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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.
Oh wow, I love, love love Cookie Butter and have been dying to make banana bread with it! My favorite parts are the just undercooked chewy parts as well.
Yay! I’m glad I’m not the only one! 🙂 Thank you!
My 8 year old knows all the gory details, but she thinks you only, um, you know for the sole purpose of making a baby. She was thoroughly disgusted that her dad and I must have done it TWICE since we have two kids. Heh.
She still likes to randomly point out that so and so must have had s*x because they have a child. Yes, please, I need those visuals in my life, child. 😉
Oh my gosh. I haven’t gone to the s*x word yet. That scares me. A LOT.
I love Biscoff! This is a great way to use it. I also love the slightly gooey parts of a cake. So yummy!
Thanks Laura!
God I love this bread! It looks amazing! I just posted a banana bread a minute ago and somehow missed this post of yours. I love that you used cookie butter and I also love the not-quite-set top. I have since made another bread over the weekend and it didn’t quite set perfectly on top in all the places and those are my fave bites. Pinning! Love it!
I know right? That gooey-undone section is the BEST. Thanks Averie!
Awww that conversation must be so scary!!! It sounds like you did a great job, though…both times 😛
This banana bread is…well….BISCOFF! So obviously, words are unnecessary 😛
Totally, right? 🙂
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