Introduction

This Biscoff Banana Bread combines the warm, spicy sweetness of bananas with the distinctive caramelized flavor of Biscoff cookies. Topped with a crumbly Biscoff streusel and finished with a drizzle of cookie butter, it’s a treat that’s perfect for breakfast or an afternoon snack.

A thick slice of moist banana bread shows a soft, light brown crumb with darker specks inside, indicating banana bits throughout. The top of the bread is covered with a crumbly, rough-textured streusel layer in medium brown, unevenly spread and drizzled with a smooth, shiny caramel-colored glaze. The bread rests on white parchment paper with some crumbs and glaze drips around it, placed on a white marbled surface. In the background, a jar of caramel spread is slightly blurred, with a white lid and red label visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup all-purpose flour (65g)
1/2 cup roughly chopped Biscoff cookies – about 5 cookies (40g)
1/4 cup packed light brown sugar (50g)
3 Tbsp granulated sugar (40g)
2 tsp ground cinnamon
1/4 tsp fine salt
1/4 cup (1/2 stick) unsalted butter, melted and cooled (65g)
1 cup mashed bananas, about 2 large bananas (250g)
1 Tbsp freshly squeezed lemon juice (15g)
1/4 cup unsalted butter, room temperature (56g)
1/2 cup granulated sugar (100g)
1/4 cup vegetable or canola oil (56g)
1 large egg plus one egg white, room temp (86g)
1 3/4 cups all-purpose flour, fluffed and level (220g)
1 1/2 tsp baking powder (6g)
1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup buttermilk, room temperature (120g)
1 cup chopped Biscoff cookies – about 10 cookies (90g)
1/2 cup cookie butter, warm

Instructions

Step 1: To make the Biscoff streusel topping, whisk together 1/2 cup flour, 1/2 cup roughly chopped Biscoff cookies, 1/4 cup packed brown sugar, 3 tablespoons granulated sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon salt in a large bowl.
Step 2: Pour the melted and cooled 1/4 cup butter into the dry ingredients and gently stir with a fork until you have big crumbles that look like wet sand with some pea-sized chunks. Avoid over-mixing to keep buttery chunks intact. Set aside.
Step 3: Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5 inch loaf pan with non-stick spray or butter, then line it with parchment paper for easy removal.
Step 4: Mash 1 cup of overripe bananas and stir in 1 tablespoon freshly squeezed lemon juice to prevent browning and brighten the flavor. Set aside.
Step 5: In a large bowl, beat 1/4 cup room temperature butter and 1/2 cup granulated sugar on medium-high speed for 2-3 minutes until light and fluffy using a hand or stand mixer.
Step 6: Mix in 1/4 cup vegetable oil and 1 whole large egg plus 1 egg white on medium speed. Scrape the bowl sides and bottom as needed.
Step 7: Add 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix on low speed just until combined.
Step 8: Pour in 1/2 cup buttermilk and mix on low until incorporated, then add the remaining 3/4 cup flour and mix gently until no streaks remain.
Step 9: Fold in the mashed banana and lemon juice mixture on low speed until fully blended, then gently fold in 1 cup roughly chopped Biscoff cookies.
Step 10: Pour the batter into the prepared loaf pan and evenly cover the top with the Biscoff streusel topping.
Step 11: Bake on the middle oven rack for 60-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through baking. If the streusel browns too quickly, tent the loaf with foil to prevent burning.
Step 12: Remove from oven and let cool in the pan for 30 minutes. Then use the parchment sling to lift the loaf onto a wire rack to cool completely.
Step 13: Drizzle warm cookie butter over the cooled bread before slicing and serving. Enjoy!

Tips & Variations

Use overripe bananas for the best natural sweetness and moisture in the bread.
For extra crunch, toast the chopped Biscoff cookies before folding them into the batter.
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar, let it sit for 5 minutes, then use as a substitute.
Try swapping cinnamon for pumpkin pie spice in the streusel for a fall-inspired twist.

Storage

Store leftover banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving, then drizzle with warm cookie butter again if desired.

How to Serve

The image shows a thick loaf cake with three layers. The bottom layer is light beige with a soft, moist texture and specks of banana. The middle layer blends cinnamon brown swirls through the cake, adding a curly pattern. The top layer is a crumbly streusel topping in dark brown with a grainy texture, covered with smooth, shiny caramel-colored drizzle that runs down the sides. There is a large slice cut from the loaf placed in front, showing the parts clearly. The background is a white marbled surface with a blurred jar of caramel spread behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bananas instead of overripe ones?

Overripe bananas are best because they are sweeter and softer, which adds natural sweetness and moisture to the bread. Using firmer, less ripe bananas can result in a less flavorful and drier loaf.

What can I substitute for Biscoff cookies if I can’t find them?

You can use speculoos cookies or ginger snaps as a close substitute since they have a similar spiced, caramelized flavor. Alternatively, crushed graham crackers or cinnamon cookies work well in both the batter and streusel.