If you love banana bread, wait ’til you try this one.
It’s soft, sweet, packed with banana flavor, and swirled with creamy Biscoff spread (you know, that magic cookie butter!).
This one’s a total game-changer.
I make this any time I have spotty bananas on the counter—because honestly, it’s too good not to.
It’s warm, comforting, and super simple to throw together. You don’t even need a mixer.
Why I Love This Recipe
I first made this one rainy Saturday when I had three sad bananas and a jar of Biscoff staring at me. I didn’t expect it to be this good. Since then, it’s become my favorite version of banana bread—cozy, rich, and a little fancy without trying too hard.
- Perfect way to use up overripe bananas
- Swirls of creamy cookie butter in every bite
- One bowl, no mixer, super easy
- Tastes amazing warm or cold
- Feels bakery-worthy but takes no time
Serves: 8
Cook Time: 1 hour
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
What You’ll Need
- 3 ripe bananas (about 1 ¼ cups, mashed)
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup Biscoff cookie butter, divided (½ cup in the batter, ¼ cup for swirl)
Pro Tips
- Use bananas that are extra ripe—brown and spotty is best
- Don’t overmix the batter once the flour goes in—it keeps the bread tender
- Warm the Biscoff a little so it swirls easier
- Let the bread cool completely before slicing or it might fall apart
- Store leftovers in foil to keep it moist for days
Tools You’ll Need
- Mixing bowl
- Whisk
- Rubber spatula
- 9×5-inch loaf pan
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl (to melt butter)
- Butter knife (for swirling)
Substitutions & Variations
- Swap Biscoff for peanut butter or Nutella
- Add chopped walnuts or chocolate chips
- Use whole wheat flour for a more hearty version
- Use coconut oil instead of butter
Make Ahead Tips
- You can make this the night before—it actually tastes better the next day
- Wrap the cooled loaf tightly and store at room temp or refrigerate
Biscoff Banana Bread Recipe
Step 1: Mash the Bananas
In a large mixing bowl, mash 3 ripe bananas until mostly smooth with a few small lumps.
Step 2: Add Melted Butter, Brown Sugar, Eggs, and Vanilla
Add ½ cup melted unsalted butter, ¾ cup light brown sugar (packed), 2 large eggs, and 1 tsp vanilla extract to the mashed bananas. Whisk until fully combined and smooth.
Step 3: Add Dry Ingredients
Sprinkle in 1 ½ cups all-purpose flour, 1 tsp baking soda, and ¼ tsp salt. Gently fold the dry ingredients into the wet mixture using a spatula. Don’t overmix.
Step 4: Add Biscoff to Batter
Warm ½ cup Biscoff cookie butter slightly (about 15 seconds in the microwave), then stir it into the batter gently until it’s streaky and not fully mixed.
Step 5: Pour Batter into Pan and Swirl More Biscoff
Pour batter into a greased 9×5 loaf pan. Warm the remaining ¼ cup Biscoff and dollop it over the top. Use a butter knife to swirl it into the surface.
Step 6: Bake
Bake at 350°F (175°C) for 55–60 minutes or until a toothpick comes out clean from the center. Let cool in the pan for 10 minutes before transferring to a rack.
Step 7: Cool and Slice
Once the bread is out of the oven, let it cool in the pan for 10 minutes, then lift it out and let it cool completely on a wire rack. Once cool, slice it into thick pieces and serve.
Leftovers & Storage
Wrap leftovers in foil or store in an airtight container. Good at room temp for 3 days or in the fridge up to 5 days. You can also freeze slices—just wrap them in plastic and pop them in a zip-top bag.
Why This Recipe Works (Quick Science)
Bananas add moisture, sweetness, and structure. The baking soda reacts with the acid in the bananas to give it a light rise. The melted butter coats the flour for a soft crumb. Biscoff has sugar and oil, so it keeps the bread moist while adding that warm spiced cookie flavor.
Common Mistakes
- Using bananas that aren’t ripe enough—they won’t mash well or add flavor
- Overmixing after adding flour—makes it dense and tough
- Not swirling the Biscoff right—it can just sit on top if not mixed in slightly
- Underbaking—check with a toothpick in the middle
- Cutting it while hot—let it cool or it might fall apart
What to Serve With
- A hot cup of coffee or chai
- A scoop of vanilla ice cream for dessert vibes
- A dollop of Greek yogurt for breakfast
- Drizzle with extra warmed Biscoff
FAQ
Can I make this gluten-free?
Yes, just use a 1:1 gluten-free flour blend.
Do I have to swirl the Biscoff?
Nope. You can mix it all in or leave it as a topping—it’s delicious either way.
Can I double this recipe?
Yes! Just bake in two separate pans.
Do I need to use brown sugar?
It adds moisture and depth, but white sugar works too—it’ll be slightly lighter in taste.
Final Thoughts
This Biscoff banana bread is everything you want in a cozy bake—easy, rich, and absolutely unforgettable. If you’ve got ripe bananas, this is your sign. Make it, eat a warm slice, and let me know what you think in the comments. I’d love to hear how it turns out for you!
