This Biscoff Banana bread with its incredibly soft crumb is swirled with biscoff spread and topped with biscoff biscuits. It’s perfect alongside a hot cup of tea or coffee.
Banana bread has got to be hands down one of the easiest quick bread recipes to make. It’s also the best way to use up overripe bananas. Adding biscoff spread to the batter adds another layer of flavour to this already delicious bread.
Let's get into the making of this Biscoff Banana Bread
Ripe Bananas- You will need 3 medium bananas. With the skin removed, they weighed between 300-310 grams. Over ripe bananas produce a sweet moist loaf.
Light or Dark Brown Sugar- The molasses in the sugar add flavour, makes the bread soft and moist.
Eggs- Creates structure and stability in the batter as well as adds moisture to the bread.
Vanilla Extract- Adds flavour.
Buttermilk- Adds moisture to this banana bread. When used together baking soda it produces carbon dioxide, allowing the bread to rise.
Flour -Plain or self raising flour can be used. If using self-raising flour, omit baking powder and baking soda.
Baking soda- allows the bread to rise.
Baking powder- lightens the texture of the bread by enlarging air bubbles within the batter.
Biscoff Spread– the sweet caramel flavour of this spread adds so much flavour to the bread and keeps the bread extra moist.
Biscoff Biscuits- adds a lovely crunch as well as flavour to the bread.
Here's how to make the Biscoff Banana Bread
To a large mixing bowl, add in eggs and sugar. Whisk together until combined. Mix in mashed bananas, buttermilk, vanilla extract and biscoff spread. Sift in flour, baking powder and baking soda. Finally fold in melted butter.
Pour the batter into a lined loaf tin, spoon over some warmed biscoff spread. Swirl the biscoff into the batter. Finish off by topping the batter with biscoff biscuits chunks.
Bake in the oven for 50-60 minutes or until a toothpick inserted comes out clean.
Watch me make this
Tips for making the banana bread
Use overripe bananas because they are sweet and have a strong banana flavour. If your bananas aren’t ripe enough, slow bake them at 150 c (300 f )in the oven for 30 minutes. Leave them to cool before using.
Warm the biscoff spread in the microwave for 15-20 seconds so it mixes into the batter easier.
Use all brown sugar in this recipe as it yields a soft moist bread as well as adds wonderful flavour.
If you haven’t got any buttermilk at hand, make some by mixing in 1 tablespoon of lemon juice or white vinegar with 250 ml (1 cup) milk and leave to stand for 10 minutes.
How should it be stored?
This bread can be stored in three ways. Let the bread cool completely before storing.
In an airtight container at room temperature– The bread will stay moist at room temperature for up to 5 days. Wrap it in cling film or plastic wrap and place in a plastic container with a lid.
In the fridge if you live in a warm climate– Wrap the bread in cling film or plastic wrap and place in a zip-lock bag before placing in the fridge. When you take the bread out of the fridge to eat, it can be warmed in the microwave for 10-15 seconds.
In the freezer- Banana bread can also be frozen for up to 3 months. Wrap the cooled bread in cling film or plastic wrap and place in zip-lock bag before putting it in the freezer. When you are ready to enjoy the bread, simply take it out of the freezer the night before and allow it thaw on the counter top.
For more banana bread recipes, check these out:
Biscoff Banana Bread
- 150 grams light brown sugar
- 2 large eggs
- 3 medium bananas (300 grams)
- 85 ml buttermilk
- 2 teaspoons vanilla extract
- 150 grams biscoff spread, divided use
- 240 grams (2 cups) plain or all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 120 grams unsalted butter, melted
- 3 biscoff cookies, (broken into pieces)
- Preheat oven to 170 degrees celcius. Grease and line a 9X5- inch loaf tin.
- Mash the bananas with a fork. In a large mixing bowl, whisk together sugar and eggs until well incorporated. Whisk in the mashed bananas, buttermilk and vanilla extract.
- Warm 100 grams in the microwave for 20 seconds and mix into to the egg mixture.
- Sift the flour, salt, baking powder and baking of soda into the egg mixture then mix until combined.
- Mix in the melted butter.
- Pour the batter into the prepared loaf tin, then pour over remaining biscoff. Use a knife to swirl the spread. Top the batter with biscoff cookie pieces.
- Bake for 50-60 minutes or until a toothpick or skewer inserted in the centre comes out clean. 30 minutes into baking, loosely cover the bread with foil to help prevent the top and sides from getting too brown. Leave tin to cool for 15 minutes, then invert onto cooling rack.
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