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Biscoff Banana Bread

Biscoff Banana Bread: Your New Indulgent Baking Obsession

Indulge in Biscoff Banana Bread, a moist and flavorful treat perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Baking
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Ripe Bananas Use very ripe for best flavor and moisture.
  • 2 large Large Eggs Substitute with flax eggs for a vegan option.
  • 1 cup Brown Sugar Adds a rich caramel flavor; can swap for coconut sugar.
  • 1/2 cup Granulated Sugar Enhances sweetness; reduce for less sweet bread.
  • 1/2 cup Unsalted Butter Imparts richness; replace with coconut oil for dairy-free.
  • 1 cup Biscoff Cookie Butter This is the star of the show providing creamy flavor.
  • 1/2 cup Greek Yogurt Keeps the bread moist; can use unsweetened applesauce.
  • 1 cup All-Purpose Flour Gives structure; can use gluten-free blend.
  • 1 teaspoon Baking Soda Essential for leavening; ensure it's fresh.
  • 1/2 teaspoon Salt Enhances flavors; use sea or kosher salt.
  • 1 teaspoon Vanilla Extract Adds depth; opt for pure for robust flavor.
  • 1 teaspoon Ground Cinnamon Provides warmth; can add nutmeg for extra warmth.
Optional Toppings
  • 1/4 cup Crushed Biscoff Cookies Sprinkle on top for a delightful crunch.
  • 1/4 cup Extra Biscoff Spread Swirl into batter or use as a topping.

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • Spatula
  • Microwave or oven

Method
 

How to Make Biscoff Banana Bread
  1. Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until smooth and blend in melted butter, Biscoff spread, Greek yogurt, brown sugar, granulated sugar, eggs, and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Transfer the batter into the prepared loaf pan and dollop some Biscoff spread on top, swirling it for a marbled effect.
  6. Sprinkle the crushed Biscoff cookies on top if desired.
  7. Bake for 50–60 minutes until a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Serve with cream cheese for a delightful twist. Store in an airtight container for up to 3 days at room temperature or a week in the fridge.

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