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Written ByDorothy Kern
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This Biscoff Banana Bread combines my best banana bread recipe with cookie butter for the ultimate quick bread recipe. Serve this cookie butter banana bread for breakfast, brunch, or dessert – it’s so delicious and the perfect way to use up overripe bananas. If you can stop yourself from eating the entire jar of Biscoff, that is.
What is Biscoff?
Biscoff is the most amazing cookie spread! More specifically, it’s a cookie butter made from speculoos cookies – the most well-known ones are called Biscoff cookies. You can find Biscoff cookies spread near the peanut butter at the grocery store. (It’s also called cookie butter if you’re shopping at Trader Joe’s.)
And just like you can make peanut butter banana bread, you can make Biscoff Banana Bread! Basically, we’re making the best banana bread recipe and giving it a cookie butter twist. It’s so good – you’re going to love it.
Why you’ll love this recipe
- Bananas, cookie butter, and white chocolate work really, really, well together.
- My favorite Banana Bread Recipe is a quick bread, which means it includes no yeast! This makes this a more simple bread recipe!
- It’s good for breakfast or an afternoon snack!
Ingredients in Biscoff Banana Bread
- Biscoff spread (cookie spread) – you can also use generic or anything called Cookie Butter.
- Nonfat plain Greek yogurt – This is so you can use less oil
- Overripe bananas: You know they’re overripe when they are very brown spotted. This makes for a sweeter banana bread.
- Sour milk: Sour milk is very similar to buttermilk, but you can make it yourself. To make sour milk: add 1 teaspoon white vinegar to the milk and let it sit for 5 minutes. You need a total of 7 tablespoons of liquid (milk + vinegar).
- Sifted all-purpose flour: Sifting the flour makes it light and fluffy which will give your bread a light and fluffy texture.
How to make Biscoff Banana Bread
- Preheat oven to 350°. Spray your loaf pan with cooking spray.
- Cream oil, Biscoff, greek yogurt, and sugar in the bowl of an electric mixer (and hand mixer is okay too).
- Add the bananas, eggs, sour milk, and baking soda to a blender. Mix until liquefied.
- Pour half of the banana mixture into the butter mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!
- Optional: Place white chocolate chips in a small bowl and toss wtih 1 teaspoon flour. Gently fold into the bread mixture. Pour into a loaf pan. Bake approximately 50-60 minutes. The center will still be gooey. Bake a little longer if you prefer it more done. If it starts to brown too quickly on top, cover loosely with foil during baking.
Expert Tips
- You know your banana bread is done baking when a toothpick comes out clean from the center of the loaf.
- Biscoff banana bread will keep well at room temperature for several days, just keep it tightly wrapped.
- Or, freeze it for several months – fully cool it, wrap it and store it in a freezer bag and then thaw it at room temperature before you slice and serve it.
FAQs
Can you freeze banana bread?
Yes you can, in an airtight container for several months.
What can I use instead of biscoff?
How do you know when banana bread is done baking?
When the bread is done, it should be golden but still slightly gooey inside. If you don’t want it gooey at all you can bake it for a bit longer than the suggested time.
Biscoff Banana Bread Recipe
4.45 from 9 votes
My favorite banana bread mixed with Biscoff cookie butter – this is the best combination!
Prep Time 20 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Yield 12 servings
Serving Size 1 serving
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Ingredients
- ½ cup (100g) granulated sugar
- ¼ cup (59ml) vegetable oil
- ½ cup (135g) Biscoff spread or Cookie Butter
- ¼ cup nonfat plain greek yogurt
- 2 overripe tired bananas
- 2 large eggs
- 7 tablespoons sour milk (To make sour milk: adding 1 teaspoon white vinegar to the milk and let it sit for 5 minutes. You need a total of 7 tablespoons of liquid (milk + vinegar).)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (248g) all-purpose flour
- 1 cup white chocolate chips (optional)
Instructions
Preheat oven to 350°. Spray your loaf pan with cooking spray.
Cream oil, Biscoff, greek yogurt, and sugar in the bowl of an electric mixer (and hand mixer is okay too).
Add the bananas, eggs, sour milk, and baking soda to a blender. Mix until liquefied.
Pour half of the banana mixture into the butter mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!
Optional: Place white chocolate chips in a small bowl and toss wtih 1 teaspoon flour. Gently fold into bread mixture.
Pour into loaf pan. Bake approximately 50-60 minutes. The center will still be gooey. Bake a little longer if you prefer it more done. If it starts to brown to quickly on top, cover loosely with foil during baking.
Recipe Nutrition
Serving: 1serving | Calories: 323kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 170mg | Potassium: 163mg | Fiber: 1g | Sugar: 24g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern
Did you try this recipe? Click the stars to rate the recipe below
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Dorothy Kern
Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.
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97 Comments
I looked at the grocery store but couldn’t find any “tired” bananas. Are they on Amazon?🤣🤣🤣
ReplyHa! They’re just over-ripe, so you’ll need to plan ahead and buy extra bananas. Allow them to sit and get old.
ReplyThanks for replying. I think I’ll give your recipe a go. Glad to hear it has a good flavor of Biscoff. I’ll come back to leave a review once I’ve made it. Thanks again…
ReplyLast week I made a banana bread with Biscoff spread. The recipe I used only called for 1/3 cup. Once the batter was in the pan I couldn’t smell the Biscoff so I added 4 dollops, a bit over a tbsp ea then tried to swirl it through the batter. That didn’t seem to make much of a difference unless the slice you got had that dollop in it. I have 3 questions. 1. How strong is the Biscoff flavor in your recipe? 2. Can I sub sour cream for the yogurt? 3. What pan size did you use? Hope to hear back soon as I have several ripe bananas that need to be smashed then packed in weight into freezer bags for later use. Thanks for your time…
Reply1. It’s a good flavor off biscoff, but you can add more on top if you like. 2. Yes 3. 9×5-inch loaf pan
ReplyYou can skip peeling and mashing the banana before you freeze it. I just place the whole banana into the freezer in a bowl. When I have 6 or 8, I make banana bread for our house and for friends. 1 pan or 6, it doesn’t take that much more time. It makes great pick me up gifts for the winter blahs.
ReplyI love this Banana Bread served hot with a bit of butter. So good
ReplyI can’t rate the recipe yet because I haven’t made it. But I love all your recipes and would always give ⭐️⭐️⭐️⭐️⭐️. That’s a fact! Another fact is I LOVE Biscoff Butter. People who have posted questions about what it is will fall in love with it!!! I can’t wait to make this recipe (after I get several ingredients including Biscoff Butter, bananas, and white chocolate😂).
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