Cookie Butter Banana Bread

Heat oven to 350ºF (325ºF if using a dark or nonstick pan). Grease and flour the bottom and sides of an 8 ½-by-4 ½-inch or 9-by-5-inch loaf pan.

In a large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together flour, baking soda and salt until combined. In a separate large bowl, mash bananas until smooth. Add sugars, cookie butter, milk, oil, vanilla and eggs. Whisk until combined and mostly smooth.

Pour banana mixture into flour mixture; stir until just combined. Pour batter into prepared loaf pan; smooth top with a spatula.

Bake 1 hour 15 minutes until deep golden brown and a toothpick inserted in the center comes out clean. Tent with foil during baking if the top of the loaf is browning too quickly.

Cool bread 10 minutes in pan, then transfer to a cooling rack to cool completely before slicing.

Note: I used an 8-by-4-inch loaf pan but it baked a little bit over the pan and left a weird lip, so I’d suggest going with the 8 ½-by-4 ½-inch or 9-by-5-inch loaf pan size for better results, though the 8-by-4-inch loaf is just as tasty.

Recipe adapted from Brown Eyed Baker.