Biscoff Banana Bread
This Biscoff Banana Bread is soft, fluffy and perfectly balanced in sweetness. It’s topped with a crunchy Biscoff streusel and a drizzle of melted Biscoff spread once baked. The flavors of banana and Biscoff work so well together, making it a cozy treat for any day.
The combination of banana and Biscoff is just perfect. When I first tested this recipe, I tried piping Biscoff spread inside the raw batter but it completely sank to the bottom. So this time I decided to drizzle it on top after baking instead and it worked so much better. The Biscoff streusel on top adds a nice crunch and I also mixed in some finely crushed Biscoff biscuits into the batter for extra flavor. If you love Biscoff, this one’s for you. Keep reading below for more tips and tricks to make it perfect every time.
Storage Tips
Room temperature: Keep the banana bread in an airtight container or wrap it tightly in plastic wrap. It stays soft for about 2 days at room temp.
Fridge: You can store it in the fridge for up to 4 days, but it might get a bit firm. Bring it to room temperature or warm it slightly before serving, that helps bring back the softness.
Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer safe bag or container. It freezes well for up to 1 month. When ready to eat, let it thaw at room temperature.
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Frequently asked questions
1. Why is my banana bread raw?
It probably needed a bit more time in the oven. Every oven is different, so check by inserting a toothpick. If it comes out with wet batter, bake for another 5-10 minutes.
2. Why did my banana bread burn?
Your oven might run too hot. Try baking it on the middle rack and covering it loosely with foil halfway through.
3. Can I use regular biscuits instead of Biscoff cookies?
Yes you can. The flavor will change slightly, but digestive or speculoos style cookies work well too.
4. How should I store it?
Keep it in an airtight container at room temperature.
5. How long does it last?
It stays fresh for about 2 days at room temperature.
6. Can I make the streusel in advance?
Yes, just store it in the fridge in a small container for up to 3 days. Give it a quick stir before using.
7. What size pan did you use?
I used a 10x20 cm loaf tin, which gives the bread a nice height and even bake.
8. Can I freeze banana bread?
Yes! Slice it first, then wrap each slice in plastic wrap and freeze for up to 1 month.
9. Can I skip the streusel topping?
You can, but it really adds something special.
11. What type of bananas should I use?
Use very ripe bananas with brown spots. They make the bread sweet and soft.
12. Can I add chocolate chips?
Yes! Chocolate goes great with banana and Biscoff.
Ingredients you will need for this recipe
For the Banana Bread
Ripe bananas: The main flavor and moisture in this recipe. The riper they are, the sweeter and softer your bread will be.
Granulated sugar: Adds sweetness.You can reduce it slightly if your bananas are extra ripe.
Dark brown sugar: Gives a deeper caramel flavor and adds a little extra moisture. You can use light brown sugar instead.
Eggs: Help hold everything together.
Butter: Use unsalted butter and make sure to let it completely cool after melting.
Milk: Keeps the banana bread soft and light.
Vanilla extract
All purpose flour: The base of the bread.
Biscoff biscuits (finely crushed): Mixed into the batter for extra biscoff flavor and a slightly spiced texture.
Baking powder: Helps the bread rise nicely and stay fluffy.
For the streusel:
Butter (melted): Holds the streusel together and gives it that crumbly texture.
All purpose flour
Biscoff biscuits (crushed): Add flavor and a light crunch to the topping.
Sugar: Sweetens the streusel and helps it crisp up while baking.
Step by step instructions with photos
1. Preheat your oven to 180•C.
2. Line a 10×20 cm (4×8 inch) loaf tin with parchment paper and lightly grease it with butter. Set aside.
3. Prepare the streusel.
4. In a small bowl whisk together the flour, sugar and finely crushed Biscoff biscuits.
5. Add the melted butter and mix until the mixture becomes crumbly.
6. Place the streusel in the fridge while you prepare the banana bread batter.
7. For the batter, mash two ripe bananas in a large bowl using a fork.
8. Add the granulated sugar and brown sugar. Mix until fluffy.
9. Whisk in the eggs and vanilla extract.
10. Then add the milk along with the melted butter and mix until smooth.
11. Finally add the flour, baking powder and finely crushed Biscoff biscuits. Mix until combined.
12. Pour the batter into the prepared loaf tin and top with the streusel.
13. Bake for about 65 minutes.
14. After the first 30 minutes, cover the top loosely with foil to prevent over browning.
15. Once baked, remove the banana bread from the oven and let it cool in the pan for 30 minutes.
16. Then transfer it to a wire rack and let it cool for 30-60 minutes before slicing.
17. Top with more melted Biscoff spread and enjoy!
Biscoff Banana Bread
This Biscoff Banana Bread is soft, fluffy and perfectly balanced in sweetness. It’s topped with a crunchy Biscoff streusel and a drizzle of melted Biscoff spread once baked. The flavors of banana and Biscoff work so well together, making it a cozy treat for any day.
Ingredients
- 2 ripe bananas (270g), mashed - 1 cup + 1 tablespoons
- 150g granulated sugar - 3/4 cup
- 50g dark brown sugar - 1/4 cup
- 2 large eggs
- 80g butter, melted and cooled - 1/3 cup + 1 teaspoon
- 150g milk - 1/2 cup + 1 tablespoons
- 1 teaspoon vanilla extract
- 250g all purpose flour - 2 cups
- 50g Biscoff Biscuits, finely crushed - 1/3 cup + 1 tablespoon
- 8g baking powder - 1 teaspoon + 1/2 teaspoon
- 35g unsalted butter, melted - 3 tablespoons
- 50g all purpose flour - 1/3 cup + 1 tablespoon
- 35g Biscoff Biscuits, finely crushed - 1/4 cup
- 35g sugar - 3 tablespoons
- Biscoff spread
Instructions
- Preheat your oven to 180•C.
- Line a 10×20 cm (4×8 inch) loaf tin with parchment paper and lightly grease it with butter. Set aside.
- Prepare the streusel.
- In a small bowl whisk together the flour, sugar and finely crushed Biscoff biscuits.
- Add the melted butter and mix until the mixture becomes crumbly.
- Place the streusel in the fridge while you prepare the banana bread batter.
- For the batter, mash two ripe bananas in a large bowl using a fork.
- Add the granulated sugar and brown sugar. Mix until fluffy.
- Whisk in the eggs and vanilla extract.
- Then add the milk along with the melted butter and mix until smooth.
- Finally add the flour, baking powder and finely crushed Biscoff biscuits. Mix until combined.
- Pour the batter into the prepared loaf tin and top with the streusel.
- Bake for about 65 minutes.
- After the first 30 minutes, cover the top loosely with foil to prevent over browning.
- Once baked, remove the banana bread from the oven and let it cool in the pan for 30 minutes.
- Then transfer it to a wire rack and let it cool for 30-60 minutes before slicing.
- Top with more melted Biscoff spread and enjoy!
Nutrition Facts
Calories
371Fat
66 gSat. Fat
27 gCarbs
60 gFiber
2 gNet Carbs
61 gSugar
29 gProtein
6 gSodium
170 mgCholesterol
70 mg
This Biscoff Banana Bread is soft, fluffy and perfectly balanced in sweetness. It’s topped with a crunchy Biscoff streusel and a drizzle of melted Biscoff spread once baked. The flavors of banana and Biscoff work so well together, making it a cozy treat for any day.