This caramel-topped banana bread is sweet and salty and is sure to sate your sweet tooth. Slices of this bread can be toasted in a toaster oven if preferred because it tastes best warm.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 mins |
| Total Time: | 56 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- cooking spray with flour
Instructions
- Beat butter in a mixing bowl with an electric mixer for 1 minute. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs and vanilla; beat for 1 minute. Add flour and salt; beat until combined, about 1 more minute, scraping the sides of the bowl as necessary. Refrigerate dough for 1 to 2 hours.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Spray a cookie mold with floured cooking spray.
- Press chilled dough into the prepared cookie mold. Scrape off excess dough with a knife, so dough is flush with the edge of the mold. Loosen the dough and let it fall onto an ungreased cookie sheet. Repeat to form remaining cookies.
- Bake in batches in the preheated oven until lightly browned, 12 to 15 minutes. Let cool briefly on the cookie sheet before removing to a wire rack to cool.
Nutrition Facts
| Calories | 82 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 79 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I made these couple time fast and easy when you are bord they are aright I wouldent choices them all the time but I had a fun time makeing them
These cookies are amazing the only thing i didn’t have was vanilla but i used honey instead taste wonderful!!!! 10 out of 10 much try again and recommend.
I don’t need to search for another sugar cookie recipe! I’ve used it several times since Christmas 2020 for home, church, family parties, and sorority gifts. The icing that hardens creates the perfect sugar cookie. If you follow the recipe, you can’t go wrong!!
Excellent and simple. Made dough and put in fridge for a week due to time constraints. The cookies were yummy!
My husband gave me a thumbs up! I followed the recipe exactly. Farm fresh eggs and butter were room temperature. Made two batches. Will definitely use this recipe when I make my Valentines sugar cookies. It helped reading everyone’s advice. Room temperature egg and butter seems to be the secret for me for a darn good sugar cookie.
Easy to make, used unsalted butter and chilled for about an hour…keep an eye on them i found they cooked in about 8 minutes.
I cut sugar in half and oops forgot the vanilla but was terrific! Still held firm great. I used the tips and tricks I saw online to roll out dough between wax paper and put in frig then cut and bake. Worked like a charm!!!
This recipe is good ! Easy ! Great for decorating ! I added baking powder and baking soda.
They tasted pretty good. We made them into a cake and just cooked it all as one. It would have tasted better with something like icing, but still pretty good. Doesn’t really taste like normal sugar cookies.
I liked these cookies! I saw the comments about them being salty so I used only a quarter tsp. of salt and I used salted butter. Even with that they were a little salty but not bad. I also used a tad more sugar and vanilla, and then covered them in chocolate. I would definitely recommend the chocolate! 🙂
I never had a problem with the taste of these cookies, but the consistency threw me off. After I refrigerated the dough it was nice and firm, but as I was cutting my molds it turned very “mushy” and they were hard to cut. Overall a good recipe. For those of you who had salt issues. I use salted butter, but then do not add in the salt that the recipe calls for. Make sure you are not adding more salt than you should, because that can definitely make a big difference in your turn out.
I made Halloween cookies with this and let the kiddos decorate them. They held together nicely and weren’t too sweet so the icing wasn’t competing. Will definitely make again!
This recipe was ok. I think that there should be less flour because the dough was so crumbly! Also, more sugar. I made these for Easter and my family seemed to like them. I added sprinkles on top to decorate.
I just tried this recipe. I admit I just used it since it’s simple. Obviously it won’t turn out as well as cookies made with shortening or tartar included in the recipe, but they came out fine. A bit dry but, thats how mold cookies are I suppose
Liked it. Success. Tried it with canola and added a little lemon in for more flavor (couldn’t really taste the lemon), though it was still quite nice.
Simple recipe. Kids loved them. Not too sweet.
If you are absolutely craving sugar cookies or have promised to bake sugar cookies, DO NOT use this recipe. I was very disappointed when my cookies did not come out right! I spooned mine out onto a cookie sheet instead of doing cut-outs, and they maintained the “spoon shape” and did not flatten at all! They were extremely bready/doughy and had a very bland taste, and I even doubled the amount of vanilla extract (which has never ruined any recipe I’ve previously used). Like previous users have posted, they would probably be better if dipped in tea, or even coffee.
Easy recipe, good cookie
These cookies are delicious and easy to make.
Made this recipe before reading the reviews, and honestly do not understand why some people gave these cookies such a bad review. they are basic tasty sugar cookies and my 4 year old son loved making them with me, decorating and eating them.
I think this recipe should be a 5 star recipe.