Biscoff Banana Bread
User Reviews
5
Biscoff Banana Bread
Description
This banana bread recipe integrates vegetable oil, granulated sugar, eggs, mashed overripe bananas, warmed Biscoff spread, sour cream, vanilla extract, and milk to form a wet batter. Dry ingredients of all-purpose flour, baking soda, salt, and ground cinnamon are folded in gently to maintain a tender crumb. Baking at 350°F in a prepared 9x5 inch pan yields a golden loaf after about an hour.
The finished bread has a moist interior enriched by Biscoff spread's caramel and spice notes and the natural sweetness and moisture of ripe bananas. The sour cream adds tang and softness. A glaze made from powdered sugar, Biscoff spread, milk, vanilla, and a pinch of salt is spread over the cooled bread, with crushed Biscoff cookies optional for garnish, adding texture and accentuating the signature flavor.
Serve this banana bread as a breakfast treat or snack. It pairs well with coffee or tea and benefits from resting one to two days, allowing flavors to mellow. Warming slices with butter enhances the experience. Storage at room temperature for a few days or refrigeration up to a week keeps it fresh, and freezing is possible for longer preservation.
Taking care to measure banana quantity ensures the proper moisture balance. Softened ingredients should be at room temperature for even mixing. The glaze adds sweetness and moisture contrast when applied after the bread cools completely.
Ingredients
- 1/2 cup vegetable oil or canola oil
- 1 cup granulated sugar
- 2 large egg room temperature
- 1 1/3 cup banana about 3 small/medium bananas, be sure to measure out so you don't use too much banana, mashed overripe
- 1/2 cup Biscoff spread warmed in the microwave for 20-30 seconds, creamy
- 1/4 heaping cup sour cream room temperature
- 1 Tbsp. (yes tablespoon!) vanilla extract
- 2 Tbsp. milk whole
- 2 cups all-purpose flour spooned and leveled
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
For the glaze
- 3/4 cup powdered sugar
- 2 Tbsp. Biscoff spread creamy
- 2-3 Tbsp. milk whole
- 1 tsp. vanilla
- salt pinch
- Biscoff cookies crushed; to garnish, optional
Instructions
- Preheat the oven to 350°F. Be sure to adjust the oven rack to the 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 with parchment paper. Set aside.
- Add the oil, sugar, eggs, banana, Biscoff, sour cream, vanilla and milk in a mixing bowl.
- Mix until combined.
- Whisk together the dry ingredients in another large mixing bowl.
- Add wet into dry, folding just until combined.
- Bake for ~60-65 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Whisk together all ingredients for glaze.
- Spread over cooled bread. Garnish with crushed up Biscoff cookies.
Notes
- Store banana bread at room temperature for 2-3 days, best eaten on days 2 and 3.
- Reheat slices in the microwave with butter for improved flavor and texture.
- Bread keeps up to 1 week refrigerated or can be frozen for 2-3 months; tightly wrap before freezing.
- Measure bananas carefully to avoid excess moisture in batter.
- Allow bread to cool completely before glazing to prevent glazing from melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 331kcal | 17% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 344mg | 14% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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