Biscoff Banana Bread

Cookie butter & banana bread = A match made in heaven! This recipe makes a super moist loaf. It’s full of flavor, with ripe banana and warm spices.

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Biscoff Banana Bread

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  • Author: Kiley Rath


It’s easy to make this delectable dessert dairy-free or vegan to fit your dietary needs, without compromising flavor. *Disclaimer: there is wheat in cookie butter, so you can lessen the gluten with GF flour, but the recipe cannot entirely be made gluten-free.*

Servings: 1 loaf = 10 slices



For the loaf:

  • 1/2 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 2 large eggs, room temperature (can substitute: [1 tablespoon of ground flax seeds and 3 tablespoons of water] OR 3 Tbsp. of aquafaba [a.k.a. chickpea water] per egg)
  • 1 1/3 cup mashed overripe bananas (about 3 small/medium bananas, be sure to measure out so you don’t use too much banana)
  • 1/2 cup creamy Biscoff spread (warmed in the microwave for 2030 seconds )
  • 1/4 heaping cup sour cream, room temperature (can also use dairy-free sour cream or yogurt)
  • 1 Tbsp. (yes tablespoon!) vanilla extract
  • 2 Tbsp. whole milk (or dairy-free cream)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tsp. ground cinnamon

For the glaze:

  • 3/4 cup powdered sugar
  • 2 Tbsp. creamy Biscoff spread
  • 23 Tbsp. whole milk (or dairy-free milk/cream)
  • 1 tsp. vanilla
  • pinch of salt
  • (Optional) crushed Biscoff cookies to garnish



  • Preheat oven to 350°F. Adjust oven rack to lower-middle position.
  • Grease a light-colored 9×5 inch aluminum baking pan with softened butter and sprinkle an even layer of flour around the pan, shaking out any excess flour. Alternatively, line it with parchment paper. Set aside.
  • Add the oil, sugar, eggs, banana, cookie butter, sour cream, vanilla, and milk in a mixing bowl. Mix until just combined.
  • Whisk in dry ingredients well.
  • Bake for ~60-65 minutes at 350° or until knife/toothpick inserted in center comes out clean. May need to add aluminum foil over the top halfway through to prevent burning.
  • Cool completely.
  • Whisk together all ingredients for the glaze.
  • Spread evenly over cooled bread. Optional garnish with crushed Biscoff cookies.


Storage: bread keeps for 2-3 days at room temperature. Bread can also keep in the fridge for 1 week or up to 2-3 months in the freezer, just be sure to tightly wrap it.

Recipe and images courtesy of Modifications by Kiley Rath.

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