Biscoff Banana Bread Recipe
This Biscoff banana bread recipe infuses classic banana bread with the sweet, irresistible taste of Biscoff cookies and spread!
Servings: 12 servings
Equipment
- 1 (10x5x3) Loaf Pan
Ingredients
Biscoff Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup roughly chopped Biscoff cookies
- 1/3 cup packed light brown sugar
- 4 Tablespoons rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 5 Tablespoons cold unsalted butter
Banana Bread:
- 3 large ripe bananas
- 10 Tablespoons melted unsalted butter
- 1 cup granulated sugar
- 3 large room-temperature eggs
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1/2 cup sour cream
- 1/4 cup Biscoff spread
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 6 roughly chopped Biscoff cookies
Instructions
Biscoff Streusel Topping:
- In a bowl, combine the flour, chopped Biscoff cookies, brown sugar, rolled oats, ground cinnamon, and fine salt.1/2 cup all-purpose flour, 1/2 cup roughly chopped Biscoff cookies, 1/3 cup packed light brown sugar, 4 Tablespoons rolled oats, 1 teaspoon ground cinnamon, 1/4 teaspoon fine salt
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.5 Tablespoons cold unsalted butter
Banana Bread:
- Preheat your oven to 350°F. Grease a 1.5 lbs (10x5x3) loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.3 large ripe bananas
- Stir in the melted butter until well combined.10 Tablespoons melted unsalted butter
- Add the granulated sugar, eggs, vanilla extract, and sea salt. Mix until fully incorporated.1 cup granulated sugar, 3 large room-temperature eggs, 2 teaspoons vanilla extract, 1 teaspoon sea salt
- Stir in the sour cream and biscoff spread and baking soda.1/2 cup sour cream, 1 teaspoon baking soda, 1/4 cup Biscoff spread
- Gradually add the flour, mixing until just combined.2 cups all-purpose flour
- Stir in chopped Biscoff cookies until evenly distributed.6 roughly chopped Biscoff cookies
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the Biscoff streusel topping evenly over the batter.
- Bake for 70-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Note: at the 50 minute mark, loosely cover with foil and continue to bake. this will prevent the top from over browning.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
