter is whipped, add the granulated sugar and mix well.
• Add the two eggs and the vanilla extract and mix well. Then add the bananas, sour cream, and coconut oil and mix until ingredients are fully incorporated.
• In a separate bowl, sift together the remaining dry ingredients: flour, baking soda, and sea salt.
• With the Kitchen Aid stand mixer set on low, begin adding the flour mixture a little at a time until both are just mixed.
• Add the dark chocolate chips, dried cherries, and whole rolled oats. Mix until just incorporated.
• Butter a  9"x 5" x 3" bread pan. On the bottom of the bread pan, place a piece of parchment paper cut to fit, then butter the parchment paper.
• Bake in a 350-degree oven for 1 hour and 25 - 30 minutes. After an hour, use a piece of aluminum foil and place it over the banana bread to prevent over-browning.
• Spoon banana bread batter into a bread pan and bake on the center oven rack for 1 hour and 25 - 30 minutes. After 1 hour and 15 minutes, test to make sure it is done by inserting a toothpick into the center of the bread. It is finished baking if the toothpick comes out clean. If the bread isn't done, bake a bit longer.
• When the bread is done, remove from banana bread from the oven and allow it to cool. After the bread has completely cooled, turn it out onto a cake platter and top with Samoas Cookie Buttercream Frosting.

Notes

Samoas Cookie Buttercream Ingredients:

• 1 1/3 cup Samoas cookies, chopped
• 3 cups of powdered sugar
• 1 1/2 sticks of unsalted sweet cream butter at room temperature
• 1 tbsp of pure vanilla extract

Samoas Cookie Buttercream Directions:

1. In the bowl of a stand mixer, fitted with the whisk attachment, cream butter until soft peaks appear.
2. Add vanilla extract and whisk until incorporated.
3. Begin adding the powdered sugar one cup at a time. Continue to mix until buttercream is smooth.
4. Add chopped Samoas cookies and mix a bit more until cookies are incorporated into the buttercream.
5. Spoon the crunchy and creamy sweet stuff into a bowl and frost the banana bread. Now, watch it disappear!

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Find more comfort baking ideas below:

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