Swirled Cookie Butter Banana Bread Recipe

Introduction

This Swirled Cookie Butter Banana Bread is a delightful twist on the classic favorite. Moist bananas combined with rich cookie butter create a sweet, luscious swirl that makes every bite special. Perfect for breakfast or an afternoon treat.

Ingredients

• 200 grams (1 cup) granulated sugar
• 4oz (1/2 cup) unsalted butter, melted
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 6oz (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
• 4oz (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 the pan thoroughly.
2. Step 2: In a large bowl, combine melted butter, sugar, eggs, vanilla extract, and 1/4 cup (2oz) of the cookie butter. Whisk until fully combined.
3. Step 3: Add the ripe bananas and mash them using a potato masher or fork. Then mix in the sour cream until blended.
4. Step 4: Add the flour, salt, baking soda, and baking powder to the wet ingredients. Stir gently until just combined. Avoid overmixing to keep the bread tender.
5. Step 5: Pour half the batter into the prepared loaf pan. Spoon half of the remaining cookie butter on top, then use a knife to swirl it through the batter.
6. Step 6: Add the remaining batter on top and repeat the swirling process with the rest of the cookie butter.
7. Step 7: Bake for 55-65 minutes, or until a knife inserted in the center comes out clean. Alternatively, the internal temperature should reach 200°F-205°F.
8. Step 8: Let the bread cool completely in the pan before slicing to ensure clean cuts and optimal texture.

Tips & Variations

• Use the ripest bananas you can find for the best natural sweetness and moisture.
• Try using homemade or store-bought cookie butter varieties like Speculoos for unique flavor twists.
• If you prefer a nutty texture, add chopped nuts such as walnuts or pecans to the batter before baking.
• For a dairy-free version, substitute sour cream with coconut yogurt and use dairy-free butter.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate to keep it fresh for up to 5 days. To reheat, warm slices gently in a microwave for 15-20 seconds or toast them for a crisp edge and soft interior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the banana bread?

Yes, this banana bread freezes well. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Can I substitute the sour cream with something else?

Absolutely. Full-fat Greek yogurt is a great substitute that maintains moisture and adds a slight tang. You can also use buttermilk or a dairy-free yogurt to suit dietary needs.

Swirled Cookie Butter Banana Bread Recipe

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★★★★★

4.5 from 123 reviews

This Swirled Cookie Butter Banana Bread is a luscious twist on classic banana bread, incorporating creamy cookie butter swirled throughout for an indulgent, flavorful loaf. Moist ripe bananas, a hint of vanilla, and a tender crumb come together perfectly in this easy-to-make baked treat, ideal for breakfast, snack, or dessert.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 4oz (1/2 Cup) Unsalted Butter, melted
• 2 Large Eggs, at room temperature
• 2 Teaspoons Pure Vanilla Extract
• 3 Large Ripe Bananas, spottier the better
• 4oz (1/2 Cup) Sour Cream or Full-Fat Greek Yogurt
• 6oz (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. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan by spraying with nonstick cooking spray or spreading butter evenly to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, eggs, vanilla extract, and half of the cookie butter (1/4 cup or 2 oz) until the mixture is smooth and fully combined.
3. Mash Bananas and Combine: Add the ripe bananas to the bowl and mash them thoroughly with a potato masher or fork. Stir in the sour cream or full-fat Greek yogurt until well incorporated.
4. Add Dry Ingredients: In a separate bowl or directly add to the wet mixture, combine the all-purpose flour, salt, baking soda, and baking powder. Mix gently until just combined, being careful not to overmix to keep the bread tender.
5. Layer Batter and Cookie Butter Swirl: Pour half of the batter into the prepared loaf pan. Spoon half of the remaining cookie butter over the batter. Use a knife to swirl the cookie butter into the batter gently. Repeat by adding the remaining batter on top and swirling the remaining cookie butter to create a marbled effect.
6. Bake the Bread: Place the loaf pan in the oven and bake for 55-65 minutes. Check doneness by inserting a knife or toothpick into the center; it should come out clean or with just a few moist crumbs. An internal temperature of 200°F to 205°F also indicates it is done baking.
7. Cool and Store: Allow the banana bread to cool completely in the pan before slicing. Store any leftovers in an airtight container in a cool environment for up to 5 days to maintain freshness.

Notes

• Use very ripe bananas with lots of brown spots for maximum sweetness and flavor.
• If you don’t have sour cream, full-fat Greek yogurt is a great substitute for moisture and tang.
• Do not overmix the batter once the flour is added to avoid a dense bread texture.
• Swirling cookie butter creates a beautiful marbled effect and enhances the flavor; don’t skip this step!
• Store the banana bread tightly covered at room temperature for up to 3 days, or refrigerate for longer freshness.
• For best results, slice the bread after it has completely cooled to prevent crumbling.

Keywords: banana bread, cookie butter, swirled banana bread, easy banana bread recipe, moist banana bread, dessert bread