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Biscoff Banana Bread with Streusel and Cookie Butter Drizzle Recipe

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★★★★★

4.4 from 126 reviews

This Biscoff Banana Bread is a deliciously moist and flavorful loaf combining the natural sweetness of ripe bananas with the unique spiced caramel flavors of Biscoff cookies and cookie butter. Topped with a crunchy Biscoff streusel, this banana bread offers contrasting textures and decadent taste perfect for breakfast, snack, or dessert.

Ingredients

Scale

Biscoff Streusel Topping

  • 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)

Biscoff Banana Bread

  • 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 temperature (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

  1. Prepare Biscoff Streusel Topping: In a large bowl, 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 until combined.
  2. Add Butter to Streusel: Pour 1/4 cup melted and cooled butter into the dry ingredients and gently stir with a fork to create pea-sized clumps resembling wet sand. Avoid over-mixing to keep some buttery chunks intact. Set aside.
  3. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease an 8.5×4.5 inch loaf pan with non-stick spray or butter and line it with a parchment paper sling for easy removal.
  4. Prepare Banana Mixture: Mash 1 cup of ripe bananas (about 2 large) and mix in 1 tablespoon freshly squeezed lemon juice to prevent browning and enhance flavor. Set aside.
  5. Cream Butter and Sugar: In a large bowl, beat 1/4 cup unsalted butter and 1/2 cup granulated sugar on medium-high speed using a hand or stand mixer for 2-3 minutes until lighter in color and fluffy.
  6. Add Oil and Eggs: Mix in 1/4 cup vegetable oil, 1 whole large egg, and 1 egg white on medium speed. Scrape down sides and bottom of bowl with a rubber spatula as needed to combine thoroughly.
  7. Incorporate Dry Ingredients Part 1: Add 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the wet mix. Stir on low speed until just combined.
  8. Add Buttermilk: Pour in 1/2 cup room temperature buttermilk and mix on low speed until blended evenly.
  9. Add Remaining Flour: Add the remaining 3/4 cup flour and mix on low speed just until no visible flour streaks remain. Avoid over-mixing for tender bread.
  10. Combine Banana Mixture & Cookies: Mix in the mashed bananas and lemon juice mixture on low speed until fully incorporated into batter. Gently fold in 1 cup chopped Biscoff cookies.
  11. Assemble in Pan: Pour the batter into the prepared loaf pan and level the top gently. Evenly spread the prepared Biscoff streusel over the batter surface.
  12. Bake: Place the pan on the middle rack of the oven and bake 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 for even cooking. If the streusel is browning too quickly, tent with foil to prevent over-browning.
  13. Cool Bread: Remove bread from the oven and cool in the pan for 30 minutes. Then lift the loaf out using the parchment sling and transfer to a wire rack to cool completely.
  14. Finish and Serve: Warm 1/2 cup cookie butter and drizzle it generously over the cooled banana bread before slicing and serving for an extra decadent touch.

Notes

  • Use overripe bananas for best sweetness and moisture in the bread.
  • Make sure the melted butter for the streusel has cooled slightly to avoid melting the sugars prematurely.
  • Line the loaf pan with parchment paper for easy removal and clean slicing.
  • If you don’t have buttermilk, use 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes before using.
  • Store leftover banana bread wrapped tightly at room temperature for 2-3 days or refrigerate up to a week.
  • Reheat slices in the microwave briefly or toast lightly to revive freshness.

Keywords: Biscoff Banana Bread, banana bread recipe, Biscoff cookies, streusel topping, moist banana bread, spiced banana bread, cookie butter banana bread

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