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You must make this Biscoff crunch banana bread ASAP!
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You guys. How can I emphasize to you that this bread is a MUST MAKE IMMEDIATELY?! Like, I wish I had made two or three loaves of it because it ended up being such a hit and I literally could not stop eating it. I might’ve cried just a little when it was all gone. Maybe.
Oh, and guess what? There is no oil in this bread. Yup, Greek yogurt rocks. I don’t think Biscoff made this less healthy though, I think it ENHANCED the awesomeness of this bread. Seriously, I kept sniffing the slices of warm bread. It was like a banana party in my nose. Oh my gosh, speaking of banana party – does anyone remember Bananas in Pajamas? HAHA now that song is in my head and those creepy bananas in the blue and white striped pajamas are dancing around in my head. Creeeepy.
Yeah, so back to this bread. I was thinking of ways to make banana bread unique and different from the norm and so I thought of using peanut butter in it but everyone has had peanut butter banana bread before and I didn’t want to go the Elvis route so I looked in my pantry and had Biscoff spread and then my coworker gave me Biscoff cookies and then my brain went DING DING DING! Crushed Biscoff cookies within a Biscoff banana bread. And I totally took it to another level by adding the crushed cookies on top of the bread too! This bread is just overloaded with bananas and Biscoff crunch and I should mention that it is super moist and not one bit dry. You seriously won’t be missing that old banana bread you’re used to!
Winner in my book which automatically means winner in yours. As I like to think ;)
Go let some bananas
Biscoff Crunch Banana Bread
- 3 ripened bananas, peeled and mashed
- ⅓ cup (67 g) plain Greek yogurt
- ½ cup (118 g) Biscoff spread
- 3 tablespoon (42 g) butter, melted
- 2 eggs
- ½ cup (100 g) granulated sugar
- 1 ¾ cup (219 g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 18 Biscoff cookies, crushed
- Preheat oven to 350 °F (177 °C). Grease a 9×5 loaf pan and set aside.
- In the bowl of a stand mixer, combine the first 5 ingredients and mix until well blended.
- In a large bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Then slowly pour it in the stand mixer, beating on low until batter forms and is mixed well.
- Gently fold in 3/4 of the crushed Biscoff cookies with a spatula.
- Pour the batter into the prepared loaf pan and then top with the remaining 1/4 crushed Biscoff cookies.
- Bake for 1 hour or until toothpick inserted in the middle comes out clean.
- Let cool completely before removing from pan and slicing.
- Keep in airtight container for up to a week.
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