Prepare to fall in love with this delicious Biscoff Banana Bread – easy to make, packed with Biscoff spread and topped with Biscoff cookies. This wonderful banana loaf stays fresh for days.
Love Biscoff? Try my homemade Biscoff cookie recipe!
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Bananas and Biscoff are a marriage made in heaven! Combine them in this banana bread recipe and you have an absolutely delicious banana bread that stays fresh for days!
Lotus Biscoff cookies and cookie butter spread are hugely popular in the UK, and the world, but they originated in Belgium.
Biscoff is the brand name this wonderfully spiced Speculoos cookie. The caramel flavor works so well in cakes and desserts, making this banana bread even more delicious!
BISCOFF BANANA BREAD INGREDIENTS
This a super-easy recipe that you can make without a mixer. The bananas do need to be mashed well so that the batter is smooth.
- Lotus Biscoff Spread and cookies. I used the crunchy kind but both smooth and crunchy work well. You can also use different brands such as Trader Joe’s Speculoos Cookie Butter.
- Bananas – the riper the better. Brown bananas are the sweetest and mash easily making them perfect for baking.
- Caramel essence or vanilla extract
- Large eggs
- Vegetable oil or coconut oil
- Soft light brown sugar
- Self raising flour plus added baking powder
- Speculaas spice mix
- Lotus Biscoff cookies, to top the banana bread
HOW TO MAKE BISCOFF BANANA BREAD
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 180C (350F) and line a 900g (2lb) loaf tin with a loaf liner or grease with butter and line with baking paper or a reusable liner.
Mash the bananas really well with a fork or liquidize in a food processor.
Place the mashed bananas, eggs, Biscoff spread (slightly warmed up to make it runny), caramel or vanilla and oil in a large mixing bowl. Vigorously stir with a wooden spoon to combine.
Stir in the sugar, Speculaas spice and baking powder. Add the flour and fold it into the liquid ingredients until no dry streaks remain and the batter is smooth.
Transfer to the prepared pan. Level and top with the Biscoff cookies. Bake for 55 – 60 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack. Serve toasted and spread with Biscoff cookie butter… Heavenly!
Recipe Tips
- If you can’t find Speculaas spice mix then add add a teaspoon of ground cinnamon and half a teaspoon of mixed spice.
- If your loaf is browning too much tent it with foil towards the end of the cooking time.
- To make your own self raising flour sift together 2 cups of flour, 4 teaspoons of baking powder and pinch salt.
- Stays fresh for 3-4 days at room temperature in a covered container. Alternatively you can slice and freeze. Toast from frozen to serve.
Have a look at my other Biscoff recipes!
- Vegan Biscoff Cake
- Biscoff Rocky Road
- Simply the BEST Biscoff Cupcakes!
- Biscoff Cake Traybake
- Super Easy Biscoff Muffins!
If you like this Biscoff Banana Bread recipe, make sure to check out my other banana bread recipes, like my Air Fryer Banana Bread, Slow Cooker Banana Bread, Keto Banana Bread and Chocolate Banana Bread.
Biscoff Banana Bread
Equipment & Tools
Ingredients
Banana Bread
- 4 small bananas , 250g (1 cup) of mashed bananas
- 2 large eggs
- 115 g (½ cup) Biscoff spread
- 2 tbsp vegetable oil or coconut oil
- 1 tsp caramel or vanilla extract
- 200 g (1 cup) sugar light brown sugar
- 250 g (2 cups) self raising flour or see notes
- 1 tsp baking powder
- 1 tsp speculaas spice
- 4 Biscoff cookies roughly chopped
Instructions
- Preheat the oven to 180C (350F) and line a 900g (2lb) loaf tin with a loaf liner or grease with butter and line with baking paper.
- Mash the bananas with a fork or liquidize in a food processor.
- Place the mashed bananas, eggs, Biscoff spread (slightly warmed up to make it runny), caramel and oil in a mixing bowl. Vigorously stir with a wooden spoon to combine.
- Stir in the sugar, spice and baking powder.
- Add the flour and fold it into the liquid ingredients until no dry streaks remain and the batter is smooth.
- Transfer to the prepared pan. Level and top with the Biscoff cookies. Bake for 55 – 60 minutes or until a toothpick inserted in the middle comes out clean.
- Slice and enjoy!
Video
Notes
- To make your own self raising flour sift together 2 cups of flour, 4 teaspoons of baking powder and pinch salt. Omit the additional teaspoon of baking powder listed above.
- The bananas in the loaf keep it fresh for several days at room temperature in a cake tin. Do not store your banana loaf in the fridge as it will harden and become stale.
- You can also slice the bread and freeze it, wrapped well, for up to three months. Toast the banana bread slice directly from frozen and spread with Biscoff spread… bliss!
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