January 19, 2016

Cookie Butter Banana Bread

Cookie Butter.

For those of you who know what that is, enough said. For those of you who don't... O.M.G. you must buy it immediately!! Trader Joe's has become infamous for their version, but there is also the Biscoff brand you can buy at many grocers and I've even seen it at World Market. This stuff is life changing. I try not to keep it in my house because I can't keep my hands out of the cookie jar. (Sorry, I couldn't resist).

But seriously, you don't know what you're missing if you haven't tried it. The problem is, it's kind of hard to know how to eat it. I opt for straight out of the jar which is all good and fun, but sometimes I'm feeling a little more creative. What goes well with heavenly cinnamony spread?

Thus, Cookie Butter Banana Bread. A basic banana bread taken up a notch with the addition of 1/2 cup of cookie butter. Oh yes.


This bread is moist, spicy, full of banana flavor, and absolutely divine. Spread a little more cookie butter on top of each slice for a real treat. ;-)

Cookie Butter Banana Bread

Makes 1 loaf

Ingredients

1/2 cup sugar
1/4 cup vegetable oil
1/2 cup Biscoff spread or Trader Joe's Cookie Butter
1/4 cup nonfat plain greek yogurt
2 tired bananas
2 eggs
7 tablespoons sour milk (To make sour milk: adding 1 teaspoon white vinegar to the milk and let it sit for 5 minutes. You need a total of 7 tablespoons of liquid (milk + vinegar).)
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sifted all-purpose flour
1 cup white or dark chocolate chips (optional: I left these out)

Instructions

1. Preheat oven to 350°. Spray your loaf pan with cooking spray.
2. Cream oil, cookie butter, greek yogurt, and sugar in the bowl of an electric mixer (and hand mixer is okay too).
3. Add the bananas, eggs, sour milk, and baking soda to a blender. Mix until liquefied.
4. Pour half of the banana mixture into the butter mixture with 1 cup of flour and the salt and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!
5. Pour into loaf pan. Bake approximately 50-60 minutes. The center will still be gooey. Bake a little longer if you prefer it more done. If it starts to brown to quickly on top, cover loosely with foil during baking. Let sit at least 20 minutes or until completely cool to cut. Tastes better the next day. :-)
Optional: Pour white or dark chocolate chips in mixing bowl before pouring into loaf pan. Gently fold into bread mixture.

Enjoy!!

Jessica

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