This Biscoff Banana Bread combines my best banana bread recipe with cookie butter for the ultimate quick bread recipe. Serve this cookie butter banana bread for breakfast, brunch, or dessert – it’s so delicious and the perfect way to use up overripe bananas.
If you can stop yourself from eating the entire jar of Biscoff, that is.
To me, banana bread is the ultimate comfort food. My mom made it as long as I can remember and now it’s one of my favorite things to make.
I love a classic banana bread, but switching things up is just something I love to do. Have you seen how many versions there are out there? I’ve lost count of how many different ones I’ve made.
There are so many banana bread variations and that’s okay with me – because it’s so amazing we need a new version for every day. Like, for example, adding Biscoff spread and white chocolate to the mix to bring the comfort level about 300 times higher.
Maybe it’s not the most obvious combination but bananas, Biscoff, and white chocolate works really, really, well. Trust me on this one, you are going to love this Biscoff banana bread recipe.
Table of Contents
What is Biscoff?
It is the most amazing cookie spread! More specifically, it’s a cookie spread made from speculoos cookies – the most well-known ones are called Biscoff cookies. You can find Biscoff cookie spread near the peanut butter at the grocery store. (It’s also called cookie butter if you’re shopping at Trader Joe’s.)
Once you have your Biscoff spread you can make cookie butter banana bread! Basically, we’re making the best banana bread recipe and giving it a Biscoff twist. It’s so good – you’re going to love it.
Here are the Ingredients You’ll Need
- Vegetable oil
- Biscoff spread (cookie spread)
- Nonfat plain Greek yogurt
- Overripe bananas
- Sour milk
- Baking soda
- Sifted all-purpose flour
- White chocolate chips
What is sour milk? It’s like buttermilk, but you can make it yourself. I hate buying a big carton of buttermilk when I only need a small amount – make sour milk as a substitute. It’s really easy!
Combine 1 teaspoon of white vinegar with milk and let it sit for five minutes. The vinegar will react with the milk and give it a sour/buttermilk flavor. It will also slightly thicken it.
Do I have to sift the flour? I’ve tested this recipe with unsifted flour and the bread doesn’t come out the same. Sifting the flour makes it light and fluffy which will give your bread a light and fluffy texture. I hate extra steps for no reason and I promise you, this one makes a difference.
If you don’t have one of those old-fashioned sifters, you can sift flour through a fine mesh sieve. Just do it over a bowl and then add two cups of the sifted flour to your batter.
How do I know if my bananas are overripe? Bananas that have turned completely brown are perfect for banana bread. They will break down really easy and they will be sweeter than bananas that are still yellow.
How to Make Biscoff Banana Bread
Cream the oil, cookie spread, yogurt and sugar together in a large bowl and set it aside.
Place the bananas, eggs, sour milk, and baking soda in a blender. Process the ingredients until they are smooth.
Pour half of the banana mixture into the bowl with the cookie spread mixture. Add one cup of the flour and then mix until just combined. Repeat this process with the rest of the banana mixture and flour.
Place the white chocolate chips in bowl and add one teaspoon of flour. Toss the chips in the flour until they are evenly coated. Doing this will keep the chocolate chips from sinking to the bottom of the bread while it bakes.
Gently fold the floured white chocolate chips into the batter. Pour the batter into a prepared loaf pan. Bake the banana bread for 50 to 60 minutes.
If you notice your bread browning to fast you can cover it loosely with foil while it finishes baking.
A Few More Recipe Tips
- It’s best to let the bread fully cool before you slice and serve it. Sometimes I think banana bread tastes better the day after it’s made because it allows time for the flavors to fully develop.
- Biscoff banana bread will keep well at room temperature for several days, just keep it tightly wrapped.
- Or, freeze it for several month – fully cool it, wrap it and store it in a freezer bag and then thaw it at room temperature before you slice and serve it.
This is definitely a next-level banana bread so if you’ve been wanting to try a twist you should definitely give it a try. I love it as a breakfast treat or as an afternoon snack with a cup of coffee – it’s like a little slice of comfort. Enjoy!
Other Banana Bread Recipes
- Chocolate Banana Bread
- Banana Zucchini Bread
- Cinnamon Sugar Banana Bread
- Peanut Butter Banana Bread
- Chocolate Chip Banana Bread
Have you made this recipe?
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Biscoff Banana Bread Recipe
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup Biscoff spread or Cookie Butter
- 1/4 cup nonfat plain greek yogurt
- 2 tired bananas
- 2 eggs
- 7 tablespoons sour milk (To make sour milk: adding 1 teaspoon white vinegar to the milk and let it sit for 5 minutes. You need a total of 7 tablespoons of liquid (milk + vinegar).)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup white chocolate chips
- Preheat oven to 350°. Spray your loaf pan with cooking spray.
- Cream oil, Biscoff, greek yogurt, and sugar in the bowl of an electric mixer (and hand mixer is okay too).
- Add the bananas, eggs, sour milk, and baking soda to a blender. Mix until liquefied.
- Pour half of the banana mixture into the butter mixture with 1 cup of flour and mix until just combined. Repeat with the rest of the liquid and flour. Do not overmix!
- Place white chocolate chips in a small bowl and toss wtih 1 teaspoon flour. Gently fold into bread mixture. Pour into loaf pan. Bake approximately 50-60 minutes. The center will still be gooey. Bake a little longer if you prefer it more done. If it starts to brown to quickly on top, cover loosely with foil during baking.
Nutritional information not guaranteed to be accurate
Make the Best Banana Bread Recipe with Biscoff! Cookie Butter Banana Bread is one of the best flavored banana breads ever – it’s so easy and delicious – the perfect way to use overripe bananas.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 29, 2020