A slice of this Biscoff Banana Bread is how you need to start your morning, your lunch, and as a finishing touch to your dinner.. or to start off your dinner. Honestly, whatever you prefer at this point. You get it, it’s pretty amazing and good for every time and occasion.
What you need.
- Unsalted butter
- Sugar
- Eggs
- Vanilla extract
- Ripe bananas (this is important)
- All-purpose flour
- Biscoff Cookie Butter Spread
- Biscoff Cookies
- Brown sugar
- Cinnamon
- Fresh baking soda
How to make the Biscoff swirl
Once you have your batter done, you’ll pour half of it into your prepped pan, and add your melted cookie butter spread, and then top it off with the rest of the batter. Super simple and these ingredients were just meant to be together!
How to make the crumb
I’m sure you have seen how other people make their crumb. They usually make it with cold butter, or even melted butter, but I prefer to use room temperature butter. This really help make sure you can evenly combine the butter with the flour and sugar. It also helps making sure you can control the size of the crumb you want to achieve whether that is a bigger crumb or a smaller crumb!
Happy baking, and remember to tag me on Instagram if you bake something delicious of mine, I love to see your amazing desserts!!!
Recipe
Biscoff Banana Bread
Ingredients
For the Banana bread
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 3 ripe bananas mashed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Pinch of salt
- 1 teaspoon baking soda
- ⅓ cup cookie butter spread melted
For the Biscoff topping
- 1 ¼ cups all-purpose flour
- ¼ cup crushed Biscoff cookies
- ¾ cup packed brown sugar
- 1 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup butter room temperature,
Instructions
For the Biscoff topping
- In a medium size bowl, whisk everything but the butter.
- Using a butter knife, cut off thin slices of the butter into the bowl with the dry ingredients.
- After you have added the butter, using a pastry cutter, or your fingers, mush the butter into the flour mixture until small and medium size chunks come together, until it resembles coarse crumbs. Set aside.
For the Banana Bread
- Preheat your oven to 325, with cooking spray, generously spray a large size bread. Set aside,
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high for 2 minutes. With a rubber spatula, scrape down the bowl.
- Add the sugar and beat for 3 minutes on a medium-high speed.
- Add the eggs, one at a time, scraping after each addition.
- Add the vanilla extract and the mashed bananas mix on low, until incorporated!
- Next add the flour, baking soda, and salt. Mix on the lowest speed just until combined and there are no flour streaks. Don’t over mix!!!
- Pour half of the the banana bread batter into the prepped pan. With the back of the spoon, gently even it out, and make sure the batter gets into all four corners.
- Pour the melted cookie butter onto the banana bread batter. Pour the rest of the batter onto the melted cookie butter spread. Spread with the back of the spoon to each corner of the pan.
- Add the prepped Biscoff crumb to the top of the banana bread and cover the whole thing with the Biscoff crumb.
- Bake for 60-65 minutes, or until a toothpick is inserted and comes out with a little crumbs. Let it cool completely in the pan before transferring onto a wire wrack.
- Drizzle some more melted cookie butter on top. Serve and Enjoy!