I love banana bread. You can have it for breakfast and as a snack. It’s kind of healthy because there are bananas in it. And it’s a great way to use up your ripe bananas. But when you add cookie butter to it … oh my. A simple banana bread becomes a dessert worth serving to family and friends. What can’t cookie butter make better? Seriously. Do you know?
I’ve been on a cookie butter kick and have been on the lookout for other ways to incorporate it in my recipes. Licking it off the spoon is tasty but sometimes you just want more. If you like rice krispie treats you really need to add some cookie butter to the mix. I can’t wait for another reason to make more of my Cookie Butter Rice Krispie Treats.
My picky husband deemed this banana bread the BEST I’ve ever made. I think he was smitten with the crunchy streusel topping without realizing I sneaked in the cookie butter. The streusel tasted like a layer of crunchy cinnamony candy on top of the most moist and flavorful banana bread I’ve ever made. I have to agree with my picky husband this banana bread really is scrumdiddlyumptious (my words, not his)!
Let’s get started. I used three 8×2.5×2 inch paper loaf pans. They don’t required you to grease them and are perfect for sharing or freezing. I filled each paper loaf pan half way with the banana bread batter. I made another batch using my 5×10″ Calphalon loaf pan to test the baking time and to test out a different streusel recipe (the banana bread was still delicious but the streusel was a total fail).
The streusel is very buttery and creates a thin, crispy, and crunchy top layer. As the banana bread baked the streusel spilled over to the sides and left puddles of crunchiness on the baking sheet. Before I forget you really should bake these on a baking sheet so you don’t have to clean your oven and curse at me while doing so.
Don’t these look amazing? Do you see the crunchy streusel spilling over on the sides of the loaf pans? I can testify they are very tasty. I moved them from the baking sheet to a cooling rack so the bottoms wouldn’t get soggy.
People say you should cool the bread completely before cutting into it but how can you resist hot banana bread? I let the other two loaves cool down while I tore into the remaining loaf.
I love how dark and rich this version of banana bread turned out. This is definitely a keeper and picky husband approved.
- 1½ cups of all-purpose flour
- ½ tsp baking soda
- 1½ tsp baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 medium very ripe bananas, mashed
- ½ cup cookie butter (Biscoff or Speculoos cookie butters)
- ¼ cup coconut oil, melted
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 3 tablespoons all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- Preheat oven to 350F.
- Butter or grease three 8×2.5×2 inch loaf pans. I prefer using paper loaf pans since you don’t have to grease them and they are perfect for giving out as gifts. You can also use a 5×10″ loaf pan to make a single loaf.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a bowl until well mixed.
- In a separate bowl, mash you bananas and then add your cookie butter, melted coconut oil, egg, vanilla, and both sugars. Stir until everything is well incorporated.
- Add half of the flour mixture to your wet ingredients and stir until you can’t see any more flour. Add the remaining half of the flour to the mixture and stir until you can no longer see the flour. Try to avoid over mixing so you don’t have tough banana bread.
- Pour the batter into the loaf pan(s). Fill each loaf pan halfway to avoid the batter spilling over the pan. For extra security I bake the loaf pan(s) on a baking sheet. I filled each loaf halfway and had a little spillage.
- To make the cinnamon-sugar streusel, combine the flour, brown sugar, cinnamon, and softened butter. Stir until everything mixes with the butter. Sprinkle the streusel evenly over the batter in the loaf pan.
- If using the 8×2.5×2 inch loaf pans bake for 30 -35 minutes or until a toothpick comes out clean. If you use the larger loaf pan you will bake for 55-65 minutes. If the bread doesn’t pass the toothpick test (comes out clean when you insert it in the middle of the loaf) bake until it does. Also if you notice the bread getting too dark, tent with foil.
- Cool the bread in the pan for 15 minutes before you remove it from the pan and transfer to a wire rack to completely cool. I can never wait for the bread to cool completely but I’ve read you should.
- The bread stays moist and delicious for about a week if you keep it in an air tight container.
Adapted from Two Peas and Their Pod
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