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Breads
Trader Joe's Cookie Butter Banana Bread
Two of the most universally loved foods on planet earth: banana bread and Trader Joe's Cookie Butter. Both of them are comfort food royalty. Both of them disappear suspiciously fast whenever they show up. Both of them have cult followings that border on religious devotion. So what happens when you put them together? You get the best banana bread you've ever eaten in your life and I'm not being dramatic. I'm being accurate. This is our regular banana bread recipe (which is already incredible, go make it if you haven't) but with a thick ribbon of TJ's Speculoos Cookie Butter swirled right through the center. When you slice into the loaf, there's this gorgeous vein of caramelly, cinnamony, spiced cookie butter running through golden banana bread like a delicious geological formation. The cookie butter melts during baking and creates these pockets of gooey, warm, almost toffee-like richness that contrast with the moist banana crumb surrounding it. Every bite has both banana bread AND cookie butter and your brain just doesn't know how to process that much happiness at once. The brown, overripe bananas that have been sitting on your counter making you feel guilty for a week? This is their moment. This is their purpose. They were waiting for this. Let's fucking go.
Ingredients
- 3 very ripe bananas (brown and spotty, the uglier the better)
- 1/3 cup melted unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 tsp cinnamon
- 1/2 cup Trader Joe's Speculoos Cookie Butter (microwaved 20 seconds to soften)
Instructions
- 1
Prep and mash
Preheat oven to 350°F. Grease a 9x5 loaf pan or line it with parchment paper. Mash the bananas in a large bowl with a fork until they're mostly smooth with a few lumps. Lumps are fine. Lumps mean texture. We're not making baby food.
- 2
Mix the wet stuff
Stir the melted butter into the mashed bananas. Add the sugar, egg, and vanilla and mix until combined. This is a one-bowl recipe because I value both your time and my dishwashing limits.
- 3
Add the dry stuff
Sprinkle the flour, baking soda, salt, and cinnamon over the wet ingredients. Fold gently until JUST combined. If you see a few streaks of flour, that's fine. Stop mixing. Put the spatula down. Walk away. Overmixing is how you get tough banana bread and that's a betrayal I won't participate in.
- 4
Layer and swirl
Pour half the batter into the prepared loaf pan. Dollop half the softened cookie butter across the batter in big spoonfuls. Use a knife to swirl it around loosely. Pour the remaining batter on top. Dollop the rest of the cookie butter on top and swirl again. The top should look like a beautiful mess of banana bread batter and cookie butter streaks.
- 5
Bake low and slow
Bake for 50-55 minutes until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter, not bone dry). The cookie butter swirl will be gooey and melted inside the loaf and that's exactly what you want. Let it cool in the pan for 15 minutes, then transfer to a wire rack. If you can resist cutting into it for another 15 minutes, the slices will hold together better. But I'm not going to pretend I've ever had that kind of self-control.
Baker's Notes
- The bananas need to be brown. Not yellow with a couple spots. BROWN. Black even. The riper the banana, the sweeter and more flavorful the bread. If your bananas aren't ripe enough, put them in a 300°F oven for 15-20 minutes until the peels turn black. They'll be soft and sweet inside. It's the speed-ripening cheat code.
- Microwave the cookie butter for 20 seconds before swirling so it's soft enough to dollop and swirl without dragging through the batter. If it's too stiff it'll just sit in chunks. If it's too hot it'll melt completely into the batter and you'll lose the ribbon effect.
- This loaf stays moist for days because of the banana and butter content. Wrap it tightly in plastic wrap or foil and it'll be good on the counter for 3-4 days. If it lasts that long. It won't.
- Toast a slice and spread more cookie butter on top if you want to go full degenerate. Nobody's watching. Nobody's judging. This is a safe space for excessive cookie butter consumption.
- Throw a handful of TJ's chocolate chips into the batter if you want a chocolate-cookie butter-banana situation that is frankly irresponsible but deeply satisfying.
Nutrition
Calories
245
Fat
9g
Carbs
38g
Protein
4g
Sugar
20g
Serving
1 slice
Notes
FAQ
Can I use the crunchy cookie butter?
My banana bread is raw in the middle. What did I do wrong?
Can I make this as muffins?
How is this different from your regular banana bread?
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