Description
This Biscoff Banana Bread is a delightful twist on classic banana bread, enriched with creamy Biscoff spread and a luscious Biscoff glaze. Perfectly moist with warm cinnamon notes, this bread is topped with a smooth glaze and optional crunchy Biscoff cookie garnish for added texture and flavor.
Ingredients
Bread Ingredients
- 1/2 cup vegetable or canola oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/3 cup mashed overripe bananas (about 3 small/medium bananas, measured)
- 1/2 cup creamy Biscoff spread (warmed)
- 1/4 heaping cup sour cream, room temperature
- 1 teaspoon vanilla bean paste
- 2 tablespoons whole milk
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Glaze Ingredients
- 3/4 cup powdered sugar
- 2 tablespoons creamy Biscoff spread
- 2-3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Crushed Biscoff cookies for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and position the oven rack in the lower-middle spot to ensure even baking.
- Prepare pan: Grease a light-colored 9×5 inch aluminum baking pan with softened butter, then sprinkle flour evenly inside, shaking out excess. Alternatively, line the pan with parchment paper for easy removal.
- Combine wet ingredients: In a large mixing bowl, add the vegetable or canola oil, granulated sugar, eggs, mashed bananas, warmed Biscoff spread, sour cream, vanilla bean paste, and whole milk.
- Mix wet ingredients: Stir the wet ingredients together until fully combined but do not overmix to keep the bread tender.
- Prepare dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly blended.
- Combine wet and dry: Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to maintain a soft crumb.
- Bake: Pour the batter into the prepared pan and bake for approximately 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool bread: Allow the bread to cool completely in the pan on a wire rack before glazing.
- Prepare glaze: Whisk together powdered sugar, creamy Biscoff spread, whole milk, vanilla, and a pinch of salt until smooth and spreadable.
- Glaze and garnish: Spread the glaze evenly over the cooled banana bread and sprinkle with crushed Biscoff cookies for an optional decorative and crunchy finish.
Notes
- Make sure bananas are very ripe for optimal sweetness and moisture.
- Measure the mashed bananas accurately to avoid an overly wet batter.
- Warming the Biscoff spread makes it easier to incorporate smoothly into the batter and glaze.
- Use a light-colored pan to monitor browning closely and prevent overbaking.
- Allow the bread to cool completely before glazing to avoid melting the glaze.
- Crushed Biscoff cookies on top add a nice visual touch and extra crunch, but are optional.
