speculoos chocolate chip banana bread

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Gracie and I made this a few days ago and the entire loaf is gone. It’s SO good! This is a fantastic way to use up some over-ripe bananas that may be lurking on the counter.

You can purchase Speculoos Cookie Butter at Trader Joe’s.

~ preheat oven to 350 degrees F. ~

3 very ripe bananas, mashed

1/3 cup cottage cheese

3 Tablespoons unsalted butter, melted (we used Kerrygold, organic, grass fed)

3 large eggs, lightly whisked

1/2 cup Speculoos Cookie Butter OR Biscoff

1/2 cup sugar

1 cup all purpose, unbleached flour

3/4 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup (heaping) semi-sweet chocolate chips

In a large mixing bowl, combine: bananas, cottage cheese, butter, eggs, cookie butter and sugar. Mix until all ingredients are evenly incorporated.

In a separate bowl, combine: flours, baking soda, salt, cinnamon and chocolate chips.

Add the dry ingredients to the wet ingredients and mix just until combined and everything is moist.

Generously butter a 9×5 loaf pan. Scrape batter into pan using a rubber spatula.

Bake for one hour, or until a toothpick inserted into the center of the loaf comes out with a few crumbs on it.

Cool in pan 10 minutes before turning it out onto a rack to cool completely. Slice cooled loaf and serve. Store the rest in an airtight container or on a covered cake plate for up to 5 days at room temperature. If the loaf lasts longer than that, store it in the refrigerator or freeze it.



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