Banana bread is one of those timeless bakes that never goes out of style—moist, comforting, and the perfect way to use up ripe bananas. But when you add a generous swirl of Biscoff spread, it transforms into something truly special. This Biscoff banana bread is rich, spiced, and sweet, with the caramelised cookie flavour running through every slice. Perfect for breakfast, afternoon tea, or even dessert, it’s a loaf you’ll find yourself baking again and again.

Why This Recipe Works

Bananas bring natural sweetness and moisture, creating a soft and fluffy texture that keeps well for days. Biscoff spread adds warmth and spice, making each bite taste indulgent without being overly heavy. Together, they make a loaf that’s comforting yet a little bit fancy—ideal for impressing guests or treating yourself with a cup of coffee.

Tips for the Best Banana Bread

Use very ripe bananas: The spottier and softer, the sweeter and more flavorful your loaf will be.
Warm the Biscoff: A few seconds in the microwave makes it easy to drizzle and swirl.
Prevent burning: If the top browns too quickly, cover with foil for the last 10 minutes of baking.
Storage: Wrap tightly and store at room temperature for up to 3 days, or freeze slices for up to a month.

Frequently Asked Questions

Can I make this banana bread dairy-free?
Yes! Simply swap the butter for coconut oil or a dairy-free spread, and make sure your Biscoff spread is the regular version (which is dairy-free).

Can I freeze Biscoff banana bread?
Absolutely. Slice the loaf, wrap each piece in clingfilm, and freeze for up to 1 month. Defrost at room temperature or warm slightly in the microwave.

What can I use instead of Biscoff?
If you don’t have Biscoff, any cookie butter spread works well. Peanut butter or Nutella also make tasty alternatives.

How do I know when it’s fully baked?
Insert a skewer into the center—if it comes out clean (a few moist crumbs are fine), it’s ready. If it still looks wet, bake for another 5–10 minutes.

Can I add toppings?
Definitely! Extra chopped walnuts, pecans, or crushed Biscoff biscuits sprinkled on top before baking add a lovely crunch.

Biscoff Banana Bread

Prep Time 15

Cook Time 50

Total Time 1 5

Servings 8

Ingredients

3 ripped bananas
100 g soft brown sugar
2 eggs
100 g biscoff spread
200 g self-raising flour
100 g oil (vegetable or sunflower)
1 tsp baking powder
10-12 smashed biscoff biscuits
pinch of salt

Instructions

Pre-heat your oven to 170ºC/338ºF and line up loaf cake ban with baking paper.
Add eggs and sugar into a mixing bowl and whisk together for few minutes, add mashed bananas, oil, biscoff spread and whisk until fully incorporated. Add flour, baking powder and fold in with spatula. Once everything incorporated, fold in crushed biscuits. Pour batter into prepared baking tin and bake for 40-50 minutes. Do cocktail pick test, to make sure your loaf is baked.
Let it cool in the tin slightly before removing and cooling completely on cooling rack.