What if we could improve on the beloved classic banana bread? Presenting Biscoff banana bread, a delicious take on a classic recipe. The rich flavours of ripe bananas and the sweet, spicy undertones of Biscoff spread are combined in this unusual blend. Everyone will want more of the moist, decadent treat that is the result.
Ingredients:
For the Banana Bread:
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2 cups (250g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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½ tsp cinnamon (optional, enhances spice flavour)
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½ cup (115g) unsalted butter, softened (or use melted coconut oil for a lighter version)
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¾ cup (150g) brown sugar (or white sugar)
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2 large eggs
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1 tsp vanilla extract
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3 ripe bananas, mashed (about 1½ cups)
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½ cup (120g) Biscoff cookie butter (smooth)
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¼ cup (60ml) milk (or yoghurt for extra moisture)
For the Topping (Optional but Recommended!):
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¼ cup Biscoff cookie butter, melted
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Crushed Biscoff cookies for garnish
Instructions:
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Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
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Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
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Cream butter & sugar: In a large bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
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Stir in mashed bananas and Biscoff cookie butter until smooth.
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Combine wet & dry: Alternate adding the flour mixture and milk, mixing just until combined (don’t overmix).
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Bake: Pour batter into the prepared loaf pan. Optionally, swirl extra Biscoff on top. Bake for 50-60 minutes, or until a toothpick comes out clean.
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Cool & decorate: Let cool for 10 minutes in the pan, then transfer to a wire rack. Drizzle with melted Biscoff and sprinkle crushed cookies on top.
Tips:
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For extra Biscoff flavour, fold in ½ cup crushed cookies into the batter.
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If the top browns too quickly, cover loosely with foil.
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Store in an airtight container for up to 3 days or freeze slices for later.
More Bread Recipes To Try
Biscoff Banana Bread
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional, enhances spice flavour)
- ½ cup (115g) unsalted butter, softened (or use melted coconut oil for a lighter version)
- ¾ cup (150g) brown sugar (or white sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1½ cups)
- ½ cup (120g) Biscoff cookie butter (smooth)
- ¼ cup (60ml) milk (or yoghurt for extra moisture)
For the Topping (Optional but Recommended!):
- Crushed Biscoff cookies for garnish
- ¼ cup Biscoff cookie butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- Cream butter & sugar: In a large bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Stir in mashed bananas and Biscoff cookie butter until smooth.
- Combine wet & dry: Alternate adding the flour mixture and milk, mixing just until combined (don’t overmix).
- Bake: Pour batter into the prepared loaf pan. Optionally, swirl extra Biscoff on top. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool & decorate: Let cool for 10 minutes in the pan, then transfer to a wire rack. Drizzle with melted Biscoff and sprinkle crushed cookies on top.