Print
Ingredients
Scale
- 3 ripe bananas mashed, about 1 1/4 cups
- ½ cup unsalted butter melted, or neutral oil
- ¾ cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4–1 cup cookie butter warmed, divided (1/2 cup for batter, rest for swirls)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon optional
- ¼ cup crushed biscoff cookies
- 1–2 tablespoons extra cookie butter for drizzling
Instructions
- Preheat your oven to 350°F and line a 9×5 loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, blend the 3 mashed bananas with ½ cup melted butter, ¾ cup brown sugar, 2 eggs, and 2 teaspoons of vanilla. Stir in ½ cup of warmed cookie butter.
- In another bowl, combine 1¾ cups of flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and if desired, 1 teaspoon of cinnamon. Mix this with the wet ingredients until just combined.
- Pour half of the batter into the prepared loaf pan. Drizzle 2-3 tablespoons of warmed cookie butter and gently swirl with a knife. Top with the remaining batter.
- Add another 2-3 tablespoons of cookie butter on top and sprinkle with ¼ cup of crushed Biscoff cookies.
- Bake for 50-65 minutes or until a toothpick inserted in the center comes out with moist crumbs. If the bread is browning too fast, tent it with a foil after 40 minutes.
- Allow the bread to cool in the pan for 20 minutes before removing and slicing.
Notes
Make sure your bananas are very ripe for the best flavor.
For an extra crunchy topping, consider adding chopped nuts along with the crushed Biscoff cookies.
- Prep Time: 15 minutes
- Cook Time: 95 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg