Cookie Butter Banana Bread

No ratings yet

Soft, tender banana bread loaded with Biscoff cookie butter swirled through the batter and on top. Bakery-style with crushed cookie topping and a healthier version included!

Prep Time15

Cook Time1

Total Time1 35

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: baked, banana bread, banana bread recipe, Biscoff banana bread, Biscoff bread, cookie butter, cookie butter banana bread, cookie butter swirl bread, sweet

Servings: slices

Calories: 416kcal

Equipment

9x5-inch loaf pan
Parchment paper
Large mixing bowl
Whisk

Ingredients

Wet Ingredients

3 ripe bananas mashed, about 1 1/4 cups
½ cup unsalted butter melted, or neutral oil
¾ cup brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
3/4-1 cup cookie butter warmed, divided (1/2 cup for batter, rest for swirls)

Dry Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon optional

Topping

¼ cup crushed Biscoff cookies
1-2 tablespoons extra cookie butter for drizzling

Instructions

Preheat oven to 350°F. Line a 9x5 loaf pan with parchment paper, leaving overhang for easy removal.
In a large bowl, whisk together 3 mashed bananas, 1/2 cup melted butter, 3/4 cup brown sugar, 2 eggs, and 2 teaspoons vanilla. Stir in 1/2 cup warmed cookie butter.
In a separate bowl, whisk 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Add to wet ingredients and fold until just combined.
Pour half the batter into the pan. Drizzle 2-3 tablespoons warmed cookie butter and swirl with a knife. Add remaining batter.
Swirl another 2-3 tablespoons cookie butter on top. Sprinkle with 1/4 cup crushed Biscoff cookies.
Bake 50-65 minutes until a toothpick comes out with moist crumbs. Tent with foil if browning too quickly after 40 minutes.
Cool in pan 20 minutes before removing and slicing.

Notes

Ripe bananas: The more brown spots, the better! Ripe bananas are sweeter and mash more smoothly.

Warm the cookie butter: Microwave 20-30 seconds until pourable for easier swirling.

Storage: Wrap tightly and store at room temperature up to 4 days, or freeze slices up to 3 months.

Healthier version: Replace butter with 1/3 cup coconut oil + 1/4 cup Greek yogurt. Replace brown sugar with 1/2 cup maple syrup. Use whole wheat flour instead of all-purpose.

Nutrition