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.
Biscoff Banana Bread
Description
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
Ingredients
Scale
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 20–30 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
- 2–3 Tbsp. whole milk (or dairy-free milk/cream)
- 1 tsp. vanilla
- pinch of salt
- (Optional) crushed Biscoff cookies to garnish
Instructions
- 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.
Notes
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 krollskorner.com. Modifications by Kiley Rath.
