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Biscoff Banana Bread – tender and moist Biscoff banana bread with swirls of Biscoff spread.
Easy Banana Bread Recipe
I know the heat is at an all-time high in some areas, but I hope you’re still getting a chance to bake! I’ll put together a list of my favorite no-bake desserts, but in the meantime, I have a super easy, incredibly delicious banana bread recipe to share with you. This easy banana bread recipe is actually made with Biscoff spread in the batter and swirled between the batter.
Biscoff Banana Bread
The Biscoff element not only helps to create an incredibly moist banana bread, it also adds a secondary flavor element with its cinnamon base.
Ingredients You’ll Need For Biscoff Banana Bread
- Unsalted butter
- Biscoff spread
- Granulated sugar
- Brown sugar
- Ripe bananas (go for brown to black skins – they’ll give the bread the most flavor)
- Vanilla extract
- Kamut flour or all-purpose flour
- Old fashioned rolled oats
- Baking powder
- Baking soda
How to Make Biscoff Banana Bread
I love how easy this banana bread is to make. You’ll first want to grab two 8-inch by 4-inch bread pans. I love the brand Fat Daddio.
As your oven heats to 325 degrees F., you’ll start mixing your dry ingredients together in a medium bowl. Things like flour, oats, baking powder, baking soda, salt, and cinnamon should all be whisked together before you add them to the other ingredients. This ensures your leavening agents are evenly distributed throughout the batter.
In the bowl of a stand mixer fitted with the paddle attachment, you’ll then beat the butter and sugars together for a few minutes, until light in color and fluffy in texture. Biscoff spread and eggs come next, followed by the mashed bananas and vanilla extract.
To finish up, you’ll turn your mixer to low and then alternately add the flour mixture and the buttermilk in three additions, starting and ending with the flour mixture.
When the batter is finished, you’ll pour 17 ounces of batter in each pan, drizzle each loaf with ¼ – ½ cup Biscoff spread (depending on how much Biscoff you want), and then cover the Biscoff with an addition 17 ounces of batter in each pan. Bake the pans together for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. My bread took 53 minutes.
Kamut flour is an ancient grain that hasn’t been hybridized or genetically modified. I like using it in place of all-purpose flour when I’m doing breakfast and snack items I know my kids will eat a lot of. You’ll also see Kamut flour has higher protein, antioxidants, minerals, vitamins, and other nutritional benefits than all-purpose flour.
However, they aren’t a one-for-one sub. I typically use ¼ cup to ½ cup less Kamut flour if I’m following a recipe that calls for all-purpose flour. I also wouldn’t sub Kamut flour for cake flour, just like you wouldn’t sub all-purpose flour for cake flour.
If you don’t have Kamut flour for this recipe, no sweat! Just use 3 ¼ cups of all-purpose flour.
Other Recipes You May Love
- Cinnamon Swirl Breakfast Loaf
- Lemon Poppy Seed Bundt Cake
- Banana Peanut Butter Caramel Cake
- Triple Chocolate Banana Cake
- Light and Fluffy Kodiak Pancakes
Biscoff Banana Bread
Tender and moist Biscoff banana bread with swirls of Biscoff.
Prep Time 15 mins
Cook Time 50 mins
- 3 cups (345) Kamut flour
- 3/4 cup (60 g) old fashioned rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (120 g) Biscoff spread
- 3 eggs room temperature
- 2 cups (400 g) mashed overly ripe bananas
- 1 teaspoons (4.2 g) pure vanilla extract
- 1 cup (240 g) buttermilk room temperature
- 1 cup (240 g) Biscoff spread to drizzle in the batter
- Preheat your oven to 325 degrees F. Spray two 8-inch by 4-inch bread pans with non-stick spray, line with parchment, and spray again. Set aside.
- In a medium sized bowl combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Whisk to combine. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until pale in color and fluffy in texture, about 3 minutes. Add the Biscoff spread and mix an addition 1 minute on medium-high.
- Lower the speed to medium-low and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Turn the mixer to medium-high and beat the mixture for an additional 2 minutes, until lighter in color. Add the vanilla and mashed bananas and stir to combine.
- With the mixer on low, add the dry ingredients alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just incorporated.
- Pour 17 ounces of batter in each pan. Drizzle ¼ cup to ½ cup Biscoff spread over the batter. (I heated my Biscoff spread for about 30 seconds in the microwave). Top each pan with remaining batter (about 16-17 more ounces in each pan). Spread the batter with the back of a spoon to make it level.
- Bake both pans together in the oven for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.
- Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.