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Biscoff Banana Bread

Swirled Biscoff Banana Bread Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 very ripe medium bananas, mashed (about 1 ¼ cups)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60g) plain Greek yogurt
  • 1 ½ cups (190g) all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ⅔ cup (200g) creamy Biscoff spread

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment. Mash bananas in a large bowl, then whisk in melted butter, sugar, eggs, vanilla, and yogurt until smooth.
  2. In a separate bowl, whisk together the flour, baking soda, and salt.
  3. Fold the dry ingredients into the wet with a spatula, stopping as soon as combined.
  4. Spread half the batter in the pan. Warm the Biscoff spread until just pourable. Drizzle half over the batter, add remaining batter, and top with the rest of the spread. Swirl gently with a knife.
  5. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Notes

Wrap the cooled loaf tightly and let it rest overnight for the swirl to set fully, the slices will hold together better. If your loaf is browning too fast, tent loosely with foil after 40 minutes.