Cookie butter banana bread is a flavorful twist on the classic banana loaf. With swirls and dollops of creamy cookie butter fused into the batter, every slice delivers a caramel‑spiced crunch paired with rich banana sweetness. This loaf is both nostalgic and decadent, perfect for those who adore Biscoff‑style spreads.
Why This Banana Bread Stands Out
This loaf stands apart because:
- You stir cookie butter right into the banana batter and swirl extra on top.
- You get pockets of caramelized cookie flavor in every bite.
- Unlike plain banana bread, the speculoos sugar aroma elevates the taste.
Compared to traditional banana bread, this version uses ingredients and swirl methods like those described on [Confessions of a Baking Queen] and [Fresh Bean Bakery]–you get maximum cookie butter impact, balanced by ripe banana sweetness (Fresh Bean Bakery).
Ingredients for Cookie butter banana bread
- 3 very ripe bananas, mashed
- ¾ cup cookie butter (e.g. Lotus Biscoff or Trader Joe’s spread), plus 2–3 tbsp for swirling
- ½ cup melted butter (or browned butter for added depth)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- Optional: 1 cup chopped walnuts or pecans, lightly toasted
Step‑by‑Step Instructions
1. Prepare the Batter
- Preheat oven to 350°F and grease a 9×5‑inch loaf pan.
- In a large bowl: whisk melted butter, sugar, eggs, vanilla, mashed bananas, and ¾ cup cookie butter until smooth.
- In a separate bowl: mix flour, baking soda, baking powder, and salt.
- Gently fold wet into dry until just combined. Stir in nuts if using.
2. Add the Cookie Butter Swirl
- Pour half the batter into the pan. Dollop spoonfuls of the reserved cookie butter over it.
- Add remaining batter, then dollop and swirl more cookie butter on top using a knife to create ribbons. Avoid overmixing.
3. Bake and Cool
- Bake for 50–60 minutes, checking at 50 until a toothpick comes out clean or with moist crumbs.
- Allow to cool in pan for 10 minutes, then transfer to a rack to cool completely before slicing.
How to Make Cookie Butter Banana Bread Cookies
If you prefer cookies instead of a loaf, try this method inspired by banana‑bread cookie recipes:
- Use 1 mashed banana, cooled butter, sugar, egg yolk, vanilla, flour, baking soda, salt, and optional spices/chocolate chips.
- Drop onto sheets and chill briefly before baking until edges are crisp and centers chewy.
- You can swirl or sandwich some cookie butter at the center for extra richness.
Baking Tips for Perfect Texture & Swirl
- Use very ripe bananas—look for brown spots—as they mash easily and sweeten well.
- Warm your cookie butter briefly so it swirls easily but doesn’t liquefy.
- For richer flavor, brown the butter before combining.
- Avoid overmixing to prevent a dense loaf.
- Swirl generously but gently to create bold ribbons.
- Let the loaf rest before slicing — it firm’s up and reveals the swirl.
Delicious Variations
- Brown Butter Walnut Cookie Butter Bread: Bake butter until nutty, fold in walnuts & swirl extra spread.
- Glaze or Topping: Drizzle melted cookie butter or mix it into powdered sugar for a cookie butter glaze.
- Add-Ins: Fold in chocolate chips, dried fruit, or crushed Biscoff cookies.
- Cookie Butter Swirl Muffins: Divide batter into muffin cups, dollop swirl, and bake ~25 minutes.
FAQs (Common Questions)
How should I store cookie butter banana bread?
Store at room temperature in an airtight container; it stays moist for 2–3 days, or freeze for longer.
Can I use crunchy cookie butter instead?
Yes — you’ll get delightful texture in the swirl, though the batter may need a bit more folding.
Is it okay to substitute peanut butter?
You can, but the signature speculoos-spiced cookie butter flavor is lost; the result leans toward classic nut-butter banana bread.
Can I turn this into quick bread cookies?
Absolutely — using a cookie dough method with single mashed banana and chilled drops yields banana‑bread cookies that hold cookie butter centers or swirls beautifully.
How do I prevent a soggy banana loaf?
Use bananas that are ripe but not overly mushy; don’t over‑add liquid or mis-measure flour; and bake until the center is just set.
Conclusion
Cookie Butter Banana Bread is more than just a twist on a classic loaf—it’s a rich, bakery‑style treat with creamy swirls of speculoos cookie butter that melt into every slice. Perfect for breakfast, dessert, or an afternoon indulgence, this recipe is simple yet impressive. Whether you bake it as a loaf, muffins, or even cookies, it’s bound to become a favorite for anyone who loves the combination of ripe bananas and sweet spiced cookie butter.
Print
Best Cookie Butter Banana Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Cookie Butter Banana Bread takes classic banana bread to a whole new level. The rich, spiced flavor of creamy cookie butter (like Biscoff or Speculoos) perfectly complements the natural sweetness of ripe bananas, making every slice soft, moist, and irresistible. Great for breakfast, brunch, or as a cozy afternoon treat with coffee or tea.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 cup)
- 1/3 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup cookie butter (plus extra for swirling on top)
Instructions
- Preheat oven:
- Set to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients:
- In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Make the batter:
- In another bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, mashed bananas, sour cream, and vanilla. Gradually fold in dry ingredients until just combined.
- Add cookie butter:
- Gently swirl in the cookie butter (do not overmix). Pour batter into prepared pan and add dollops of extra cookie butter on top, swirling with a knife.
- Bake:
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Add crunch: Fold in chopped walnuts or pecans
- Make it extra indulgent: Sprinkle with chocolate chips before baking
- Keep it moist: Do not overbake; check for doneness at 50 minutes
- Storage: Wrap tightly and store at room temperature for up to 3 days or freeze for up to 2 months
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg