Biscoff Banana Bread
This Biscoff banana bread is made with cookie butter mixed directly into the batter, plus a simple swirl on top for extra flavor. It uses three ripe bananas, bakes up soft and moist, and works well for make-ahead breakfasts or snacks.
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SERVINGS: 8 slices
Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted butter or coconut oil
- 1/2 cup coconut sugar or light brown sugar
- 2 large eggs
- 1/3 cup Biscoff spread slightly warmed
- 1/4 cup Greek yogurt or blended cottage cheese
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour or gluten-free 1:1 flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup Biscoff spread for swirling (optional)
Instructions
Enable step-by-step mode- Preheat the oven to 350°F and grease a standard loaf pan.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the melted butter or oil, sugar, eggs, warmed Biscoff, Greek yogurt or cottage cheese, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and gently fold until just combined.
- Pour half of the batter into the prepared loaf pan. Spoon warmed Biscoff over the batter and gently swirl. Add the remaining batter and repeat with more Biscoff on top, if desired.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.