Biscoff Banana Bread
Moist, tender banana bread swirled with spiced cookie butter for an irresistible breakfast or snack.
Equipment
- 9x5 inch loaf pan
- Large mixing bowls
- Whisk
- Wire cooling rack
Ingredients
- 3 large overripe bananas, mashed about 1½ cups
- ½ cup Biscoff spread or cookie butter plus extra for swirling
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar
- ¼ cup sour cream or plain Greek yogurt
- ½ cup chopped Biscoff cookies for topping, optional
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper.
- In a large bowl, mash bananas until mostly smooth with just a few small chunks.
- Whisk in Biscoff spread, oil, eggs, vanilla, and sour cream until well combined and glossy.
- In a separate bowl, combine flour, baking soda, salt, cinnamon, and sugar.
- Pour dry ingredients into wet and stir just until no flour streaks remain. Do not overmix.
- Pour half the batter into prepared pan. Dollop spoonfuls of extra Biscoff spread over the top, then add remaining batter.
- Use a knife to swirl through the layers creating marbled effects. Sprinkle crushed Biscoff cookies on top if desired.
- Bake for 55 to 65 minutes until a toothpick inserted in center comes out with just a few moist crumbs. Tent with foil after 30 minutes if top browns too quickly.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe, freckled bananas for best sweetness and moisture
- Room temperature eggs incorporate more easily
- Let bread cool completely before slicing for clean cuts
- Store wrapped at room temperature up to 4 days or freeze up to 3 months