Biscoff Vegan Banana Bread Recipe

This vegan Biscoff banana bread recipe offers a delicious twist on traditional banana bread by incorporating gooey Biscoff cookie butter and crunchy Biscoff cookies into the dough. Made without eggs or dairy, this recipe still produces an incredibly moist and tender crumb, making it a perfect treat for vegans and non-vegans alike. The added spices and Biscoff spread create a unique flavor experience that stands out from classic banana bread.

Why you’ll love this recipe:

• Egg and dairy free: Suitable for vegans and people with certain dietary restrictions.
• Tasty : The combination of ripe bananas with the caramel taste of Biscoff spread and biscuits creates a rich and decadent flavor.
• Texture: Produces a soft and tender crumb with crunchy bits from the Biscoff biscuits, providing a satisfying contrast.

Perfect opportunity: This banana bread is perfect for brunch, dessert tables at gatherings, or as a comforting snack. It also makes a great gift idea for the holidays, welcoming new neighbors, or just sharing a thoughtful homemade treat.

Ingredients:

For the dough:

• 120 ml (½ cup) soy milk
• 1 ¼ teaspoon apple cider vinegar
• 320 g (1 ¼ cups) ripe bananas, about 2 to 3 medium bananas
• 120 g (¾ cup) coconut sugar (or substitute with brown sugar)
• 80 g (⅓ cup) Biscoff spread
• 60 g (¼ cup) Greek-style vegan yogurt
• 80 ml (⅓ cup) olive oil
• 1 teaspoon vanilla extract
• 280 g (2 ¼ cups) all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 teaspoon ground cinnamon

For the filling:

• 100 g Biscoff biscuits, finely chopped
• 140 g (10 tablespoons) Biscoff spread

For the garnish (optional):

• 120 g (½ cup) Biscoff spread, melted

Instructions:

1. Prepare the oven and the dish:
   • Preheat your oven to 160°C (320°F) if using a fan oven, or to 180°C (356°F) for a conventional oven.
   • Lightly grease a 1-pound loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
2. Make vegan buttermilk:
   • In a pitcher, combine soy milk and apple cider vinegar; let curdle.
3. Prepare the banana mixture:
   • In a large bowl, mash the ripe bananas until smooth.
   • Add the vegan buttermilk, coconut sugar, Biscoff spread, yogurt, olive oil, and vanilla extract to the mashed bananas. Whisk until well combined.
4. Mix the dry ingredients:
   • In another medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

5. Mix the wet and dry ingredients:
   • Sift half of the dry ingredients into the wet ingredients and gently fold in. Repeat with the remaining dry ingredients. When the mixture is almost smooth, fold in the crushed Biscoff biscuits. Avoid overmixing to ensure a tender crumb.
6. Assemble the bread:
   • Pour half of the batter into the prepared loaf tin and smooth the top. Spread 10 tablespoons of Biscoff spread over the batter. Cover with the remaining batter and smooth the top again.
7. Cook:
   • Place the pan on a baking sheet and bake for 50 to 60 minutes, or until the bread rises and turns golden brown. Check for doneness with a toothpick or knife; it should come out clean or with just a few crumbs.

8. Refresh and decorate:
   • Let the bread cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely. Once cooled, drizzle with melted Biscoff spread and top with crushed biscuits.
9. Store or freeze:
   • Wrap leftovers tightly at room temperature for up to 4 days or store in the refrigerator for up to 1 week. For longer storage, freeze individual slices for up to 1 month.

This Biscoff Vegan Banana Bread is not only a treat for the senses, but also a beautiful addition to any culinary occasion, blending wholesome ingredients with indulgent flavors. Enjoy baking and savor every bite of this delicious recipe!