Once again I found myself looking at over ripe bananas. So full of brown speckles that it was just a brown banana at this point. Mushy and brown they look disgusting. But disgusting looking bananas are the BEST for making banana bread. Older bananas are sweeter than fresh ripe green/yellow bananas.
I wanted to re create the Biscoff Banana Bread I made last year. This time I added some greek yogurt a 4 tbsp of butter and I swirled cookie butter in. (Trader Joe’s brand “biscoff”) This banana bread was all I was looking for.
Sweet, dense, moist and not overly chocolatey. The banans still shined through.
This banana bread is quick and easy to whip up and the flavors will make your tastebuds do a dance! 🙂Print
- 1 cup granulated sugar
- 4 tbsp butter, melted
- 2 large eggs
- 1 3/4 cup flour
- 1 tsp salt
- 1 tsp baking soda
- 3 large brown banans, mashed
- 1 8oz container Chobani Greek Yogurt
- 1/2 cup chocolate chips, chunks or discs
- 4 tbsp Cookie Butter
- Preheat oven to 350F and spray a 9X5 loaf pan with non stick cooking spray or butter the pan.
- In a large bowl combine the melted butter and sugar. Mix in the eggs until fully combined.
- Add flour, salt and baking soda. Mix until just combined. Do not over mix.
- Fold in mashed bananas, greek yogurt and chocolate chips.
- Pour batter into prepared pan. Place 1 tbsp of Cookie Butter 4 times across the top of the batter. Use a knife to “swirl” the cooke butter in.
- Bake for 60-65 minutes- use the good ol toothpick test!