Cookie Butter Banana Bread

April 10, 2016

Cookie butter recently came to grocery stores in Toronto, so I decided to give it try. I first heard about cookie butter when I went to California. It’s one of Trader Joe’s most popular items.
I made cookie butter banana bread that turned out pretty good. It’s definitely not your ordinary banana bread!

Recipe from Girl Versus Dough

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 very ripe medium bananas
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup creamy cookie butter (I used the PC brand)
  • ⅓ cup milk
  • ¼ cup vegetable oil
  • 1 ½ teaspoons vanilla
  • 2 eggs
  1. Heat oven to 350 degrees F (325 degrees F if using a dark or nonstick pan). Grease and flour the bottom and sides of an 8 ½-by-4 ½-inch OR 9-by-5-inch loaf pan.
  2. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together flour, baking soda and salt until combined. In a separate large bowl, mash bananas until smooth. Add sugars, cookie butter, milk, oil, vanilla and eggs. Whisk until combined and mostly smooth.
  3. Pour banana mixture into flour mixture; stir until just combined. Pour batter into prepared loaf pan; smooth top with a spatula.
  4. Bake 1 hour 15 minutes until deep golden brown and a toothpick inserted in the center comes out clean. Tent with foil during baking if the top of the loaf is browning too quickly.
  5. Cool bread 10 minutes in pan, then transfer to a cooling rack to cool completely before slicing.


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