Twice a year, a vendor from Belgium visits USAG Bavaria here in Grafenwoehr, Germany and brings with him several cases of Biscoff Speculoos cookie butter spread along with dozens of brands of Belgium. Of course, I stock up on Biscoff and my husband stocks up beer.
This time, however, his visit came at a perfect time for me to make a quick bread since I had several over ripe bananas on my counter. I had never made a Biscoff bread before, but I knew that I could use the spread the same way I used peanut butter… so the Biscoff White Chocolate Chip Banana Bread was born!
If you’ve never used Biscoff cookie butter spread before, you can find it in many US grocery stores, although it’s a bit harder to find here in Germany. In Europe, the spread goes by it’s parent company name Lotus and is called Speculoos. I used the crunchy version of the Speculoos in this recipe which added a slight more texture to the bread.
This quick bread has a uniquely delicious flavor. The caramel tone from the Biscoff spread shines through the strong banana taste white the white chocolate chips add a hint of creamy sweetness. It’s a delicious break from a traditional banana bread.
It was a huge hit in my house!
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 3-4 large over ripe bananas
- 1/2 cup sugar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup Biscoff Crunchy Spread (this is also called Speculoos or Cookie Butter)
- 1/3 cup whole milk
- 1/4 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup white chocolate chips (dark chocolate would be excellent too)
- Preheat your oven to 350F degrees. Grease and line a 9x5 loaf pan. I also like to line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
- In a large bowl, mash the bananas with a fork. I like my bananas chunky, but you can make them more mushy - it's up to your preference. Add the sugars and whisk until smooth.
- Mix in the Biscoff, milk, oil, extract and eggs and beat with a whisk or wooden spoon until completely incorporated and smooth.
- Fold in the flour mixture until just incorporated. Add the chips and fold until no more flour can be seen and the chips are even through the batter. Do not over mix.
- Pour the batter evenly into the prepared pan.
- Bake for about 75 minutes or until a toothpick comes out clean and the bread is a dark golden brown color.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Recipe slightly adapted from Girl Versus Dough.