Biscoff Banana Bread Recipe

If you love banana bread and have a soft spot for the irresistible flavor of Biscoff, then this Eggless Whole-wheat Biscoff Banana Bread recipe is going to become your new go-to bake. It’s rich, moist, nutty, and comes with that unmistakable caramelized cookie flavor we all crave from Biscoff. What makes this banana bread even better is that it’s eggless, made with wholesome whole-wheat flour, and incredibly simple to whip up.

In just one bowl, with a handful of pantry staples, you can create a loaf of comforting banana bread that fills your kitchen with the warm aroma of bananas, brown sugar, and spiced cookies. Whether you’re baking it for a cozy breakfast, a teatime treat, or a weekend indulgence, this loaf checks all the boxes.

Let’s walk through what makes this banana bread special—and how you can bake your own perfect loaf.

What Makes This Biscoff Banana Bread Unique?

This is not your ordinary banana bread. It’s a creative take that uses whole wheat flour for a more nutritious twist, Biscoff spread for that deep caramel-cinnamon flavor, and is entirely eggless, making it a great option for vegetarians or anyone with egg allergies.

The addition of Biscoff biscuits on top adds an exciting crunch, while the chocolate chips inside give little pockets of melty goodness with each bite. The use of ghee (clarified butter) instead of regular butter lends a rich, nutty undertone that complements the other ingredients perfectly.

Ingredients You’ll Need

Here’s a quick overview of the wholesome and flavor-packed ingredients that make this banana bread stand out:

Clarified butter/ghee (80g): Adds richness and nuttiness.

Smooth Biscoff spread (100g): The star of the show. Melted to blend smoothly into the batter.

Mashed bananas (165g / 2 medium): Provide natural sweetness, moisture, and help bind the bread in the absence of eggs.

Castor sugar (100g): For just the right amount of sweetness.

Whole wheat flour/aata (180g): Offers a hearty, slightly nutty texture that complements the flavors of ghee and Biscoff.

Baking powder and baking soda: These leavening agents give the loaf a gentle rise.

Pinch of salt: Balances the sweetness and enhances flavor.

Chocolate chips (1/4 cup): Optional but recommended for that gooey chocolate goodness.

Topping: Crushed Biscoff biscuits and chocolate chips to give the bread a delightful texture and eye-catching finish.

How to Make Eggless Biscoff Banana Bread

The method for this banana bread is delightfully straightforward. Here’s how to bring it to life:

Step 1: Preheat and prepare your pan
Set your oven to 180°C (350°F). Line an 8″x4″ loaf tin with baking parchment so the bread doesn’t stick and lifts out easily once baked.

Step 2: Mix your wet ingredients
In a large mixing bowl, add the melted ghee, melted Biscoff spread, and mashed bananas. Stir to combine. The mixture should look smooth and silky.

Step 3: Add sugar and mix
Stir in the castor sugar and give everything a good mix until the sugar is dissolved and the batter looks even.

Step 4: Sift in dry ingredients
Sift together the whole wheat flour, baking powder, baking soda, and a pinch of salt into the bowl. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix; just stir until combined.

Step 5: Fold in chocolate chips
Add the chocolate chips and give the batter one final mix to distribute them evenly.

Step 6: Transfer and top
Pour the batter into your prepared loaf tin and spread it out evenly. Sprinkle the top with crushed Biscoff biscuits and a few more chocolate chips for a bakery-style finish.

Step 7: Bake
Place the tin in the oven and bake for 40-45 minutes. After around 14 minutes, tent the top with foil to prevent overbrowning. Your bread is done when a skewer inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool and enjoy
Let the loaf cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips for the Perfect Loaf

• Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your loaf will be.

• Don’t skip the foil tent: The Biscoff spread and sugar can cause the top to brown quickly, so tenting with foil helps avoid burning.

• Avoid overmixing: Once you add flour, stir gently. Overmixing can lead to dense, chewy bread.

• Customize it: Add crushed nuts, swirl extra Biscoff on top, or use dark chocolate chunks instead of chips for a gourmet twist.

Why Whole-Wheat and Eggless?

Using whole-wheat flour gives this banana bread a slightly denser, more satisfying texture compared to all-purpose flour. It also adds extra fiber and nutrients, making this loaf a tad healthier than typical dessert-style banana bread.

The eggless recipe makes it ideal for people who are allergic to eggs or follow a vegetarian diet. Bananas work as a natural binder and provide all the moisture the loaf needs—without compromising on flavor or structure.

Serving Suggestions

Enjoy a slice of this Eggless Whole-wheat Biscoff Banana Bread warm with your morning coffee, or serve it as a dessert with a scoop of vanilla ice cream. It also makes a thoughtful homemade gift or a show-stopping addition to a brunch table.

Storage Tips

Store your banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its life up to a week, or freeze individual slices for a quick snack whenever the craving strikes.

Final Thoughts

This Eggless Whole-wheat Biscoff Banana Bread is more than just another banana bread recipe. It’s a celebration of textures and flavors—the nuttiness of ghee, the warmth of Biscoff, and the hearty goodness of whole wheat flour all come together in one dreamy loaf. It’s simple enough to make on a lazy Sunday and special enough to share with loved ones.

So grab your ripe bananas and a jar of Biscoff, and get baking. One bite, and you’ll understand why this twist on banana bread is bound to become a family favorite.

Must Try Banana Chocolate Chip Muffins Recipe

Biscoff Banana Bread Recipe

Moist, eggless Biscoff banana bread made with whole-wheat flour, ripe bananas, and chocolate chips.

Type: Dessert / Snack

Cuisine: Fusion (Western with Indian influence)

Keywords: Biscoff banana bread, eggless banana bread, whole-wheat banana bread, banana bread with Biscoff, healthy banana bread

Recipe Yield: 1 loaf (approx. 750g, serves 8–10 slices)

Calories: Approx. 230–250 kcal per slice (based on 10 slices)

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Recipe Ingredients:

• 80g clarified butter/ghee, melted
• 100g smooth Biscoff spread, melted
• 165g (2 medium) ripe bananas, mashed well
• 100g castor sugar
• 180g whole wheat flour (atta)
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/4 cup chocolate chips
• For topping: 3 broken Biscoff biscuits, additional chocolate chips

Recipe Instructions:

Preheat and prepare your pan:

Set your oven to 180°C (350°F). Line an 8"x4" loaf tin with baking parchment so the bread doesn't stick and lifts out easily once baked.

Mix your wet ingredients:

In a large mixing bowl, add the melted ghee, melted Biscoff spread, and mashed bananas. Stir to combine. The mixture should look smooth and silky.

Add sugar and mix:

Stir in the castor sugar and give everything a good mix until the sugar is dissolved and the batter looks even

Sift in dry ingredients:

Sift together the whole wheat flour, baking powder, baking soda, and a pinch of salt into the bowl. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix; just stir until combined.

Fold in chocolate chips:

Add the chocolate chips and give the batter one final mix to distribute them evenly.

Transfer and top:

Pour the batter into your prepared loaf tin and spread it out evenly. Sprinkle the top with crushed Biscoff biscuits and a few more chocolate chips for a bakery-style finish.

Bake:

Place the tin in the oven and bake for 40-45 minutes. After around 14 minutes, tent the top with foil to prevent overbrowning. Your bread is done when a skewer inserted into the center comes out clean or with a few moist crumbs.

Cool and enjoy:

Let the loaf cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.