- 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)
- 1/3 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.