Landscape photo of a loaf of Biscoff Chocolate Chip Banana Bread

Biscoff Chocolate Chip Banana Bread (Vegan GF-Option)

Light, fluffy and delicious Biscoff Chocolate Chip Banana Bread spread with a Biscoff yoghurt frosting and chocolate Biscoff crispy pieces. This loaf is vegan and easily gluten-free.

If you saw my Biscoff Chocolate Crispy Bars the other day, you will recognise them on top of this delicious banana bread. I knew I wanted to make two recipes that I could serve together and this is the ultimate combination of banana bread, Biscoff cookie butter and chocolate. Three of my favourite things! And this loaf comes together really easily using simple vegan and easily gluten-free ingredients all spread with a lighter yoghurt frosting that still tastes indulgent.

Drizzling Biscoff spread over Biscoff Chocolate Chip Banana Bread
Biscoff Chocolate Chip Banana Bread

Why will I love this Biscoff Chocolate Chip Banana Bread?

I think this loaf is pretty special, it is:

  • Light, fluffy, moist and tender
  • Packed with chocolate chips
  • With lots of cinnamon spiced Biscoff cookie butter
  • Easy to make in one bowl
  • Naturally vegan and easily made gluten-free
  • Spread with a lighter frosting
  • Decorated with chocolate Biscoff crispy pieces
  • Fun to make for celebrations and gatherings

If you already know you are going to love this Biscoff Chocolate Chip Banana Bread then read on for the recipe card below. First, let’s discuss the recipe in more detail.

What ingredients will I need?

The recipe for this banana bread is based on my White Chocolate Biscoff Banana Bread which is equally as delicious so do check that one out, too!

  • Bananas: as always, the ripe the better for banana bread and please do weigh your bananas before adding them to the bowl as they all vary so much in size.
  • Biscoff cookie butter: this replaces a lot of the oil or butter that other recipes use and adds loads of cookie butter flavour in every mouthful. For gluten-free options, see below. I also use smooth cookie butter here for a smooth batter but crunchy will also work.
  • Coconut sugar: I love the richer colour and caramel-like flavour of coconut sugar but you can use caster or light brown sugar, too. It’s not a lot of sugar, as the Biscoff is quite sweet as are the bananas.
  • Ground chia or flaxseeds: these act as an egg replacer to help bind the batter and keep the loaf light and moist. I like to grind whole chia seeds at home to a fine powder and then keep them in a sealed jar for 2 months.
  • Plant-based milk: any milk is great here like oat, almond, soya or coconut (from a carton).
  • Lemon juice: this reacts with the milk to form a buttermilk which binds the batter and keeps the loaf moist.
  • Thick coconut yoghurt: this adds moisture and texture to the loaf. You are looking for thick yoghurt here, and other types will work that are Greek-style and dairy-free.
  • Vanilla essence: for flavour.
  • Plain or GF plain flour: to keep the load light and moist. If using GF flour, make sure it’s a recommending baking blend with xanthan gum.
  • Ground almonds: for texture and taste. They have a lovely sweet nutty taste which I love. If you are avoiding nuts, use ground up sunflower seeds or use oat flour or more plain flour.
  • Baking powder, bicarbonate of soda and salt: for rise and flavour.
  • Dark chocolate: I use chocolate chips as I find them easier to slice through once baked but you can use a bar of chocolate chopped up. I use dark chocolate but dairy-free milk chocolate will also be delicious.

As for the frosting, this is so easy and so light:

  • Thick coconut yoghurt: as above, the thicker yoghurt is best and my go-to is Cocos Organic natural or vanilla yoghurt.
  • Biscoff cookie butter: to make a deliciously sweet and smooth frosting and extra for drizzling on top.
  • Biscoff Chocolate Crispy Bars: use the recipe here and break or slice them up into smaller pieces.
Biscoff Chocolate Chip Banana Bread with a slice to the side
Biscoff Chocolate Chip Banana Bread
The side of a loaf of Biscoff Chocolate Chip Banana Bread
Biscoff Chocolate Chip Banana Bread

How do I make this banana bread?

This banana bread comes together in one bowl:

  • Mash the banana: till smooth and only small lumps remain.
  • Whisk in all the wet ingredients: till smooth and glossy.
  • Add in the dry ingredients: and whisk to a thick batter with no specks of flour.
  • Fold in the chocolate chips: and pour into a lined loaf tin.
  • Swirl on 1 tbsp extra Biscoff: and make patterns on top.
  • Bake for 43 to 46 minutes until risen and golden: and an inserted skewer comes out clean.
  • Allow to cool fully: first in the tin for 10 minutes then on a wire rack.
  • Swirl together the yoghurt and Biscoff cookie butter: for the frosting.
  • Spread the frosting all over the loaf: and decorate with Biscoff Chocolate Crispy Bars and extra Biscoff spread.

Why do I need to warm the Biscoff?

This helps the Biscoff cookie butter to become smoother, runnier and easier to mix into batters. Make sure it’s not hot, it only needs to be runnier. I tend to microwave mine for 10-20 seconds in a heat-proof bowl.

Biscoff Chocolate Chip Banana Bread slice with a fork
Biscoff Chocolate Chip Banana Bread

How can I make this gluten-free?

Please see my post on Biscoff Chocolate Crispy Bars for more information, but ultimately, swap the Biscoff cookie butter spread for a cinnamon spiced almond or other nut butter like this one which I love. Or you can use regular nut/seed butter and add 1 tsp cinnamon + ½ tsp mixed spice into the batter. Please also check that your milk, yoghurt and chocolate are gluten-free.

Is this Biscoff Chocolate Chip Banana Bread nut-free?

You can make this loaf nut-free by omitting the ground almonds in the batter and using either ground up sunflower seeds (pulse sunflower seeds in a blender to forma fine meal texture) or using oat flour or extra plain flour. Please check that your milk, yoghurt and chocolate are all nut-free.

How long will this last?

This bread will keep in a sealed container in the fridge for 3-5 days, although best eaten at room temperate so allow it to sit for 20 minutes before eating. You can freeze the unfrosted loaf for up to 1 month, wrapped well, and allow to thaw at room temperature before decorating as above.

I love this banana bread, what else can I make?

I hope you are going to love this Biscoff Chocolate Chip Banana Bread and for more banana bread ideas, how about my:

Biscoff Chocolate Chip Banana Bread (Vegan GF-Option)

  • Servings: 8-10
  • Difficulty: easy
  • Print

Light, fluffy and delicious Biscoff Chocolate Chip Banana Bread spread with a Biscoff yoghurt frosting and chocolate Biscoff crispy pieces. This loaf is vegan and easily gluten-free.

Ingredients

    For the Banana Bread:
  • 3 medium-sized ripe bananas (300g)
  • 70g + 1 tbsp Biscoff cookie butter spread
  • 40g coconut sugar
  • 2 tbsp ground chia or flaxseed
  • 80ml plant-based milk
  • 1 tbsp lemon juice
  • 30g thick coconut yoghurt
  • 1 tsp vanilla essence
  • 210g plain or GF plain flour
  • 50g ground almonds
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • A pinch of salt
  • 60g dark chocolate chips
  • For the Frosting:
  • 200g thick coconut yoghurt
  • 3 heaped tbsp Biscoff cookie butter spread
  • 2 Biscoff Chocolate Crispy Bars
  • 1-2 tbsp Biscoff cookie butter spread, warmed

Directions

  1. Preheat the oven to 160Fan/180*C and line a 9×5-inch loaf tin with parchment paper.
  2. Mash the bananas till smooth and only small lumps remain. Warm the Biscoff cookie butter spread so it’s runny.
  3. Add the banana and 70g of Biscoff cookie butter spread to a large mixing bowl along with the coconut sugar, ground chia/flaxseed, plant-based milk, lemon juice, coconut yoghurt and vanilla essence. Whisk till smooth.
  4. Sift in the flour and add the ground almonds, baking powder, bicarbonate of soda and salt. Stir to a thick batter with no specks of flour. Fold in the chocolate chips.
  5. Pour into the lined tin and smooth over the top. Drizzle over the 1 tbsp warmed Biscoff cookie butter spread and swirl through with a spoon.
  6. Bake for 43-46 minutes, until an inserted skewer comes out clean. Allow to rest for 10 minutes then lift out the tin to cool fully on a wire rack.
  7. For the frosting, stir the yoghurt till really smooth and in a separate bowl, stir the Biscoff cookie butter spread till runnier. Stir the cookie butter into the yoghurt and leave some streaks of Biscoff.
  8. Spread the frosting all over the loaf and top with some crumbled up Biscoff Chocolate Crispy Squares. If you like, drizzle with melted Biscoff cookie butter spread. Slice and enjoy straight away. Keep leftovers in a sealed container in the fridge for 3-5 days and best enjoyed at room temperature.
  9. You can freeze the unfrosted loaf for 1 month, wrapped well and then allow to thaw at room temperature before frosting as above.

I look forward to hearing what you think of this Biscoff Chocolate Chip Banana Bread so please let me know in the comments below. If you do make this loaf, I’d love to see so please tag me in them, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With Biscoff choc BB love x

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