Biscoff Banana Bread -

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Biscoff Banana Bread

This Biscoff banana bread is soft, moist, and swirled with creamy cookie butter for a rich, caramelized twist on classic banana bread. Made with ripe bananas and simple pantry ingredients, this loaf is great for tea time, snacking, and dessert!

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Snack

Cuisine: American

Servings: Servings

Calories: 366kcal

Author: Natasha Minocha

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

US Customary - Metric

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.

Nutrition