This biscoff banana bread is filled with biscoff spread, biscoff cookies, and plenty of mashed bananas that make this banana bread super soft.
This banana bread is extra moist and flavorful banana bread that is loaded with cookie butter flavor!
This recipe is perfect for cookie batter or biscoff lovers, and banana bread lovers!
Why this recipe works
- Biscoff butter flavor- Made with biscoff spread that gives this banana bread a caramelly flavor.
- Moist- An extra moist banana bread that stays moist for 3 days!
- Simple- this recipe is made with a few simple ingredients you can find in any supermarket or grocery store.
- One bowl- This recipe comes together in one bowl and there is no need for an electric hand mixer or a stand mixer!
- Perfect for any occasion- Perfect to make when you need a quick breakfast, dessert, or snack.
What flavor is biscoff?
Some people like to spread it on toast, some people like to eat the cookies as a snack, and some people like adding it to desserts like cheesecakes, cakes, cookies, and more!
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ripe bananas- Use only ripe bananas for this recipe! ripe bananas are 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.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great 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.
In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
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.
Let the banana bread cool for at least 20 minutes before serving.
- 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.
- Measure your 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 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.
- 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 firmer 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.
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 the option to double or triple this recipe in the recipe card below!
We use all-purpose flour for this banana bread. Self-rising flour and cake flour will work great as well.
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 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 plastic wrap. Freeze for 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.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
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), cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
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:
Spread- spread a slice of this banana bread with peanut butter, almond butter, pecan butter, Nutella, or even pumpkin butter!
More banana recipes
Nutella banana muffins- These Nutella swirl banana muffins are made with a deliciously moist and fluffy banana muffin batter, topped with Nutella swirls, and baked to perfection.
Banana pudding cupcakes- These banana pudding cupcakes are made with a moist, tender, and light banana cupcake base, filled with a banana pudding filling, and topped with stabilized whipped cream.
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Moist Biscoff Banana Bread
- In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- 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.
- 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.