Biscoff Banana Bread

My Biscoff Banana Bread takes the familiar comfort snack and gives it a spiced, caramelized twist with crushed Biscoff cookies layered into both the batter and the topping. The result is moist, flavorful, and subtly packed with cozy cookie butter flavor in every bite.

THIS is the treat I made my new next door neighbors when they moved in. When I saw them next, they admitted to polishing off the whole loaf in a day. There are countless banana bread recipes out there, but this one is your go-to when you want to impress without the fuss. Whether you’re baking for a brunch table, snacking during the week, or bringing something special to a gathering, this loaf delivers every time.

What sets this banana bread apart is not just the Biscoff cookies, but the extra depth from browned butter and brown sugar. It’s a perfectly balanced loaf—just sweet enough, a perfect resulting crumb, and incredibly simple (and fun) to pull together.

If you have even more ripe bananas, make my banana tahini breakfast cookies! And if you’re in the mood for another spiced loaf with fresh ingredients, try my Zucchini Strawberry Bread.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• How To Make Biscoff Banana Bread
• Substitutions and Variations
• Storage
• Top Tip
• Rating

Why You’ll Love This Recipe

• Deep, caramelized flavor from brown butter, brown sugar, cinnamon, and of course the Biscoff cookies
• Uses pantry staples and ripe bananas you already have on hand
• Perfect texture: moist with a tender crumb and a crunchy cookie topping
• No electric mixer needed—just a few bowls and a whisk
• Freezer-friendly and great for make-ahead snacks or gifts, trust me!!

Ingredients

• Bananas – The star of the show, giving moisture, sweetness, and signature flavor. Make sure there are plenty of brown spots. The less yellow, the better!
• Biscoff cookies – Crushed into the batter AND sprinkled as a topping, they give a warm, spiced crunch. Use this one, which you can find online or at most grocery stores.
• All-purpose flour – The base of the loaf.
• Baking soda – Helps the loaf rise and stay fluffy.
• Kosher salt – Enhances all the other flavors.
• Butter – Browned for nutty depth and richness. I always bake with salted butter.
• Brown sugar – Adds more moisture than white and comes with a subtle molasses flavor.
• Eggs – Bind the batter and add structure.
• Yogurt – Brings tenderness and moisture without being as heavy as sour cream.
• Vanilla extract – Rounds out the flavor with a warm, sweet note.
• Cinnamon – just a hint!

See recipe card for quantities.

How To Make Biscoff Banana Bread

1. Prepare the pan and oven: Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease any exposed sides.
2. Brown the butter: In a saucepan over medium heat, melt the butter and cook, stirring often, until the milk solids turn golden brown and smell nutty—about 5–7 minutes. Remove from heat and let cool slightly. A more detailed section below describes the butter browning process.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and kosher salt. Set aside.
4. Combine wet ingredients: In a large mixing bowl, whisk the browned butter and brown sugar until smooth. Add the eggs and vanilla extract and whisk until fully combined.
5. Mash the bananas: In a separate bowl or on a cutting board, mash the bananas with the back of a fork until mostly smooth but with some small chunks remaining. Add to the batter and stir to incorporate. Then add the yogurt and mix again.
6. Crush Biscoff for the batter: Place 8 Biscoff cookies in a sealed zip-top bag. Use the back of a pan or a heavy mug to crush them until finely ground—no large pieces should remain.
7. Combine batter: Add the dry ingredients and crushed Biscoff cookies to the wet batter. Mix until just combined—don’t overmix.
8. Prepare the topping: Place the remaining 4 Biscoff cookies in the same zip-top bag and crush them again, but this time leave some larger chunks for texture.
9. Bake: Pour the batter into the prepared loaf pan. Sprinkle the cookie crumble evenly over the top. Be sure to not place the larger biscoff chunks in the center part of the banana bread. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack. Serve and enjoy.

How To Make Brown Butter

If you’re new to browning butter, I got you! Follow these steps and you’re golden. You can’t brown butter in the microwave, it has to be stovetop.

1. Slice up the butter stick: I like to roughly slice the stick of butter into smaller pieces, that way they all melt at the same time. Leaving the stick whole is fine, it just takes longer and more risk of burning parts of the butter while waiting for the stick to melt.
2. Heat the skillet: Place the desired amount of butter in a small saucepan or skillet. No need to wait for the pan to heat up – adding butter cold is just fine. This saucepan is great. Having a lighter bottom will allow you to see the color changing; however, it’s not necessary.
3. Melt the butter: Let the butter melt completely. Stir occasionally with a rubber spatula or wooden spoon to keep it moving and prevent scorching.
4. Watch it foam and bubble: Once melted, the magic starts to happen. Don’t stop here! The butter will begin to foam and make soft popping or crackling sounds. This is the water in the butter evaporating. Keep stirring gently during this phase to prevent the solids from settling and burning.. You should start smelling the nutty aroma of brown butter.
5. LISTEN: The butter will foam and crackle as the butter browns. Once browned, the crackling stops and the crackling subsides. This will happen after about 5-7 minutes, so stay close to the stove. Remove from the heat immediately because even just seconds later the butter can be burnt (you can keep it in the pan, just remove it from the heat source). If using a lighter-bottom pan, you will be able to see the golden flecks.
6. Use: The butter will turn from yellow to golden to a speckle amber brown, and it will start to smell rich, nutty, and toasty, almost like hazelnuts. This happens quickly once it starts browning—stay close! When pouring the brown butter into the mixing bowl, be sure to use the spatula to scrape down all the speckled bits. That’s a lot of the flavor you don’t want to lose out on!

Substitutions and Variations

• Add chocolate chips: Fold in ½ cup of chocolate chips for a Biscoff + chocolate combo.
• Biscoff drizzle: Melt 1/3 cup of cookie butter and drizzle over the loaf after baking for an extra layer of indulgence.
• Swap yogurt for sour cream: Use sour cream instead of yogurt if that’s what you have on hand—both add richness.

Storage

Once cooled, wrap the banana bread tightly in foil or plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

Freeze slices for up to 3 months. To freeze, wrap slices individually and store in an airtight container or freezer bag.

Rating

If you make this Biscoff Banana Bread, I’d love to hear what you think! Please leave a star rating and review below—it helps other readers and means a lot to me. Happy baking!