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|The Best Moist Lotus Cookie Butter Banana Bread Recipe Ever|
“Hey its Carla Bruno from CarlasCakes! Here is another great recipe I had to share with you. I am obsessed with banana bread and so it my husband, and I am also obsessed with Lotus Cookie Butter! If you don’t know what that is yet, I strongly suggest you become familiar because I am telling you, it is the best thing ever! There are lots of different types of cookie butters. However, I love Lotus because it has a caramel taste to it.”
- cooking spray
- 1 cup white sugar
- 1/2 cup butter, softened
- 6 ripe bananas, mashed
- 2 eggs, beaten
- 1 1/2 cups cake flour
- 3 tablespoons cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup European cookie spread (such as Biscoff®)
|Prep : 20M||Cook : 12M||Ready in : 1H25M|
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in bananas and eggs.
- Mix 1 1/2 cup plus 3 tablespoons cake flour, baking soda, and salt together in a bowl. Mix into the banana mixture. Stir in vanilla extract. Pour half of the batter into the prepared pan.
- Heat cookie spread in the microwave until softened, about 20 seconds. Spread over the batter in the pan. Cover with remaining banana batter; swirl decoratively with a knife.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack. Cool for 10 to 15 minutes before serving.
- Substitute 1 1/2 cup all-purpose flour for the cake flour if desired.
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