This vegan Biscoff banana bread recipe offers a delightful twist on traditional banana bread by incorporating gooey Biscoff cookie butter and crunchy Biscoff cookies into the batter. Made without eggs or dairy, this recipe still achieves an incredibly moist and tender crumb, making it a perfect treat for both vegans and non-vegans alike. The added spices and Biscoff spread create a uniquely flavorful experience that stands out from classic banana bread.
Why You'll Love This Recipe:
- Egg-free and dairy-free: Suitable for vegans and those with certain dietary restrictions.
- Flavorful: The combination of ripe bananas with the caramel-like taste of Biscoff spread and cookies creates a rich, decadent flavor.
- Texture: Achieves a moist, tender crumb with crunchy bits from the Biscoff cookies, providing a satisfying contrast.
Perfect Occasion: This banana bread is ideal for brunches, dessert tables at gatherings, or as a comforting snack. It's also a great gift idea for holidays, welcoming new neighbors, or just sharing a thoughtful homemade treat.
Ingredients:
For the Batter:
- 120 ml (½ cup) soy milk
- 1 ¼ teaspoons apple cider vinegar
- 320 g (1 ¼ cups) ripe bananas, about 2-3 medium bananas
- 120 g (¾ cup) coconut sugar (or substitute with brown sugar)
- 80 g (⅓ cup) Biscoff spread
- 60 g (¼ cup) vegan Greek-style 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 cookies, finely chopped
- 140 g (10 tablespoons) Biscoff spread
For the Topping (optional):
- 120 g (½ cup) Biscoff spread, melted
Instructions:
- Prepare the Oven and Pan:
- Preheat your oven to 160°C (320°F) if using a fan-forced setting, or 180°C (356°F) for conventional.
- Lightly grease a 1-pound loaf pan and line it with parchment paper, allowing for an overhang on the sides for easy removal.
- Make Vegan Buttermilk:
- In a jug, combine the soy milk and apple cider vinegar; set aside to curdle.
- Prepare the Banana Mixture:
- In a large mixing 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 to combine thoroughly.
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet and Dry Ingredients:
- Sift half of the dry ingredients into the wet ingredients and fold gently. Repeat with the remaining dry ingredients. When almost combined, fold in the crushed Biscoff cookie pieces. Avoid overmixing to ensure a tender crumb.
- Assemble the Bread:
- Pour half of the batter into the prepared loaf pan and smooth the top. Distribute 10 spoonfuls of Biscoff spread over the batter. Top with the remaining batter and smooth the top again.
- Bake:
- Place the pan on a baking sheet and bake for 50-60 minutes, or until the loaf rises and turns golden brown. Test for doneness with a toothpick or knife; it should come out clean or with just a few crumbs.
- Cool and Decorate:
- Allow the bread to 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 more crushed cookies.
- Store or Freeze:
- Wrap leftovers tightly at room temperature for up to 4 days or refrigerate for up to a week. For longer storage, freeze individual slices for up to a month.
This vegan Biscoff banana bread is not just a treat for the senses but also a beautiful addition to any culinary occasion, blending health-conscious ingredients with indulgent flavors. Enjoy baking and savoring every bite of this delightful recipe!