Breads & Muffins Brunch

Cookie Butter Banana Bread

March 17, 2020

This cookie butter banana bread is next level good! A moist and tender banana bread swirled with ribbons of creamy […]

This cookie butter banana bread is next level good! A moist and tender banana bread swirled with ribbons of creamy cookie butter. Made in one bowl, this breakfast treat is easy to make and positively delicious.


In times like these, it’s easy to let the uncertainty and anxiety about the future get the best of us. The overwhelm is real and undeniable. But let’s take comfort in knowing that while these days weigh heavy on our hearts, they also give us time and space to feel gratitude for the little things, spread love and support to those who need it most, and to learn to trust that it will be okay. We will  find normal again. We will weather this together and come out stronger on the other side.

In the meantime, while we are all hunkered down at home for the foreseeable future,  know that I intend to fill this little corner of the internet with light and positivity {along with a healthy dose of sugar and butter}.  Not because I’m ignoring the issue or dodging the problem. But because, for me, baking isn’t just my job. It’s a welcome escape. A calming distraction from the staggering realities of the day. Some may say it’s the very best free therapy there is.

Baking a bundt, frosting a cake, mixing a batter… all of these things offer a moment of calm amidst all the chaos. So in the days ahead expect to see plenty of comfort food, easy recipes to make with kids, and decadently delicious desserts to share with the chocolate lovers in your life.

We are starting here and now with a quick, one bowl recipe for cookie butter banana bread. Yep, you heard that right. COOKIE. BUTTER. BANANA. BREAD. This twist on everyone’s favorite breakfast bread is hearty and sweet, the perfect comfort food that will have everyone huddled together around the kitchen counter begging for a second slice. It’s fresh but familiar all at the same time.

Now before you say “I really don’t need another banana bread recipe”, let me just say that you haven’t tried THIS banana bread recipe. One bite of this soft and tender bread and you’ll be wondering why you weren’t putting cookie butter in your banana bread all along. Think classic banana bread that everyone loves, but all jazzed up with a creamy, sugary ribbon of cookie butter swirled on top.

Umm…yes, please!


One bowl = less mess. This cookie butter banana bread comes together in just one bowl. Hello easy clean up!

No waste. You know those bananas browning on your kitchen counter that are destined for the trash? Yeah, you’re going to want to mash those up and bake them into this super moist and perfectly sweet banana bread. Less food waste is always a win-win! One bite of this heavenly loaf and you’ll be buying up all the overripe bananas at the market just so you can make this bread.

Cookie butter is the bomb!  I mean, just the words cookie butter have me DROOLING! If you haven’t tried cookie butter before, you are in for quite a treat!! Cookie butter is a smooth spread made from ground up speculoos cookies which originated in Europe. The flavor is sweet with a hint of warm spice and the texture is similar to that of almond or peanut butter. Cookie butter has become a bit more mainstream recently and my favorites are made by Trader Joes and Biscoff. Both are ultra creamy and eat-by-the-spoonful worthy. It’s just like those heavenly little cookies they pass out on airplanes, but even better. Cookie butter is delicious swirled into banana bread {obvi}, spread on top of toast, and baked into cookie bars {okay, yummm}. The possibilities are endless!


Do not over mix. Over mixing the batter can lead to a tough, dense loaf. Be sure to only stir the dry ingredients into the wet ingredients until just barely combined. A few streaks of flour remaining is a good thing.

Use very ripe bananas. For the very best flavor, use bananas that are speckled with brown spots. They are perfectly sweet and will mash up easily leaving with you a moist and tender banana bread.

Use room temperature ingredients. For a light and fluffy texture, be sure your eggs, butter, and yogurt are at room temperature before you begin mixing your ingredients. This tip goes for the cookie butter too. If your cookie butter is hard to stir and not creamy, pop the jar in the microwave for 20 seconds at time until you can drizzle it with a spoon. This will make life much easier when it comes time to swirl the cookie butter into the top of the banana bread.

Do not over bake your banana bread. While you don’t want to under bake you banana bread, you also want to avoid over baking it. Leaving the bread in the oven for too long will leave you with a dry, crumbly loaf. All ovens bake differently, so be sure to check your bread around the 45 minute mark. If it is browning too quickly, loosely place a piece of aluminum foil across the top. The bread is done when a toothpick inserted in the center comes out clean, or with a few crumbs remaining. For best results, use a kitchen thermometer which should read between 200 and 205 degrees when inserted in the top of the bread.


You worked hard on this crazy good banana bread and the last thing we want is for it to dry out before it’s all gobbled up. To seal in all the moistness and flavor, wrap your cooled cookie butter banana bread tightly with plastic wrap and then place in a ziplock bag. For an extra dose of deliciousness, drizzle with a spoonful {or two!} of cookie butter before serving.

You can bet this cookie butter banana bread is on repeat at your house. It’s perfect for breakfast and even better at snack time. It’s a serious crowd pleaser, so be like me and double the batch. So what are you waiting for, friends? Happy cookie butter banana bread baking!!

If you like this cookie butter banana bread, you might also like:

Chocolate Lover’s Banana Bread

Gluten Free Marbled Banana Bread

Gluten Free Marbled Banana Bread

Pumpkin Chocolate Swirl Muffins

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Cookie Butter Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1 1x
  • Category: Breakfast


This cookie butter banana bread is next level good! A moist and tender banana bread swirled with ribbons of creamy cookie butter. Made in one bowl, this breakfast treat is easy to make and positively delicious!


  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 2 overripe medium bananas, mashed well
  • 1/4 cup full fat greek yogurt, room temperature
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup creamy cookie butter (I use Trader Joes’ Cookie Butter or Biscoff), room temperature, divided


  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 5 inch loaf pan with non stick baking spray and line bottom and short sides with parchment paper, allowing the paper to hang off the sides by an inch or two for easy removal of the loaf.
  3. In a medium bowl, cream together the butter and sugars with a wooden spoon until light and fluffy.
  4. Add the eggs one at a time, stirring well after each addition until well combined.
  5. Stir in the vanilla.
  6. Add the mashed banana and yogurt. Stir to combine well.
  7. Add the flour, baking powder, baking soda, salt and cinnamon and stir until dry ingredients are just barely incorporated.
  8. Stir in 1/4 cup of the cookie butter. Do not over mix.
  9. Pour the batter into the prepared pan.
  10. Place dollops of remaining cookie butter across the top of the batter. Use a toothpick or table knife to gently swirl the cookie butter into the top of the batter being careful not to swirl too much.
  11. Bake for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean or with only a few crumbs remaining. If using a kitchen thermometer, the internal temperature should read 200-205 degrees.
  12. If loaf is browning too quickly, cover the top loosely with a piece of aluminum foil.
  13. Remove from the oven and cool on a wire rack for 15 minutes before removing the loaf from the pan.
  14. Serve warm from the oven drizzled with more cookie butter if desired.


Store tightly covered in a cool, dry place.
To freeze, wrap banana bread tightly in plastic wrap and place in a ziplock bag. May be frozen for up to 2 months.
To defrost, leave bread at room temperature until softened.



  • Reply
    January 13, 2021 at 8:01 am

    After I initially commented I seem to have clicked the -Notify
    me when new comments are added- checkbox and from now on each time a comment is added I receive four emails with the same comment.
    There has to be a means you are able to remove me from that
    service? Thank you!

    • Reply
      Heather Mubarak
      January 13, 2021 at 7:30 pm

      Hi Daniele,
      So sorry that happened! The best way to fix that is to unsubscribe and then resubscribe again. Just make sure the box isn’t checked when you subscribe. Thanks for following along here!

  • Reply
    May 1, 2020 at 2:19 pm

    hi, I will try this. I like it because it still uses butter and some brown sugar. Why the greek yoghurt? What about using 3 mashed up bananas instead?

  • Reply
    April 17, 2020 at 10:28 pm

    This recipe looks amazing! And the photos are gorgeous!

    • Reply
      Heather Mubarak
      April 18, 2020 at 5:47 pm

      Thank you so much!!

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