Banana Bread with Samoas Cookie Buttercream

5 from 1 vote

Author: D. Durand Worthey

* 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 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.

Samoas Cookie Buttercream Ingredients:

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!