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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
Yes you can, in an airtight container for several months.
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
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.
Hopefully your daughter will be satisfied with your explanation for at least another couple of years. Maybe by the time she is thirteen, you can hand her a book on the subject. Worst comes to worst, you can distact her with delicious baked goods! Like this banana bread.
That would be good. We have a book already, lol. But I won’t show it to her yet! 🙂
I want my kids to stay 2 forever. I don’t know what I’ll do whenever they ask me those questions, probably go say ask your father, lol. This bread has given me reason to buy a jar of Biscoff. I have no control around Biscoff, but it is totally worth every bite. 🙂
I was almost ready to say that if she’d asked about the boy part. No way was I gonna touch that topic, lol. Thanks Jennifer!
Oh, too too funny!!!!! Thank you SO much for this laugh!!! Hang in there Mom, conversations do get easier!!!
Ha, thank you! I hope so… 🙂
You truly have some of the most amazing recipes. I’m rather new to your blog and there have been so many great recipes I’ve pinned and can’t wait to try. Thanks for all of the inspiration!
Thank you Leah! And Welcome! 🙂
That is such a cute story. But I can see how it would make you want biscoff banana bread. A well deserved snack 🙂
Ha, thanks Megan!
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