This Biscoff Banana Bread recipe has become hands down my favorite new way to make banana bread. The flavour from the Biscoff spread is not overwhelming, the caramel tone shines through the strong banana taste while the biscuit chunks give the loaf a nice crunchy texture.
You must use over-ripe bananas to get the strong banana taste to come though.
Everyone needs a yummy go-to recipe for banana bread and I hope this will become yours, it truly is scrummy.
The Biscoff Spread keeps the banana bread nice and moist and compliments the banana flavor.
If you are a Biscoff lover like me, spread Biscoff Spread on your warm slice of banana bread instead of butter. It melts into the banana bread and brings out the Biscoff flavor even more. You can never have too much Biscoff!
This bread has a uniquely delicious flavour. It’s a delicious break from a traditional banana bread.
The banana and cookie butter flavors both come through in every sweet, yummy bite and, like a fine wine or cheese, it tastes better with age.
The outside was nice, and brown, and the center was soft crumbly. It was a huge hit in my house!
- 3 ripened bananas, peeled and mashed
- 85g plain Greek yogurt
- 160g Biscoff spread
- 3 tbsp. butter, melted
- 2 eggs
- 100g granulated sugar
- 200g plain flour
- ¾ tsp. bicarbonate of soda
- ½ tsp. ground cinnamon
- 15 Biscoff cookies, crushed
- Preheat oven to 180C degrees . Grease a 9x5 loaf pan or line with baking parchment and set aside.
- In the bowl of a stand mixer, combine the mashed bananas, Greek yogurt, Biscoff Spread, melted butter and eggs and mix until well blended.
- In a large bowl, combine the sugar, flour, bicarb and cinnamon. Then slowly pour it in the stand mixer, beating on low until batter forms and is mixed well.
- Gently fold in ¾ of the crushed Biscoff cookies with a spatula.
- Pour the batter into the prepared loaf pan and then top with the remaining ¼ crushed Biscoff cookies.
- Bake for 1 hour or until toothpick inserted in the middle comes out clean.
- Let cool completely before removing from pan and slicing.
- Keep in airtight container for up to a week.