This cookie butter banana bread has been a long 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 totally fine! Maybe even three if you make my chocolate chip banana bread next!
This recipe has been a thought bubble in my head for a really long period of time.
If you’ve never tried cookie butter before, we can’t be friends. 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. You will also love this Homemade Vegan Banana Bread!
Cookie Butter Banana Bread
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 medium bananas, very ripe
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Scrumptious! And such a lovely mocha color. Very moist with great structure so that it slices cleanly. The crumb is firm yet tender. I made the following subs in order to lower the carb count: 1 c whole-wheat flour and 1 c AP flour, 1/4 c artificial sugar and 1/4 c real sugar, and 1/2 c Equal-brand brown sugar (which contains half real brown sugar and half artificial brown sugar in each bag). Such a great, great recipe!
What about high altitude?
I love my bread, but it is still cooking 🙁 My bread is still cooking. I can’t wait to try it and fill up my belly belly.:)
Megan — You could definitely add chocolate chips! I think it would be delicious. 🙂
Claire — So glad you liked it!
Hmm… this sounds delicious. I am curious: could you add chocolate chips? I haven’t tried the cookie butter, so I’m not sure how the flavors would mix… Thoughts? Has anyone tried this?
I just made a double batch of this. AMAZING!!!!! So moist!!!!!