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Moist Biscoff Banana Bread

Moist Biscoff Banana Bread That's Irresistibly Delicious

This Moist Biscoff Banana Bread merges ripe bananas with the richness of Biscoff cookie butter, making it an instant hit for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Ripe Bananas Very ripe, brown-spotted for best flavor and moisture.
  • 1/2 cup Unsalted Butter Melted, can replace with coconut oil for dairy-free.
  • 3/4 cup Light Brown Sugar Provides sweetness and moisture.
  • 2 large Eggs Essential for structure and binding.
  • 1 teaspoon Vanilla Extract Pure extract recommended for optimal flavor.
  • 1 1/2 cups All-Purpose Flour 1:1 gluten-free flour can be used for gluten-free version.
  • 1 teaspoon Baking Soda Ensure freshness for proper rise.
  • 1/2 teaspoon Salt Balances flavors.
  • 1/2 cup Biscoff Cookie Butter Warm slightly for easier mixing.
Optional Add-Ins
  • 1/2 cup Chopped Walnuts For crunchy texture and nutty flavor.
  • 1/2 cup Chocolate Chips For extra sweetness.
  • 1 teaspoon Ground Cinnamon or Nutmeg Sprinkle for warming spice.
  • 1/2 cup Shredded Coconut For tropical flair.

Equipment

  • Loaf Pan
  • Mixing bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step‑by‑Step Instructions
  1. Start by peeling and mashing 3 ripe bananas in a large mixing bowl until mostly smooth.
  2. Incorporate the melted unsalted butter into the mashed bananas, followed by light brown sugar, eggs, and vanilla extract, mixing until smooth.
  3. In a separate bowl, fold together all-purpose flour, baking soda, and salt, then gradually add to wet ingredients, folding gently.
  4. Warm the Biscoff cookie butter slightly, then fold it gently into the batter, creating swirls.
  5. Pour the batter into a greased 9x5 inch loaf pan, dollop remaining Biscoff on top, and swirl with a knife.
  6. Preheat oven to 350°F (175°C) and bake for 55-60 minutes, checking with a toothpick for doneness.
  7. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store banana bread tightly wrapped in foil at room temperature for up to 3 days or refrigerate for up to 5 days. Slices can be frozen individually for up to 2 months.

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