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Biscoff White Chocolate Chip Banana Bread

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.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

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!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

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.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

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!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

Biscoff White Chocolate Chip Banana Bread

Biscoff White Chocolate Chip Banana Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 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)

Instructions

  1. Preheat your oven to 350F degrees. Grease and line a 9x5 loaf pan. I also like to line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  3. 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.
  4. Mix in the Biscoff, milk, oil, extract and eggs and beat with a whisk or wooden spoon until completely incorporated and smooth.
  5. 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.
  6. Pour the batter evenly into the prepared pan.
  7. Bake for about 75 minutes or until a toothpick comes out clean and the bread is a dark golden brown color.
  8. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

Recipe slightly adapted from Girl Versus Dough.

 

11 comments

  1. Kelly @ Nosh and Nourish

    Um yes please!!! Peanut butter + Banana + White Chocolate… OMG! Now I’m hungry!

    Reply

    1. Betsy Eves

      Not peanut butter…. COOKIE BUTTER!! Om nom nom nom nom 😉

      Reply

  2. heather @french press

    now I need my green bananas to ripen super fast because I need to make this loaf

    Reply

  3. Chandra@The Plaid & Paisley Kitchen

    1. I love Biscoff! It’s like a drug to me I can’t get enough!!
    2. Banana bread is one of my most favorite things to make!!!
    3. I want to come to Germany and eat this delicious bread with you!

    Reply

    1. Betsy Eves

      You made me giggle with your comment Chandra! 🙂 But if you’re coming to Germany, you better hurry… we’re moving to Hawaii next Summer! 🙂

      Reply

  4. Teri

    This sounds really yummy

    Reply

  5. Stephanie @ Girl Versus Dough

    LOVE. THIS. BREAD. I wish I had a slice (OK, five slices) in front of me right now!

    Reply

  6. Stephanie

    Could you sub the cookie butter with peanut butter?

    Reply

    1. Betsy Eves

      I suppose you could… but you’d lose the entire point of this recipe.

      Reply

  7. Dalila G.

    GOODNESS!!
    What a deeeelish bread! I can definitely eat this every morning, sharing is optional….right?! *^_^*
    I really enjoy the taste of Biscoff, so in a quick bread I’m sure it’ll be even better.
    Adding bananas and whit chocolate chips, why, that’s genius!
    Thanks Betsy! 🙂
    Pinned!

    Reply

    1. Betsy Eves

      Thanks Dalila! This quick bread was a huge hit in my house! 🙂

      Reply

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