Biscoff Banana Bread

If you’ve ever had three bananas sitting on your counter and thought, banana bread again…, this is the recipe that changes your mind.

This Biscoff banana bread is rich, soft, and deeply flavored thanks to Biscoff spread mixed directly into the batter, not just swirled on top. The result is a loaf that tastes warm and caramelized all the way through, with that unmistakable cookie-butter flavor in every bite. It’s the kind of recipe that feels familiar but special; easy enough for a weekday bake, good enough to serve with coffee when people come over.

It’s also a great make-ahead option. The loaf stays moist for days, freezes beautifully, and slices clean, which makes it perfect for breakfast, snacks, or packing up for later.

Why You’ll Love This Biscoff Banana Bread

Works well in a standard loaf pan and bakes evenly

Biscoff is fully incorporated into the batter, not just added on top

Uses 3 ripe bananas, no complicated ingredients

Soft, moist crumb with a lightly caramelized finish

Kid-approved, freezer-friendly, and easy to slice

Ingredients

Ripe bananas:
Three ripe bananas give this loaf natural sweetness and moisture. The riper they are, the more banana flavor you’ll get and the softer the texture will be.

Butter or coconut oil:
Melted butter adds richness, while coconut oil keeps things light and moist. Either works well here, so use what you have.

Coconut sugar or light brown sugar:
Adds warmth and depth without making the bread overly sweet. Brown sugar will give a slightly more traditional banana bread flavor.

Eggs:
Help bind the batter and give the loaf structure so it slices clean without feeling dense.

Biscoff spread:
Mixed directly into the batter, this is what gives the bread its signature cookie butter flavor throughout, not just on top.

Greek yogurt or blended cottage cheese:
Adds moisture and tenderness while keeping the crumb soft. Blending cottage cheese smooths it out so it disappears into the batter.

Vanilla extract:
Rounds out the sweetness and enhances both the banana and Biscoff flavors.

All-purpose flour (or gluten-free 1:1):
Provides structure for the loaf. A gluten-free 1:1 blend works well if needed without additional adjustments.

Baking soda:
Helps the bread rise and keeps the texture light.

Cinnamon:
Adds a subtle warmth that pairs well with the caramelized notes of the Biscoff.

Salt:
Balances the sweetness and keeps the flavors from falling flat.

Extra Biscoff spread (for swirling):
Creates pockets of melted cookie butter throughout the loaf and adds that bakery-style finish.

Ingredient Swaps

No Greek yogurt on hand -> Use sour cream or blended cottage cheese for the same moist texture.

Want it dairy-free -> Use coconut oil and dairy-free yogurt.

Gluten-free -> A 1:1 gluten-free flour blend works well in this recipe without additional changes.

Extra indulgent -> Add crushed Biscoff cookies to the top before baking for texture.

High-protein option -> Add 1 scoop vanilla protein powder and reduce the flour by ¼ cup.

How to Make Biscoff Banana Bread

Step 1: Preheat the oven and prepare the pan.

Preheat your oven to 350°F. Grease a standard loaf pan and set it aside.

Step 2: Mash the bananas and mix the wet ingredients.

In a large bowl, mash the ripe bananas until mostly smooth. Whisk in the melted butter or coconut oil, coconut sugar or brown sugar, eggs, melted Biscoff spread, Greek yogurt or blended cottage cheese, and vanilla extract until fully combined.

Step 3: Whisk the dry ingredients.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Step 4: Combine the batter.

Add the dry ingredients to the wet ingredients and gently fold until just combined. Avoid overmixing to keep the loaf tender.

Step 5: Add the Biscoff swirl.

Pour half of the batter into the prepared loaf pan. Spoon warmed Biscoff spread over the batter and gently swirl with a knife. Add the remaining batter and repeat with more Biscoff on top.

Step 6: Bake the banana bread.

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and slice.

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Perfect Biscoff Banana Bread

Use very ripe bananas. Bananas with lots of brown spots mash more easily and add natural sweetness, which helps balance the richness of the Biscoff.

Warm the Biscoff slightly before mixing. Gently warming the Biscoff makes it easier to whisk into the batter and creates cleaner swirls without overworking the loaf.

Don’t overmix the batter. Once the dry ingredients are added, stir just until combined. Overmixing can lead to a dense or gummy texture.

Tent with foil if the top browns too quickly. If the loaf starts to darken before the center is set, loosely cover it with foil for the last 10–15 minutes of baking.

Let the bread cool before slicing. Cooling allows the loaf to set fully, which gives you cleaner slices and a better crumb.

Measure flour correctly. Spoon flour into your measuring cup and level it off. Too much flour can make the bread dry.

Make Ahead & Storage

Make ahead:
This Biscoff banana bread is a great make-ahead option. You can bake the loaf up to two days in advance and store it tightly wrapped at room temperature. The flavor actually improves as it sits, and the texture stays soft and moist.

Refrigerator storage:
If you want it to last a bit longer, store the cooled loaf in the refrigerator for up to 5 days. Let slices come to room temperature before serving, or warm briefly.

Freezer friendly:
This loaf freezes very well. Once fully cooled, slice the bread and wrap individual pieces in parchment paper. Store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently before eating.

Serving tip:
If serving after freezing or refrigerating, a quick warm-up brings back the soft crumb and enhances the Biscoff flavor.

Frequently Asked Questions

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