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Biscoff Banana Bread Recipe

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4.2 from 10 reviews

This Biscoff Banana Bread recipe combines the rich, caramelized flavor of Biscoff spread with ripe bananas to create a moist, flavorful loaf perfect for breakfast or a snack. With a tender crumb and subtle sweetness, this easy-to-make bread is a delightful twist on classic banana bread.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups (248g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (118ml) vegetable oil
  • ½ cup (100g) granulated sugar
  • ½ cup (140g) Biscoff spread or Cookie Butter
  • 2 overripe bananas, mashed
  • 2 large eggs
  • 7 tablespoons milk (any kind or nondairy)
  • ½ teaspoon vinegar or lemon juice

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and spray an 8×4-inch or 9×5-inch loaf pan with cooking spray to prevent sticking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
  3. Cream oil, sugar, and Biscoff spread: In a large bowl, combine the vegetable oil, granulated sugar, and Biscoff spread. Stir with a spoon or use a hand mixer until the mixture is smooth and creamy.
  4. Add wet ingredients: Stir the mashed bananas, eggs, and milk into the Biscoff mixture until well combined.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients and stir until just combined. The batter will be slightly lumpy—don’t overmix.
  6. Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the top lightly.
  7. Bake the bread: Place the pan in the oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs. Rotate the pan halfway through baking if your oven heats unevenly.
  8. Cool the loaf: Allow the banana bread to cool in the pan for at least 10 minutes before slicing or removing it.
  9. Store properly: Keep the bread in an airtight container at room temperature for up to 4 days, or freeze portions for up to 3 months for longer storage.

Notes

  • Use overripe bananas with plenty of brown spots for maximum sweetness and moisture.
  • The vinegar or lemon juice helps activate the baking soda, aiding in the bread’s rise and tender crumb.
  • Feel free to substitute vegetable oil with melted coconut oil for a different flavor profile.
  • This recipe can be made dairy-free by using plant-based milk.
  • Adding chopped nuts or chocolate chips can enhance texture and flavor.
  • Make sure not to overmix the batter to keep the bread tender.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/biscoff-banana-bread-recipe/