5 from 6 reviews

Biscoff Banana Bread

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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!

a slice of banana bread on a wire cooling rack.

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 in small glass bowls needed to make banana bread.

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.
banana bread with a biscoff glaze on top on a wire cooling rack.

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.
a slice on banana bread made with biscoff cookie butter.

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.
a fork taking a bite out of banana bread.

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.

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!

How much do you hate the word moist?

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5 from 6 reviews

Biscoff Banana Bread

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 10 slices
My Biscoff Banana Bread makes a super tender and moist loaf and it's full of banana flavor, warm spices like cinnamon and caramelized notes. It's finished with a Biscoff glaze (that you'll want to eat by the spoonfuls) and crushed Biscoff cookies!

Ingredients

  • 1/2 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/3 cup mashed overripe bananas (about 3 small/medium bananas, be sure to measure out so you don't use too much banana)
  • 1/2 cup creamy Biscoff spread (warmed in the microwave for 20-30 seconds )
  • 1/4 heaping cup sour cream, room temperature
  • 1 Tbsp. (yes tablespoon!) vanilla extract
  • 2 Tbsp. whole milk
  • 2 cups all purpose flour, spooned and leveled
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon

For the glaze

  • 3/4 cup powdered sugar
  • 2 Tbsp. creamy Biscoff spread
  • 2-3 Tbsp. whole milk
  • 1 tsp. vanilla
  • pinch of salt
  • crushed Biscoff cookies to garnish (optional, but looks pretty!)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
  • Grease a light colored 9×5 inch aluminum baking pan with softened butter and sprinkle an even layer of flour around the pan, shaking out any excess flour. Alternatively, line with parchment paper. Set aside.
  • Add the oil, sugar, eggs, banana, Biscoff, sour cream, vanilla and milk in a mixing bowl.
    1/2 cup vegetable or canola oil, 1 cup granulated sugar, 2 large eggs, room temperature, 1 1/3 cup mashed overripe bananas, 1/2 cup creamy Biscoff spread, 1/4 heaping cup sour cream, room temperature, 1 Tbsp. (yes tablespoon!) vanilla extract, 2 Tbsp. whole milk
  • Mix until combined.
  • Whisk together the dry ingredients in another large mixing bowl.
    2 cups all purpose flour, spooned and leveled, 1 tsp. baking soda, 1 tsp. salt, 1 tsp. ground cinnamon
  • Add wet into dry, folding just until combined. 
  • Bake for ~60-65 minutes or until toothpick inserted in center comes out clean. 
  • Cool completely.
  • Whisk together all ingredients for glaze.
    3/4 cup powdered sugar, 2 Tbsp. creamy Biscoff spread, 2-3 Tbsp. whole milk, 1 tsp. vanilla, pinch of salt
  • Spread over cooled bread. Garnish with crushed up Biscoff cookies. 
    crushed Biscoff cookies to garnish (optional, but looks pretty!)

Notes

  • Storage: bread keeps for 2-3 days at room temperature. I love this bread best on days 2 and 3 actually! Warmed in the microwave and then with a little butter on top. So good! Bread can also keep in the fridge for 1 week or up to 2-3 months in the freezer, just be sure to tightly wrap it. 

Nutrition Information

Serving: 1slice, Calories: 331kcal (17%), Carbohydrates: 61g (20%), Protein: 5g (10%), Fat: 18g (28%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 38mg (13%), Sodium: 344mg (15%), Potassium: 127mg (4%), Fiber: 1g (4%), Sugar: 37g (41%), Vitamin A: 78IU (2%), Vitamin C: 2mg (2%), Calcium: 23mg (2%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

FAQ

Why is my banana bread flat?

You may have used old or expired leavening agents, used too much flour, filled the loaf pan with too much batter, or used too many mashed bananas, which made the bread dense.

Why did my banana bread sink in the middle?

Your banana bread may have collapsed in the middle for various reasons. 1. You may have over-mixed the batter. 2. Be sure your oven has preheated properly for at least 15 minutes. 3. Use the correct size pan and the proper material. This recipe was tested in a light-colored aluminum pan, not a glass or ceramic pan.

Can I use frozen bananas in banana bread?

Yes! Remove the frozen bananas from the freezer and thaw at room temperature for 2 hours or in the refrigerator overnight. Strain the liquid from the thawed bananas and use the mashed bananas as directed in the recipe.

Can I use melted butter?

Yes, you can also use 1/2 cup of melted and slightly cooled butter instead of oil in this recipe. I have found that butter gives this loaf a rich and buttery flavor, while oil is more neutral. However, both result in a beautifully baked loaf that is moist with a tender crumb.

Can I use this recipe to make muffins?

Yes! Line a 12-count muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350°F for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Lúciana

Delicious and easy to make !

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Nicolle

Great recipe, absolutely loved it and got such high reviews from my work colleagues!

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Megan

I just made this tonight and it was sooo good! I only have a picture of half of it. Cause I forgot to take a picture of it. I was too excited to try it! Definitely making this banana bread every so often thank you for sharing the recipe!

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Melissa

I just made this today after seeing it on Insta. This bread is heavenly. I make banana bread often but never thought to add cookie butter omg it’s delicious. I followed the instructions and I used 3 bananas I’ll prob use 4 or 5 even next time. I might’ve added a little more cookie butter bc why not lol and I added extra cookies on top. Definitely will make again.

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Natalee

Hullo there! Can I use greek yogurt instead of sour cream?

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Michele

Came out perfect. Love the combined flavor of banana and Biscoff

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Last edited Posted: 1 month ago by Michele