Cookie Butter Banana Bread

Get ready to fall in love with this cookie butter banana bread recipe. The warm flavors of cookie butter compliment the classic banana bead beautifully. Step-by-step photos teach you how to bake this banana bread.

Once again I found myself looking at over-ripe bananas, so full of brown speckles that it was just a brown banana at this point. Mushy and brown they look disgusting. But disgusting-looking bananas are the BEST for making banana bread. Older bananas are sweeter than fresh ripe green/yellow bananas.

This banana bread is quick and easy to whip up and the flavors will make your tastebuds do a dance! 🙂

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• Ingredients
• Instructions
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Ingredients

For this glorious banana bread you will need:

• Granulated Sugar. You could use a blend of light brown sugar and white sugar if you wanted but I just used all white sugar.
• Unsalted Butter. The butter needs to be melted.
• Large Eggs. Your eggs should be at room temperature so they can fully incorporate into the other ingredients.
• Pure Vanilla Extract. The warmth of vanilla pairs beautifully with the cookie butter flavor profile.
• Cookie Butter. You can use Biscoff spread or here I am using Trader Joes Cookie Butter, basically the same thing! The first bit is added to the batter then the rest is swirled in to create chunks of cookie butter.
• All-Purpose Flour. Make sure you measure your flour properly! Too much or too little can totally alter your bread in a bad way!
• Salt. This little ingredient helps all of the other ingredients' flavor profiles shine through.
• Chemical Leavening Agents. I use a combination of baking soda, activated by the sour cream, and baking powder, already activated.
• Large Ripe Bananas. The spottier the better for banana bread. The super-ripe bananas are sweeter than barely ripened bananas.
• Sour Cream. This moisture bomb helps create a super moist and tender banana bread. You could swap in Full-Fat Greek Yogurt.

I have made this with chocolate chips but prefer it without to really let the cookie butter flavor shine through.

For another delicious quick bread check out my pumpkin bread recipe.

Instructions

Preheat the oven to 350F/180C and spray a 9X5 loaf pan with nonstick cooking spray or butter the pan.

In a large bowl combine the melted butter, sugar, eggs, vanilla extract, and ¼ cup (2oz) of the cookie butter. Whisk until fully combined, make sure the creamy, thick cookie butter is fully combined.

Add the ripe bananas and use a potato masher or fork to mash the bananas down. Mix the mashed bananas in.

Then stir in sour cream. 

Add flour, salt, baking soda, and baking powder then mix until just combined. Do not over-mix the dry ingredients, I use a spatula to gently fold the batter.

Pour half of the batter into the prepared loaf pan then spoon half of the remaining cookie butter on top of the batter and use a knife to swirl it. Top with remaining batter and repeat swirling of remaining cookie butter.  

Bake for 60-65 minutes, or until fully cooked- you can check by inserting a knife and looking for any wet batter. I avoid using a toothpick because generally, they aren't long enough. If you use an internal thermometer the temperature should reach 200F-205F. Let cool completely before slicing, and store leftovers in an airtight container for up to 5 days in a cool environment.

Don't miss my banana bread bars recipe next.

More cookie butter recipes

This cookie butter cheesecake recipe is so smooth and creamy!

During the summertime, we adore these cookie butter s'mores bars.

You can't beat these Biscoff blondies or salted cookie butter blondies for a delicious weeknight treat!

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This post was originally published on January 30, 2013, and as of July 27, 2022, it has been updated.