Biscoff Banana Bread

My classic super moist banana chocolate chip bread has now had a Biscoff makeover! This recipe is for a super indulgent Biscoff Banana Bread with chocolate chips and a Biscoff filling.

Jump to:

• Why you'll love this recipe
• Equipment Notes
• Ingredient Notes
• How to Make Biscoff Banana Bread
• Expert Tips
• Storage Advice
• Home Freezing Tips
• Variations and Substitutions
• Baking in Different Pans
• FAQs
• Biscoff Banana Bread

Why you'll love this recipe

• Super moist one bowl banana bread - this recipe just takes one bowl. There's no need for messing about mashing bananas separately, instead this follows the same process as my basic large batch One Bowl Banana Bread to make the perfect moist loaf!
• Gooey Biscoff swirl - this bread is loaded, and I mean LOADED with Biscoff! There is a swirl of Biscoff cookie butter running through the bread and a thick layer of Biscoff in the centre. Seriously, if you're a Biscoff lover, you need this bread in your life!
• Packed with chocolate chips - if the Biscoff wasn't enough, I've added milk chocolate chips to make this a properly indulgent banana bread treat!

Equipment Notes

This is a simple recipe with pretty straightforward equipment. You'll need:

• Large mixing bowl - a single good size mixing bowl will be the main thing here! Since you don't need to mash the bananas separately, you won't need any other bowls.
• Electric hand mixer - standard handheld electric beaters will work here. To ensure that the banana is well broken down and mixed in, electric mixers will work better than trying to do this all with a balloon whisk.
• Sieve - to sift the dry ingredients into the batter.
• Spatula - you can also use a large spoon, but a rubber spatula is the best tool here.
• 1lb loaf pan - this recipe has been designed for a standard 1 pound capacity loaf tin, approximately 8½" long x 4½" wide x 2½" deep)
• A knife - you'll need a table knife or skewer to swirl the Biscoff into the batter. Also, if you want to add the decorative banana to the top of this bread, you'll need a sharp knife to carefully cut this in half. Since the banana will be super ripe, you can use duller table knives, but these make the cut messier.

Ingredient Notes

To make this recipe, you'll need:

• Butter - unsalted butter, softened at room temperature. You can use salted butter here, but it will add extra saltiness to your recipe. This is difficult to counter and control, especially in this recipe as there is no added salt to reduce.
• Sugar - granulated sugar or caster sugar.
• Eggs - a large egg and an egg yolk, ideally at room temperature for baking. Room temperature eggs beat better and more evenly into the batter.
• Bananas - you'll want overripe bananas for banana bread, to ensure that they mash down easily into the batter. This recipe uses a couple of average sized bananas in the batter and another for the topping. The banana on top is mostly decorative - you can leave it off if you prefer or don't have a spare banana!
• Flour - all purpose flour or plain flour will work here.
• Baking soda
• Cinnamon
• Ginger
• Nutmeg
• Milk chocolate chips - or solid milk chocolate chopped into chunks.
• Biscoff - this recipe has been made with smooth Lotus Biscoff Cookie Butter spread. You can use other brands of cookie butter. Speculoos flavoured cookie butter will work well as an alternative accenting the spices in the bread. It is also fine to substitute with crunchy cookie butter, but I prefer smooth for the filling in this bread.

How to Make Biscoff Banana Bread

This is such a quick one bowl recipe for the best ever Biscoff filled banana bread! Just follow these steps:

1. Start by preheating your oven and preparing you pan. I like to grease and flour this, but you can line your pan with parchment paper or use a trusted non-stick cooking spray if preferred.
2. In a large mixing bowl, cream together the butter and sugar for about 2 minutes.
3. Then add the egg and yolk, beating to combine.
4. Next add the bananas, beat these into the mixture until combined. There will still be some small bits of banana in the batter - don't expect it to beat smooth.
5. Next sift the flour, baking soda, cinnamon, ginger and nutmeg directly into the mixing bowl. Using a spatula, stir this together until just combined. Be sure to scrape the bottom of the bowl to make sure there are no unmixed patches of dry ingredients.
6. Add the chocolate chips and stir to distribute.
7. Now, pour about half or two thirds of the batter into the prepared baking pan (image 1 below).
8. Dollop out about half of your Biscoff spread over the batter (image 2 below).
9. Pour the remaining batter on top of the Biscoff and then finish off with dolloping the remaining Biscoff on the top (image 3 and 4 below).
10. Using a kitchen knife or skewer, swirl the Biscoff into the batter (image 4 below).
11. If decorating with the banana on top, carefully slice this in half lengthwise and place with the cut side facing up on top of the batter.
12. Bake in the centre of the preheated oven for about an hour and 15 minutes, until a toothpick inserted in the centre comes out clean of crumbs.
13. Let cool for about 10 minutes in pan and then turn out onto a wire rack to cool completely.

Expert Tips

To help you ensure success in this recipe, my top tips:

• Breaking the bananas into chunks when adding to the batter will make it more manageable for the beaters to mash them.
• Biscoff can be very thick and difficult to swirl. You can gently heat the Biscoff in a microwave for a few seconds or on the stovetop. This will loosen it slightly and make it easier to spread and swirl.
• If decorating with the banana on top, this should be on the smaller side, to avoid overfilling the pan. To get a clean cut, use a sharp knife and hold the banana gently to avoid it breaking into pieces.
• For more of a decorative finish, you can also reserve a small handful of chocolate chips to add to the top before baking. This will ensure a dotting of chocolate morsels visible on top of the bread.
• This is a dense and heavy bake due to the Biscoff, this means it will take a bit longer to cook through than my one loaf Chocolate Chip Banana Bread. Even when baked, you may find that the skewer has melted Biscoff on it when you check. This is fine, but you want to avoid crumbs from the bread itself as this would indicate underbaking.

Storage Advice

For storing this bread, you will want to first allow it to cool completely. Then, wrap it well with plastic wrap or place in an airtight container.

It will keep well at room temperature for about 4 days, dependent on the conditions in the kitchen. In particularly hot or humid weather, you may find that it does not last as long.

Home Freezing Tips

If you're wanting to get a head start and make this Biscoff Banana Bread in advance, it is very freezer friendly! Follow these steps:

• Simply bake as directed and allow to cool completely.
• Then wrap well in plastic wrap and a layer of aluminium foil (or use a ziploc bag) and store in the freezer. It will keep frozen for about 3 months.
• You can then allow it to defrost at room temperature before serving.

As a freezer friendly loaf, this moist banana bread with Biscoff filling is also great if you're just wanting to get a stockpile of baked goods at the ready. To make this even easier, slice the bread before freezing. The slices can be wrapped individually or flash frozen to prevent them from sticking to each other. Then you can remove slices as you need them, instead of the whole loaf!

Variations and Substitutions

As with any other bake, there are plenty of options for making Biscoff filled Banana Bread your own!

• Crunchy versus smooth Biscoff - I've developed this recipe using smooth Biscoff, but crunchy will work here too. It will of course have a slightly different texture, which will be most noticeable with the Biscoff layer in the centre of the bread.
• Dark or white chocolate - this recipe calls for milk chocolate, which I feel works best with the Biscoff here. You can absolutely use different chocolate though! Many people enjoy white chocolate and Biscoff as a combination. And, personally, I'm a huge dark chocolate fan! Chips or chopped chocolate chunks work best.
• Add nuts - you can add some chopped nuts to this recipe to give it a bit extra texture and flavour. Walnuts and pecans work particularly well with banana bread and Biscoff. If adding nuts, I would recommend substituting out some of the chocolate or you run the risk of overfilling your pan with batter.

Baking in Different Pans

This recipe can be made in pretty much any size/shape pan you'd like - from muffins to cake tins. The key changes will be in the baking times and the pan preparation.

If using smaller loaf pans, divide the batter as evenly as possible amongst the pans.

If making in muffin pans, either line with cases or ensure the individual holes are well greased and floured. Keep watch on them while baking as these will normally bake more quickly than the loaf.

A larger loaf pan or round cake pans with a larger surface area will result in a shorter bread. This will normally bake more quickly.

FAQs

Looking for more ideas to use ripe bananas? Try:

• Banana Cinnamon Rolls
• Banoffee Blondies
• Banana Ganache Muffins
• Pumpkin Banana Muffins
• Banana Pound Cake