Welcome to a decadent twist on a beloved classic, where the comforting allure of banana bread meets the spiced elegance of Biscoff.
This Biscoff Banana Bread with Biscoff Streusel Topping is a culinary masterpiece that transforms simple ingredients into a delightful treat.
Imagine the sweet aroma of ripe bananas blending seamlessly with the caramelized, cinnamon-spiced essence of Biscoff cookies, creating a symphony of flavors that dance on your palate.
In this recipe, crushed Biscoff cookies are folded into the batter, providing a delightful crunch and a burst of flavor with every bite.
But the magic doesn’t stop there. A luscious Biscoff streusel topping crowns the bread, adding a crisp, buttery layer that enhances the rich, spiced notes of the loaf.
The Biscoff Cookie
Biscoff cookies, also known as speculoos, are a type of spiced shortcrust biscuit that originated in Belgium.
These cookies are known for their unique caramelized flavor and crunchy texture, thanks to a blend of spices like cinnamon, nutmeg, ginger, and cloves.
Originally enjoyed during festive seasons, they have become a beloved treat worldwide.
The Biscoff spread, made from these cookies, captures the same rich and spiced profile, transforming it into a smooth, spreadable delight.
Whether enjoyed with coffee or used as a versatile ingredient in desserts, Biscoff cookies bring a touch of European charm and a burst of flavor to any culinary creation, like this Biscoff Banana Bread with Biscoff Streusel Topping.
As the bread bakes to golden perfection, your kitchen will be filled with an irresistible aroma, promising warmth and indulgence.
To top it all off, a generous spread of creamy Biscoff cookie butter is lovingly layered on the freshly baked loaf, adding a luxurious finish that complements the moist, banana-infused crumb beneath.
Whether you’re enjoying a slice with your morning coffee or sharing it with loved ones over tea, this Biscoff Banana Bread is more than just a treat, it’s an experience.
Join us as we explore this delightful fusion, sure to become a favorite in your baking repertoire.
Biscoff Banana Bread with Biscoff Streusel Topping
Biscoff Streusel Topping
1/2 cup all-purpose flour
1/2 cup roughly chopped Biscoff cookies – about 5 cookies
1/4 cup light brown sugar, packed
3 Tbsp granulated sugar
2 tsp ground cinnamon
1/4 tsp fine salt
1/4 cup (1/2 stick) unsalted butter, melted and cooled
Biscoff Banana Bread
1 cup mashed bananas, about 2 large bananas
1 tablespoon freshly squeezed lemon juice
1/4 cup unsalted butter, room temp
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg plus one egg white, room temp
1 3/4 cups all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup buttermilk, room temp
1 cup chopped Biscoff cookies – about 10 cookies
Biscoff Banana Bread Garnish
1/2 cup cookie butter, warm
Biscoff Streusel Topping
In a large bowl, whisk together 1/2 cup flour, 1/2 cup roughly chopped Biscoff cookies, 1/4 cup packed brown sugar, 3 tablespoons granulated sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon salt.
Pour 1/4 cup of melted and cooled butter into the dry ingredients and gently stir together with a fork to make some nice, big crumbles.
You should end up with a bowl of what looks like wet sand with some pea-sized chunks. Be careful not to over-mix! You want to leave some of those buttery chunks intact. Set aside.
Biscoff Banana Bread
Preheat oven to 350 degrees and grease an 8.5 in x 4.5 in loaf pan with non-stick spray or butter and line with a sling of parchment paper.
Mash 1 cup of overripe bananas and combine with 1 tablespoon of freshly squeezed lemon juice. This prevents the bananas from browning and brightens up their flavor. Set aside.
Add 1/4 cup unsalted butter and 1/2 cup granulated sugar into a large bowl. Beat on a medium-high speed for 2-3 minutes with either a hand mixer or a stand mixer with a whisk attachment. Beat until the mixture becomes lighter in color and looks fluffier.
Mix in 1/4 cup vegetable oil and 1 large, whole egg + 1 egg white on a medium speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Add in 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix on a low speed until just combined.
Pour in 1/2 cup of buttermilk and mix on a low speed until incorporated.
Add in the remaining 3/4 cup of flour and mix on low just until you can no longer see streaks of flour.
Mix in the mashed banana/lemon juice mixture on a low speed until it is fully incorporated into the batter. Fold in 1 cup of roughly chopped Biscoff cookies.
Pour the batter into the prepared pan. Cover the top of the batter with an even layer of Biscoff streusel.
Bake on the middle baking rack for 60-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cook’s Notes
Rotate the pan halfway through to make sure it bakes evenly.
If you notice the streusel on top of the loaf is over-browning, cover the loaf pan with a foil tent to prevent streusel from over browning.
Remove the loaf from the oven and let it cool in the pan for 30 minutes. Then carefully lift the loaf out of the pan with the parchment paper sling and place it on a wire rack to finish cooling.
When cooled, drizzle liberally with warm cookie butter, then enjoy a slice with a scoop of vanilla ice cream or Trader Joe’s own Speculoos Cookie Butter Ice Cream.
Try These Banana Recipe Favorites
More Deliciously Yummy Recipes
- Ultimate Sheet Pan Teriyaki Chicken & Charred Brussels Sprouts
- How the Cooking Method of Using an Instant Pot Benefits the Preparation of Soups: 9 Powerful Advantages You Should Know
- Harvest Grain Bowl with Crispy Sausage, Chorizo & Aleppo-Lime Butter – A Bold, Cozy Dinner You’ll Crave
- Crispy Baked Buttermilk Popcorn Chicken
- Baked Chicken Recipes Round Up: 11 Simple, Oven-Baked Family Favorites
Please Share With Your Social Network:
Discover more from Cook Plate Fork
Subscribe to get the latest posts sent to your email.