Moist Biscoff Banana Bread
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.
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 Cookie butter melted
- 1 teaspoon Baking soda
- 1 ⅓ cups Flour
- 5 Biscoff cookies chunks
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- 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 eggs, vanilla extract, brown sugar, and 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.
Notes
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.
Nutrition
Calories: 225kcalCarbohydrates: 47gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.2gCholesterol: 33mgSodium: 300mgPotassium: 126mgFiber: 1gSugar: 28gVitamin A: 62IUVitamin C: 2mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!