I had even earmarked the recipes I wanted to try first with various post-its sticking out of it. This was one of those earmarked recipes. I’m not normally a fan of quick breads. My banana bread is the one I make the most often but mostly because my family asks for it all the – freaking – time. Otherwise, I don’t make them a lot. I don’t have anything in particular against them and they, by definition, are usually easy and quick to make.
Still, this one used cookie butter and you know I’m a fan of the cookie butter. I baked this in 3 mini loaf pans so I could use one for a taste test and give the other two away as whole loaves. When they first came out of the oven and I tried it the same day I baked it when it had cooled to room temperature, I really liked it. The crust was a little crunchy but not hard and the texture was great, a little fluffy like a good quick bread but only slightly more dense than a cakey cake. All was good. The cookie butter flavor wasn’t that strong but the texture was good and it still tasted delicious.
1 tablespoon baking powder
1 teaspoon salt
1 cup creamy Biscoff or cookie butter
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup milk
- Preheat oven to 325 degrees F. Spray 9 x 5" loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder and salt; set aside.
- In bowl of standing mixer fitted with paddle attachment, beat together biscoff or cookie butter and granulated sugar until well combined. Add eggs, one at a time, then vanilla and milk, mixing until combined.
- Add dry ingredients, mixing in gently and beating until just combined. Do not overmix.
- Pour batter into prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm.