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

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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.