This biscoff banana bread is extra moist and flavorful banana bread that is filled with biscoff spread, biscoff cookies, and plenty of mashed bananas that make this banana bread super soft.
If you liked this recipe, you should try our other banana bread recipes, like our chocolate chip banana bread, tahini banana bread, double chocolate banana bread, and our almond flour banana bread.
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Why this recipe works
- Extremely easy to make.
- Made with biscoff spread that gives this banana bread a caramely flavor.
- An extra moist banana bread that stays moist for 3 days!
- Made with simple ingredients.
- Perfect to make when you need a quick breakfast.
- Made in under an hour from start to finish.
- Don’t require an electric hand mixer, all you will need is a whisk.
What flavor is biscoff?
Cookie butter, biscoff cookies, or biscoff spread is made with a lot of spices like cinnamon, cloves, nutmeg, allspice, and ginger. Biscoff has a delicious caramelly taste that is just addictive.
Some people like to spread it on toast, some people like to eat the cookies as a snack, and some people like adding it into desserts like cheesecakes, cakes, cookies, and more!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Ripe bananas- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking soda – to allow the banana bread to rise.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a nice texture and a rich flavor to the banana bread.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Biscoff cookie spread- we like using lotus biscoff cookie spread, but any kind of cookie spread will work.
Biscoff cookies- we used biscoff cookies for this cake because we like the caramelly taste of biscoff cookies, but you can use any kind of cookie batter cookies.
Instructions
Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Add the eggs, vanilla extract, brown sugar, sugar, and mix with a whisk until the mixture is well combined.
Add the biscoff spread (we melted our biscoff spread for 20 seconds in the microwave) and mix with a whisk.
Then, add the flour and baking soda and mix until just combined.
Pour the batter into a parchment paper-lined loaf pan and top the batter with biscoff cookies chunks. (as seen in the video)
Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean. Let the banana bread cool for at least 20 minutes before serving.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite banana bread add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. This banana bread is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Faq's
It’s okay to store this banana bread at room temperature. Make sure that you store the banana bread in an airtight container so it won’t dry out.
This banana bread will last up to 4 days at room temperature or up to one week in the fridge. Cover the banana bread loaf with plastic wrap or foil to prevent it from drying out.
Yes! you have an option to double or triple this recipe in the recipe card!
Freezing
This banana bread is very easy to freeze. After baking, let the loaf cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze up to 3 months. Freeze this as a loaf or as slices.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
There are a few substitutions that may be helpful for your diet:
- Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
- Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
Toppings- this banana bread can be topped with crumble topping (or streusel topping), cinnamon sugar mixture, nuts, etc.
Serving tips
We like to serve the banana bread as is with our morning coffee or tea on the side. There are many ways to upgrade your banana bread:
- Toppings- this banana bread can be topped with crumble topping (or streusel topping), cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
- Spread- spread a slice of this banana bread with peanut butter, almond butter, pecan butter, or even pumpkin butter!
- Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.
More banana bread recipes:
Chocolate chip banana bread- This chocolate chip banana bread is extra moist banana bread that is made with brown butter, greek yogurt, and plenty of mashed bananas making this banana bread super moist, flavorful, and fluffy.
Tahini banana bread- This tahini banana bread is moist, fluffy, and filled with tahini that gives this banana bread a delicious nutty flavor.
Healthy almond flour banana bread- This almond flour banana bread is moist, fluffy, gluten-free, dairy-free, grain-free, paleo made in one bowl, and stays fresh for 3 days!
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt-in-your-mouth delicious.
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📖 Recipe
Biscoff Banana Bread Recipe
Ingredients
- 1 ½ cups Ripe bananas
- ½ cup Sugar
- ½ cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- ½ cup Biscoff cookie spread
- 1 teaspoon Baking soda
- 1 ⅓ cups Flour
- 5-8 Biscoff cookies (chunks)
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the eggs, vanilla extract, brown sugar, sugar, and mix with a whisk until the mixture is well combined.
- Add the biscoff spread (we melted our biscoff spread for 20 seconds in the microwave) and mix with a whisk.
- Then, add the flour and baking soda and mix until just combined.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with biscoff cookies chunks. (as seen in the video)
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean. Let the banana bread cool for at least 20 minutes before serving.
ida
what size is the pan?
Linda
A delicious and moist banana bread! Highly recommend!