This Biscoff Banana Bread is a moist, soft banana loaf with chopped Biscoff cookies folded through the batter, a cookie butter swirl baked right into it, and a thick layer of Biscoff spread poured over the top. If you love cookie butter, that is three hits of it in one easy loaf, and a good way to use up the bananas going brown on your counter.

Sliced Biscoff banana bread showing cookie butter ribbons through the crumb and a Biscoff spread topping, with bananas and a pack of Biscoff cookies behind it by Tessie's Table.

Funny enough, banana bread was not really a thing in Ireland until Starbucks arrived, and then suddenly it was everywhere. If you are a Biscoff fan, my Biscoff Stuffed White Chocolate Cookies have cookie butter baked into the middle. My Biscoff Brownies are another easy one to try.

Why You’ll Love This Biscoff Banana Bread

Biscoff three ways: Chopped Biscoff cookies in the batter, a cookie butter swirl through the middle and a thick Biscoff topping. Every slice gets all three.
The swirl bakes right into the loaf: The warmed cookie butter is layered and swirled through the batter, so when you cut a slice you get ribbons of Biscoff all the way through.
Moist, soft and easy to slice: Ripe bananas, brown sugar and sour cream keep it moist and soft. Once it has cooled completely it cuts into neat slices, topping and all.
One loaf pan and a hand mixer: A 9×5 loaf pan, two bowls and an electric hand mixer is all it takes. No stand mixer needed.

Overhead view of a sliced Biscoff banana bread loaf with a smooth cookie butter topping beside a pack of Biscoff cookies by Tessie's Table.

The Best Biscoff Banana Bread for Fall Mornings, Coffee Breaks, and Bake Sales

Biscoff cookies were made to go with coffee, so a slice of this with your morning cup is exactly right. Bake it on the weekend and you have breakfast and an afternoon treat sorted for a few days. It also cuts into twelve slices, which makes it an easy loaf to bring to a bake sale or a school event.

If you are baking more than one loaf this fall, my Caramel Pecan Banana Bread uses the same easy base with caramel and pecans instead. My Cranberry Orange Cake is another loaf worth having on the counter once the holidays get closer.

Ingredients Needed for Biscoff Banana Bread

Unsalted butter: Half a cup, softened. It gets beaten with the brown sugar first, so it needs to be soft enough to whip up light and creamy.
Light brown sugar: One cup, packed. Its caramel flavor sits well with the spiced Biscoff.
Eggs: Two large, at room temperature, beaten in one at a time.
Vanilla extract: Two teaspoons, added after the eggs.
Very ripe bananas: Three, mashed, which is about 300 grams. Go for bananas with lots of brown spots on the peel.
Sour cream: A quarter cup, mixed in with the bananas for a moist loaf.
All-purpose flour, baking soda and salt: Whisked together in a separate bowl and folded in gently until almost combined.
Biscoff cookies: Eight, roughly chopped, folded into the batter. Another 3 to 4 crushed over the top is optional.
Biscoff cookie butter for the swirl: Half a cup, warmed in the microwave for 10 to 15 seconds so it softens and swirls easily.
Biscoff cookie butter for the topping: A quarter cup, warmed until it pours, then drizzled over the cooled loaf.

Labeled ingredients for Biscoff banana bread including ripe bananas, brown sugar, flour, sour cream, eggs, vanilla, butter, Biscoff cookies, Biscoff spread, baking soda and salt by Tessie's Table.

How to Make Biscoff Banana Bread

**For more detailed instructions, please refer to the printable recipe card below.**

Heat the oven to 350°F and line a greased 9×5 loaf pan with parchment, leaving some overhang. Beat the softened butter and brown sugar with an electric mixer for 2 to 3 minutes until light and creamy, then beat in the eggs one at a time and add the vanilla.
Mix in the mashed bananas and sour cream. It may look a little curdled at this point, which is normal.
Whisk the flour, baking soda and salt in a separate bowl, then fold them into the banana mixture with a spatula until almost combined. Do not overmix.

Three step collage showing an egg and vanilla added to creamed butter and brown sugar, bananas and sour cream in the bowl, and flour added to the batter for Biscoff banana bread by Tessie's Table.

Fold the chopped Biscoff cookies into the batter until they are evenly spread through.
Warm half a cup of cookie butter in the microwave for 10 to 15 seconds. Spoon half the batter into the pan, dollop half the cookie butter over it and swirl gently with a butter knife. Add the rest of the batter and the rest of the cookie butter, and swirl the top a few times without mixing it all in. Bake for 55 to 65 minutes, covering loosely with foil at the 45 minute mark if the top is getting dark, until a skewer pushed into a spot without cookie butter comes out with no wet batter.
Cool the loaf in the pan for 15 minutes, then on a wire rack until completely cool. Warm the remaining quarter cup of cookie butter until it pours, drizzle it over the top. You can sprinkle more cookies ontop for extra crunch if you like.

Three step collage showing chopped Biscoff cookies on banana bread batter, cookie butter swirled through the batter in a loaf pan, and warm Biscoff spread poured over the baked loaf for Biscoff banana bread by Tessie's Table.

Variations

Crunchy cookie butter: Use crunchy Biscoff spread for the swirl and you get little bits of cookie running through it too.
White chocolate chips: Fold half a cup of white chocolate chips into the batter with the chopped cookies.
A little extra spice: Whisk a teaspoon of cinnamon into the flour to bring out the warm spice in the cookies.
Whole cookies on top: Press a few whole Biscoff cookies into the topping instead of crushing them. Line them up, one per slice, and every slice gets a whole cookie.
Caramel and pecans instead: Swap the cookies and cookie butter for chopped pecans and a thick caramel sauce. My Caramel Pecan Banana Bread has that version written out for you.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

Serving Suggestions

With a cup of coffee: Biscoff and coffee were made for each other. If you want to switch things up, my Tres Leches Iced Latte is sweet, creamy and easy to make at home.
With vanilla ice cream for dessert: Serve a thick slice with a scoop of vanilla ice cream and a little extra warm cookie butter spooned over the top.
On a Biscoff dessert table: Set it out with my No-Bake Biscoff Cheesecake and you have a whole table for the cookie butter fans.
Sliced for a bake sale: Cut the loaf into twelve slices and wrap each one in parchment so the topping does not stick to the bag.
In a lunchbox: A slice from the end of the loaf, wrapped up, makes an easy sweet treat to pack for school or work.

Overhead view of a sliced Biscoff banana bread loaf with cookie butter dripping over the top, surrounded by Lotus Biscoff cookies and a banana by Tessie's Table. — Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Biscoff Banana Bread?
Keep it in an airtight container at room temperature for up to 3 days. Use a container with a lid rather than plastic wrap, so nothing presses into the cookie butter topping. For longer than that, move it to the fridge.
Can I make Biscoff Banana Bread ahead of time?
Yes. Bake the loaf a day ahead, let it cool completely and wrap it well. Add the cookie butter drizzle, and the crushed cookies if you are using them, on the day you are serving it.
Can I freeze Biscoff Banana Bread?
Freeze the loaf before the topping goes on. Wrap the cooled, plain loaf (or individual slices) in plastic wrap and then foil, and freeze for up to 3 months. Thaw it on the counter still wrapped, then add the cookie butter drizzle, and the crushed cookies if you are using them. Crushed cookies tend to go soft in the freezer, which is why they go on after.

Don’t forget to pin this for later!

Share now!

Overhead view of Biscoff banana bread with a cookie butter topping, surrounded by Lotus Biscoff cookies, a pack of Biscoff and bananas.

Tips & Tricks

Warm the cookie butter first: Straight from the jar it is stiff. Ten to fifteen seconds in the microwave softens it so it spreads over the batter without dragging.
Chop the cookies roughly: Aim for chunky pieces rather than crumbs. Bigger pieces stay as little pockets of Biscoff in the loaf.
Swirl gently and stop: A few passes with a butter knife is plenty. You want ribbons of cookie butter, not a batter that is all one color.
Test a spot without cookie butter: Cookie butter on a skewer looks like wet batter, so push it into a plain part of the loaf. Start checking at 50 minutes, and if the top is getting dark at 45 minutes, lay a piece of foil loosely over the pan.
Top it only when it is completely cool: Give the loaf the full cooling time on the rack before the warm cookie butter goes on.

More Biscoff Dessert Ideas

Looking for more meal inspiration?

Want dinners sorted so there is time left over for baking? My Monthly Meal Plan for October 2026 has a full month of easy dinners you can shop for in one trip.

Cut end of a Biscoff banana bread loaf showing cookie butter swirls through a soft crumb and a glossy Biscoff topping by Tessie's Table.

Biscoff Banana Bread FAQ

What is Biscoff?
Biscoff is the brand name for Lotus caramelized cookies, the thin, crisp, spiced cookies you sometimes get with a coffee. Biscoff cookie butter is a spread made from those same cookies. You will also see this style of cookie called speculoos.
Where do I find Biscoff cookie butter?
Most big grocery stores carry it, usually on the shelf beside the peanut butter and Nutella. The cookies are often in the cookie aisle. Trader Joe’s Speculoos Cookie Butter is the same kind of spread if that is what you can find.
How many bananas do I need for banana bread?
Three very ripe bananas, about 300 grams once mashed. Bananas vary a lot in size, so weigh them if you have a kitchen scale. The more brown spots, the better.
Why does this banana bread have sour cream in it?
Sour cream adds moisture and a little tang. It is a big part of what keeps this loaf moist and soft under all that cookie butter.
What size loaf pan do I need?
A 9×5 inch loaf pan. That is the size the 55 to 65 minute bake time is written for. A different size pan changes how deep the batter sits, so the bake time will change too. If you use a different pan, start checking early.
Is Biscoff banana bread a breakfast or a dessert?
Both. A slice with coffee in the morning is breakfast, and the same slice with ice cream after dinner is dessert. With cookies, a swirl and a topping it is on the sweeter side, so cut thinner slices for the morning.

Join my Facebook Group for daily recipes with easy tips and tricks.

Facebook Group

Come and join my Facebook group, Easy Dinner and Dessert Recipes. It is where I share what I am baking each week and where you can ask me anything about a recipe.

Biscoff Banana Bread

Soft banana bread with chopped Biscoff cookies, a cookie butter swirl, and a generous Biscoff drizzle on top.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Cooling Time 1

Total Time 2 20

Course Breakfast, Dessert

Cuisine American

Servings slices

Calories 366 kcal

Equipment

Ingredients

Banana Bread

½ cup unsalted butter, softened 113 g
1 cup light brown sugar, packed 200 g
2 large eggs, room temperature
2 teaspoons vanilla extract
3 very ripe bananas, mashed 300 g
¼ cup sour cream 60 g
1¾ cups all-purpose flour 220 g
1 teaspoon baking soda
½ teaspoon salt
8 Biscoff cookies, roughly chopped

Biscoff Swirl

½ cup Biscoff cookie butter 120 g

Biscoff Topping

¼ cup Biscoff cookie butter 60 g

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides.
In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer for 2 to 3 minutes until light and creamy.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Add the mashed bananas and sour cream. Mix until combined. The mixture may look slightly curdled, which is normal.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the banana mixture and gently fold with a spatula until almost combined. Avoid overmixing.
Fold the chopped Biscoff cookies into the batter until evenly distributed.
Place the ½ cup of Biscoff cookie butter in a microwave-safe bowl and warm for 10 to 15 seconds until softened and easier to swirl.
Spoon half the banana bread batter into the prepared loaf pan. Dollop half the warmed Biscoff spread over the batter and gently swirl using a butter knife.
Spoon the remaining banana bread batter into the pan, followed by the remaining Biscoff spread. Gently swirl the top a few times without completely mixing the spread into the batter.
Bake for approximately 55 to 65 minutes. At the 45 minute mark, check the top of the bread for browning. If it is getting too dark, loosely cover the pan with aluminum foil and continue baking. Begin checking for doneness around 50 minutes. A skewer inserted into a section of bread without cookie butter should come out without wet batter.
Allow the banana bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Warm the remaining ¼ cup of Biscoff cookie butter until pourable. Drizzle over the cooled banana bread.

Notes

Make ahead: bake the loaf a day ahead and add the cookie butter drizzle (and crushed cookies, if using) on the day you serve it.

Freezing: freeze the plain loaf, wrapped in plastic wrap and foil, for up to 3 months. Thaw it on the counter and add the topping after.

Storage: airtight container at room temperature for up to 3 days, then the fridge.

Nutrition

Calories: 366kcalCarbohydrates: 49gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 227mgPotassium: 159mgFiber: 1gSugar: 27gVitamin A: 332IUVitamin C: 2mgCalcium: 32mgIron: 1mg

Keyword banana bread with biscoff, biscoff banana bread, biscoff swirl banana bread, cookie butter banana bread, lotus banana bread

Tried this recipe?Let us know how it was!