Biscoff bananbrød (uden æg, uden mejeriprodukter)

Denne Biscoff Banana Bread is the most comforting breakfast for cinnamon banana lovers. It’s a moist banana bread packed with Biscoff spread flavors and delicious crunchy biscuits on top. Plus, it has no eggs, no dairy, and it’s easy to make in 1 bowl.

Indholdsfortegnelse

+ Se mere- Se mindre

I made this recipe because of my kids who love to eat Biscoff spread. I know it’s not the healthiest thing in the world, but it brings a delicious taste and we all need to eat something a bit decadent from time to time.

Jeg har lavet Biscoff Overnight Oats before when they wanted a quick breakfast with the typical cinnamon-caramel taste, but they’ve been bugging me about a banana bread full of it. So I cave. Here is that recipe, if your kids are also asking for it!

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Biscoff Banana Bread

Denne Biscoff Banana Bread is the most comforting breakfast for cinnamon banana lovers. It's a moist banana bread packed with Biscoff spread flavors and delicious crunchy biscuits on top. Plus, it has no eggs, no dairy, and it's easy to make in 1 bowl.

4.80 fra 5 stemmer

Print Anmeldelse Gem Gemt!

Del på facebook Pin (Binding) Gem i e-mail

Prep Time: 10 minutter mins

Tilberedningstid: 50 minutter mins

Samlet tid: 1 time hr

Rute: Morgenmad, Mellemmåltid

Køkken: amerikansk

portioner: 12 skiver

Kalorier: 161 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 ½ kop Moset banan - svarende til 4 store modne bananer, sorte pletter på huden
• ▢ 2 spiseskefulde Mandelmælk - (note 1)
• ▢ ½ kop Biscoff Spread - (note 2)
• ▢ ¼ kop Brown Sugar - (note 3)
• ▢ 1 teske Vanille ekstrakt
• ▢ ½ teske Salt
• ▢ 1 ½ kop Mel til alle formål - (note 4)
• ▢ 2 teskefulde Bagepulver
• ▢ ½ teske Bagepulver
• ▢ 2 teskefulde Kanel

At dekorere

• ▢ 3-4 Biscoff Biscuits
• ▢ 2 spiseskefulde Biscoff Spread - smeltet

Instruktioner

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with oil spray. Set aside.
• In a large mixing bowl, mash the ripe bananas with a fork or the paddle attachment of your stand mixer. Measure 1 cup + 1/2 cup of mashed bananas – if extra, remove from the bowl, freeze for later.
• Stir the Biscoff spread, almond milk, vanilla extract, and brown sugar with a rubber spatula until well combined.
• I en anden skål røres mel, bagepulver, natron, salt og kanel.
• Fold in the dry ingredients into the wet ingredients and stir with a rubber spatula until the batter is thick, moist, and consistent.
• Hæld dejen over i den forberedte brødform.
• Bake the banana bread for about 40 – 55 minutes at 350 °F (180 °C) on the center rack of the oven until a pick inserted in the center of the loaf comes out clean.
• Let the bread cool down on a wire rack for 2 hours before decorating.

Dekoration

• Place the Biscoff spread in a microwave-safe bowl and microwave it for 15-20 seconds or until runny and smooth.
• Pour on top of the cooled banana bread, crush 1 or 2 Biscoff biscuits on top of the bread, and decorate it by placing extra biscuits or banana slices on top of the bread.

Noter

Noter 1: Any milk can be used like oat milk, soy milk, or cashew milk.

Noter 2: Use a smooth or crunchy Biscoff spread.

Noter 3: Skip the added sugar if you are using ultra-ripe bananas. Other sweetener options are coconut sugar or sugar.

Noter 4For en glutenfri version, brug min Guide til glutenfri konvertering.

Opbevaring: You can store the banana bread in an airtight box in the fridge for up to 5 days.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Udstyr

9 x 5 cm brødform

Del på facebook Fastgør opskrift

Ernæring

Betjener: 1skive | Kalorier: 161kcal | Kulhydrater: 28.6g | Protein: 2.6g | Fed: 4.2g | Mættet fedt: 1g | Flerumættet fedt: 0.1g | Enumættet fedt: 0.04g | Natrium: 218.4mg | Kalium: 125.6mg | Fiber: 1.3g | Sukker: 11.3g | Vitamin A: 19IU | Vitamin C: 2.5mg | Calcium: 53.2mg | Jern: 0.9mg | Magnesium: 11.9mg | Fosfor: 38.1mg | Zink: 0.2mg

Ingredienser og erstatninger

You need just a few basic ingredients to make this banana bread.

• Moset banan – Bananas bring natural sweetness, moisture, and binding to the bread. Use ripe bananas with black spots on the peel for the best flavor and texture. If you’re out of bananas, try applesauce or pumpkin puree, but note that the flavor will change significantly.
• Mandelmælk – Milk adds moisture to the batter. Any plant-based milk, such as oat milk, soy milk, or cashew milk, works just as well. Avoid sweetened or flavored milk to maintain control over the sweetness.
• Biscoff Spread – This delivers the signature cinnamon-caramel flavor. You can use smooth or crunchy Biscoff spread depending on your preference. For a nutty alternative, use almond butter or peanut butter, but this will alter the characteristic Biscoff flavor.
• Brown Sugar – Brown sugar adds more caramel flavors. You can replace it with coconut sugar for a refined sugar-free option or omit it entirely if your bananas are ultra-ripe.
• Vanille ekstrakt – Vanilla boosts the flavor of the bread.
• Mel til alle formål – For en glutenfri version, brug min Guide til glutenfri konvertering.
• Bagepulver og bagepulver – These are essential for a soft, fluffy bread and give it an airy texture.
• Kanel – Cinnamon adds warmth and complements the banana and Biscoff flavors. You can also add a pinch of nutmeg or cardamom for a more complex spice profile.

How to Make Biscoff Banana Bread

This recipe is really easy to make as all it takes is chucking everything into a bowl (not at once though!). Here’s how in pictures.

Mash bananas in a small mixing bowl.

Add the sugar, Biscoff, almond milk, and vanilla extract to the bananas.

Rør dejen, indtil den er godt blandet.

Add the dry ingredients to the bowl.

Stir with a silicone spatula until the flour is well incorporated.

Pour the dough into a loaf pan lined with parchment paper.

Bake the banana bread for 40 to 55 minutes at 350 °F (180 °C).

Pour hot Biscoff spread on top of the cooled banana bread.

Carines bagetips

I have a few more tips for you to make the absolute best banana bread.

1. Brug overmodne bananer – Bananas with black spots are ideal as they’re sweeter and mash easily, giving the bread a moist texture and rich flavor.
2. Overmix ikke – When combining the wet and dry ingredients, stir just until combined. Overmixing can make the bread dense and tough.
3. Line the Pan Properly – Use parchment paper to line your loaf pan, leaving overhang on the sides for easy removal. This prevents sticking and ensures a clean release.
4. Juster bagetiden – Every oven varies slightly, so check the bread at the 40-minute mark. If the top browns too quickly, tent it with foil to prevent burning.
5. Cool Before Decorating – Allow the banana bread to cool completely before adding the melted Biscoff spread. Decorating too soon can cause the spread to soak in or run off.
6. Dobbelt opskrift – This banana bread freezes well. Make two loaves and freeze one for later. Thaw overnight at room temperature before serving.
7. Tilføj tekstur – Fold in chopped nuts, chocolate chips, or crushed Biscoff biscuits into the batter for added crunch.
8. Experiment with Layers – Swirl extra Biscoff spread into the batter before baking for pockets of caramelized goodness.
9. Use a Toothpick Test – Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is ready.

More Funky Banana Bread Recipes

Peberkage-bananbrød

Pistacie-bananbrød

Gulerodskage Bananbrød

Chokolade-jordnøddesmør-bananbrød