Biscoff Banana Bread

I have a confession to make.  I don’t really like baking with Biscoff.

There, I said it.  You see, I’d rather save the heavenly stuff so I can eat straight out of the jar, with a big spoon, and slowly devour it. That’s how much I like it.

But, I had some really ripe bananas to use up and instead of spooning this stuff in my mouth all day, I made some Biscoff Banana Bread.

Biscoff Banana Bread

Was it as good as eating it out of the jar?  Not even close.

However, this bread was pretty darn good.  I even made a streusel to go on top and we all know that a little streusel can make everything that much better.

This bread warmed up with a slather of butter or Biscoff on top is a perfect afternoon snack…..or morning treat……or late-evening fix…..whatever you want to call it, it’s all good.

Biscoff Banana Bread5

As you all know I can only get Biscoff in the US, so when I was there last week I bought two jars.  What was I thinking?  Only two jars?  I knew that wouldn’t be enough but I thought I could ration it until I go again, which will be in November.  Ha!  I’ve already finished one jar and it’s only been a week.  I think I need to start ordering this stuff online, stat!

Biscoff Banana Bread2

If you’ve never tried Biscoff you’re missing out.  It’s like eating smooth, cinnamon-y, gingerbread-y goodness, but even better!

Next time I’m buying a whole case!

Biscoff Banana Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 20 minutes

Yield: 10-12 slices

A moist and delicious banana bread filled with the heavenly taste of Biscoff spread.

Ingredients

    For the Bread:
  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 medium very ripe bananas, mashed
  • 3/4 cup Biscoff Spread
  • 1/4 cup canola oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • For the Streusel:
  • 1/2 cup chopped graham crackers (Biscoff cookies would be ideal but I didn't have any)
  • 2 tablespoons all-purpose Gold Medal flour
  • 1/4 cup brown sugar
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted

Instructions

Preheat oven to 350 F.
Grease an 8X4 inch loaf pan and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Set aside.
In another medium bowl, mix together the mashed bananas, Biscoff, oil, egg, vanilla and sugar.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour mixture into prepared pan.
For the Streusel:
In a small bowl, stir together chopped graham crackers, flour, sugar, cinnamon and butter.
Pour mixture over batter already in the loaf pan.
Bake for 55-65 minutes or until toothpick inserted into center comes out clean.
Remove from oven and let cool completely before removing from loaf pan.
Enjoy!

Notes

Recipe adapted from Two Peas and Their Pod

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Comments

  1. Two jars definitely isn’t enough, Liz! We’re the opposite — I only bake with Biscoff because I know I’ll get out of control eating it out of the jar. I love the warm, cozy flavor it gives to baked goods. You bread looks delicious — I know I would love it! Pinning!

  2. Hey no judgment! That’s why I don’t often bake with nutella – it’s already gone when I go to find it in the pantry. ;) BUT I am glad you decided to bake with biscoff this time because this bread looks amazing! :D

  3. I can’t even focus on the Biscoff element, because I’m still staring mesmerized at the streusel, singing quietly to myself, “I got lost, in your eyeeees…” Seriously, that is some gorgeous streusel. Love the flavors and textures you have going on! And girl, please ask Santa for a crate of Biscoff for Christmas this year.: )

  4. Streusel definitely makes breads better! This sounds amazing Liz!

  5. Streusel and Biscoff – how could it get any better!!

  6. Agreed – streusel can work wonders! This looks pretty amazing, even if it isn’t just as easy as opening a jar. :)

  7. haha.. was literally laughing out loud when I first started reading. I’ve never had biscoff, after all the addiction stories I’m trying to stir clear. But this recipe looks pretty darn delicious!Thanks for sharing at Show Stopper Saturdays!

    Krista @ Joyful Healthy Eats

  8. This is a whole new kind of wonderful when it comes to banana breads! Yummo!

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