Banana bread has got an upgrade with this Biscoff Cookie Banana Bread – a fluffy and light banana bread laced with Biscoff cookie spread, topped with crunchy cookies. A delicious, simple, vegan bake perfect with a cup of tea or as a dessert with ice cream and extra cookies.
I do love banana bread as the numerous recipes will prove but still, I crave more – as do my family. It is our choice of cake when it comes to celebrations and Sunday treats as it is not too sweet but has a wonderful cakey and moist crumb. I had been eyeing up some Biscoff cookie spread for a while before I finally took the plunge and baked it into a cake.
This recipe for Biscoff Cookie Banana Bread is similar to my Ultimate Banana Bread and the base is mashed banana, chia seeds, milk, oil, syrup with some flour and raising agent. This recipe differs as I add extra cookie flavour in the form of almond essence and the hidden Biscoff cookie butter filling – which is truly magical. I was worried it would be too sweet, but it works really well in this cake without overpowering the lovely almond and banana flavours in the loaf.
The second biscuit element in this Biscoff Cookie Banana Bread is the broken up Biscoff Lotus biscuits on top – they add such a great crunch and texture on top. Biscuit and cake in one bite, now that is something special. I use the classic Biscoff brand of biscuit and cookie spread but I am sure there are others available although I haven’t tried these.
To differ from the other cakes that I’ve posted about, for this Biscoff Cookie Banana Bread I decided to make two mini loaves. That way, the loaves stay as fresh as possible – although they do not last long around here for freshness to be a problem! If you want to make one larger loaf instead, simply adjust the baking times as described below. Either way, this mixture is bound to impress, and it couldn’t be simpler to make. All the ingredients come together in less than 10 minutes, in one bowl and without much laborious work at all. The magic is in the oven.
This Biscoff Cookie Banana Bread is a new favourite bake although I am trying to keep it for special occasions as it does feel a little bit special and extra-ordinary. The cake-like crumb, moist loaf and soft banana texture make it an ideal bake to serve for afternoon tea, or even enjoy this as part of a balanced breakfast spread with some more cookie butter or nut butter and fruit. It tastes indulgent enough to serve for dessert with ice cream and syrup… the possibilities are endless.
I hope you will love this Biscoff Cookie Banana Bread and if you are looking for more banana inspired bakes, how about my Ultimate Banana Bread, Chocolate and Cherry Banana Cake or Double Chocolate Banana Bread Brownies with Dark Chocolate Tahini Ganache.
Biscoff Cookie Banana Bread
A fluffy and light banana bread laced with Biscoff cookie spread, topped with crunchy cookies. A delicious, simple, vegan bake perfect with a cup of tea or as a dessert with ice cream and extra cookies.
- 3 ripe bananas, mashed
- 2 tbsp chia seeds
- ¼ cup (60ml) almond milk
- 2 tbsp olive oil
- 2 tbsp syrup
- 1 tsp almond essence
- ¼ cup coconut sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 ½ cups flour e.g. white, spelt (or half and half / your preferred GF flour)
- 80g Biscoff cookie spread (or speculoos spread)
- 4 Biscoff cookies (or speculoos cookies)
1. Preheat the oven to 160Fan/180*C and line 2 small or 1 large loaf tin with baking parchment.
2. Stir the mashed banana with the chia seeds, almond milk, oil, syrup and almond essence in a large mixing bowl. Leave for 5-10 minutes.
3. Add in the coconut sugar, baking powder, bicarbonate of soda, cinnamon and flour and stir to combine – the mixture will be quite thick.
4. Pour half the batter into the 2 small or 1 large loaf tin(s) and then spoon over the Biscoff cookie spread in an even layer. Top with the remaining banana bread batter.
5. Crumble the Biscoff cookies on top of the loaves or loaf and bake for 25-30 minutes for 2 small loaves or 35-40 minutes for 1 larger loaf.
6. Allow to cool on a wire rack in the tin(s) for 10 minutes, remove from the tin(s) and then allow to cool fully on the rack. Store in an airtight container for up to 3 days.
I can’t wait to hear your thoughts on my recipe Biscoff Cookie Banana Bread so please leave them in the comments below. Tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With Biscoff banana bread love x