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
- Preheat oven to 350 degrees.
- 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.
- In a medium bowl, cream together the butter and sugars with a wooden spoon until light and fluffy.
- Add the eggs one at a time, stirring well after each addition until well combined.
- Stir in the vanilla.
- Add the mashed banana and yogurt. Stir to combine well.
- Add the flour, baking powder, baking soda, salt and cinnamon and stir until dry ingredients are just barely incorporated.
- Stir in 1/4 cup of the cookie butter. Do not over mix.
- Pour the batter into the prepared pan.
- 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.
- 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.
- If loaf is browning too quickly, cover the top loosely with a piece of aluminum foil.
- Remove from the oven and cool on a wire rack for 15 minutes before removing the loaf from the pan.
- 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.