Go Back
To make Cookie Butter Banana Bread, you'll need these simple ingredients: - 3 ripe bananas, mashed until smooth - 1 cup creamy cookie butter - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 2 large eggs, at room temperature - 1/2 cup unsalted butter, melted and slightly cooled - 1 teaspoon pure vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 ½ cups all-purpose flour - 1/2 teaspoon ground cinnamon (optional, for warmth) - 1/2 cup chocolate chips (optional, for added sweetness) You can customize your banana bread. Here are some fun ideas: - Nuts: Chopped walnuts or pecans add a nice crunch. - Dried fruit: Raisins or cranberries can add sweetness. - Spices: A dash of nutmeg or cardamom can enhance flavor. The right bananas make all the difference. Here are my tips: - Look for brown spots: Choose bananas with brown spots on the peel. This means they are sweet and soft inside. - Avoid green bananas: Green bananas are not ripe and will not mash well. - Use overripe bananas: If your bananas are very brown, that’s perfect! They will make your bread taste even better. Using ripe bananas ensures your Cookie Butter Banana Bread is moist and delicious. Enjoy baking! Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray. Set it aside for later use. This step is key to ensure your banana bread comes out easily after baking. Next, take your ripe bananas. You want them to be very soft. Mash them in a bowl until they are smooth. This helps create a nice texture in your bread. Now, add 1 cup of creamy cookie butter to the bananas. Stir in 1/2 cup of granulated sugar and 1/4 cup of packed brown sugar. Mix this well until it is smooth. Now, it’s time for the eggs. Crack 2 large eggs into your banana mixture. Whisk them in until they blend well. Your mixture should look creamy and inviting. Next, drizzle in 1/2 cup of melted butter and 1 teaspoon of pure vanilla extract. Stir gently to combine all the liquids. In a separate bowl, whisk together 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 ½ cups of all-purpose flour. If you want warmth, add 1/2 teaspoon of ground cinnamon. Mixing these dry items helps to spread them evenly in the batter. Gradually add the dry mix to the wet ingredients. Stir gently until you see no dry flour. Avoid overmixing, as this can make your bread tough. If you love sweets, fold in 1/2 cup of chocolate chips now for a tasty surprise in every slice. Pour the batter into your greased loaf pan. Use a spatula to smooth the top for an even bake. Place the pan in your preheated oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your banana bread is ready. Once baked, let the bread cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack. Let it cool completely before slicing. Enjoy the warm, sweet aroma filling your kitchen! For the best banana bread, use ripe bananas. They should be brown and soft. This ripeness gives the bread a rich flavor. Mash the bananas well until smooth. This prevents lumps. Mix the wet and dry ingredients just until combined. Overmixing makes the bread tough. You want a light, fluffy texture. One common mistake is using cold eggs. Always use room temperature eggs. They mix better and help the batter rise. Another mistake is not measuring flour correctly. Too much flour can lead to a dry loaf. Use the spoon and level method for accurate measurement. Also, do not skip the baking soda. It is key for rising. Slice the banana bread and serve warm. A light dusting of powdered sugar adds charm. For a special treat, drizzle cookie butter on each slice. You can also add a scoop of ice cream for dessert. This makes a sweet combo. Enjoy your banana bread with coffee or tea for a cozy snack! {{image_4}} You can easily make this recipe nut-free. Simply skip any nuts and use creamy cookie butter. This keeps your banana bread smooth and delicious without nuts. If you want crunch, add some seeds like sunflower or pumpkin seeds. They add a nice texture without nuts. To make the banana bread gluten-free, swap the all-purpose flour for a gluten-free flour blend. Most blends work well in baking. Just make sure it has a good mix of starches and protein. You may need to add a bit of xanthan gum if your blend does not have it. This will help the bread hold together. You can play with flavors in banana bread. Try adding spices like nutmeg or cardamom for warmth. You can also mix in dried fruits like raisins or cranberries. For a twist, use different cookie butters, like speculoos or chocolate cookie butter. Each will give a unique taste to your bread, making it fun to try new things! To keep your cookie butter banana bread fresh, store it properly. Wrap the bread in plastic wrap. This helps retain moisture. Place the wrapped bread in an airtight container. This way, it stays soft and tasty. You can keep it at room temperature for up to three days. If you want it to last longer, the fridge is a good option. Just remember, the fridge can make it a bit dry. Freezing is a great way to save banana bread for later. First, let the bread cool completely. Then, wrap it tightly in plastic wrap. You can also use aluminum foil for extra protection. After wrapping, place it in a freezer-safe bag or container. Label it with the date. Frozen banana bread can last for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. To enjoy warm banana bread again, here’s how to reheat it. If you want to use the oven, preheat it to 350°F (175°C). Slice the bread and place it on a baking sheet. Heat for about 10-15 minutes. You can also use a microwave. Just heat each slice for 10-15 seconds. Keep an eye on it, so it doesn’t get too hot. Enjoy your banana bread warm with a spread of cookie butter! Yes, you can use crunchy cookie butter. It adds a fun texture to your banana bread. The bits of cookie will create a nice contrast against the soft bread. Just keep in mind that the flavor might be slightly different. If you love that crunch, go for it! To check if your banana bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If it has wet batter on it, bake for a few more minutes. Remember, the bread will continue to cook a bit after you take it out. Cookie butter banana bread stays fresh for about 3-5 days at room temperature. Keep it wrapped in plastic wrap or in an airtight container. If you want it to last longer, you can freeze it for up to three months. Just make sure to slice it first for easy thawing later! In this blog post, we dove into crafting delicious banana bread. We covered the key ingredients, step-by-step instructions, and tips for perfect texture. We explored variations to suit different diets and shared proper storage methods. Remember, ripe bananas make for the best flavor, and avoiding common mistakes leads to great results. Enjoy your banana bread warm or cooled, and don’t be afraid to try new flavors. Each bite should be a treat that makes you smile. Happy baking!

Cookie Butter Banana Bread

Indulge in the sweet and comforting flavors of Cookie Butter Banana Bread with this simple recipe! Featuring ripe bananas and creamy cookie butter, this loaf is perfect for breakfast or a tasty snack. It only takes 15 minutes to prep and is guaranteed to impress. Serve warm with a sprinkle of powdered sugar or a drizzle of cookie butter for an irresistible treat. Click through to explore this delightful recipe and satisfy your sweet tooth!
Print Recipe Pin Recipe

Ingredients
  

3 ripe bananas, mashed until smooth

1 cup creamy cookie butter

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs, at room temperature

1/2 cup unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 ½ cups all-purpose flour

1/2 teaspoon ground cinnamon (optional, for warmth)

1/2 cup chocolate chips (optional, for added sweetness)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, then set it aside for later use.

    In a large mixing bowl, combine the mashed bananas and cookie butter. Add in the granulated sugar and packed brown sugar. Mix thoroughly until the mixture is well blended and smooth.

      Carefully crack the eggs into the banana mixture, whisking them in until fully integrated with the other ingredients. The mixture should be creamy.

        Drizzle the melted butter and pure vanilla extract into the bowl. Stir gently but thoroughly to combine all these liquid ingredients.

          In a separate bowl, whisk together the baking soda, salt, all-purpose flour, and ground cinnamon (if you're using it). Mixing these dry ingredients helps them distribute evenly throughout the batter.

            Gradually add the dry mixture to the wet ingredients, stirring gently. Mix just until you see no dry flour; do not overmix, as this can make the bread tough.

              If you're a fan of sweets, fold in the chocolate chips now for a delightful surprise in each slice.

                Pour the batter into the greased loaf pan, using a spatula to smooth the top for an even bake.

                  Place the pan in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, your banana bread is ready.

                    Once baked, let the banana bread cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10 slices

                        - Presentation Tips: For an inviting touch, slice the banana bread and serve warm, dusted with a light sprinkle of powdered sugar on top. For an extra indulgence, drizzle a little cookie butter over each slice before serving! Enjoy your delightful treat!