Biscoff cookies were airplane snacks until 1932 when Belgian bakers discovered caramelized spice paste transforms any bread recipe.
Biscoff Banana Bread
Indulge in the ultimate treat with our Biscoff Banana Bread, where ripe bananas meet the irresistible flavor of Biscoff spread and crunchy cookie bits! This easy-to-make loaf is perfect for breakfast or a sweet snack, combining the warm, comforting essence of banana bread with a delightful caramel twist. Get ready to savor every bite of this heavenly creation!
Prep
15
min
Cook
75
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 bananas
🥛Dairy & Eggs(3)
- 114g room temp butter (7.98 tbsp)
- 2 eggs
- 40ml full cream milk (1.35 fl oz)
🫙Pantry Staples(6)
- 1/2 tsp baking powder (2.5 ml)
- 1/2 tsp baking soda (2.5 ml)
- 200g AP flour (1.6 cup)
- 100g granulated sugar (0.5 cup)
- 50g brown sugar (0.25 cup)
- 1/2 tsp vanilla (2.5 ml)
🧂Spices & Seasonings(2)
- 1 Tbsp cinnamon powder (15 ml)
- 1/2 tsp salt (2.5 ml)
📦Other(2)
- 4 biscoff cookies
- 3 Tbsp @@Biscoff spread (45 ml)
👨🍳 Instructions
- 1
In a large bowl, combine your mashed bananas, sugar, eggs and vanilla.
- 2
Add your sifted flour, baking soda, baking powder, cinnamon, salt and mix just until combined.
- 3
Pour in your milk gradually whilst mixing until the batter is creamy and smooth to your liking.
- 4
Pour your batter into a greased and lined cake tin making sure to add some biscoff spread in the centre, then top with crushed biscoff cookies.
- 5
Bake for 1 hour 15 minutes at 170°c or until the banana bread is fully baked.
💡 Pro Tips
- ✓Bake at 325°F (163°C) instead of 340°F (170°C) for the first 45 minutes, then increase to 340°F to prevent the sugars in Biscoff from caramelizing too quickly and creating a bitter crust.technique325°F for 45 minutes
- ✓Use bananas with 25% brown spotting because their starch has converted to sugars (increasing sweetness by 15-20%) and broken-down cell walls create better moisture retention.ingredient25% brown spotting
- ✓Warm the Biscoff spread to 90-95°F before swirling to reduce viscosity by 40%, allowing cleaner marbling without deflating the batter's air bubbles.technique90-95°F
- ✓Mix the batter only until 80% of flour streaks disappear because banana bread relies on chemical leavening, and overmixing develops gluten creating a tough, dense crumb.technique80% flour incorporation
- ✓Test doneness at 65 minutes with a skewer inserted 2 inches from center rather than dead center, as the Biscoff swirl creates a moisture pocket that gives false readings.timing65 minutes, 2 inches from center
Share this recipe
Prep
15
min
Cook
75
min
Serves
4
people
Level
beginner
Share this recipe
Biscoff cookies were airplane snacks until 1932 when Belgian bakers discovered caramelized spice paste transforms any bread recipe.
Biscoff Banana Bread
Indulge in the ultimate treat with our Biscoff Banana Bread, where ripe bananas meet the irresistible flavor of Biscoff spread and crunchy cookie bits! This easy-to-make loaf is perfect for breakfast or a sweet snack, combining the warm, comforting essence of banana bread with a delightful caramel twist. Get ready to savor every bite of this heavenly creation!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 bananas
🥛Dairy & Eggs(3)
- 114g room temp butter (7.98 tbsp)
- 2 eggs
- 40ml full cream milk (1.35 fl oz)
🫙Pantry Staples(6)
- 1/2 tsp baking powder (2.5 ml)
- 1/2 tsp baking soda (2.5 ml)
- 200g AP flour (1.6 cup)
- 100g granulated sugar (0.5 cup)
- 50g brown sugar (0.25 cup)
- 1/2 tsp vanilla (2.5 ml)
🧂Spices & Seasonings(2)
- 1 Tbsp cinnamon powder (15 ml)
- 1/2 tsp salt (2.5 ml)
📦Other(2)
- 4 biscoff cookies
- 3 Tbsp @@Biscoff spread (45 ml)
👨🍳 Instructions
- 1
In a large bowl, combine your mashed bananas, sugar, eggs and vanilla.
- 2
Add your sifted flour, baking soda, baking powder, cinnamon, salt and mix just until combined.
- 3
Pour in your milk gradually whilst mixing until the batter is creamy and smooth to your liking.
- 4
Pour your batter into a greased and lined cake tin making sure to add some biscoff spread in the centre, then top with crushed biscoff cookies.
- 5
Bake for 1 hour 15 minutes at 170°c or until the banana bread is fully baked.
💡 Pro Tips
- ✓Bake at 325°F (163°C) instead of 340°F (170°C) for the first 45 minutes, then increase to 340°F to prevent the sugars in Biscoff from caramelizing too quickly and creating a bitter crust.technique325°F for 45 minutes
- ✓Use bananas with 25% brown spotting because their starch has converted to sugars (increasing sweetness by 15-20%) and broken-down cell walls create better moisture retention.ingredient25% brown spotting
- ✓Warm the Biscoff spread to 90-95°F before swirling to reduce viscosity by 40%, allowing cleaner marbling without deflating the batter's air bubbles.technique90-95°F
- ✓Mix the batter only until 80% of flour streaks disappear because banana bread relies on chemical leavening, and overmixing develops gluten creating a tough, dense crumb.technique80% flour incorporation
- ✓Test doneness at 65 minutes with a skewer inserted 2 inches from center rather than dead center, as the Biscoff swirl creates a moisture pocket that gives false readings.timing65 minutes, 2 inches from center