Biscoff Banana Bread with Chocolate Chips

Welcome to banana bread bliss! If you love Biscoff as much as I do, you’ll go gaga for this Biscoff Banana Bread with Chocolate Chips.

It’s the ultimate sweet and cozy indulgence. 

Each slice is a blend of sweet bananas and velvety Biscoff spread, dotted with melty chocolate chips for an extra kick of decadence. 

And the finale? A drizzle of even more Biscoff spread that’s just pure bliss. 

Each bite is soft, moist, and packed with caramelized sweetness.

Whether you enjoy it as a breakfast treat or a sweet snack with your afternoon coffee, I guarantee you’ll come back to it again and again.

What Makes This Recipe So Good?

This Biscoff Banana Bread is everything you could want in a quick bread: tender, moist, and rich in flavor. 

The bananas add natural sweetness and a delicate softness, while the Biscoff spread brings a hint of spice with its signature cinnamon undertones. 

Swirling the Biscoff into the loaf creates pockets of gooey goodness, and the chocolate chips add dreamy flavor to every bite.

The texture is pure heaven, too! It’s fluffy and moist, with a golden crust on top that gives way to the soft, rich interior. 

Finally, the Biscoff glaze drizzled over the top seals the deal, adding a glossy, sweet finish. It’s the perfect marriage of cozy comfort and indulgent flavor.

Ingredients

This cake is loaded with ingredients that bring both flavor and texture to the table. 

Here’s everything you’ll need for this delicious banana bread recipe:

• Ripe Bananas: Add natural sweetness and moisture to the batter, ensuring a rich and tender crumb.
• Sour Cream: Provides a slightly tangy flavor and keeps the crumb moist.
• Unsalted Butter: Adds richness and a buttery depth.
• Brown Sugar: Contributes a deep, caramel-like sweetness that complements the bananas.
• Granulated Sugar: Balances the sweetness and adds a slight crispiness to the edges.
• Large Eggs: Bind the ingredients together while adding structure and richness.
• All-Purpose Flour: Forms the base of the batter, giving the recipe its structure.
• Baking Soda, Baking Powder, Salt: Ensures the perfect rise and balance in flavors.
• Chocolate Chips: Bursts of melty, chocolatey goodness throughout the recipe.
• Vanilla Extract: Enhances the sweetness and brings warmth to the overall flavor.
• Whole Milk: Adds moisture and helps create a smooth batter.
• Biscoff Spread: A rich, spiced cookie butter that adds a luscious layer of indulgence to the recipe.

How to Make Biscoff Banana Bread with Chocolate Chips

This recipe is a breeze to put together. Here’s how you do it:

1. Prep: Line the loaf pan with parchment paper and preheat the oven to 175°C (350°F).
2. Mash: Mash the bananas and set them aside.
3. Mix Wet Ingredients: Combine the vanilla, sour cream, and whole milk until smooth, then set aside.
4. Cream Butter and Sugar: Cream the butter and sugars until pale and fluffy. Scrape the bowl, then blend in the eggs and mashed bananas.
5. Combine Dry Ingredients: Mix the flour, baking powder, baking soda, and salt in a separate bowl.
6. Alternate Mixing: Alternate adding the dry ingredients and milk mixture to the butter mix, starting and ending with the flour. Add chocolate chips with the last batch of flour.
7. Layer Batter: Pour half of the batter into the loaf pan, drizzle and swirl half of the Biscoff on top, then cover with the rest of the batter.
8. Bake: Bake for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan. Transfer to a wire rack. 
9. Cool and Drizzle: Melt the remaining Biscoff and drizzle it over the cooled cake. Enjoy!

Tips for the Best Banana Bread

Want to make your banana bread the best it can be? Follow these handy tips:

• Use Very Ripe Bananas: The riper the bananas, the more flavor and sweetness they’ll add. Look for yellow fruit with lots of brown spots.
• Measure the Flour Correctly: You should really weigh everything when baking. But it’s especially important with the flour. 
• Don’t Overmix the Batter: Use a mixer for the butter and sugars, but then swap to a spatula when folding in the flour. 
• Warm the Biscoff Spread: Heating the Biscoff makes it easier to swirl into the batter and helps it blend beautifully with the banana and chocolate. 20-30 seconds should be enough.
• Room Temp Ingredients. Ensure the eggs, butter, and sour cream are at room temperature for even mixing.
• Quality Biscoff. Use genuine Biscoff spread for that authentic, spiced caramel flavor.
• Chocolate Choice. Opt for high-quality chocolate chips for rich, melty pockets of chocolate.
• Cool Completely. Let the bread cool before slicing to firm up and enhance flavors.
• Bake Ahead. Banana bread flavors deepen overnight, making it even tastier the next day.

Recipe Variations

This recipe is pretty perfect as is, but there’s always room for improvement, right?

Try one of these recipe variations, and then let me know what you think!

Nutty Crunch: 

• Fold a cup of chopped walnuts or pecans into the batter for a delightful crunch and nutty flavor. The nuts complement both the banana and the Biscoff beautifully.

Double Biscoff:

• Incorporate crushed Biscoff cookies into the batter, or make a simple Biscoff crumb with crushed cookies and butter. 

White Chocolate Charm:

• Substitute the chocolate chips with white chocolate chips for a sweeter, creamier contrast to the spiced Biscoff spread.

Swirl Effect:

• Drop dollops of Biscoff spread on the top of the batter and use a knife to swirl it through, creating a marbled effect.

Vegan Delight:

• Make it vegan by using plant-based butter, a flaxseed egg substitute, dairy-free sour cream, and ensuring your chocolate chips are vegan.

Mocha Twist:

• Add a tablespoon of instant espresso powder to the batter to infuse the bread with a subtle coffee flavor that pairs wonderfully with the chocolate and Biscoff.

Fruity Addition:

• Mix in a cup of fresh blueberries or raspberries for a burst of tartness that cuts through the sweetness of the bread.

Cream Cheese Filling:

• Prepare a cream cheese mixture with cream cheese, sugar, and an egg, and layer it in the middle of the batter before baking for a creamy, tangy surprise.

Pumpkin Spice Version:

• Add a teaspoon of pumpkin pie spice to the batter to give the bread a warm, autumnal flavor, perfect for the fall season.

Gluten-Free Option:

• To make this recipe accessible to those with gluten sensitivities, use a gluten-free all-purpose flour blend instead of regular flour.

FAQs

Q: How do I prevent dense banana bread?

A: Avoid overmixing the batter once the flour is added. Overmixing can activate the gluten, resulting in dense and chewy bread. Mix by hand just until the ingredients are combined​.

Q: Can I double the recipe?

A: Yes! This recipe can be easily doubled or tripled. Just make sure you have enough loaf pans and adjust baking time as needed.

Q: What if I don’t have ripe bananas?

A: If your bananas aren’t ripe enough, bake them in a 200°C (400°F) oven for about 10 minutes to soften and sweeten them.

Q: Can I add other ingredients like nuts?

A: Absolutely! You can add mix-ins like different chocolate chips, chopped nuts, or even fruit to customize your banana bread.

Q: What’s the best way to swirl the Biscoff?

A: Pour half the batter into the loaf pan, drizzle in half of the spread, and gently swirl it with a knife before adding the rest of the batter. Don’t swirl too, much. It shouldn’t blend into the batter.

Q: Why should the ingredients be at room temperature?

A: Using room temperature ingredients helps them blend more smoothly, leading to a more consistent batter and better texture.

Q: How long should I wait before slicing the bread?

A: Let the loaf cool for at least 20 minutes before slicing to help it firm up and prevent crumbling.

How to Store/Freeze/Reheat

• Store: Keep your banana bread in an airtight container at room temperature for 3-4 days. If you’ve glazed the top, it’s best stored in the fridge for up to a week.
• Freeze: Freeze individual slices or the whole loaf by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag. It will keep for up to 3 months.
• Reheat: To enjoy warm banana bread, microwave slices for 10-15 seconds or reheat in a preheated oven at 150°C (300°F) for about 10 minutes.