If you love banana bread and the irresistible caramel-y warmth of Biscoff, then this Biscoff banana bread is going to be your new favorite! Soft, moist, swirled with luscious cookie butter, this is your classic banana bread leveled up!
Perfect for tea time, lunch boxes, snacking, and even dessert, this homemade Biscoff banana bread comes together effortlessly. One slice is never enough!
If you enjoy baking with bananas, then you must try these banana scones, gluten-free banana pancakes, strawberry banana muffins, and Hawaiian banana bread with pineapple!
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Why You'll Love This Recipe
✨ Soft, moist, and full of Biscoff flavor. Swirls of creamy cookie butter make this Lotus biscoff banana bread totally irresistible.
✨ Very easy to make with simple ingredients and straightforward steps.
✨ A very tasty way to use up those spotty bananas!
✨ Lovely for any time of the day! Have it for brunch, pack it in lunch boxes, and enjoy it with tea or for a cozy dessert.
Recipe Ingredients
Banana: Use ripe bananas. The spottier, the better. They add natural sweetness and moisture.
Flour: I wanted a hearty banana Biscoff bread, so I used whole wheat flour. The crumb turned out to be soft with a lovely texture. But you can easily switch to all-purpose flour or use half-and-half of both.
Sugar: I used regular granulated white sugar. Feel free to swap in brown sugar, raw sugar, or coconut sugar.
Oil: I love baking with coconut oil, but you can use any vegetable oil you prefer.
Biscoff: I used Lotus Biscoff spread. Any brand of cookie butter will work well here.
Milk: Use full-fat or low-fat milk. I combined it with apple cider vinegar to make buttermilk. You can substitute with store-bought buttermilk.
Cinnamon: For warmth and spice. It really complements the sweetness of bananas and the cookie butter.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Biscoff Banana Bread
Step 1: Make the buttermilk - Stir in a tablespoon of vinegar in a cup of milk. Set it aside.
Step 2: Preheat the oven and grease a loaf tin - 8 x 4-inch.
Step 3: Combine the dry ingredients. Sift flour, baking powder, baking soda, ground cinnamon, and salt. Then whisk in caster sugar.
Step 4: Mash 3 small, ripe bananas really well, then add the milk-vinegar mixture, oil, and a splash of vanilla. Stir until well combined.
Step 5: Fold the dry ingredients into the wet ingredients. Mix until just combined, being careful not to overmix. As soon as there are no visible dry streaks, stop.
Step 6: Fold in chocolate chips. This is completely optional!
Step 7: Pour half of the batter into the prepared pan. Then add half of the melted Biscoff spread.
Step 8: Pour the rest of the batter on top, followed by the remaining cookie butter.
Step 9: Use a skewer or knife to swirl the two together and create a marble effect.
Step 10: Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
Step 11: Allow the Lotus Biscoff bread to cool in the pan for 15–20 minutes before turning it out on a cooling rack. Slice the cooled bread and serve!
Top Tips
- Use very ripe bananas. The darker and spottier the bananas, the more flavorful and sweeter your bread will be.
- Make sure all ingredients are at room temperature. This helps in making a smooth, lump-free batter.
- Use melted Biscoff for swirling in. Microwaving it for 10-20 seconds should do the trick.
- Create deep swirls, not just on top. Run a knife gently through the batter so you’ll get Biscoff in every bite.
- Allow the baked banana bread with Biscoff to cool completely before slicing it. This helps the loaf to firm up, and you'll get neater slices!
- If your bread is overbrowning, tent it loosely with a piece of aluminum foil.
- I highly recommend using a kitchen scale to measure the ingredients, as it ensures a better and more consistent result.
How To Serve
This banana and Biscoff bread needs no embellishments!
It’s soft, moist, rich, and gooey all by itself. Cut a generous piece and pair it with a cup of coffee or tea, and you've got a comforting treat. We also love it for dessert!
You can also serve warm slices with a scoop of vanilla ice cream or chocolate ice cream!
It's lovely toasted with a pat of butter. Try it with cinnamon honey butter, or even apple butter.
How To Store
This banana bread with Biscoff stays well for 2-3 days in an airtight container. For longer storage, refrigerate for 4-5 days.
You can also freeze the cooled bread for up to 2 months. Make sure its wrapped tightly in plastic wrap.
You can reheat the bread in the microwave or a toaster.
Recipe FAQs
Chocolate is completely optional here because the bread is rich and buttery all by itself. But I do love adding dark chocolate to my banana breads!
Yes, you can! Halve the quantity of buttermilk and add two eggs to the wet ingredients.
📖 Recipe
Biscoff Banana Bread
Ingredients
- 1 cup Milk
- 1 tbsp Apple cider vinegar You can use white vinegar as well
- 1 1/2 cup Whole-wheat flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/3 cup Sugar
- 3 Bananas, small
- 1/3 cup Coconut oil
- 1 tsp Vanilla extract
- 1/2 cup Dark chocolate chips Optional
- 1/3 cup Biscoff spread, melted
Instructions
- Preheat your oven to 180 C / 350 F. Grease a loaf pan very well. I used an 8" x 4" size.
- Combine milk and apple cider vinegar in a bowl. Set aside for 5 minutes.1 cup Milk, 1 tbsp Apple cider vinegar
- Sift together whole wheat flour, cinnamon powder, baking powder, baking soda, and salt in a large bowl.1 1/2 cup Whole-wheat flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tsp Cinnamon powder
- Stir in sugar.1/3 cup Sugar
- In a large bowl, mash the bananas with a fork. Add the milk & vinegar mixture, coconut oil, and vanilla extract.3 Bananas, small, 1/3 cup Coconut oil, 1 tsp Vanilla extract
- Pour the dry ingredients into the liquid mixture. Gently stir with a spatula, just until moistened.
- Fold in the chocolate chips, if using.1/2 cup Dark chocolate chips
- Transfer half the cake batter to your prepared pan.
- Spoon over half the melted Biscoff spread.1/3 cup Biscoff spread, melted
- Carefully pour over the remaining cake batter, followed by the remaining Biscoff spread.
- With a wooden skewer or toothpick, swirl the Biscoff into the batter.
- Bake at 180 C / 350 F for 40-45 minutes or until a skewer inserted comes out clean with just a few moist crumbs attached.
- Let the cake cool in the pan for 15-20 minutes. Transfer to a cooling rack.
- Serve at room temperature and enjoy!
Video
Notes
- Use very ripe bananas. The darker and spottier the bananas, the more flavorful and sweeter your bread will be.
- Make sure all ingredients are at room temperature. This helps in making a smooth, lump-free batter.
- Use melted Biscoff for swirling in. Microwaving it for 10-20 seconds should do the trick.
- Create deep swirls, not just on top. Run a knife gently through the batter so you’ll get Biscoff in every bite.
- Allow the baked banana bread with Biscoff to cool completely before slicing it. This helps the loaf to firm up, and you'll get neater slices!
- If your bread is overbrowning, tent it loosely with a piece of aluminum foil.
- I highly recommend using a kitchen scale to measure the ingredients, as it ensures a better and more consistent result.
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