Cookie Butter Chobani Banana Bread.

May 13, 2013 Post a comment


I always have a lot of bananas on hand.  I eat several a day.  But by the time Monday rolls around, I’m feverishly cleaning out my fruits and veggies to prepare for my Farmer’s Market trip tomorrow morning.  While out walking Sam (our dog) I thought COOKIE BUTTER!  Why not?!  Okay so not everything I make is crazy healthy, although this bread isn’t THAT indulgent and has NO sugar in it except for the cookie butter and cookie fragments.

This is a special week, my daughter turns 12 and I wanted to make recipes all week that I know are favorites or creations that she will flip over.  Extra bonus…. my teeny tiny almost 12 year old is finally going through a growth spurt and eating like a champ.  This bread will send her over-the-top, along with the rest of my family.  {my thought process.}


3 large or 4 medium overripe bananas, peeled
1/3 cup of Chobani vanilla or plain yogurt (if you don’t have Chobani – use another Greek yogurt that you have on hand)
1/2 cup + 1 heaping tablespoon of melted Trader Joe’s Cookie Butter or Biscoff spread
3 tablespoons of melted butter
2 eggs
1 teaspoon of vanilla extract
1.5 cups of all-purpose flour (I use King Arthur flour)
1/2 cup of whole wheat flour (again King Arthur)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon of salt
12 Cookie Butter or Biscoff cookies chopped up into small chunks
10 Cookie Butter or Biscoff cookies ground finely into a sandy texture


Preheat your oven to 350 degrees and spray your loaf pan with baking spray, set aside.

In your stand mixer, add your bananas, starting on the lowest speed, start mashing them and slowly increase the speed until completely mashed.  Then add the Chobani, melted cookie butter, melted butter, eggs and vanilla.










In a separate bowl, add the flours, soda, salt and cinnamon.  Whisk until combined.  Then add to the wet mixture.  Blend until incorporated.  Then add the chopped cookie pieces and blend quickly one last time.

Pour into your prepared pan.  Then take your ground up cookies and pour on top of the loaf.  Then take a skewer or knife and swirl the cookie “sand” and dough together.  It will give it a beautiful crusty top.  Bake for 60-70 minutes or until a toothpick inserted comes out clean.  Remove and let cool for about 20-30 minutes before removing from the pan and slicing.

Optional:  You can add nuts or chocolate chips if you like (1/3 cup).  Topping:  You can melt additional cookie butter and drizzle over top of a slice or the loaf.




{ 4 comments… read them below or add one }

Rachel @ day2day joys May 13, 2013 at 4:12 PM

Wow is all I have to say, lol! This looks A-mazing! I haven’t bought the cookie butter from TJ’s yet in fear that I will eat the whole jar with a spoon :) I may have to “cheat” and get it just for this!


Knead to Cook May 15, 2013 at 4:14 PM

That’s everyone’s fear. They actually should print that warning on the label. But the bread is worth it ;)


Christy@SweetandSavoring May 14, 2013 at 10:36 PM

My eyed widened when I saw the title of the post…this sounds unbelievably good! It’s tough for several bananas to lie around long enough to get brown and soft here, but I’ve been craving banana bread for a few weeks. My willpower will be rewarded!
And love your photos (and that orange plate!) as usual :)


Knead to Cook May 15, 2013 at 4:13 PM

Thank you!!! oxoxo


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