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Swirled Cookie Butter Banana Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

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