Biscoff Crunch Banana Bread

Biscoff Crunch Banana Bread (adapted slightly from Table for Two)


3 over-ripe bananas, mashed

1/3 cup plain Greek yogurt

1/2 cup Biscoff spread (you can use crunchy or smooth, I used crunchy and LOVED it!!)

3 Tb melted butter

2 eggs, beaten

1/2 cup granulated sugar

1 3/4 cup all purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

12-18 Biscoff cookies, broken into chunks


Preheat oven to 350 degrees. Grease/line a loaf pan and set aside.

In the bowl of a stand mixer or a large bowl, combine bananas, yogurt, Biscoff spread, melted butter, and eggs, and mix until well blended. (Yes, I know, my eggs aren't beaten. Which is why I'm telling you to beat yours first, it's easier.)

In a separate bowl, whisk together the sugar, flour, baking soda, salt, and cinnamon. Slowly add to the liquid ingredients, beating until batter is mixed well. Gently fold in 3/4 of the cookie pieces with a spatula. Pour the batter into the prepared loaf pan, use a spatula to smooth the top, and sprinkle with the remaining cookie pieces.


Bake for 1 hour or until toothpick inserted in the middle comes out clean, or with moist crumbs. Let cool completely before removing from pan and slicing.

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