Roti Pisang Biscoff (Tiada Telur, Tiada Tenusu)

ini 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.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

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.

Saya telah buat Oat Semalaman 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!

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Biscoff Banana Bread

ini 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 daripada 5 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 50 minit minit

Jumlah masa: 1 jam hr

Kursus: Sarapan, Snek

Masakan: Amerika

Hidangan: 12 keping

Kalori: 161 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 ½ cawan Pisang Lenyek - equivalent to 4 large ripe bananas, black spots on the skin
• ▢ 2 sudu makan Susu badam - (nota 1)
• ▢ ½ cawan Sapuan Biscoff - (nota 2)
• ▢ ¼ cawan Brown Sugar - (nota 3)
• ▢ 1 sudu teh Ekstrak vanila
• ▢ ½ sudu teh Garam
• ▢ 1 ½ cawan Tepung serbaguna - (nota 4)
• ▢ 2 sudu teh Serbuk penaik
• ▢ ½ sudu teh Serbuk penaik
• ▢ 2 sudu teh Kayu manis

Untuk menghias

• ▢ 3-4 Biscoff Biscuits
• ▢ 2 sudu makan Sapuan Biscoff - dicairkan

arahan

• 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.
• Pindahkan adunan ke dalam loyang roti yang telah disediakan.
• 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.

Hiasan

• 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.

Nota

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

Nota 2: Use a smooth or crunchy Biscoff spread.

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

Nota 4Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.

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

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

Loyang Loaf 9 inci x 5 inci

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Pemakanan

Berkhidmat: 1keping | Kalori: 161kcal | Karbohidrat: 28.6g | Protein: 2.6g | Lemak: 4.2g | Lemak tepu: 1g | Lemak tak jenuh ganda: 0.1g | Lemak tak jenuh tunggal: 0.04g | Natrium: 218.4mg | Potasium: 125.6mg | Serat: 1.3g | gula: 11.3g | Vitamin A: 19IU | Vitamin C: 2.5mg | Kalsium: 53.2mg | Iron: 0.9mg | magnesium: 11.9mg | Fosforus: 38.1mg | zink: 0.2mg

Bahan dan Pengganti

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

• Pisang Lenyek – 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.
• Susu badam – 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.
• Sapuan 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.
• Ekstrak vanila – Vanilla boosts the flavor of the bread.
• Tepung serbaguna – Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.
• Serbuk Penaik dan Soda Penaik – These are essential for a soft, fluffy bread and give it an airy texture.
• Kayu manis – 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.

Petua Membakar Carine

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

1. Gunakan Pisang Terlalu Masak – Bananas with black spots are ideal as they’re sweeter and mash easily, giving the bread a moist texture and rich flavor.
2. Jangan Terlalu Campur – 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. Laraskan Masa Membakar – 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. Resipi Gandakan – This banana bread freezes well. Make two loaves and freeze one for later. Thaw overnight at room temperature before serving.
7. Tambah Tekstur – Fold in chopped nuts, chocolate chips, or crushed Biscoff biscuits into the batter for added crunch.
8. Eksperimen dengan Lapisan – 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.

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