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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.
But you don’t have regular butter in the ingredients or recipe instructions…….. is it supposed to be in there somewhere? I thought your “butter” references meant the cookie butter until I got to the end and saw the salt mentioned……
I can’t find the butter mentioned in the ingredients either!! I am making this right now because it sounds so yummy. But I’m at a loss with the butter!! How much??
Sorry for the confusion Whitney! I think the recipe was updated awhile ago – there’s not butter, just oil. It’s 1/4 cup vegetable (or your favorite kind) oil along with the yogurt and cookie butter.
This recipe is missing a huge ingredient: salt. Argh, I forgot to add it myself. Otherwise, the bread is beautiful…just tastes very off balance…
I’ll go back and add a note Eli – I (used to) use salted butter so I never added salt to this (or really any) of my baking recipes. The original recipe this is based on (my mom’s) doesn’t call for salt…because of the butter. But if you’re a salt lover or use unsalted then yes, for sure it needs it!
(I’ve since switched to unsalted butter – recipes from about February ’14 on – and now add salt to all the recipes, but I make sure to write “unsalted butter” in the ingredients so it’s clear.)
Can I ask an idiotic question?! What’s a tired banana? I don’t know if I have any sleepy bananas here 🙂
Anyway, this looks ridiculously delicious. I have just about all the ingredients and it’ll make a nice dessert. I love something I can quickly whip together (and one that doesn’t use 1,001 ingredients I’ll only use once). Thanks!
OH! And as for the little one: This is the reason I’m terrified of having kids. I don’t know what I’ll do when I realize they are smarter than me. HA!
I should stop calling them that. It’s just what my mom always calls them! They’re really brown spotted bananas. Verrrrrrry ripe. 🙂
Wow, perfect twist on Banana Bread! So glad I stumbled on your blog!
Thanks Alyson!
Just came across Biscoff two months ago and have gone thru three jars! Yum!! Definitely gonna try this~ and u just stuck some bananas in the freezer this morning! 🙂
Btw, I have a son (18 now) and I have always been the one to chat with him about things! His father never did : /
Thankfully we have always had an amazing relationship and even now he knows he can come to me with anything!
Thanks Terry, for the comment!! 🙂
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