Banana Bread with Cookie Butter Cheesecake Swirl

For the bread:
Preheat oven to 325 F. Grease and flour a 10-inch-by-5-inch or 9-inch-by-5-inch loaf pan.

In a large bowl, mash bananas with a fork or potato masher. Add melted butter, brown sugar, granulated sugar, eggs, vanilla, and buttermilk. Whisk until thoroughly combined.

Add the remaining bread ingredients into the bowl with the banana mixture. Using a rubber spatula or wooden spoon, stir until flour is no longer visible. Add half of the batter into the prepared loaf pan.

Spread the prepared cookie butter cheesecake mixture (recipe below) evenly over the batter. Top with remaining batter. Spread evenly with a rubber spatula.

Bake for 70-80 minutes, or until a toothpick inserted in the center comes out mostly clean. Start checking your bread at the 70-minute mark every 5 minutes to prevent over baking. Remove from oven.

Allow the bread to cool completely in the pan. Run a butter knife around the edges of the pan to loosen the loaf. Remove from the pan and allow to cool completely. Store in an airtight container for up to 5 days or slice and freeze for up to 3 months.

For the cookie butter swirl:
Add cream cheese, cookie butter, and sugar into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth. Add the egg, vanilla extract, and cinnamon. Mix until smooth and the egg is thoroughly combined. Set aside.

Note: Cookie butter is typically found in the nut butter aisle at your grocery store (for instance Biscoff; also Trader Joe’s has their own brand).