This easy banana bread is the perfect way to use up those spotty bananas that you've been wondering what to use for!
Like my tahini banana bread and banana bread muffins, it takes less than 15 minutes of hands-on prep!
🧾 Ingredients
Here's everything you need to make this easy biscoff banana bread recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Bananas: Perfect for using up overripe bananas as you want them to be soft and spotty - this is key for moist banana bread. Underripe bananas have too much starch and won't add the intense banana flavor or moisture that you want!
- Biscoff Spread: This is baked into the batter, dolloped throughout, and melted and drizzled over the top! The inside of the banana bread will have gooey blobs of cookie butter while warm.
- Lotus Biscoff Cookies: These are speculoos cookies with a unique caramelized biscuit flavor with notes of cinnamon.
- Coconut Sugar: I love the slightly caramelized flavor this brings, but you can use light brown sugar or panela sugar (unrefined cane sugar) as well.
- Vegan Greek Yogurt: I like to use thick Greek-style yogurt such as Alpro protein skyr, but vegan sour cream or coconut yogurt will also work.
- Soy Milk: This is mixed with apple cider vinegar to create a vegan buttermilk substitute. You can also use oat milk or almond milk if needed.
🔪 Instructions
Here are step-by-step images showing how to make this cookie butter banana bread.
Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Mash the banana in a large mixing bowl using a fork until smooth.
Step 2: Add the vegan buttermilk (soy milk + apple cider vinegar), coconut sugar, biscoff spread, yogurt, olive oil, and vanilla extract to the mashed bananas. Whisk to combine the wet ingredients.
Step 3: Carefully fold the dry ingredients into the wet in 2 parts (all-purpose flour, baking soda, baking powder, sea salt, and cinnamon) until *almost* combined.
Step 4: While there are still a few visible streaks of flour, fold in the crushed biscoff cookies.
Step 5: Add half the batter to a prepared pan lined with parchment paper. Smooth out the top of the batter with a spatula or knife. Dollop 10 spoonfuls of the biscoff spread on top.
Step 6: Top with the remaining batter and smooth the top with a spatula or knife. Add a thin strip of vegan butter down the center of the loaf and bake!
Step 7: Pour melted biscoff spread on top of the loaf once cool. Finish with a sprinkle of crushed biscoff cookies.
💭 Expert Tips
Make a parchment sling. Leave a slight overhang on either side of the pan to make it easier to lift the baked banana bread out of the pan later.
Add a stip of non-dairy butter to the center of the loaf. This is optional, but it will help the loaf to crack in the middle once it bakes! You can also dip a bread knife in oil and run it down the center.
Place the loaf pan on top of an aluminum tray or baking sheet. This helps the loaf bake more evenly from underneath as it conducts heat in the oven.
💬 FAQs
I like to let it rest in the pan for 10 minutes before carefully lifting it onto a wire rack to cool further. Be careful not to leave it in the pan any longer as the heat trapped between the bread and the pan will produce condensation. This could give the bread a soggy bottom. Let it cool for 20-30 minutes on the rack before serving, or serve it warm if you want it to be on the gooey side!
Place it in a sealed container or wrap it tightly in plastic wrap once cool. This bread keeps at room temperature for up to 4 days, or in the fridge for a week.
Absolutely. Slice it into servings, separate each one with a piece of parchment, and place them in an airtight container. You can then freeze it for up to 1-2 months. Just defrost it at room temp for a couple of hours before serving.
I have not tested it, but if you are trying it make sure you use an all-purpose cup-for-cup GF flour to mimic the ap flour in the recipe.
🍯 More Biscoff Recipes
📖 Recipe
Description
Ingredients
Batter
- 120 ml (½ cup) soy milk, *see note 1
- 1 ¼ teaspoons apple cider vinegar
- 320 g (1 ¼ cups) ripe bananas, approx 2-3x medium or 3-4x small bananas, weighed without skins *see note 2
- 120 g (¾ cup) coconut sugar, or brown sugar
- 80 g (⅓ cup) biscoff spread
- 60 g (¼ cup) vegan Greek-style yogurt, *see note 3
- 80 ml (⅓ cup) olive oil , *see note 4
- 1 teaspoon vanilla extract
- 280 g (2 ¼ cups) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
Filling
- 100 g biscoff cookies, finely chopped
- 140 g (10 tablespoons) biscoff spread
Topping (optional)
- 120 g (½ cup) biscoff spread, melted
Instructions
- Make buttermilk: In a jug, mix the soy milk and apple cider vinegar and set aside.
- Mash the banana: Add the banana to a large mixing bowl and mash using a fork until smooth.
- Mix the wet ingredients: To the mashed banana, add the vegan buttermilk (soy milk + apple cider vinegar), coconut sugar, biscoff spread, yogurt, olive oil, and vanilla extract. Whisk to combine.
- Mix the dry ingredients: To a separate medium mixing bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- Make the batter: Sift half of the dry ingredients into the wet ingredients and fold the ingredients into the batter. Then fold in the other half of the dry ingredients, and when almost combined add fold in the crushed biscoff cookie pieces. Do not be tempted to overmix!
- Assemble: Add half of the batter to the prepared loaf pan and smooth out the top of it with a spatula or knife. Add 10 spoonfuls of the biscoff spread on top.
- Top with the remaining batter and smooth the top with a spatula or knife. Place the pan on top of an aluminum tray or baking sheet. Optionally, cut thin strips of vegan butter and place them down the center of the loaf, this will help the loaf to crack in the center once it bakes.
- Bake: Bake for 50-60 minutes. The loaf will rise and the top will be golden brown. Check the cake is done at the 50-minute mark by piercing it with a toothpick or a knife, the knife should come out clean with a small few crumbs on it. Continue to bake in 5-minute increments as and if needed until baked through.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
- Decorate: Pour melted biscoff spread on top of the cooled loaf and top with some more crushed cookies.
- Storage: When your cake has cooled, wrap any leftovers tightly in plastic wrap, foil, or a sealed container at room temperature for up to 4 days. You can keep it in the fridge for up to a week.To freeze, cut the cake into individual slices and separate them with sheets of parchment. Place them in a sealed container and freeze for up to a month. To defrost, let it thaw at room temperature for a couple of hours.
Notes
- Soy Milk: This gives the best result, but you can also use almond milk or oat milk.
- Bananas: If measuring with cups, measure the quantity after mashing.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Olive Oil: Or light-tasting oil such as canola or sunflower
Nutrition
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