This Biscoff banana bread is filled with Biscoff spread, topped with Biscoff cookies, and made with plenty of ripe bananas for a super soft, moist loaf!
If you love cookie butter and banana bread, this is the recipe for you.
Biscoff spread is whisked right into the batter, giving every slice a warm, caramelized cinnamon flavor that pairs perfectly with sweet ripe bananas.
Sour cream keeps the crumb incredibly tender, and a crunchy layer of Biscoff cookie chunks bakes right on top.
It comes together in one bowl with no mixer needed, and it is my go-to recipe for using up overripe bananas.
One reader, Linda, commented: “A delicious and moist banana bread! Highly recommend! ★★★★★”
If you liked this recipe, check out my chocolate chip banana bread, tahini banana bread, and double chocolate banana bread.
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Why this recipe works
- Cookie Butter In Every Bite: Melted Biscoff spread is mixed into the batter, and Biscoff cookie chunks are baked on top for flavor and crunch.
- One Bowl, No Mixer: Everything is whisked together by hand in a single bowl, so prep is quick and cleanup is easy.
- Extra Moist Crumb: Ripe bananas and sour cream keep the loaf soft and tender for days.
- Balanced Sweetness: A mix of white and brown sugar adds a gentle caramel note without making the bread overly sweet.
- Great For Overripe Bananas: The spottier your bananas, the sweeter and more flavorful the banana bread.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
Ripe Bananas: Use very ripe bananas with plenty of brown spots. They are sweeter and mash easily into a smooth, pudding-like consistency.
If your bananas are not ripe yet, bake them in their peels at 200°C (400°F) for 10 minutes to soften them.
Granulated Sugar: Sweetens the bread and helps it bake up with a golden crust.
Brown Sugar: Adds moisture and a deep caramel flavor that complements the Biscoff.
Eggs: Large and at room temperature so they mix smoothly into the batter.
Vanilla Extract: Enhances the banana and cookie butter flavors.
Kosher Salt: Balances the sweetness and brings out all the flavors.
Sour Cream: Adds moisture and a subtle tang for an extra tender crumb. Greek yogurt works as well.
Biscoff Spread: Also called cookie butter. Melted and whisked into the batter for that signature caramelized cinnamon flavor.
Baking Soda: Helps the banana bread rise and gives it a light, fluffy texture.
All-Purpose Flour: Gives the loaf its structure while keeping it soft and tender. Cake flour works too!
Biscoff Cookies: Broken into chunks and scattered over the top of the batter for a crunchy, caramelized topping.
Step by Step Instructions
Prep: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher into a pudding-like consistency.
Wet Ingredients: Add the eggs, vanilla extract, granulated sugar, brown sugar, salt, and sour cream, and whisk until well combined.
Add the Biscoff: Melt the Biscoff spread in the microwave for about 20 seconds, then whisk it into the banana mixture until smooth.
Dry Ingredients: Add the flour and baking soda and mix with a spatula just until combined. Don't overmix.
Top and Bake: Pour the batter into the prepared loaf pan and scatter the Biscoff cookie chunks over the top. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean.
Cool: Let the banana bread cool in the pan for at least 20 minutes before slicing.
Biscoff Drizzle (Optional): Once the banana bread has cooled, melt a few tablespoons of Biscoff spread in the microwave for 15 to 20 seconds and drizzle it over the top.
Expert Tips
- Use Very Ripe Bananas: The more brown spots, the sweeter and more moist your banana bread will be.
- Room Temperature Ingredients: Room temperature eggs and sour cream blend smoothly into the batter so the loaf bakes evenly.
- Don't Overmix: Mix the flour in just until no streaks remain. Overmixing develops gluten and makes the bread dense.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off, or use a kitchen scale. Scooping packs in extra flour and dries out the loaf.
- Tent With Foil: If the top browns too quickly, loosely cover the loaf with foil for the last 15 to 20 minutes of baking.
Troubleshooting
Why is my banana bread dense?
The batter was overmixed or too much flour was added. Mix just until combined and spoon and level your flour, or weigh it with a kitchen scale.
Why is my banana bread raw in the middle?
Every oven and loaf pan bakes a little differently. Keep baking until a toothpick inserted into the center comes out clean, and cover the top with foil if it starts to get too dark.
Why did my cookie chunks sink?
The chunks were too big or the batter was too thin. Break the cookies into small pieces and scatter them gently over the top without pressing them in.
Frequently Asked Questions
The riper the better. Use bananas with plenty of brown spots. They are sweeter, softer, and mash easily into a smooth, pudding-like texture.
Yes. Crunchy Biscoff spread adds little bits of cookie throughout the loaf. Melt it the same way before mixing it into the batter.
It was likely underbaked or the oven door was opened too early. Bake until a toothpick inserted into the center comes out clean, and cover the top loosely with foil if it browns too quickly.
Storing
Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Freezing
Let the loaf cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months.
To freeze individual slices, wrap each slice separately. Thaw at room temperature or warm a slice in the microwave for 15 to 20 seconds.
Make It Ahead Of Time
Banana bread tastes even better the next day, as the flavors deepen and the crumb gets even more moist. Bake it up to 1 day ahead and store it in an airtight container at room temperature.
Substitutions
Dairy-free: Swap the sour cream for an equal amount of plain dairy-free yogurt, like coconut or almond yogurt. Biscoff spread and Biscoff cookies are naturally dairy-free, so you don't need to change anything else.
Gluten Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend and use gluten-free cookies on top.
Sugar: Use all brown sugar for an even deeper caramel flavor.
Variations
Biscoff Swirl: Pour half of the batter into the pan, spread a spoonful of Biscoff spread over it, top with the remaining batter, and swirl with a knife.
Chocolate Chip: Fold a handful of chocolate chips into the batter. White chocolate chips will go amazingly well with this!
Biscoff Glaze: Drizzle melted Biscoff spread over the cooled loaf.
Muffins: Divide the batter between lined muffin cups and bake for 18 to 22 minutes.
Equipment
- Loaf pan
- Parchment paper
- Large mixing bowl
- Whisk and spatula
- Fork or potato masher
More banana desserts
If you love baking with bananas, check out my Nutella swirl banana muffins, banana pudding cupcakes, and banana coffee cake!
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📖 Recipe
Moist Biscoff Banana Bread
Ingredients
- 1 ½ cups Ripe bananas about 3 large bananas
- ½ cup Sugar
- ½ cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- ⅓ cup Sour cream
- ½ cup Cookie butter melted
- 1 teaspoon Baking soda
- 1 ⅓ cups Flour
- 5 Biscoff cookies chunks
Instructions
- Prep: Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
- Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher into a pudding-like consistency.
- Wet Ingredients: Add the eggs, vanilla extract, granulated sugar, brown sugar, salt, and sour cream, and whisk until well combined.
- Add the Biscoff: Melt the Biscoff spread in the microwave for about 20 seconds, then whisk it into the banana mixture until smooth.
- Dry Ingredients: Add the flour and baking soda and mix with a spatula just until combined. Don't overmix.
- Top and Bake: Pour the batter into the prepared loaf pan and scatter the Biscoff cookie chunks over the top. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean.
- Cool: Let the banana bread cool in the pan for at least 20 minutes before slicing.
- Biscoff Drizzle (Optional): Once the banana bread has cooled, melt a few tablespoons of Biscoff spread in the microwave for 15 to 20 seconds and drizzle it over the top.
Notes
- Ripe Bananas: Use very ripe bananas with plenty of brown spots for the sweetest, most moist banana bread.
- Room Temperature Ingredients: Use room temperature eggs and sour cream so the batter mixes smoothly and bakes evenly.
- Don't Overmix: Mix the flour in just until combined. Overmixing makes the bread dense.
- Measure Flour Correctly: Spoon and level the flour or use a kitchen scale for a tender crumb.
- Tent With Foil: If the top browns too quickly, loosely cover the loaf with foil for the last 15 to 20 minutes.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
Wan says
Hi there, just checking if the recipe does not need butter or oil in it because i keep looking at it and can't seem to spot them in the recipe. Just making sure before i attempt to make one. Thank you
RichandDelish says
Hi there! There is no butter or oil in this recipe since biscoff butter contains a lot of oil, and there is a lot of moisture from the ripe bananas. Hope this helps 🙂
ida says
what size is the pan?
Linda says
A delicious and moist banana bread! Highly recommend!