Biscoff Banana Bread

This Biscoff banana bread is moist, tender, and topped with a delicious Biscoff streusel and a cookie butter drizzle.

It’s so good that now I’m wondering why I don’t top all my desserts with streusel!!

Why is it Better to Use Overripe Bananas to Make Banana Bread?

Most banana recipes insist on using only the ripest bananas, including this one. But why are overripe bananas better to bake with?

There are actually several reasons! The first is that as a banana ripens, more of its starch is converted into sugar. This creates sweeter, more tender baked goods.

Another benefit of baking with super-ripe bananas is that they’re super easy to mash up. This ensures your banana bread will have a uniform, even texture without any unexpected chunks of banana.

Overripe bananas are also more aromatic and give baked goods a more intense banana flavor than yellow bananas.

The final and best reason (in my opinion) is that it uses up overripe fruit that would otherwise go to waste!

With all that in mind, this recipe will still turn out if you use yellow bananas. It just won’t have as intense of a banana flavor.

Baking Hack: How to Quickly Ripen Bananas

If you only have yellow bananas and want that intense banana flavor, don’t worry!

You can easily turn yellow bananas brown in a matter of minutes. Preheat your oven to 300 F / 150 C and place the unpeeled bananas on a foil-lined baking sheet.

Bake them for about 15 minutes, or until the banana skin is uniformly dark in color.

Let them cool on the pan for 10 minutes, then carefully peel and mash them.

I use this hack all the time and it works like a charm.

How to Make Biscoff Banana Bread

To make sure this recipe turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• 8.5×4.5-in loaf pan
• Parchment paper
• Whisk or electric hand mixer

Step 1: Make the Biscoff Streusel Topping

Make the Biscoff streusel first by whisking all the dry ingredients together in a bowl. Add in the melted butter and gently stir together with a fork to make some nice, big crumbles.

You should end up with a bowl of what looks like wet sand with some pea-sized chunks. Be careful not to over-mix! You want to leave some of those buttery chunks intact. Set aside.

Step 2: Make the Biscoff Banana Bread Batter

Next, make the banana bread batter following the recipe card below.

Pour the batter into the prepared pan. Cover the top of the batter with an even layer of Biscoff streusel.

Step 3: Bake the Banana Bread and Add the Cookie Butter Drizzle

Bake on the middle baking 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 to make sure it bakes evenly.

If you notice the streusel on top of the loaf is over-browning when you rotate it, cover the loaf pan with a foil tent to prevent it from over-browning.

Remove the loaf from the oven and let it cool in the pan for 30 minutes. Then carefully lift the loaf out of the pan with the parchment paper sling and place it on a wire rack to finish cooling.

Drizzle with warm cookie butter, then enjoy!

Substitutions and Swaps – Biscoff Banana Bread

While I love this Biscoff banana bread recipe just the way it is, I know some of you might not have all these ingredients on hand.

Below are some swaps and substitutions that can be made in this recipe:

• Overripe Bananas – If you don’t have overripe bananas on hand, bake your bananas at 300 F for about 15 minutes or until the skins of the bananas are black.
• Lemon Juice – Fresh lemon juice really helps enhance the banana flavor in this recipe and prevents the mashed bananas from browning. It can be skipped if needed though!
• Oil – Using oil in this recipe helps it bake up nice and moist. You can use any flavorless oil in this recipe, like canola, sunflower, etc. You can also use softened, unsalted butter in place of the oil if needed.
• Granulated Sugar – This recipe turns out best with granulated sugar. I don’t recommend changing the type or amount of sugar, as it will change the texture of the banana bread.
• Eggs – If you don’t have eggs on hand or you can’t eat eggs, you can try using 1 1/2 flaxseed eggs.
• Buttermilk – You can also use full-fat yogurt, Greek yogurt, sour cream, or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• All-Purpose Flour – This recipe turns out best with AP flour, but you can use a cup-for-cup gluten-free flour blend in its place if needed.
• Biscoff Cookies – Adding these into the batter is optional, but they’re a must for the Biscoff streusel topping.
• Cookie Butter – The cookie butter drizzle is optional as well, but it gives this recipe such a beautiful finished look! I used Biscoff cookie butter, but any brand of cookie butter will work.

Making This Banana Bread in Advance

You can make this banana bread in advance. It can last for a couple of days at room temperature, up to a week in the fridge, or up to a month in the freezer.

Store the banana bread in an airtight container or Ziplock bag to keep it moist.

This banana bread freezes extremely well, so don’t be afraid to make a double batch and freeze one for later.

Just wait to add the cookie butter drizzle until you thaw it. Wrap the banana bread in a layer of plastic wrap, then a layer of foil to lock in all the moisture.

When you’re ready to enjoy one of the frozen loaves, move it from the freezer to the fridge the night before.

Then set it out at room temperature to let it thaw for a few hours before adding the cookie butter drizzle.

Tips for Making the Best Biscoff Banana Bread

• Line the bread pan with a parchment paper sling so that you can easily remove the banana bread once it’s baked without messing up the streusel topping.
• Use super-ripe bananas! If you don’t have any on hand, see my tip above on how to quickly ripen your bananas in the oven.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
• DO NOT OVER-MIX THE BATTER! It can make your banana bread dense and chewy. Once you start to mix in the flour, mix the batter JUST until it’s combined. It’s ok if you can still see a little bit of flour, it will get mixed in after you add the bananas.

Let Me Know What You Think!

If you try this Biscoff banana bread recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets so that I can see your delicious baking on social media!

Print Recipe

4.94 from 33 rating

Biscoff Banana Bread

This Biscoff banana bread is moist, tender, and topped with a delicious Biscoff streusel and a cookie butter drizzle.

Prep Time10 minutes mins

Cook Time1 hour hr

Additional Time10 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Bread & Cinnamon Rolls

Cuisine: American

Servings: 8

Calories: 516kcal

Author: Chelsey White

Ingredients

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 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

Biscoff Banana Bread Garnish

• 1/2 cup cookie butter, warm

Instructions

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 Tbsp granulated sugar, 2 tsp ground cinnamon, and 1/4 tsp salt.
• Pour 1/4 cup of melted and cooled butter into the dry ingredients and gently stir together with a fork to make some nice, big crumbles. You should end up with a bowl of what looks like wet sand with some pea-sized chunks. Be careful not to over-mix! You want to leave some of those buttery chunks intact. Set aside.

Biscoff Banana Bread

• Preheat oven to 350 F / 175 C and grease an 8.5 in x 4.5 in loaf pan with non-stick spray or butter and line with a sling of parchment paper.
• Mash 1 cup of overripe bananas and combine with 1 Tbsp of freshly squeezed lemon juice. This prevents the bananas from browning and brightens up their flavor. Set aside.
• Add 1/4 cup unsalted butter and 1/2 cup granulated sugar into a large bowl. Beat on a medium-high speed for 2-3 minutes with either a hand mixer or a stand mixer with a whisk attachment. Beat until the mixture becomes lighter in color and looks fluffier.
• Mix in 1/4 cup vegetable oil and 1 large, whole egg + 1 egg white on a medium speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Add in 1 cup of all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix on a low speed until just combined.
• Pour in 1/2 cup of buttermilk and mix on a low speed until incorporated.
• Add in the remaining 3/4 cup of flour and mix on low just until you can no longer see streaks of flour.
• Mix in the mashed banana/lemon juice mixture on a low speed until it is fully incorporated into the batter. Fold in 1 cup of roughly chopped Biscoff cookies.
• Pour the batter into the prepared pan. Cover the top of the batter with an even layer of Biscoff streusel.
• Bake on the middle baking 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 to make sure it bakes evenly. If you notice the streusel on top of the loaf is over-browning when you rotate it, cover the loaf pan with a foil tent to prevent it from over browning.
• Remove the loaf from the oven and let it cool in the pan for 30 minutes. Then carefully lift the loaf out of the pan with the parchment paper sling and place it on a wire rack to finish cooling.
• Drizzle with warm cookie butter, then enjoy!

Notes

Tips for Making the Best Biscoff Banana Bread:

• Line the bread pan with a parchment paper sling so that you can easily remove the banana bread once it's baked without messing up the streusel topping.
• Use super ripe bananas! If you don't have any on hand, see my tip above on how to quickly ripen your bananas in the oven.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
• DO NOT OVER-MIX THE BATTER! It can make your banana bread dense and chewy. Once you start to mix in the flour, mix the batter JUST until it's combined. It's ok if you can still see a little bit of flour, it will get mixed in after you add the bananas.

Making This Biscoff Banana Bread in Advance & Storage Tips

You can make this Biscoff banana bread in advance! It can last for a couple days at room temperature, up to a week in the fridge, or up to a month in the freezer. Store the banana bread in an airtight container to keep it moist.

If you plan to immediately freeze it, I recommend waiting to make the glaze until you thaw it and plan to eat it.

This banana bread freezes extremely well! So don't be afraid to make a double batch and freeze one for later! I like to wrap the banana bread in a layer of plastic wrap, then a layer of foil to lock in all the moisture.

When I'm ready to enjoy one of the frozen loaves, I move it from the freezer to the fridge the night before. Then I set it out at room temperature to let it thaw for a few hours before adding the glaze.

Different Batch Sizes

This recipe can be doubled to make two loaves.

This recipe can also be used to make Biscoff banana bread muffins. Fill cupcake liners 3/4 full and bake at 350 F / 175 C for 15-20 minutes (bake time will vary based on the size of your liners & pan).

Nutrition

Serving: 1 | Calories: 516kcal | Carbohydrates: 66g | Protein: 6g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 484mg | Potassium: 181mg | Fiber: 2g | Sugar: 33g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg

Other Recipes You Might Like: