Biscoff Banana Bread at the Table

Slices of Biscoff banana bread on a cutting board.

We gave traditional banana bread a big upgrade with this Biscoff Banana Bread! The simple recipe combines the classic, comforting flavors of banana bread with the irresistible taste of Biscoff cookies and spread.

What is Biscoff Banana Bread?

Biscoff banana bread is a scrumptious spin on traditional banana bread. By incorporating Biscoff flavor into both the batter and the streusel topping, we’ve created a tender, mouthwatering bread that’s reliable for breakfast, a snack, or even dessert. The Biscoff adds a rich, caramel-like flavor with a hint of spice — it’s absolutely heavenly!

This recipe takes the humble banana bread and elevates it to new heights. The combination of ripe bananas, silky Biscoff spread, and a crunchy Biscoff streusel topping is pure magic. It’s simple to make, super satisfying, and sure to become a go-to in your home like it has in ours!

Overhead image of Biscoff banana bread in a loaf pan.

Ingredients You Need

Biscoff Streusel Topping:

All-Purpose Flour – This forms the base of our streusel, giving it a nice, crumbly texture.
Roughly Chopped Biscoff Cookies – These cookies add a delightful crunch and their signature spiced flavor to the streusel.
Packed Light Brown Sugar – This adds sweetness and a hint of molasses flavor to the streusel. Brown sugar also helps the streusel caramelize beautifully.
Rolled Oats – These add a bit of texture and heartiness to the streusel. We love the slight chewiness they bring to the table.
Ground Cinnamon – This warm spice complements the flavors of the Biscoff and bananas perfectly.
Fine Salt – A pinch of salt enhances all the flavors in the streusel. We use fine salt so that it’s simple to evenly disperse it in the streusel mixture.
Cold Unsalted Butter – Cutting in cold butter creates a crumbly, tasty streusel! We prefer unsalted butter to control the saltiness.

Banana Bread:

Large Ripe Bananas – These add natural sweetness and moisture to the bread. The riper the bananas, the better the flavor.
Melted Unsalted Butter – Butter helps to make the bread rich and tender. Melting the butter helps it to incorporate easily into the batter.
Granulated Sugar – This sweetens the bread and helps create a tender crumb. Granulated sugar dissolves well in the batter.
Large Room-Temperature Eggs – Eggs add structure and richness. Using them at room temperature ensures they mix in smoothly.
Vanilla Extract – This enhances all the other flavors in the bread. We love the sweet, aromatic touch it adds.
Sea Salt – A little salt balances the sweetness and brings out the flavors. We prefer sea salt for its clean taste.
Sour Cream – This adds moisture and a slight tanginess.
Baking Soda – This helps the bread rise and become fluffy. Baking soda reacts with the acidity in the sour cream.
All-Purpose Flour – This forms the structure of the bread. All-purpose flour is our go-to for a soft, tender crumb.
Biscoff Spread – This silky spread adds a rich, caramel-like flavor. We swirl it into the batter for pockets of Biscoff goodness.
Roughly Chopped Biscoff Cookies – These add texture and flavor throughout the bread. Chopping them roughly ensures you get decadent bites of cookies in every slice.

How to Make Biscoff Banana Bread

Prepare the streusel topping. Add the chopped Biscoff cookies, brown sugar, rolled oats, ground cinnamon, and fine salt to a large bowl. Then, use a pastry cutter or your fingers to add the butter and mix until it’s crumbly and coarse.
Mash the bananas. Place the bananas in a bowl, mash, and mix in the melted butter until the two ingredients are completely combined.
Combine. Pour the granulated sugar, eggs, vanilla extract, and sea salt into the banana mixture before mixing in the sour cream and Biscoff spread.
Add dry ingredients. Add the flour and baking soda to the banana mixture in increments. Then, fold in the chopped Biscoff cookies.
Assemble the bread. Transfer the batter to the prepared loaf pan. Use a spatula to ensure the top is smooth before adding the Biscoff streusel on top.
Bake. Place the pan in the preheated oven and bake until it passes the toothpick test. Halfway through baking, cover with foil.
Cool the bread. Let the bread rest briefly in the pan. Then, invert it onto a cooling rack and allow it to come to room temperature before serving or storing.

Variations

Chocolate Chips– Add a cup of chocolate chips to the batter for a chocolatey twist.
Nuts – Fold in chopped walnuts or pecans for added crunch and flavor.
Spices – Add a teaspoon of ground ginger and nutmeg to the batter for a warm, spiced flavor.
Muffins – Pour the batter into a muffin tin for individual servings. Adjust the baking time accordingly.

Can I Store Leftovers?

It’s simple to store this bread — you can keep it at room temperature in an airtight container for up to 3 days, or you can refrigerate it or freeze it.

To refrigerate the bread, store it in an airtight container for up to 1 week.

You can also store it longer by wrapping the bread tightly in plastic wrap and freezing it for up to 3 months.

Common Questions about Biscoff Banana Bread

Is Biscoff banana bread good for breakfast?

Yes—and it feels like a morning upgrade. Pair it with coffee or tea, and you’ve got the reliable balance of comforting carbs and spiced sweetness to start your day. It’s also great as a mid-morning pick-me-up.

Can I serve Biscoff banana bread as dessert?

Absolutely! Dress it up with a drizzle of melted Biscoff, a scoop of ice cream, or even a dusting of powdered sugar. It easily goes from casual snack to full-on dessert centerpiece.

Is Biscoff banana bread kid-friendly?

Totally. Kids love the sweet banana flavor, and the cookie butter adds a fun twist. It’s also a sneaky way to use up those spotty bananas sitting on the counter.

Does Biscoff banana bread taste different from regular banana bread?

Yes—it has a spiced, almost caramelized flavor that regular banana bread doesn’t. The Biscoff adds depth and a cozy warmth that makes it stand out. If you’re a fan of the cookies or spread, this bread takes it to another level.

More Quickbread Recipes

Searching for more sweet and scrumptious breads? Look no further than some of our other favorites!

Lemon Bread (Simple Blender Recipe)

Banana Pecan Bread

Double Chocolate Banana Bread

Pumpkin Banana Bread

One Bowl Banana Bread

Banana Blueberry Bread with Streusel Topping

the Ayyem kitchenServings: 12 servings

Prep: 15 mins
Cook: 1 hr 10 mins
Total: 1 hr 25 mins

This Biscoff banana bread recipe infuses classic banana bread with the sweet, irresistible taste of Biscoff cookies and spread! Email

Ingredients

Biscoff Streusel Topping:

1/2 cup all-purpose flour
1/2 cup roughly chopped Biscoff cookies
1/3 cup packed light brown sugar
4 tablespoons rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
5 tablespoons cold unsalted butter

Banana Bread:

3 large ripe bananas
10 tablespoons melted unsalted butter
1 cup granulated sugar
3 large room-temperature eggs
2 teaspoons vanilla extract
1 teaspoon sea salt
1/2 cup sour cream
1/4 cup Biscoff spread
1 teaspoon baking soda
2 cups all-purpose flour
6 roughly chopped Biscoff cookies

Instructions

Biscoff Streusel Topping:

In a bowl, combine the flour, chopped Biscoff cookies, brown sugar, rolled oats, ground cinnamon, and fine salt.1/2 cup all-purpose flour, 1/2 cup roughly chopped Biscoff cookies, 1/3 cup packed light brown sugar, 4 tablespoons rolled oats, 1 teaspoon ground cinnamon, 1/4 teaspoon fine salt
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.5 tablespoons cold unsalted butter

Banana Bread:

Preheat your oven to 350°F. Grease a 1.5 lbs (10x5x3) loaf pan and lightly dust it with flour to prevent the baked bread from sticking.
In a large bowl, mash the ripe bananas until smooth.3 large ripe bananas
Stir in the melted butter until well combined.10 tablespoons melted unsalted butter
Add the granulated sugar, eggs, vanilla extract, and sea salt. Mix until fully incorporated.1 cup granulated sugar, 3 large room-temperature eggs, 2 teaspoons vanilla extract, 1 teaspoon sea salt
Stir in the sour cream and biscoff spread and baking soda.1/2 cup sour cream, 1 teaspoon baking soda, 1/4 cup Biscoff spread
Gradually add the flour, mixing until just combined.2 cups all-purpose flour
Stir in chopped Biscoff cookies until evenly distributed.6 roughly chopped Biscoff cookies
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle the Biscoff streusel topping evenly over the batter.
Bake for 70-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Note: at the 50 minute mark, loosely cover with foil and continue to bake. this will prevent the top from over browning.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.