Biscoff Banana Bread
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This Biscoff Banana Bread is flavored with Speculoos spices, filled with a layer of cookie butter and covered in a Biscoff crumb topping!
This Biscoff Banana Bread was inspired by Caroline Schiff’s Speculoos Blend that I received in the “828 Is Great” December 2024 box from Fikabröd Box! This bread is flavored with warm Speculoos spices, filled with a layer of Biscoff cookie butter and covered in a Biscoff cookie flavored crumb topping. It’s super moist, full of banana flavor and such a fun twist on classic banana bread!
Looking for more banana recipes? Try my Banana Nutella Muffins, Banana Donuts or Banana Crumb Cake!
Ingredient Breakdown
All-purpose flour – this gives the banana bread structure.
Baking powder and baking soda – both are necessary to make the bread rise.
Bananas – the most important ingredient for banana bread! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Vegetable oil – keeps the banana bread extra moist!
Granulated & brown sugar – sweetens the bread. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Eggs – helps bind the ingredients.
Speculoos spice blend, salt and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor. I used Caroline Schiff’s Speculoos Blend but you can use any brand or just substitute with cinnamon.
How To Make Biscoff Banana Bread
1. Make the Crumb Topping: in a medium bowl combine the all-purpose flour, brown sugar, crushed Biscoff cookies, Speculoos spice blend and salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
2. Make the Banana Bread: In a small bowl combine the all-purpose flour, baking powder, Speculoos spice blend, baking soda and salt. Set aside.
3. In a medium bowl mash the bananas then mix in the vegetable oil and melted butter. Add the granulated sugar, brown sugar, eggs and vanilla extract.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Pour half of the banana bread batter into the prepared loaf pan. Next heat the Biscoff cookie butter in the microwave for 15 seconds then pour on top of the batter and spread in an even layer. Then pour the remaining banana bread batter on top of the cookie butter layer. Sprinkle on the crumb topping in an even layer.
6. Bake the banana bread at 350°F for 60-65 minutes or until a toothpick comes out clean. If desired, drizzle with extra cookie butter. Store Biscoff Banana Bread in an airtight container for up to 3 days at room temperature.
Pro Tips For Biscoff Banana Bread
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix your batter! This will cause too much gluten development which will make the texture of the bread rubbery and gross.
- Make sure your parchment paper hangs over the sides of the loaf pan for easy removal after baking!
- Let the banana bread cool for a little bit before slicing! If the bread is too warm it will fall apart.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Biscoff Banana Bread
Equipment
- 9×5 inch loaf pan
Ingredients
Crumb Topping
- 80 g (2/3 cup) all-purpose flour
- 50 g (1/4 cup) brown sugar
- 4 Biscoff cookies, crushed
- ¼ tsp Speculoos spice blend (or cinnamon)
- ¼ tsp salt
- 56 g (4 tbsp) unsalted butter, melted
Banana Bread
- 210 g (1 3/4 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp Speculoos spice blend (or cinnamon)
- ¼ tsp baking soda
- ½ tsp salt
- 3 overripe bananas
- 60 g (1/4 cup) vegetable oil
- 56 g (4 tbsp) unsalted butter, melted
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 120 g (1/2 cup) Biscoff cookie butter, melted
Instructions
Crumb Topping
- In a medium bowl combine the all-purpose flour, brown sugar, crushed Biscoff cookies, Speculoos spice blend and salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs. Set aside.
Banana Bread
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper.
- In a small bowl combine the all-purpose flour, baking powder, Speculoos spice blend, baking soda and salt. Set aside.
- In a medium bowl mash the bananas then mix in the vegetable oil and melted butter. Add the granulated sugar, brown sugar, eggs and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour half of the banana bread batter into the prepared loaf pan. Next heat the Biscoff cookie butter in the microwave for 15 seconds then pour on top of the batter and spread in an even layer. Then pour the remaining banana bread batter on top of the cookie butter layer. Sprinkle on the crumb topping in an even layer.
- Bake the banana bread for 60-65 minutes or until a toothpick comes out clean. If desired, drizzle with extra cookie butter. Store Biscoff Banana Bread in an airtight container for up to 3 days at room temperature.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt from the crumb topping and the 1/2 tsp salt from the batter.
- Store Biscoff Banana Bread in an airtight container for up 3 days at room temperature.
- Nutrition: the provided nutritional information is an estimate for the entire bread. Please read my Nutrition Disclaimer for more information.
The combination of the iced crumb topping and layer of cookie butter is scrumptious!!
Thank you so much, Lori!