Banana Nut Bread with Cookie Butter Swirl


It tastes just as delicious as it sounds. Goodbye Summer, hello Fall. A new season means new recipes, deliciously-smelling kitchens, and more reasons to indulge.

I love baking if I know what I’m doing. Baking can be very tedious and meticulous, so it’s fun for me when I’m actually familiar with the recipe. I’ve made this fabulous bread so many times and each time, I always try to do something a little different. This time, I used cookie butter and added a little bit of cinnamon instead of my regular recipe with Nutella. It’s to die for and I promise it will be so hard to try and not eat the entire thing by yourself. That’s why I always give half of this bread to other people.

For this recipe you will need:

1 1/2 cups whole wheat flour

1 tsp ground cinnamon

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 Tbsp canola oil, plus 1 tsp

4 Tbsp unsalted butter, room temperature

1/2 cup light brown sugar

2 eggs

2/3 c. unsweetened almond milk

3 Tbsp cookie butter

1/2 cup hazelnuts, chopped

Preheat the oven to 350 degrees F. In a large bowl, sift together the flour, ground cinnamon, baking soda, baking powder, and salt. Set aside.

In a stand mixer with a paddle attachment, combine 3 Tbsp canola oil, butter, and light brown sugar. Once combined, add the eggs one at a time. Alternating between the dry mix and the almond milk, slowly add to the wet ingredients on a low speed; starting with the dry mix and ending with the dry mix.

Once everything is combined and mixed well, spray a 9″ x 10″ loaf pan with baking spray. Microwave the 3 Tbsp cookie butter and 1 tsp canola oil for about 15 seconds. Pour half of the bread batter into the loaf pan and then pour half  of the cookie butter mixture onto the batter. With a knife, swirl the cookie butter mix around. Then, pour the remaining bread batter into the loaf pan and repeat the same process with the remaining cookie butter. Sprinkle the top with the chopped hazelnuts and gently push the hazelnuts into the batter so they aren’t totally exposed which will cause them to burn in the oven.

Bake the bread for 50-60 minutes, or until a toothpick inserted comes out clean. Remove from the oven and allow to cool until cool enough to handle and transfer the bread to a wire rack to cool more. Enjoy for breakfast with a cup of coffee, as an afternoon snack, or late night treat. This bread is so delicious and great for the Fall season!


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