Biscoff Banana Bread

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 331kcal

Author Tawnie Graham of Kroll's Korner

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!)

US Customary - Metric

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