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biscoff flavored banana quickbread recipe

Biscoff Banana Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 loaf pan (9x5 inch)
  • 2 mixing bowls (medium)
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 toothpick or cake tester
  • 1 Cooling rack

Ingredients
  

  • 3 piece bananas very ripe mashed
  • 120 milliliter vegetable oil neutral
  • 100 gram granulated sugar
  • 60 gram light brown sugar packed
  • 2 piece large eggs room temperature
  • 5 milliliter vanilla extract
  • 190 gram all-purpose flour
  • 5 gram baking powder
  • 3 gram baking soda
  • 3 gram fine salt
  • 120 gram Biscoff spread melted plus extra for swirling
  • 40 gram Biscoff cookies roughly crushed
  • 45 milliliter milk room temperature

Instructions
 

  • Preheat the oven to 175°C (350°F) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt, then set aside.
  • In another bowl mash the ripe bananas until mostly smooth with a few small lumps remaining.
  • Add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla to the bananas and whisk until well combined.
  • Warm the Biscoff spread in the microwave for about 20–30 seconds until pourable and stir it into the wet mixture.
  • Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined and no dry streaks of flour remain.
  • Add the milk and fold again briefly until the batter is smooth, taking care not to overmix.
  • Fold in the crushed Biscoff cookies, reserving a small handful for topping if desired.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Drizzle extra melted Biscoff spread over the top of the batter and use a knife or skewer to gently swirl it into the surface.
  • Sprinkle the reserved crushed Biscoff cookies over the top of the loaf.
  • Bake the banana bread in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • If the top is browning too quickly, tent the loaf loosely with foil during the last 10–15 minutes of baking.
  • Remove the pan from the oven and place it on a cooling rack, then let the bread cool in the pan for 15–20 minutes.
  • Carefully lift the banana bread out using the parchment paper and let it cool completely on the rack before slicing and serving.

Notes

For best results, use very ripe, spotty bananas for maximum sweetness and moisture, and avoid overmixing the batter after adding the flour to keep the crumb tender. Weighing ingredients, especially flour and Biscoff, gives more consistent results, and lining the pan with parchment helps prevent sticking and makes removal easy. Allowing the loaf to cool fully before slicing prevents it from crumbling, and it actually tastes even better the next day as the flavors meld. Store leftover slices tightly wrapped at room temperature for up to 3 days or freeze individually wrapped slices for quick treats later, lightly toasting or microwaving them and adding an extra smear of Biscoff if desired.
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