Easy and Delicious Biscoff Banana Bread Recipe

If you’re a Biscoff lover, like me, this Biscoff banana bread recipe is about to become your new favourite bake.

Our recipe combines sweet overripe bananas with rich Biscoff spread to create the ultimate loaf that’s soft, fluffy and packed with flavour.

If you want the best banana bread recipes to use up bananas sitting on your kitchen counter or simply want a cosy weekend bake, this recipe is incredibly easy to make with simple pantry ingredients.

The result is a beautifully moist banana bread with tender moist crumbs, a smooth Biscoff topping and plenty of irresistible Biscoff flavour in every bite.

Why You’ll Love This Recipe

• Soft, fluffy and incredibly moist.
• Uses simple pantry staples.
• Loaded with creamy Biscoff spread.
• Perfect for breakfast, dessert or an afternoon coffee break.

If you love this recipe, why not try our No Bake Biscoff Cheesecake or our Soft & Chewy Biscoff Cookies (Bakery-Style)

Ingredients

• 2 large overripe bananas, mashed
• 170g softened butter
• 170g caster sugar
• 4 medium eggs, room temperature
• 1 teaspoon baking powder
• 2 heaped table spoons of Biscoff spread
• 170g self raising flour

Optional Mix-ins

• 100g chocolate chips
• or chocolate chunks

Biscoff Topping

• Extra Biscoff spread
• Optional crushed Biscoff cookies or Biscoff biscuits

How to Make Biscoff Banana Bread

1. Preheat your oven to 180°C (160°C fan).
2. Line a prepared loaf pan with parchment paper, leaving an overhang to lift the loaf out easily.
3. In a large mixing bowl, I use a standing mixer and paddle attachment, cream together butter and sugar.
4. Add each egg separately and wait until the mixture is smooth before adding the next egg.
5. Combine the flour and baking powder together and sift into the mixing bowl. Fold the flour into the cake mixture.
6. Mash the overripe bananas until mostly smooth and add the biscoff spread and combine.
7. Add the banana and biscoff into the mixing bowl and combine.
8. Avoid overmixing as the batter should just come together.
9. Fold through the chocolate chips or chocolate chunks if using.
10. Pour the batter into the loaf tin.
11. Bake for 55–65 minutes until the loaf is golden brown and a skewer inserted into the centre comes out with a few moist crumbs attached.
12. If the top begins browning too quickly, loosely cover with foil.
13. Allow the loaf to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.

Tips for the Best Banana Bread

• Always use very overripe bananas as they’re sweeter and create the softest texture.
• Bring your eggs to room temperature for an even batter.
• Don’t overmix once you add the flour.
• Swirling extra Biscoff spread through the loaf makes every slice extra indulgent.
• A few chocolate chunks make this recipe even more decadent.