Description
This Biscoff Banana Bread combines the classic comfort of banana bread with the irresistible spiced caramel flavor of Biscoff cookie butter. Moist, tender, and rich, this loaf features a warm banana base swirled with creamy Biscoff for an indulgent twist
Ingredients
1 ½ cups (190g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon (optional)
Wet Ingredients:
3 medium overripe bananas, mashed (about 1 cup)
½ cup (120g) unsalted butter, melted
½ cup (100g) brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (120g) Biscoff spread (creamy)
¼ cup (60ml) milk
Optional Add-ins:
½ cup (50g) chopped walnuts or pecans
¼ cup (45g) mini chocolate chips
Topping:
2–3 tbsp Biscoff spread, melted
Banana slices or crushed Biscoff cookies (optional garnish)
Instructions
Preheat oven to 350°F (175°C). Grease and 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.
Mash bananas in a large bowl until mostly smooth.
Combine wet ingredients: Add melted butter, brown sugar, eggs, vanilla, and milk to the mashed bananas. Stir to combine.
Notes
Use very ripe bananas — the blacker the peel, the sweeter and more flavorful the loaf.
Warm the Biscoff spread in the microwave for 10–15 seconds before adding it to the batter or drizzling on top. This makes it easier to mix or swirl.
Avoid overmixing the batter after adding the dry ingredients; stir just until no flour streaks remain to keep the bread soft and tender.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg