Esta 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.
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.
he hecho Avena nocturna con galletas Biscoff 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!
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
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Biscoff Banana Bread
Ingredientes
- 1 ½ taza de Plátano machacado - equivalent to 4 large ripe bananas, black spots on the skin
- 2 cucharadas de Leche de almendras - (nota 1)
- ½ taza de Crema para untar Biscoff - (nota 2)
- ¼ taza de Brown Sugar - (nota 3)
- 1 cucharadita de Extracto de vainilla
- ½ cucharadita de Salt
- 1 ½ taza de Harina para todo uso - (nota 4)
- 2 cucharaditas de Levadura en polvo
- ½ cucharadita de Bicarbonato de sodio
- 2 cucharaditas de Canela
Para decorar
- 3-4 Biscoff Biscuits
- 2 cucharadas de Crema para untar Biscoff - derretido
Instrucciones para la impresión en alta definición
- 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.
- In another bowl, stir flour, baking powder, baking soda, salt, and cinnamon.
- Fold in the dry ingredients into the wet ingredients and stir with a rubber spatula until the batter is thick, moist, and consistent.
- Transfer the batter into the prepared loaf pan.
- 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.
Decoración
- 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.
Notas
Nutrición
Ingredientes y sustituciones
You need just a few basic ingredients to make this banana bread.
- Plátano machacado – 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.
- Leche de almendras – 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.
- Crema para untar Biscoff – 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.
- Extracto de vainilla – Vanilla boosts the flavor of the bread.
- Harina para todo uso – Para una versión sin gluten, utilice mi Guía de conversión a una dieta sin gluten.
- Polvo para hornear y bicarbonato de sodio – These are essential for a soft, fluffy bread and give it an airy texture.
- Canela – 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.
Stir the batter until it’s well combined.
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.
Consejos de repostería de Carine
I have a few more tips for you to make the absolute best banana bread.
- Use Overripe Bananas – Bananas with black spots are ideal as they’re sweeter and mash easily, giving the bread a moist texture and rich flavor.
- No mezcle demasiado – When combining the wet and dry ingredients, stir just until combined. Overmixing can make the bread dense and tough.
- 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.
- Ajustar el tiempo de horneado – 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.
- 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.
- Double the Recipe – This banana bread freezes well. Make two loaves and freeze one for later. Thaw overnight at room temperature before serving.
- Agregar textura – Fold in chopped nuts, chocolate chips, or crushed Biscoff biscuits into the batter for added crunch.
- Experimentar con capas – Swirl extra Biscoff spread into the batter before baking for pockets of caramelized goodness.
- 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.
I’ve made this cake and shared it and it was a hit.Will definitely make again and it’s very easy. I don’t like alot of ingredients and this is very simple
¡Muchas gracias!
this is the easiest delish cake loaf ever
Gracias!
Delicious! Biscoff cream gives such a tasty flavor! Plus, it raised so nice in the oven.Thank you Carine for another great recipe! Now, I have a long list with your receipes that I tried. I even have a star ranking with what I like the most.
Thank you so much for making so many of my recipes!
Perfecto
¡Gracias por compartir esta receta!