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This Biscoff Banana Bread is the ultimate upgrade to your favorite classic loaf. By adding rich, caramelized cookie butter, this is a banana bread that is incredibly moist and bursting with warm cinnamon-spice notes. If you’re a Biscoff fan, this easy, one-bowl quick bread is about to become your new obsession!

A loaf of homemade Biscoff Banana Bread with a golden-brown crust, partially sliced, sits on a wire cooling rack. The bread looks moist and dense, with visible banana pieces and hints of Biscoff spread inside.

What makes this the best biscoff banana bread is our secret “texture” method. We use overripe bananas for natural sweetness and pair them with a generous half-cup of Lotus Biscoff spread. Bananas and Biscoff are a natural pairing and since this recipe is based on my peanut butter banana bread, you know it’s tested and works!

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.)

How do you make Biscoff banana bread? Cream ½ cup of Biscoff spread with oil and sugar. Whisk in 2 mashed overripe bananas, 2 eggs, and sour milk. Fold in the dry ingredients (flour, baking soda, and salt) until just combined. Bake at 350°F for 45–55 minutes until a toothpick comes out clean.

Ingredients for baking Biscoff Banana Bread are arranged on a countertop, each labeled: oil, milk, sugar, biscoff spread, vinegar, salt, flour, bananas, baking soda, and eggs.

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.
  • 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 “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. The acid in the vinegar/buttermilk activates the baking soda to give a nice high rise to the bread. Lemon juice may be used in place of vinegar.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

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A loaf of Biscoff Banana Bread with two slices cut rests on a wire cooling rack. The bread looks moist with a golden-brown crust, and a jar of Biscoff spread is visible in the background.

Dorothy’s Expert Tips for the Perfect Quick Bread

  • You know your banana bread is done baking when a toothpick comes out clean from the center of the loaf.
  • How to add a Biscoff Crumble: want a crunchy topping? Stir together 1/3 cup crushed Biscoff cookies with 2 tablespoons brown sugar, 2 tablespoons flour, and 2 tablespoons melted butter; sprinkle over the top of the bread before baking.
  • 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.
4.45 from 9 votes

Biscoff Banana Bread Recipe

By: Dorothy Kern
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
Servings: 12 servings
A loaf of homemade Biscoff Banana Bread with a golden-brown crust, partially sliced, sits on a wire cooling rack. The bread looks moist and dense, with visible banana pieces and hints of Biscoff spread inside.
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Ingredients

  • 2 cups (248g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (118ml) vegetable oil
  • ½ cup (100g) granulated sugar
  • ½ cup (140g) Biscoff spread or Cookie Butter
  • 2 overripe bananas, , mashed
  • 2 large eggs
  • 7 tablespoons milk, (use any kind of milk or nondairy)
  • ½ teaspoon vinegar or lemon juice

Instructions 

  • Preheat oven to 350°. Spray a 8×4 or 9×5-inch loaf pan with cooking spray.
  • Whisk flour, baking soda, and salt in a small bowl. Set aside.
  • Add oil, sugar, and Biscoff to a large bowl. Stir or use a hand mixer to mix until creamed.
  • Stir bananas, eggs, and milk into the Biscoff mixture.
  • Add the flour mixture and stir until combined (batter will be slightly lumpy).
  • Pour into loaf pan. Bake approximately 45-55 minutes or until a toothpick comes out with just a few crumbs directly in the center of the loaf. You may need to rotate the pan during baking, depending on your oven.
  • Cool at least 10 minutes before slicing and/or removing from pan.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.

Notes

  • The bread will get dark golden before it’s done, but if it seems to be browning too quickly, reduce the oven temp to 325°F and/or tent with foil.
  • The original recipe used 1/4 cup oil and 1/4 cup plain nonfat greek yogurt, if you want to substitute.

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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A glass bowl on a white surface holds melted butter, mashed banana, dollops of peanut butter, Biscoff spread, and a small pile of baking soda—ingredients ready to be mixed for delicious Biscoff Banana Bread.
A glass mixing bowl on a white countertop contains flour and wet ingredients partially mixed together for Biscoff Banana Bread, showing patches of both dry and wet ingredients.
A glass bowl filled with thick, light brown Biscoff Banana Bread batter sits on a white marble surface. The mixture appears well-mixed and slightly textured, ready for baking a delicious twist on classic banana bread.

How to make Biscoff Banana Bread

  1. Preheat oven to 350°. Spray your loaf pan with cooking spray.
  2. Cream oil, Biscoff, 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.

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.

Can I use crunchy Biscoff spread?

Yes! Using the crunchy version adds delightful little bits of cookie throughout the loaf for extra texture.

What if my bananas aren’t overripe?

You can ripen them quickly by baking them in their skins at 300°F for about 15 minutes until black.

Why did my bread get too dark?

Because of the sugar in the Biscoff, the top may brown quickly. If it looks dark before it’s done, tent it loosely with foil for the last 15 minutes of baking.

Other Banana Breads

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.

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4.45 from 9 votes (5 ratings without comment)

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102 Comments

  1. But you don’t have regular butter in the ingredients or recipe instructions…….. is it supposed to be in there somewhere? I thought your “butter” references meant the cookie butter until I got to the end and saw the salt mentioned……

    Reply

    1. I can’t find the butter mentioned in the ingredients either!! I am making this right now because it sounds so yummy. But I’m at a loss with the butter!! How much??

      Reply

      1. Sorry for the confusion Whitney! I think the recipe was updated awhile ago – there’s not butter, just oil. It’s 1/4 cup vegetable (or your favorite kind) oil along with the yogurt and cookie butter.

  2. This recipe is missing a huge ingredient: salt. Argh, I forgot to add it myself. Otherwise, the bread is beautiful…just tastes very off balance…

    Reply

    1. I’ll go back and add a note Eli – I (used to) use salted butter so I never added salt to this (or really any) of my baking recipes. The original recipe this is based on (my mom’s) doesn’t call for salt…because of the butter. But if you’re a salt lover or use unsalted then yes, for sure it needs it!

      (I’ve since switched to unsalted butter – recipes from about February ’14 on – and now add salt to all the recipes, but I make sure to write “unsalted butter” in the ingredients so it’s clear.)

      Reply

  3. Can I ask an idiotic question?! What’s a tired banana? I don’t know if I have any sleepy bananas here 🙂

    Anyway, this looks ridiculously delicious. I have just about all the ingredients and it’ll make a nice dessert. I love something I can quickly whip together (and one that doesn’t use 1,001 ingredients I’ll only use once). Thanks!

    OH! And as for the little one: This is the reason I’m terrified of having kids. I don’t know what I’ll do when I realize they are smarter than me. HA!

    Reply

    1. I should stop calling them that. It’s just what my mom always calls them! They’re really brown spotted bananas. Verrrrrrry ripe. 🙂

      Reply

  5. Just came across Biscoff two months ago and have gone thru three jars! Yum!! Definitely gonna try this~ and u just stuck some bananas in the freezer this morning! 🙂
    Btw, I have a son (18 now) and I have always been the one to chat with him about things! His father never did : /
    Thankfully we have always had an amazing relationship and even now he knows he can come to me with anything!

    Reply