Swirled Cookie Butter Banana Bread Recipe

Introduction

This Swirled Cookie Butter Banana Bread combines the rich, creamy indulgence of cookie butter with moist, flavorful banana bread. The swirls of cookie butter add a delightful texture and sweetness that makes this classic treat extra special. Perfect for breakfast or an afternoon snack.

Ingredients

• 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, the more spotted the better
• 4 oz (1/2 cup) sour cream or full-fat Greek yogurt

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and spray a 9×5-inch loaf pan with nonstick cooking spray or butter it well.
2. Step 2: In a large bowl, combine the melted butter, sugar, eggs, vanilla extract, and 1/4 cup (2 oz) of the cookie butter. Whisk until fully combined.
3. Step 3: Add the ripe bananas and mash them using a potato masher or fork. Stir in the sour cream until blended.
4. Step 4: Add the flour, salt, baking soda, and baking powder to the banana mixture. Stir gently until just combined. Be careful not to overmix.
5. Step 5: Pour half of the batter into the prepared loaf pan. Spoon half of the remaining cookie butter over the batter and use a knife to swirl it. Add the remaining batter on top, then swirl the rest of the cookie butter again.
6. Step 6: Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean and the internal temperature reaches 200°F to 205°F. Let the bread cool completely before slicing.

Tips & Variations

• For extra moist bread, use very ripe bananas with lots of brown spots.
• Swap sour cream for full-fat Greek yogurt for a tangier flavor and similar texture.
• Add chopped nuts or chocolate chips to the batter for added texture and flavor.
• If you prefer a more pronounced cookie butter flavor, increase the swirls or add a thin layer between batter layers.

Storage

Store the banana bread in an airtight container at room temperature or in a cool environment for up to 5 days. To extend freshness, you can refrigerate it, but allow the bread to come to room temperature or warm slightly before serving. Reheat slices in a toaster oven or microwave for a few seconds if you like it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut butter instead of cookie butter?

Yes, you can substitute cookie butter with peanut butter, almond butter, or any other nut butter. Keep in mind this will change the flavor profile of the bread.

What if I don’t have sour cream?

You can replace sour cream with full-fat Greek yogurt or even plain yogurt. These will keep the bread moist and tender while adding a slight tang.

Swirled Cookie Butter Banana Bread Recipe

Print Recipe

★★★★★

5 from 146 reviews

This Swirled Cookie Butter Banana Bread is a moist, flavorful loaf combining ripe bananas and creamy cookie butter swirls for a decadent twist on classic banana bread. It features a tender crumb from sour cream or Greek yogurt and is perfect for breakfast, snacks, or dessert.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 4 oz (1/2 cup) Unsalted Butter, melted
• 2 Large Eggs, at room temperature
• 2 teaspoons Pure Vanilla Extract
• 3 Large Ripe Bananas, spottier the better
• 4 oz (1/2 cup) Sour Cream or Full-Fat Greek Yogurt
• 6 oz (3/4 cup) Cookie Butter, divided

Dry Ingredients

• 200 grams (1 cup) Granulated Sugar
• 250 grams (2 cups) All-Purpose Flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder

Instructions

1. Prepare the pan: Preheat the oven to 350°F (180°C) and spray a 9×5 inch loaf pan with nonstick cooking spray or butter the pan thoroughly to prevent sticking.
2. Mix wet ingredients and sugar: In a large bowl, combine the melted butter, granulated sugar, eggs, vanilla extract, and 1/4 cup (2 oz) of the cookie butter. Whisk well until fully combined and smooth.
3. Add bananas and sour cream: Mash the ripe bananas using a potato masher or fork directly in the bowl. Mix in the sour cream or Greek yogurt until evenly incorporated.
4. Combine dry ingredients: Add the all-purpose flour, salt, baking soda, and baking powder to the wet mixture. Stir gently until just combined, being careful not to overmix to maintain a tender crumb.
5. Layer and swirl cookie butter: Pour half of the batter into the prepared loaf pan. Spoon half of the remaining cookie butter atop the batter and use a knife to swirl it through. Add the remaining batter over this, then swirl the remaining cookie butter on top for a beautiful marbled effect.
6. Bake: Place the loaf pan in the oven and bake for 55 to 65 minutes or until the bread is fully cooked. Test doneness by inserting a knife—if it comes out clean with no wet batter, or if the internal temperature reads between 200°F and 205°F, it is done.
7. Cool and store: Allow the banana bread to cool completely in the pan before slicing. Store leftovers in an airtight container at room temperature or a cool environment for up to 5 days.

Notes

• Use very ripe bananas with lots of spots for maximum sweetness and flavor.
• Do not overmix the batter to prevent tough banana bread.
• Swirling the cookie butter creates a lovely visual contrast and rich pockets of flavor.
• For added texture, consider folding in chopped nuts or chocolate chips.
• Store banana bread wrapped tightly to maintain moisture.

Keywords: banana bread, cookie butter, swirl, dessert bread, easy loaf, breakfast bread