This Biscoff Banana Bread takes a simple classic and gives it a flavorful twist with the warm, spiced notes of Biscoff cookie butter. The natural sweetness of ripe bananas blends beautifully with the caramel-like, cinnamon flavor of Biscoff, resulting in a moist, tender loaf that’s bursting with cozy flavor. It’s a wonderful choice for breakfast, an afternoon pick-me-up, or even as a sweet treat to share with family and friends. Once you try it, you’ll find yourself baking it again and again.
Banana bread is already a timeless favorite—especially when paired with a cup of coffee or tea—but adding Biscoff cookie butter turns it into something extra special. The rich, spiced spread balances perfectly with the bananas, creating a comforting loaf you’ll love slicing into. Whether you’re a long-time banana bread fan or just looking for a new recipe to try, this version may quickly become your go-to.
In this guide, we’ll walk you step by step through the recipe, share helpful baking tips, answer common questions, and provide a nutritional breakdown for mindful eaters.
Ingredients
To make this Biscoff Banana Bread, you’ll need:
2 ripe bananas, mashed
1/2 cup (120 g) Biscoff cookie butter
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup (60 ml) milk
Instructions
- Preheat and prepare
Heat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper. - Cream the base
In a large mixing bowl, beat together the Biscoff cookie butter, unsalted butter, and sugar until smooth and fluffy. This forms the rich base of your bread. - Add the wet ingredients
Mix in the mashed bananas, eggs, and vanilla until the batter is fully blended. - Combine the dry ingredients
In a separate bowl, whisk the flour, baking soda, salt, and cinnamon. These will provide structure and a touch of warm spice. - Bring it all together
Gently fold the dry mixture into the wet mixture, stirring until just combined. Don’t overmix—this helps keep the bread light. - Add the milk
Stir in the milk to loosen the batter and keep the loaf moist. - Bake
Transfer the batter to the loaf pan and smooth the top. Bake for 60–70 minutes, checking at the 60-minute mark with a toothpick. If it comes out clean, the bread is done. - Cool
Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely before slicing.
Tips & Variations
Best bananas: Choose very ripe bananas with dark spots for maximum sweetness and flavor.
No Biscoff? Try another cookie spread, or swap in peanut or almond butter for a new flavor.
Mix-ins: Fold in chopped walnuts, pecans, or chocolate chips for added texture.
Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.
FAQs
Can I substitute Biscoff with nut butter?
Yes, peanut butter, almond butter, or any spreadable nut butter will work, though the flavor will change.
Can I make this without eggs?
Absolutely. Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or chia egg.
Can I add chocolate chips?
Definitely! They pair beautifully with both the bananas and Biscoff flavor.
How should I store leftovers?
In an airtight container at room temperature for 2–3 days, or freeze for longer storage.
Can I use whole wheat flour?
Yes, replace some or all of the all-purpose flour with whole wheat. The bread will be denser but still tasty.
Nutrition (per slice, approx.)
Calories: 280
Fat: 14 g
Carbs: 36 g
Protein: 3 g
Sugar: 18 g
Fiber: 2 g
Final Thoughts
Biscoff Banana Bread is a delightful upgrade from the traditional recipe. The creamy cookie butter enhances the bananas with its spiced, caramel flavor, making each slice soft, fragrant, and utterly satisfying. Whether enjoyed warm with coffee or served as a snack, this loaf will quickly win a spot in your favorite bakes.
