slices of biscoff bread on a metal wire rack next to ripe bananas and biscoff cookies scattered around

Biscoff Banana Bread

Biscoff Banana Bread

lifeinthesensory Avatar

Share this:

slices of biscoff bread on a metal wire rack next to ripe bananas and biscoff cookies scattered around

This Biscoff banana bread is tender, moist, and full of banana flavor with notes of cinnamon, butterscotch, and caramel. Topped with crunchy Biscoff cookies, this loaf is sure to be enjoyed by all!

My Biscoff Banana Bread’s Re-Entry

Classic banana bread is always a great excuse to use up ripe bananas but banana Biscoff bread? There’s simply no debate! I originally posted this recipe June of 2012 and I’m not sure if anyone remembers that “long” ago, but Biscoff spread was all the rage back then. I remember that Biscoff cookies were so hard to come by and you would have to take a Delta flight just to get your hands on these cookies. Then, Lotus decided to make a spread (also known as cookie butter) and sell the cookies more widely in grocery stores and oh my gosh, Biscoff seemed to be EVERYWHERE on recipe sites.

I ended up getting really sick of Biscoff because too much of one thing isn’t great but when you’re a recipe developer and ate your weight in Biscoff developing Biscoff brownies, Biscoff ice cream, Biscoff cheesecake — everything about it eventully just turned me off! I didn’t want to see another cookie butter dessert variation for a very long time.

Here we are, nearly 12 years later, and I’m bringing this Biscoff banana bread back to life because it deserves its spotlight moment. You know how everything goes around in fashion? Well, this is my Biscoff banana bread’s resurgence. It’s super tender, moist, and has notes of cinnamon, butterscotch, caramel, and banana. Biscoff cookies are folded into the batter and the loaf is finished and topped with crunchy Biscoff cookies for extra texture!

How to Make Biscoff Banana Bread

  • Prepare. Preheat oven to 350 degrees Fahrenheit and line a 9×5 inch loaf pan with parchment paper so it overhangs on either side.
  • Crush the cookies. In a food processor, pulse 2-3 times to crush the Biscoff cookies. You want large and small pieces and not crumbs!
  • Combine the wet ingredients. In a medium bowl, mash the bananas then add the yogurt, Biscoff spread, oil, butter, and eggs. Stir to incorporate thoroughly.
  • Whisk the dry ingredients. In a large bowl, whisk together the dry ingredients.
  • Make the batter. Make a well in the center of the dry ingredients then pour in the wet ingredients. Using a spatula, carefully stir and fold the batter together. When there is little flour streaks remaining, add the 3/4 of the crushed Biscoff cookies and fold in until just mixed through. Don’t overmix!
  • Bake! Pour batter into your prepared loaf pan then top the loaf with the remaining 1/4 of the crushed Biscoff cookies. Gently press it into the batter. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  • Cool and slice. Allow Biscoff bread to cool completely before slicing! Serve with a pad of softened butter on top or smear more Biscoff spread on top. Strawberry jam would be super tasty too!
two slices of biscoff banana bread stacked on top of each other

Baking Tips

  • Take care to line your loaf pan with a parchment paper overhang. You don’t want to have to flip the bread over and potentially ruining the top of the loaf and making a mess. Ask me how I know, haha
  • Don’t process the cookies into crumbs. Definitely don’t want fine cookie crumbs! If you think you’ll get too pulse happy, put the Biscoff cookies in a plastic bag and crush them that way. You want large and small pieces!
  • Heat the Biscoff spread. Biscoff spread is relatively hard when it’s not warmed through. To make sure it’s easier to mix into the batter, warm it in the microwave so it’s more liquidy.

Variations

If you have too many ripe bananas, use them to make blueberry banana bread too! Or my healthier coconut banana bread and also banana blueberry muffins!

three slices of banana biscoff bread stacked on top of each other on a metal rack

Storage Instructions

Slice Biscoff bread into 8 slices then store in an airtight container for up to 5 days. Alternatively, you can also place the slices back into the loaf pan and cover tightly with foil and keep it at room temperature for up to 5 days. My favorite way to reheat this is to pop it in the toaster oven for 90 seconds.

two slices of biscoff banana bread stacked on top of each other

Print

Biscoff Banana Bread

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }#wprm-recipe-user-rating-0.wprm-user-rating-allowed.wprm-user-rating-not-voted:not(.wprm-user-rating-voting) svg * { fill-opacity: 0.3; }

Biscoff banana bread is tender, moist, and full of banana flavor with notes of cinnamon, butterscotch, and caramel. Topped with crunchy Biscoff cookies, this loaf is sure to be enjoyed by all!

Course BreadCuisine AmericanKeyword banana biscoff bread, biscoff banana bread, biscoff cookies

Prep Time 15 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 25 minutes

Servings 8 slices
Calories 507kcal
Author Julie Chiou

Equipment

  • Loaf pan

Ingredients

  • 3 ripened bananas peeled and mashed
  • cup plain Greek yogurt
  • ¼ cup coconut oil
  • ½ cup Biscoff spread softened slightly in the microwave
  • 3 tablespoons butter melted
  • 2 eggs
  • ½ cup granulated sugar
  • 1 ¾ cup all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 18 Biscoff cookies crushed

US Customary – Metric

Instructions

  • Preheat oven to 350 °F (177 °C). Grease a 9×5 inch loaf pan and line it with parchment paper so it overhangs on the sides. Set aside.
  • In a food processor, pulse Biscoff cookies twice so you have small and large pieces. You don’t want fine crumbs! Set aside.
  • In a medium bowl, stir together mashed bananas, yogurt, oil, Biscoff spread, butter, and eggs.two eggs, yogurt, mashed bananas, melted butter in a clear bowl
  • In a large bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center then pour the wet ingredients in and gently fold and stir until just combined.wet ingredients added to a large white bowl with dry ingredients and a metal whisk
  • Gently fold in 3/4 of the crushed Biscoff cookies with a spatula.crushed biscoff cookies mixed into banana bread batter
  • Pour the batter into the prepared loaf pan and then top with the remaining 1/4 crushed Biscoff cookies.crushed biscoff cookies sprinkled on top of batter in a metal loaf pan
  • Bake for 1 hour or until toothpick inserted in the middle comes out clean.
  • Let cool completely before removing from pan and slicing.

Nutrition

Serving: 1slice | Calories: 507kcal | Carbohydrates: 66g | Protein: 8g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 381mg | Potassium: 236mg | Fiber: 2g | Sugar: 28g

Category:

lifeinthesensory Avatar

Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.

RECENT POST


RECENT COMMENT