Description
This Biscoff Banana Bread recipe combines the rich, spiced flavor of Biscoff spread with moist, ripe bananas to create a deliciously tender loaf. Perfect for breakfast, snacks, or dessert, this easy-to-make bread boasts a unique twist on the classic banana bread using cookie butter for added depth and sweetness.
Ingredients
Dry Ingredients
- 2 cups (248g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (118ml) vegetable oil
- ½ cup (100g) granulated sugar
- ½ cup (140g) Biscoff spread or Cookie Butter
- 2 overripe bananas, mashed
- 2 large eggs
- 7 tablespoons milk (any kind or nondairy)
- ½ teaspoon vinegar or lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8×4 or 9×5-inch loaf pan by spraying it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- Cream Wet Ingredients: In a large bowl, combine the vegetable oil, granulated sugar, and Biscoff spread. Stir or use a hand mixer to cream these ingredients until smooth and well combined.
- Add Bananas, Eggs, and Milk: Stir in the mashed bananas, eggs, and milk into the Biscoff mixture, blending well to form a smooth mixture.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, stirring just until combined. The batter will remain slightly lumpy; do not overmix.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots for even cooking.
- Cool Before Serving: Allow the banana bread to cool in the pan for at least 10 minutes before slicing or removing it to a cooling rack.
- Store Properly: Keep leftover bread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months for longer storage.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- You can substitute any type of milk, including non-dairy options, to make the recipe dairy-free.
- Adding vinegar or lemon juice helps activate the baking soda for a better rise.
- Do not overmix the batter to avoid tough bread; lumpy batter is fine.
- Rotate the loaf pan halfway during baking to ensure even cooking if your oven temperature varies.
- Store the banana bread in an airtight container to maintain freshness.
