This post may contain affiliate links. For more information, read my disclosure policy.

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.

sliced banana bread next to a serrated knife on a cutting board.


What is Biscoff?

Biscoff is the most amazing cookie spread! More specifically, it’s a cookie butter made from speculoos cookies – the most well-known ones are called Biscoff cookies. You can find Biscoff cookies spread near the peanut butter at the grocery store. (It’s also called cookie butter if you’re shopping at Trader Joe’s.)

And just like you can make peanut butter banana bread, you can make Biscoff Banana Bread! Basically, we’re making the best banana bread recipe and giving it a cookie butter twist. It’s so good – you’re going to love it.

Why you’ll love this recipe

  • Bananas, cookie butter, and white chocolate work really, really, well together. 
  • My favorite Banana Bread Recipe is a quick bread, which means it includes no yeast! This makes this a more simple bread recipe!
  • It’s good for breakfast or an afternoon snack!
ingredients in banana bread laid out on a marble counter.

Ingredients in Biscoff Banana Bread

  • Biscoff spread (cookie spread) – you can also use generic or anything called Cookie Butter.
  • Nonfat plain Greek yogurt – This is so you can use less oil
  • Overripe bananas: You know they’re overripe when they are very brown spotted. This makes for a sweeter banana bread.
  • Sour milk: Sour milk is very similar to buttermilk, but you can make it yourself. To make sour milk: add 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).
  • Sifted all-purpose flour: Sifting the flour makes it light and fluffy which will give your bread a light and fluffy texture.

How to make Biscoff Banana Bread

  1. Preheat oven to 350°. Spray your loaf pan with cooking spray.
  2. Cream oil, Biscoff, greek yogurt, and sugar in the bowl of an electric mixer (and hand mixer is okay too).
  3. Add the bananas, eggs, sour milk, and baking soda to a blender. Mix until liquefied.
  4. 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!
  5. Optional: Place white chocolate chips in a small bowl and toss wtih 1 teaspoon flour. Gently fold into the bread mixture. Pour into a 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 too quickly on top, cover loosely with foil during baking.
banana bread in a glass pan next to bananas.

Expert Tips

  • You know your banana bread is done baking when a toothpick comes out clean from the center of the loaf.
  • Biscoff banana bread will keep well at room temperature for several days, just keep it tightly wrapped.
  • Or, freeze it for several months – 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.

FAQs

Can you freeze banana bread?

Yes you can, in an airtight container for several months.

What can I use instead of biscoff? 

How do you know when banana bread is done baking?

When the bread is done, it should be golden but still slightly gooey inside. If you don’t want it gooey at all you can bake it for a bit longer than the suggested time.

sliced banana bread next to a serrated knife on a cutting board.

Biscoff Banana Bread Recipe

4.45 from 9 votes
My favorite banana bread mixed with Biscoff cookie butter – this is the best combination!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 12 servings
Serving Size 1 serving

Ingredients
 

  • ½ cup (100g) granulated sugar
  • ¼ cup (59ml) vegetable oil
  • ½ cup (135g) Biscoff spread or Cookie Butter
  • ¼ cup nonfat plain greek yogurt
  • 2 overripe tired bananas
  • 2 large 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
  • ¼ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • 1 cup white chocolate chips (optional)
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

  • 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!
  • Optional: 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.

Recipe Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 170mg | Potassium: 163mg | Fiber: 1g | Sugar: 24g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Other Banana Breads

Last Updated on August 15, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




97 Comments

  1. Ah, they grow up so fast!
    I love Biscoff!(as you can tell from my current post!) I have to control myself for wanting to use it in everything!

  2. I’ll never forget your awkward question when you were about Jordan’s age…and it was in front of MY MOTHER!!! (who never talked about those things). lol
    Love you, Mom

  3. i’ve had peanut butter banana bread but never biscoff. Did you know they make Trader Joes CRUNCHY cookie butter?? I haven’t tried it yet but I need to soon. I love banana bread so much – there are SO many ways to play it up! This looks and sounds amazing Dorothy. I want some for breakfast tomorrow!

  4. lol. oh goodness, I hate those questions too. I usually just change the subject. I remember my six year old asking how her brother was going to get out of my tummy. I just told her the doctor was going to take it out. Not a complete lie.

  5. haha, oh big hugs and chocolate coming your way 🙂 With two teenagers and two younger kids I feel that anxiety! And biscoff bread? yes please!

  6. What a funny story… love the “wishers broken” part… and the mommy and daddy parts part, and the ohmygodshe’sgrowingup and holyheckwhat’snext part. Haha – I’m so glad those days are behind me.

    Okay, on to the biscoff banana bread – making it tonight!!!!!!!!!!!!!!!

  7. This bread looks like it must be the bread form of your biscoff pretzel bark. And oh dear lord this is so much better because you put a banana in there, and so it HAS to be healthy.

    And oh dear . . . Gavin hasn’t brought *those* types of questions to me yet (and I am currently burrying my head in the sand, covering my ears, and singing LA LA LA at the thought that he might some day), but we have had pleeeeeeaaaanty of other conversations that have left me running for comfort food and wine after bedtime!

  8. Oh my Dorothy you out did yourself with this one! YUMMY thats all I can say, I want a piece right now! Thanks for sharing!