Biscoff Banana Bread

Posted on October 8, 2015 in Cakes

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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. 

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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.

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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!

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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. 

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 The outside was nice, and brown, and the center was soft crumbly. It was a huge hit in my house!

Biscoff Banana Bread
Yields 1
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
5801 calories
784 g
475 g
263 g
79 g
231 g
1601 g
1432 g
534 g
1 g
18 g
Nutrition Facts
Serving Size
1601g
Yields
1
Amount Per Serving
Calories 5801
Calories from Fat 2353
% Daily Value *
Total Fat 263g
404%
Saturated Fat 231g
1154%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 475mg
158%
Sodium 1432mg
60%
Total Carbohydrates 784g
261%
Dietary Fiber 54g
216%
Sugars 534g
Protein 79g
Vitamin A
39%
Vitamin C
52%
Calcium
100%
Iron
203%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 ripened bananas, peeled and mashed
  2. 85g plain Greek yogurt
  3. 160g Biscoff spread
  4. 3 tbsp. butter, melted
  5. 2 eggs
  6. 100g granulated sugar
  7. 200g plain flour
  8. ¾ tsp. bicarbonate of soda
  9. ½ tsp. ground cinnamon
  10. 15 Biscoff cookies, crushed
Instructions
  1. Preheat oven to 180C degrees . Grease a 9x5 loaf pan or line with baking parchment and set aside.
  2. In the bowl of a stand mixer, combine the mashed bananas, Greek yogurt, Biscoff Spread, melted butter and eggs and mix until well blended.
  3. 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.
  4. Gently fold in ¾ of the crushed Biscoff cookies with a spatula.
  5. Pour the batter into the prepared loaf pan and then top with the remaining ¼ crushed Biscoff cookies.
  6. Bake for 1 hour or until toothpick inserted in the middle comes out clean.
  7. Let cool completely before removing from pan and slicing.
  8. Keep in airtight container for up to a week.
beta
calories
5801
fat
263g
protein
79g
carbs
784g
more
Forever Baking . . . https://www.foreverbaking.co.uk/

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