Biscoff Banana Bread

Classic banana bread is always a great excuse to use up ripe bananas but banana Biscoff bread? There’s simply no debate! I originally posted this recipe June of 2012 and I’m not sure if anyone remembers that “long” ago, but Biscoff spread was all the rage back then. I remember that Biscoff cookies were so hard to come by and you would have to take a Delta flight just to get your hands on these cookies. Then, Lotus decided to make a spread (also known as cookie butter) and sell the cookies more widely in grocery stores and oh my gosh, Biscoff seemed to be EVERYWHERE on recipe sites.

I ended up getting really sick of Biscoff because too much of one thing isn’t great but when you’re a recipe developer and ate your weight in Biscoff developing Biscoff brownies, Biscoff ice cream, Biscoff cheesecake — everything about it eventully just turned me off! I didn’t want to see another cookie butter dessert variation for a very long time.

Here we are, nearly 12 years later, and I’m bringing this Biscoff banana bread back to life because it deserves its spotlight moment. You know how everything goes around in fashion? Well, this is my Biscoff banana bread’s resurgence. It’s super tender, moist, and has notes of cinnamon, butterscotch, caramel, and banana. Biscoff cookies are folded into the batter and the loaf is finished and topped with crunchy Biscoff cookies for extra texture!

• Prepare. Preheat oven to 350 degrees Fahrenheit and line a 9×5 inch loaf pan with parchment paper so it overhangs on either side.
• Crush the cookies. In a food processor, pulse 2-3 times to crush the Biscoff cookies. You want large and small pieces and not crumbs!

• Combine the wet ingredients. In a medium bowl, mash the bananas then add the yogurt, Biscoff spread, oil, butter, and eggs. Stir to incorporate thoroughly.
• Whisk the dry ingredients. In a large bowl, whisk together the dry ingredients.

• Make the batter. Make a well in the center of the dry ingredients then pour in the wet ingredients. Using a spatula, carefully stir and fold the batter together. When there is little flour streaks remaining, add the 3/4 of the crushed Biscoff cookies and fold in until just mixed through. Don’t overmix!

• Bake! Pour batter into your prepared loaf pan then top the loaf with the remaining 1/4 of the crushed Biscoff cookies. Gently press it into the batter. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
• Cool and slice. Allow Biscoff bread to cool completely before slicing! Serve with a pad of softened butter on top or smear more Biscoff spread on top. Strawberry jam would be super tasty too!

• Take care to line your loaf pan with a parchment paper overhang. You don’t want to have to flip the bread over and potentially ruining the top of the loaf and making a mess. Ask me how I know, haha
• Don’t process the cookies into crumbs. Definitely don’t want fine cookie crumbs! If you think you’ll get too pulse happy, put the Biscoff cookies in a plastic bag and crush them that way. You want large and small pieces!
• Heat the Biscoff spread. Biscoff spread is relatively hard when it’s not warmed through. To make sure it’s easier to mix into the batter, warm it in the microwave so it’s more liquidy.

Variations

If you have too many ripe bananas, use them to make blueberry banana bread too! Or my healthier coconut banana bread and also banana blueberry muffins! Gluten-free? I’ve got you. This gluten-free banana bread is so yummy and you can’t even tell it’s gluten-free!