I’m taking some time off the next few weeks to spend with my family and our new bundle of joy. In the meantime, I’ve set up a few posts ahead of time to share. This cookie butter banana bread has been a looooong time coming — but was worth the wait. A warning: be prepared to go full-on Cookie Monster on this bread once you get a waft of it.
What is this? Two banana-based recipes in a row?? Surely a food blogger wouldn’t allow this redundancy! Except that one involves pie and the other (hint: this one) involves cookie butter so I think we can all agree: Mmmk, yeah, two banana recipes in a row is A-OK.
This recipe has been a thought bubble (I originally typed “buttle” — what? SLEEP DEPRIVATION YOU SLAY ME) in my head for a really, really, ridiculously long period of time. And I don’t really know why I kept putting it off; though it probably has something to do with the fact that I’m allergic to naners and I knew this bread would be amazeballs and it would be torture of tortures to bake it and smell it and watch my husband eat slice after slice AND then declare it may be the best bread I’ve ever made. Spoiler alert: All of the above happened. Harrumph (I mean, hooray!). At least I could console myself by eating spoonfuls of cookie butter.
If you’ve never tried cookie butter before, we can’t be friends. JOKES. We can totally be friends — but I will introduce you to cookie butter. It tastes just like those Biscoff cookies of magical, miraculous, heavenly deliciousness you get on airplanes but it’s spreadable and spoonable and quite honestly one of the best things about life as we know it. If that’s not enough of a ringing endorsement for you to get thee to the grocery store and pick up a jar or 5,000, I don’t know what is. Except that it tastes even better in banana bread.
As any good banana bread should be, this loaf is dense, soft and full of flavor. The banana and cookie butter flavors both come through in every sweet, yummy bite and, like a fine wine or cheese, it tastes better with age. So I suggest baking a few loaves — one for the freezer, one for the kitchen counter and one for your immediate gobbling needs. And there will be immediate gobbling needs.
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 very ripe medium bananas
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup creamy cookie butter (sometimes called Biscoff Spread, or Speculoos Cookie Butter at Trader Joe's)
- ⅓ cup milk
- ¼ cup vegetable oil
- 1 ½ teaspoons vanilla
- 2 eggs
- Heat oven to 350 degrees F (325 degrees F if using a dark or nonstick pan). Grease and flour the bottom and sides of an 8 ½-by-4 ½-inch OR 9-by-5-inch loaf pan.
- In a large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together flour, baking soda and salt until combined. In a separate large bowl, mash bananas until smooth. Add sugars, cookie butter, milk, oil, vanilla and eggs. Whisk until combined and mostly smooth.
- Pour banana mixture into flour mixture; stir until just combined. Pour batter into prepared loaf pan; smooth top with a spatula.
- Bake 1 hour 15 minutes until deep golden brown and a toothpick inserted in the center comes out clean. Tent with foil during baking if the top of the loaf is browning too quickly.
- Cool bread 10 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
- *NOTE: I used an 8-by-4-inch loaf pan but it baked a little bit over the pan and left a weird lip, so I’d suggest going with the 8 ½-by-4 ½-inch or 9-by-5-inch loaf pan size for better results… though the 8-by-4-inch loaf is just as tasty.
Psst — want more quick bread goodness? My eCookbook will do the trick!