Thursday, September 12, 2013

Cookie Butter Banana Bread

I think any cook worth his/her salt needs to have MANY banana bread recipes in his/her collection. On this site, I have my regular old banana bread (so good, so it's unfair to call it regular or old), buttermilk banana bread, the ultimate decadence - bananas foster bread, blueberry banana bread, banana oat bread, and strawberry banana bread. I am hard pressed to pick a favorite out of that list, and now I have a couple more to add - peanut butter banana bread (coming soon!) and this delight, cookie butter banana bread.

Cookie butter, or Biscoff spread, gives this banana bread a little something special. If you don't know the ingredients, you won't really know what makes it so delicious and different. The cookie butter and applesauce (and mashed bananas!) add plenty of moisture to the bread, so it doesn't require too much additional fat. So not only is it yummy, but it's "relatively" healthy too. I boosted the fiber by using half whole wheat flour - you can feel free to use all white flour if you prefer that.

Start by creaming together the oil, sugar, applesauce and cookie butter.

Add the eggs, bananas and buttermilk

and mix well. Then gradually add the flour and baking powder, mixing just until combined. Pour the batter into a greased loaf pan and bake for an hour.

Cool in the pan for half and hour or so, then remove from the pan and cool completely on a wire rack before slicing.

You can just tell how delicious this is!

One year ago: Peanut Butter Banana Donuts
Two years ago: Peanut Butter Chocolate Pretzel Bars
Three years ago: Whole Grain Berry Biscuits
Four years ago: Shrimp Risotto

Find more great stuff at Full Plate Thursday, Thursday's Treasures, Showcase your Talent, Foodie Friday, Food on Fridays.

Cookie Butter Banana Bread

2/3 cup sugar
1/4 cup vegetable oil
1/2 cup Cookie Butter
1/3 cup applesauce
3 small over-ripe bananas
2 eggs
1/3 cup buttermilk
1 teaspoon baking soda
1 cup all-purpose
1 cup white whole wheat flour

Cream together sugar, oil, cookie butter and applesauce. Add the bananas, eggs and buttermilk and blend well.

Gradually add the flour and the baking soda. Mix just until combined.

Pour into greased loaf pan. Bake at 350 for one hour. If it starts to brown to quickly on top, cover loosely with foil during baking. Cool in the loaf pan for half an hour, then remove from the pan and cool completely on a wire rack.

Recipe Source: Adapted from Crazy for Crust

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