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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.

Ingredients

Scale

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

Find it online: https://annakocht.com/swirled-cookie-butter-banana-bread-recipe-2/