Carla Bruno from CarlasCakes is here! I had to share this wonderful recipe with you once more. My husband and I both have a banana bread obsession, and I also have a Lotus Cookie Butter obsession! I urge you to learn more about that if you haven’t already because, I’m telling you, it’s the best thing ever! There are numerous varieties of cookie butter. Lotus, though, is my favorite since it tastes like caramel.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- cooking spray
- 1 cup white sugar
- ½ cup butter, softened
- 6 ripe bananas, mashed
- 2 eggs, beaten
- 1 ½ cups cake flour
- 3 tablespoons cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup European cookie spread (such as Biscoff®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in bananas and eggs.
- Mix 1 1/2 cup plus 3 tablespoons cake flour, baking soda, and salt together in a bowl. Mix into the banana mixture. Stir in vanilla extract. Pour half of the batter into the prepared pan.
- Heat cookie spread in the microwave until softened, about 20 seconds. Spread over the batter in the pan. Cover with remaining banana batter; swirl decoratively with a knife.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack. Cool for 10 to 15 minutes before serving.
- Substitute 1 1/2 cup all-purpose flour for the cake flour if desired.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 269 mg |
| Sugars | 24 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I usually make banana bread about once a month always use the same recipe that includes Greek yogurt which makes it incredibly moist. This time I for some reason googled and picked this one. It’s horribly dense, not very sweet which is ok tbh but it’s dry and dense. You can’t taste the cookie butter at all so its just added calories for no reason. My kids don’t even want it and they usually eat it in one day. Might try it with coffee later …. probably will end up in the trash.
We LOVE this bread. It’s foolproof. Its the only banana bread recipe I ever use.I never have cake flour so I just use AP and it’s still wonderful. The cookie butter gives it a naughty delicious edge –
Tastes amazing without the cookie spread!
Delicious! Even better the next day!
We just recently discovered cookie butter…..yummm! I had some bananas and didn’t want ‘just’ banana bread, so I opened AllRecipes to do an ingredient search and before I even typed in bananas, there was this recipe. PERFECT! This made such moist bread with that special surprise ribbon of flavor going through it. Hubby loved it!!! Enuf said!
A reliable recipe! I’ve made this cake 3 times and it’s never failed me. My friends and colleagues loved it. It’s moist, tasty and the melted cookie butter in the middle is the perfect secret ingredient.
I made this last night and I tasted it after it cooled. I was pretty disappointed, not sweet enough, could not taste the cookie butter, too dense. I decided to throw it away in the morning. This morning I sat down to review it and then thought I should try it again. Boy, was I pleasantly surprised! The flavors all melded and came together to produce a sweet, moist bread. I made half the recipe and decreased the bananas to 2 rather than 3. I think the addition of nuts would compliment this bread. Good recipe.