Biscoff Banana Bread

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4.50 from 2 votes

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www.theconsciousplantkitchen.com

This 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/biscoff-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 161kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Mashed Banana equivalent to 4 large ripe bananas, black spots on the skin
2 tablespoons Almond Milk (note 1)
½ cup Biscoff Spread (note 2)
¼ cup Brown Sugar (note 3)
1 teaspoon Vanilla Extract
½ teaspoon Salt
1 ½ cup All-Purpose Flour (note 4)
2 teaspoons Baking Powder
½ teaspoon Baking Soda
2 teaspoons Cinnamon

To decorate

3-4 Biscoff Biscuits
2 tablespoons Biscoff Spread melted

US Customary - Metric

Instructions

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.

Decoration

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.

Equipment

9-inch x 5-inch Loaf Pan

Notes

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

Note 2: Use a smooth or crunchy Biscoff spread.

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

Note 4: This recipe will not work with gluten-free flours.

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

Nutrition