A delicious twist to classic banana bread, this biscoff banana bread is made with biscoff cookie spread and biscoff cookie crumbs. It’s moist and tender with an amazing biscoff flavor and the perfect amount of sweetness!
This recipe is very simple and easy to follow. All of the dry ingredients go in one bowl and all of the wet ingredients are mixed in another. Then they’re combined and the batter is ready! Here are a few simple tips to help you perfect this biscoff banana bread!
- The riper the bananas, the sweeter they will taste so make sure to use very ripe bananas!
- Careful not to over mix when combining the dry and wet ingredients together. Over mixing will ruin the texture and cause the bread to be tough. To keep it soft and tender, mix gently only until no visible streaks of flour remain.
- To quickly bring the egg to room temperature, place it in a bowl of warm water for 10-15 minutes.
While this bakes, you can work on any topping you like such as whipping cream or cream cheese frosting. I topped it off with biscoff cookie spread and cookie crumbs on top! It added more biscoff flavor and a nice crunch from the cookies!
If you enjoyed this recipe, drop by down below and leave a rating and review! I would love to hear your feedback and answer any questions you may have. Don’t forget to stay connected on Instagram, Youtube, and Pinterest for video tutorials & more!
Biscoff Banana Bread
Ingredients
- 2 cups (260 g) all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup (250 g) mashed bananas (about 3 large bananas)
- 1/2 cup (100 g) white sugar
- 1/3 cup (70 g) brown sugar
- 1/4 cup (65) plain yogurt- room temp
- 1/3 cup (80 ml) oil
- 1 egg – room temp
- 1.5 tsp vanilla
- 3-4 tbsp biscoff spread
- 10-12 biscoff cookies – chopped or crushed
Instructions
- Preheat oven to 350℉ (176℃), grease a 9 x 5 loaf pan with nonstick cooking spray, and set it aside.
- In a bowl, whisk together the flour, salt, cinnamon, and baking soda.
- In a separate bowl, add the mashed bananas, egg, oil, yogurt, vanilla, both sugars, and biscoff spread. Mix until combined.
- Now add the flour mixture into the wet batter and gently fold until no visible streaks of flour remain. Be careful not to over mix.
- Gently fold in the crushed biscoff cookies.
- Pour the batter into the prepared loaf pan and bake for 50 minutes, until toothpick inserted in the center comes out clean with just a few moist crumbs. Start checking after 50 minutes and continue checking after every few minutes until it's done.
- When it's done, remove from the oven and let it cool in the pan for about 10 minutes. Once the pan is cool to touch, remove the banana bread and place it on a wire rack to cool completely.
- Then slice, serve, and enjoy!
