Biscoff. Where to begin?
I guess on the airplane because that was the only place I had ever eaten a biscoff cookie. Until the great marketing folks at Lotus decided to start selling these in large grocery stores across the good ole USA.
And then they turned this beautiful cookie into a spread.
It is similar to the cookie butters sold at Trader Joes.
I altered my mothers amazing banana bread recipe to incorporate the spread! Yay for family recipes which make my recipe development easy 😀 Thanks, Mom!
I decided to make these into mini loaves so that I could share them with several friends before I left home.
I found some great little paper bread pans with bags and tags, made by Wilton.
Feel free to make this in a regular sized bread pan 😀
Here is my recipe:
Prep: 10 minutes Bake: 40 minutes Makes: 6 mini loaves or 1 large loaf
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar
3 medium size ripe bananas
1/2 cup biscoff spread
1/4 cup canola oil
1 large egg
For the topping:
1/2 cup chopped biscoff cookies
2 tablespoons all purpose flour
1/4 cup brown sugar
dash of ground cinnamon
3 tablespoons melted butter
1/2 cup chopped nuts (I used peanuts and pecans)
1. Preheat oven to 350 degrees. Spray bread pan with non stick spray.
2. In a large bowl, mix together bananas, brown sugar, vanilla, Biscoff spread, egg, cinnamon, salt and canola oil.
3. Mix in flour, baking soda and baking powder. DO NOT OVER MIX.
4. Pour into bread pans. Make the the topping, by combining all the ingredients. Sprinkle atop the batter.
5. Bake for 35-40 minutes or until top is golden brown and tooth pick comes out clean when inserted into the center of the bread.
6. Enjoy 🙂