Life just took on a whole new meaning for our Banana Bread recipe with the Girl Scout Samoas cookies- Banana Bread with Samoas Cookie Buttercream.
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! (there’s always that one preposition making an exception, isn’t there?) But, this morning I had a Eureka moment. It’s true, I really did. Ya’ see, the wife recently got a truck load 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. I know, what tarts, right? Fast forward to yesterday, and I carefully slide then out of their teasing, see-through cellophane wrapper and arranged them upon the board of cutting (Hey, I watch Game of Thrones, so back off)) and I did make quick work as I cleaved them asunder. Basically, 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.
- 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
- 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 remain 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 its done by inserting a toothpick into the center of bread, if the toothpick comes out clean it is finished baking. 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.
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:
- In the bowl of a stand mixer, fitted with the whisk attachment, cream butter until soft peaks appear.
- Add vanilla extract and whisk until incorporated.
- Begin adding the powdered sugar one cup at a time. Continue to mix until buttercream is smooth.
- Add chopped Samoas cookies and mix a bit more until cookies are incorporated into the buttercream.
- Spoon the crunchy and creamy sweet stuff into a bowl and frost the banana bread. Now, watch it disappear!