Make 1 loaf or 12 muffins
Estimated Cooking Time: 1 hour
Ingredients:
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1 tsp salt
- 3 ripe bananas
- 1 tbsp milk (can use dairy-free milk)
- 1 tbsp vanilla extract
- 4 tbsp melted butter (I use salted butter)
- 1 egg
- 1/2 cup brown sugar
- 1/3 cup cookie butter (I use Trader Joe’s brand)
- 1/2 cup chocolate chunks
- 1/4 cup mini chocolate chips
Instructions:
- Preheat oven to 350 degrees
- Grease a loaf pan and set aside.
- In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt and set aside.
- Using a stand mixer, or a hand mixer, mix the ripe bananas, milk, vanilla extract, melted butter, egg, and brown sugar until combined.
- Add the cookie butter to the banana mixture and mix to combine.
- Slowly add the dry ingredients while mixing on a low setting (the amount of times I’ve had flour fly everywhere because I added too quickly or with a medium setting is high). Mix until all the dry ingredients are combined and you have a batter.
- Stir the chocolate chunks and mini chocolate chips in the batter and pour into the loaf dish
- Bake on the middle rack for 55-60 minutes and enjoy!
This cookie butter banana bread… wow. I’ve made so many different banana bread recipes over the years, but this one is my absolute favorite. I don’t know if the cookie butter does something to the consistency or what, but it is a total game changer. And the mix of chunks and mini chips gives you a chocolatey burst in every bite without it being TOO chocolatey!
It’s also really easy to throw together. I enjoy it warmed up with a small slice of butter, but it’s also great by itself or at room temperature. And let me just say, I brought it into work this week and it was nearly gone by the afternoon 🙂
If you give it a try and like it, give a thumbs up and leave a comment to let me know what you think!
cook•int 