I’ve had this recipe bookmarked for awhile now. The problem was either we were out of bananas or the husband had eaten all of the biscoff spread. Oh and then when I finally had both I realized I didn’t have any biscoff cookies. The stars finally aligned and I had all three! This came out really good. But in a strange way it was dry and moist at the same time. We still gobbled it up!
Biscoff Banana Bread with Biscoff Cookie Streusel
adapted from two peas and their pod
1 1/2 cups of all-purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 medium very ripe bananas, mashed
1/2 cup Biscoff Spread
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup light brown sugar
For the Biscoff Cookie Streusel:
1/2 cup chopped Biscoff cookies
2 tablespoons all-purpose flour
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
1. Preheat oven to 350 degrees F. Grease a 8×4 loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
3. In a large bowl, stir together your mashed bananas, Biscoff Spread, canola oil, egg, vanilla, and sugars.
4. Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don’t over mix.
5. Spread batter into prepared pan. In a small bowl, combine chopped Biscoff cookies, flour, brown sugar, cinnamon, and melted butter. Stir until combined. Sprinkle the streusel evenly over the batter in the loaf pan.
6. Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.
7. Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.