Cookie butter banana bread made with brown butter & walnuts.
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brown butter walnut cookie butter banana bread
If you have some sad looking bananas on your counter, I have a delicious way for you to use them up! This banana bread is *super* moist, has toasty brown butter and cookie butter in the batter along with walnuts, and is swirled with more cookie butter. It’s sweet, delicious, moist, and has the most *perfect* texture!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Use room temperature ingredients:
It’s important that your ingredients are at room temperature so that they can easily incorporate with each other. Take out your cold ingredients about an hour before starting the recipe.
Mix the cake batter carefully:
It is super important to not overmix the cake batter or you end up with a tough and chewy cake rather than a light and moist cake. When alternating between adding the wet and dry ingredients, be sure to only mix just until the ingredient is fully combined and no more.
how to tell when your loaf cake is done.
It’s always a little game with telling if your loaf is done. Sometimes it will look done, but it’s still super wet in the center, and now that you’ve opened the oven door, you risk the loaf collapsing in the middle which is never desirable. I recommend waiting until at least 50 minutes to start checking for doneness. If the cake jiggles when you move it, it’s not ready to be checked on yet. When checking for doneness, you’ll want to take a long toothpick and stick it down the exact center of the loaf. If it comes out with a few moist crumbs, you’re good to take it out! If it’s still a little wet, put the loaf back in the oven, checking in 5-minute intervals for doneness.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
cookie butter banana bread ingredients –
- All purpose flour: gives the banana bread structure.
- Baking powder & baking soda: helps with leavening.
- Salt: helps balance and bring out the sweetness of the bread.
- Bananas: for banana bread, of course! You will need approximately 3 medium sized bananas.
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
- Cookie butter: for some great flavor and an amazing, flavorful swirl on top!
- Granulated sugar: for sweetening the bread and locking in the moisture.
- Eggs: for binding the dough together and adding moisture.
- Vanilla: for adding flavor to the bread.
- Sour cream: makes the banana bread super moist! I recommend using full fat sour cream.
- Walnuts: for some extra flavor and texture in the banana bread. Feel free to substitute in your favorite nut, or leave them out all together!
cookie butter banana bread
recipe q&a
can I double this recipe?
Of course! I even more strongly recommend measuring by weight if you are going to double the recipe for the best results. Once you’ve doubled the batter, simply divide it up into two loaf pans to bake.
what size loaf pan do I need?
You will need a 1 lb. or 1.25lb metal loaf pan for this recipe. Please note that I always use and recommend metal baking pans, and if you choose to use ceramic or glass, the baking time will likely be much longer.
how can I make this dairy-free?
Making this recipe dairy free is as simple as swapping out the dairy with dairy-free alternatives really! If you still want to make brown butter, I HIGHLY recommend using Miyoko’s Creamery because their vegan butter still browns (and I think that’s amazing.) Otherwise, use your favorite non-dairy butter stick, skip the browning process and just melt the butter. Then, just use your favorite non-dairy sour cream or yogurt, dairy-free chocolate chips and you’re good to go!
How to store this banana BREAD
Keep the cake stored in an airtight container at room temperature. It will taste the best on the day it’s baked, but will keep well for up to 3 days.
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Cookie Butter Banana Bread
Ingredients
- 240 g all purpose flour (2 c.)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 113 g unsalted butter (8 tbsp.)
- 300 g bananas ripe, ~3 bananas
- 150 g granulated sugar (¾ c.)
- 2 eggs room tempearture
- 1 tsp. vanilla
- 85 g sour cream room temperature (⅓ c.)
- 220 g cookie butter divided (¾ c. + 2 tbsp.)
- 110 g walnuts crushed (1 c.)
Instructions
- Preheat the oven to 350°F / 175°C. Butter and line a 9×5" loaf pan with parchment paper.
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks. Take the butter off the heat and let cool in the fridge for 10 minutes or until it is not hot, but still melted.
- Microwave the cookie butter for 30 seconds, or until it has a more liquid consistency.
- In a medium sized mixing bowl, mash the banana.
- Whisk in the brown butter, granulated sugar, and 100g (⅓ c. + 1 tbsp.) of the melted cookie butter.
- Whisk in both eggs, the vanilla, and sour cream until very well combined.
- Add in the flour, baking powder, baking soda, and salt. Fold the mixture together with a rubber spatula until almost all of the flour has been incorporated. Add in the walnuts and fold just until no flour streaks remain.
- Pour half of the banana bread batter into the prepared loaf pan. Drizzle half of the remaining cookie butter over the batter, then use a knife to swirl it around.
- Pour the remaining banana bread batter into the pan, and swirl the remaining cookie butter on top of it.
- Bake the bread for 50-60 minutes or until a toothpick inserted in the middle of the bread comes out clean. Let the bread cool to room temperature before slicing.
- Serve and enjoy!
This was my first recipe from Fresh Bean and I was not disappointed. I purchased cookie butter specifically for this recipe and the instructions were clear and I love that the recipes are by weight. The banana bread took just about one hour and was moist and delicious! Such a great alternative to traditional banana bread.
Ah thank you so much, I’m so happy you liked it! 🙂
I’ve made this thrice already and it is utterly delicious. Plus your kitchen will smell amazing!