Cookie Butter Banana Bread
Yield: 1 loaf
Total time: 1 hr. 40 min.
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Hi everyone! If you have some sad looking bananas and are looking for something delicious, then I have just the recipe for you! This cookie butter banana bread is made with cookie butter in the batter, brown butter, and walnuts. Then, it also gets topped with a swirl of cookie butter. Plus, the batter all comes together in one bowl!
A couple of things to note:
1. Measuring the ingredients. My recipes are all written in grams because it is a more 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! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
2. Room temperature ingredients. The eggs and sour cream needs to be at room temperature in order to properly incorporate with the dough. Take out the eggs and sour cream 30 minutes before starting the recipe, or follow this little hack if you forget (like I often do!): How to get room temperature ingredients QUICKLY.
3. Ripe bananas. For banana bread, you want some pretty sad looking bananas. I’m talking about the bananas that you wouldn’t dare to eat – those are going to make the best banana bread! Bananas that are green or yellow with no spots are going to be less ripe and therefore less sweet.
To make cookie butter banana bread, you will need:
All purpose flour: gives the banana bread structure.
Baking powder: helps with leavening.
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 tenderizing the banana bread. You can substitute in salted butter if that is what you have on hand, just reduce the added salt from 1/2 tsp. to 1/4 tsp.
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!
Can I double this recipe?
Yes! You can double the recipe and distribute the batter evenly between two 9×5″ loaf pans for 2x the amount of delicious cookie butter banana bread!
What is cookie butter?
I don’t know how, but I only recently discovered cookie butter! Is it the most healthy thing in the world? Of course not, it’s called cookie butter! But it is delicious. It is essentially spiced cookies that have been blended up and combined with fat and sugar to create a spread very similar to the consistency of creamy peanut butter! You can find cookie butter in most grocery stores right next to the peanut butter.
Tools & ingredients helpful for making this recipe:
For more product recommendations, check out this page here.
I hope you enjoy this cookie butter banana bread. If you make this recipe, I would love to see and know your thoughts! Leave a rating down below & tag me on Instagram with a picture @freshbeanbakery. Happy baking! x
Cookie Butter Banana Bread
- 240 g all purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 113 g unsalted butter
- 300 g bananas ripe, ~3 bananas
- 175 g granulated sugar
- 2 eggs room tempearture
- 1 tsp. vanilla
- 85 g sour cream room temperature
- 160 g cookie butter slightly melted
- 100 g walnuts crushed
- 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.
- In a microwave safe bowl, microwave the cookie butter for 15-20 seconds, or until it is slightly melted. Set aside.
- In a medium sized mixing bowl, mash the banana.
- Whisk in the brown butter and granulated sugar.
- Whisk in both eggs and the vanilla until very well combined.
- Whisk in the sour cream and 100g of the cookie butter. Reserve the rest of the cookie butter for swirling on top.
- 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 the batter into the prepared loaf pan. Pour the remaining cookie butter evenly over the top of the banana bread and use a knife to swirl it around.
- Bake the bread for 1 hr. – 1 hr. 10 min., 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!