{"id":29856,"date":"2023-08-15T10:51:55","date_gmt":"2023-08-15T05:21:55","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=29856"},"modified":"2024-06-19T11:46:50","modified_gmt":"2024-06-19T06:16:50","slug":"biscoff-banana-bread-easiest-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/biscoff-banana-bread-easiest-recipe\/","title":{"rendered":"Biscoff Banana Bread"},"content":{"rendered":"\n

If you love banana bread and the irresistible caramel-y warmth of\u00a0 Biscoff, then this Biscoff banana bread<\/strong> is going to be your new favorite! Soft, moist, swirled with luscious cookie butter, this is your classic banana bread leveled up!<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Perfect for tea time, lunch boxes, snacking, and even dessert, this homemade Biscoff banana bread comes together effortlessly. One slice is never enough!<\/p>\n\n\n\n

If you enjoy baking with bananas, then you must try these banana scones<\/a>, gluten-free banana pancakes<\/a>, strawberry banana muffins<\/a>, and Hawaiian banana bread with pineapple<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Soft, moist, and full of Biscoff flavor. Swirls of creamy cookie butter make this Lotus biscoff banana bread totally irresistible.<\/p>\n\n\n\n

\u2728 Very easy to make with simple ingredients and straightforward steps.<\/p>\n\n\n\n

\u2728 A very tasty way to use up those spotty bananas!\u00a0<\/p>\n\n\n\n

\u2728 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.<\/p>\n<\/div><\/div>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n
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Recipe Ingredients<\/h2>\n\n\n\n

Banana:<\/strong> Use ripe bananas. The spottier, the better. They add natural sweetness and moisture.<\/p>\n\n\n\n

Flour: <\/strong>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.<\/p>\n\n\n\n

Sugar: <\/strong>I used regular granulated white sugar. Feel free to swap in brown sugar, raw sugar, or coconut sugar.<\/p>\n\n\n\n

Oil:<\/strong> I love baking with coconut oil, but you can use any vegetable oil you prefer.<\/p>\n\n\n\n

Biscoff:<\/strong> I used Lotus Biscoff spread. \u00a0Any brand of cookie butter<\/a> will work well here.<\/p>\n\n\n\n

Milk:<\/strong> Use full-fat or low-fat milk. I combined it with apple cider vinegar<\/em> to make buttermilk. You can substitute with store-bought buttermilk.<\/p>\n\n\n\n

Cinnamon:<\/strong> For warmth and spice. It really complements the sweetness of bananas and the cookie butter.\u00a0<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Biscoff Banana Bread<\/h2>\n\n\n\n

Step 1<\/strong>: Make the buttermilk - Stir in a tablespoon of vinegar in a cup of milk. Set it aside.<\/p>\n\n\n\n

Step 2:<\/strong> Preheat the oven and grease a loaf tin - 8 x 4-inch.<\/p>\n\n\n\n

Step 3<\/strong>: Combine the dry ingredients. Sift flour, baking powder, baking soda, ground cinnamon, and salt. Then whisk in caster sugar.<\/p>\n\n\n\n

\"Dry<\/figure>\n\n\n\n

Step 4:<\/strong> Mash 3 small, ripe bananas really well, then add the milk-vinegar mixture, oil, and a splash of vanilla. Stir until well<\/em> combined.<\/p>\n\n\n\n

\"Mashed<\/figure>\n\n\n\n

Step 5:<\/strong> Fold the dry ingredients into the wet ingredients. Mix until just <\/em>combined, being careful not to overmix. As soon as there are no visible dry streaks, stop.<\/p>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n

Step 6:<\/strong> Fold in chocolate chips. This is completely optional!<\/p>\n\n\n\n

Step 7:<\/strong> Pour half of the batter into the prepared pan. Then add half of the melted Biscoff spread.<\/p>\n\n\n\n

\"Half<\/figure>\n\n\n\n

Step 8:<\/strong> Pour the rest of the batter on top, followed by the remaining cookie butter.<\/p>\n\n\n\n

Step 9:<\/strong> Use a skewer or knife to swirl the two together and create a marble effect.<\/p>\n\n\n\n

\"Banana<\/figure>\n\n\n\n

Step 10:<\/strong> Bake for 40\u201345 minutes, or until a skewer inserted into the center comes out clean.<\/p>\n\n\n\n

Step 11:<\/strong> Allow the Lotus Biscoff bread to cool in the pan for 15\u201320 minutes before turning it out on a cooling rack. Slice the cooled bread and serve!<\/p>\n\n\n\n

\"Baked<\/figure>\n<\/div><\/div>\n\n\n\n
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Top Tips<\/h2>\n\n\n\n