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sliced banana bread next to a serrated knife on a cutting board.
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4.45 from 9 votes

Biscoff Banana Bread Recipe

My favorite banana bread mixed with Biscoff cookie butter - this is the best combination!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 323kcal
Author: Dorothy Kern
Cost: $9


  • 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)


  • 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.


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