Biscoff Banana Bread

Biscoff Banana Bread entered the group chat. 😍

There is so much to love about a slice of classic banana bread or this seasonal favorite pumpkin banana bread, but this Biscoff Banana Bread takes banana bread to the next level.

Each bite is filled with notes of cinnamon and a rich caramelized flavor from the cookie butter. I like to top the bread with a simple cookie butter glaze and some crushed-up Biscoff cookies for added texture because it looks so pretty!

This moist and flavorful loaf has a tender crumb and is the perfect sweet treat in the morning, afternoon, or evening. There is no wrong time throughout the day to enjoy a slice!

So grab your baking ingredients and measuring cups, let’s do this!

Why this recipe works

• Oil creates a super moist crumb; it disperses evenly throughout the batter, helping to ensure that moisture is evenly distributed. It also makes this loaf easy to bring together with no creaming involved!
• I chose to use all granulated sugar for a neutral sweetness that wouldn’t overpower the bananas so the banana flavor could shine. It also helps create a fine crumb and moist texture, with a traditional banana bread taste.
• Adding sour cream creates a moist bread, giving it a pleasant melt-in-the-mouth quality.
• The Biscoff spread helps to add moisture, and the warm spices from the cookie butter perfectly complement the banana flavors.

Ingredients

Scroll down to the recipe card for the full list of ingredients and measurements.

• Granulated sugar: Sugar sweetens the bread and complements the bananas’ natural sweetness. It also contributes to the bread’s tenderness and moisture.
• Biscoff Spread/Cookie Butter: I love the Lotus Creamy Biscoff Cookie Butter. It has notes of cinnamon, ginger, allspice, and cloves, and it is just YUMMY!
• Eggs: Be sure they are at room temperature. This helps with mixing, proper emulsification, and even baking.
• Pure Vanilla Extract: Vanilla extract adds a pleasant aroma and flavor to banana bread. It enhances the overall taste without overwhelming the banana flavor.
• Sour cream: Sour cream can help create a more delicate and tender crumb in the banana bread. This should also be at room temperature.
• Milk: this might be a slightly unusual ingredient for banana bread, but it helps provide moisture and improve the overall texture of the bread.
• Bananas: Be sure to use ripe or slightly overripe bananas. They should have brown spots or streaks on them. These bananas are perfect for banana bread because 1. They mash effortlessly, and the texture of the mashed bananas is smoother, ensuring a more consistent distribution throughout the batter. 2. You’ll get a richer and more intense banana flavor from ripe to overripe bananas, enhancing the overall taste of your bread.
  • Extremely over-ripe and mushy or underripe bananas that are still green are unsuitable for banana bread.
• Flour: spoon and level the flour to get an accurate measurement. Too much flour will result in dry bread with an unbalanced flavor and can cause the bread not to rise and become dense.

Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

1. Whisk the oil, sugar, eggs, mashed bananas, Biscoff cookie butter, sour cream, vanilla, and milk.
2. Whisk together dry ingredients in another bowl.
3. Fold to combine and pour into prepared loaf pan.
4. Bake for ~60-65 minutes.
5. Once cooled, make the glaze and spread over bread.

Expert Tips

• Mash Bananas Thoroughly: Mash the bananas well to ensure a smooth and consistent banana flavor throughout the bread. A few small lumps are okay. I usually like to use my hand mixer to get them perfectly mashed.
• Don’t add too much banana: I always measure 1 1/3 cups mashed banana for my recipe, which is usually four small or three medium bananas. Using too much mashed banana can lead to texture issues and the bread may not cook or rise properly.
• Don’t Overmix: Mix the wet and dry ingredients until combined. Overmixing can lead to a tough and dense texture.
• Ripening Bananas Quickly: If you don’t have ripe bananas on hand, you can ripen them quickly by placing them in a paper bag for a day or two. The ethylene gas they produce will speed up the ripening process.
• Resting Time: Allow your banana bread to rest for a few hours or overnight before slicing. This resting time allows the flavor to meld, resulting in a moister and more flavorful loaf.
• Loaf pan: Light-colored pans reflect more heat and yield a lighter crust than dark pans. I have not tested this recipe in a glass or ceramic loaf pan, those pans will require an adjustment to the baking times.

Variations

• Nutty Biscoff Banana Bread: Stir in a half cup of chopped nuts such as walnuts or pecans for added crunch and nutty flavor. Nuts contrast the soft banana bread with a beautiful texture and complement the Biscoff spread well.
• Biscoff Streusel Topping: You can make the streusel instead of the glaze. Mix Biscoff spread, flour, brown sugar, and butter to create a crumbly streusel topping. Sprinkle this over the batter before baking for added sweetness and texture.
• Chocolate Chip Biscoff Banana Bread: Add a cup of chocolate chips to the batter for a perfect combination of flavors. The chocolate chips pair beautifully with the caramelized taste of Biscoff and the sweetness of the bananas.
• You can use plain, full-fat yogurt in place of the sour cream. Note that yogurt can have a milder tang than sour cream, which can be a subtle difference in the overall flavor of the banana bread.

More banana breads

Classic Banana Bread

Cinnamon Banana Bread

Rum Banana Bread

Zucchini Banana Bread

Storage

• Room temperature: It will stay at room temperature for 2-3 days. Wrap in plastic wrap and place the banana bread in an airtight container, such as a plastic storage container with a tight-fitting lid or a resealable plastic bag. If stacking multiple slices or pieces, separate them with parchment paper or wax paper sheets to prevent sticking.
• Refrigerator: wrap and store in the fridge for up to 1 week.
• Freezer: wrap the banana bread in plastic wrap or foil and then place it in an airtight freezer-safe container or a heavy-duty freezer bag for up to 2-3 months. Be sure to label and date to track how long it has been frozen. When ready to enjoy, please remove it from the freezer and let it thaw at room temperature for a few hours or overnight. Or, microwave a slice!

shop this post

Biscoff Cookie Butter

Buy Now →

9×5 inch loaf pan

Buy Now →