Description
A delightful union of flavors combining banana bread with creamy, sweet cookie butter, perfect for gatherings or quiet afternoons.
Ingredients
Scale
- 200 grams (1 cup) Granulated Sugar
- 4 oz (1/2 cup) Unsalted Butter, melted
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 6 oz (3/4 cup) Cookie Butter, divided
- 250 grams (2 cups) All-Purpose Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 3 Large Ripe Bananas, spottier the better
- 4 oz (1/2 cup) Sour Cream or Full-Fat Greek Yogurt
Instructions
- Preheat the oven to 350F/180C and spray a 9X5 loaf pan with nonstick cooking spray or butter the pan.
- Combine the melted butter, sugar, eggs, vanilla extract, and 1/4 cup (2oz) of the cookie butter in a large bowl. Whisk until fully combined.
- Add the ripe bananas and mash them using a potato masher or fork.
- Mix in the sour cream thoroughly.
- Add the flour, salt, baking soda, and baking powder to the mixture. Mix until just combined. Be careful not to overmix.
- Pour half of the batter into the prepared pan.
- Spoon half of the remaining cookie butter on top of the batter and use a knife to create swirls.
- Top with the remaining batter, then repeat by swirling in the remaining cookie butter on top.
- Bake for 55-65 minutes or until fully cooked. Check for doneness by inserting a knife and ensuring no wet batter sticks to it; the internal temperature should reach 200F-205F.
- Cool completely before slicing. Store leftovers in an airtight container for up to 5 days in a cool environment.
Notes
For people with diabetes, consider sugar substitutes like stevia or monk fruit, but avoid honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg