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!
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Want more? Check out these recipes!
Classic Banana Bread
– Can’t forget the classics…this banana bread has the perfect amount of bananas and sweetness!
Pumpkin Banana Bread
– Made with pumpkin puree, toasted brown butter, and a cream cheese glaze! The best banana bread variation I’ve ever made!
Biscoff Crepe Cake
– A 15 layer crepe cake with vanilla crepes, biscoff whipped cream, and biscoff spread!
Biscoff Banana Bread
Ingredients
Biscoff Banana Bread:
- 1 3/4 cups (225 g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1 cup (250 g) mashed bananas (about 3 medium bananas)
- 3/4 cup (150 g) white sugar
- 1/4 cup (65 g) plain yogurt- room temp
- 1/3 cup (80 ml) oil
- 1 egg – room temp
- 1 tsp vanilla
- 1/2 cup (130 g) biscoff spread
To garnish
- biscoff spread
- biscoff cookie crumbs
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, granulated sugar, 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.
- Pour the batter into the prepared loaf pan and bake for about 45-55 minutes, until toothpick inserted in the center comes out clean with just a few moist crumbs.
- Then remove from the oven and let it cool in the pan for 5-10 minutes. Once the pan is cool to touch, remove the bread and place it on a wire rack to cool completely.
- Drizzle with some biscoff spread and top with the cookie crumbs. Then slice, serve, and enjoy!
