Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moist Vegan Biscoff Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

This Moist Vegan Biscoff Banana Bread is a delicious plant-based twist on classic banana bread, enriched with the unique caramelized flavor of Biscoff spread and cookies. Perfectly soft and tender, it’s sweetened naturally with ripe bananas and coconut sugar, combining vegan ingredients like soy milk, vegan yogurt, and olive oil to create a moist, flavorful loaf. Topped with melted Biscoff spread and crushed cookies, it offers a delightful texture and rich taste—ideal for breakfast, snack, or dessert.

Ingredients

Wet Ingredients

  • 120 ml soy milk (*see note 1)
  • 1 ¼ teaspoons apple cider vinegar
  • 320 g ripe bananas (approx 2-3 medium or 3-4 small bananas, peeled)
  • 120 g coconut sugar (or brown sugar)
  • 80 g Biscoff spread
  • 60 g vegan Greek-style yogurt (*see note 3)
  • 80 ml olive oil (*see note 4)
  • 1 teaspoon vanilla extract
  • 120 g Biscoff spread (melted, for topping)

Dry Ingredients

  • 280 g all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 100 g Biscoff cookies (finely chopped)
  • 140 g Biscoff spread (for layering in batter)

Instructions

  1. Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with some oil and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make buttermilk: In a jug, mix the soy milk and apple cider vinegar. Set aside to curdle, creating a vegan buttermilk substitute.
  3. Mash the banana: Add the peeled bananas to a large mixing bowl and mash thoroughly with a fork until smooth, ensuring no large lumps remain.
  4. Mix the wet ingredients: To the mashed banana, add the vegan buttermilk, coconut sugar, Biscoff spread, vegan Greek-style yogurt, olive oil, and vanilla extract. Whisk everything together until well combined and smooth.
  5. Mix the dry ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, and ground cinnamon until evenly distributed.
  6. Make the batter: Sift half of the dry ingredients into the wet mixture and gently fold to combine. Then add the remaining dry ingredients and fold again until almost combined. Finally, fold in the finely chopped Biscoff cookies carefully to avoid overmixing.
  7. Assemble: Pour half of the batter into the prepared loaf pan and smooth the surface with a spatula or knife. Dollop ten spoonfuls of the 140 g Biscoff spread evenly over the batter as a filling layer.
  8. Top with batter: Spoon the remaining batter over the Biscoff layer and smooth the top evenly. Optionally, place thin strips of vegan butter down the center of the loaf to encourage cracking during baking.
  9. Bake: Place the loaf pan on an aluminum tray or baking sheet for stability. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Check doneness starting at 50 minutes and bake additional 5-minute increments if needed.
  10. Cool: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  11. Decorate: Pour the melted Biscoff spread (120 g) evenly over the cooled loaf, then sprinkle with extra crushed Biscoff cookies for added texture and appearance.
  12. Storage: Once cooled, wrap the bread tightly in plastic wrap, foil, or place in an airtight container. Store at room temperature for up to 4 days or refrigerate for up to a week. For longer storage, slice and freeze with parchment paper between slices for up to one month. Defrost slices at room temperature for a couple of hours before serving.

Notes

  • *Note 1: Use unsweetened soy milk for best results; other plant milks may affect taste and texture.
  • *Note 2: Banana weight is measured without skins; choose ripe bananas with brown spots for natural sweetness.
  • *Note 3: Vegan Greek-style yogurt can be substituted with any thick plant-based yogurt for creaminess.
  • *Note 4: Olive oil adds moisture and a mild flavor; feel free to substitute with another neutral vegetable oil if preferred.
  • Do not overmix the batter to maintain a tender crumb structure.
  • The vegan buttermilk is essential to activate the baking soda for proper rise.
  • Using parchment paper with an overhang makes it easier to lift the bread from the pan.
  • If you do not have Biscoff spread, you can substitute with another cookie butter or peanut butter for different flavor.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Vegan, Western

Find it online: https://sarabaking.com/moist-vegan-biscoff-banana-bread-recipe/