Description
A delightful twist on classic banana bread, infused with the rich, spiced flavor of cookie butter and the natural sweetness of ripe bananas.
Ingredients
Scale
- 200 grams (1 cup) Granulated Sugar
- 4 oz (1/2 cup) Unsalted Butter, melted
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 6 oz (3/4 cup) Cookie Butter, divided
- 250 grams (2 cups) All-Purpose Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 3 Large Ripe Bananas, spottier the better
- 4 oz (1/2 cup) Sour Cream or Full-Fat Greek Yogurt
Instructions
- Preheat the oven to 350°F/180°C and spray a 9X5 loaf pan with nonstick cooking spray or butter the pan.
- Combine in a large bowl the melted butter, sugar, eggs, vanilla extract, and 1/4 cup (2 oz) of the cookie butter. Whisk until fully combined.
- Add the ripe bananas and use a potato masher or fork to mash the bananas down. Mix in sour cream.
- Add the flour, salt, baking soda, and baking powder then mix until just combined. Do not overmix.
- Pour half of the batter into the prepared pan then spoon half of the remaining cookie butter on top of the batter and use a knife to swirl it.
- Top with the remaining batter and repeat the swirling of remaining cookie butter.
- Bake for 55-65 minutes, or until fully cooked—check by inserting a knife and looking for any wet batter. If you use an internal thermometer, the temperature should reach 200°F-205°F.
- Let cool completely before slicing, and store leftovers in an airtight container for up to 5 days in a cool environment.
Notes
Use overripe bananas for maximum sweetness. Ensure leftovers are sealed properly to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg