This Biscoff Banana Bread takes traditional banana bread to the next level with the warm, caramelized Biscoff flavor baked right into every bite.

Slice of Biscoff banana bread with the iced loaf, crushed Biscoff cookies, and a drink in the background. — *The Best Biscoff Banana Bread with Brown Sugar Icing.*

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Made with creamy cookie butter spread that you can easily find at your local grocery store, this soft and moist loaf is topped with a rich brown sugar Biscoff icing and crushed cookies for the perfect finishing touch.

Slice of Biscoff banana bread with iced loaf, ripe bananas, and Biscoff cookie crumbs in the background. — *Biscoff Banana Bread with Cookie Butter Icing*

If you’re a Biscoff lover, this easy twist on classic banana bread is one you’ll definitely want to try!

The Players for Biscoff Banana Bread

Ingredients:

Butter – Adds richness and moisture to the banana bread while helping create a soft, tender crumb. You’ll also use butter to make the brown sugar Biscoff icing.
Brown Sugar – We’re only using brown sugar in this recipe, rather than a combination of brown and granulated sugar. It adds sweetness and moisture while giving the banana bread a deeper, caramel-like flavor that pairs perfectly with the Biscoff.
Biscoff Spread – The star of this Biscoff Banana Bread! Creamy cookie butter adds that signature warm Biscoff flavor to both the bread and icing.
Eggs – Use room temperature eggs to help give the loaf structure for this great recipe.
Bananas – Overripe bananas provide natural sweetness, moisture, and plenty of banana flavor. I use between 2-3 bananas depending on the size to make this moist banana bread.
Vanilla Extract – Enhances the warm flavors of the banana, brown sugar, and Biscoff for this easy banana bread recipe.
Flour – All purpose flour provides the structure for the loaf while keeping the texture soft and moist.
Leaveners – Baking powder and baking soda help the banana bread rise, giving it a moist texture without making the loaf too dense.
Cinnamon – Adds just a touch of warm spice that complements both the bananas and cookie butter.
Salt – Just a pinch to balance the sweetness and enhance the other flavors in the bread and icing.
Heavy Cream – Creates a smooth, creamy consistency in the brown sugar Biscoff icing.
Powdered Sugar – Sweetens and thickens the icing so it’s easy to spread over the cooled loaf.
Biscoff Cookies – This is optional, but adding some crushed Biscoff cookies creates a nice, crunchy topping and extra cookie butter flavor to the top of the finished banana bread.

Tools:

Loaf Pan – A standard 9×5-inch loaf pan is perfect for baking this best Biscoff Banana Bread evenly.
Parchment Paper – Makes it easy to lift the cooled banana bread out of the pan and helps prevent sticking. My favorite thing to do is crumple the parchment paper into a ball, get it wet, and squeeze out the excess water before unfolding it and placing it in the loaf pan. It softens the parchment and makes it so much easier to mold into the corners of the pan.

Overhead view of a slice of Biscoff banana bread on a white plate with Biscoff cookies and the loaf in the background. — *Soft Biscoff Banana Bread with Brown Sugar Icing.*

How to Make Biscoff Banana Bread

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.

Make the Biscoff Banana Bread Batter

In a large bowl, beat the softened butter, brown sugar, and Biscoff spread together for 2–3 minutes, until creamy and well combined.

Softened butter in a large glass mixing bowl for Biscoff banana bread. — *Start with softened butter in a large mixing bowl.*

Butter and brown sugar creamed together in a glass mixing bowl with a wooden spoon. — *Start with softened butter in a large mixing bowl.*

Add the eggs one at a time, mixing well after each addition, along with the vanilla extract.

Eggs and vanilla extract being added to the Biscoff banana bread mixture. — *Mix in the eggs and vanilla extract.*

Add the mashed bananas and mix until combined.

Mashed overripe bananas added to Biscoff cookie butter banana bread batter. — *Fold in the mashed overripe bananas.*

To the same bowl, add the dry ingredients of flour, baking powder, baking soda, cinnamon, and salt directly to the wet ingredients and mix until evenly incorporated. Don’t overmix.

All-purpose flour added directly to wet ingredients for one-bowl Biscoff banana bread. — *Add the flour directly to the bowl to keep this banana bread recipe easy and one-bowl.*

Baking powder, baking soda, salt, and cinnamon added to Biscoff banana bread batter. — *Add the flour directly to the bowl to keep this banana bread recipe easy and one-bowl.*

Bake and Cool the Banana Bread

Pour the batter into the prepared loaf pan and spread evenly.

Biscoff banana bread batter beside a 9x5-inch loaf pan lined with crumpled parchment paper. — *Once the batter is sufficiently mixed, pour it into your prepared pan.*

Biscoff banana bread batter spread evenly in a parchment-lined 9x5-inch loaf pan. — *Once the batter is sufficiently mixed, pour it into your prepared pan.*

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the loaf starts getting too brown on top, loosely tent it with foil. Check around the 30 minute mark.

Freshly baked Biscoff banana bread cooling in a parchment-lined loaf pan. — *Bake the Biscoff Banana Bread for 55-65 minutes. Let it rest in the pan for 15 minutes before removing to a cooling rack.*

Let the banana bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before icing.

Make the Brown Sugar Biscoff Icing

While the bread is baking, melt the butter in a small saucepan over low heat.

To the melted butter, add the brown sugar and heavy cream. Cook for about 1 minute, stirring constantly, until the brown sugar has dissolved and the mixture is smooth.

Brown sugar being added to melted butter in a saucepan for brown sugar Biscoff icing. — *Melt the butter and stir in the brown sugar to begin the icing.*

Heavy whipping cream being added to melted butter and brown sugar in a saucepan. — *Melt the butter and stir in the brown sugar to begin the icing.*

Remove from the heat and whisk in the Biscoff spread, vanilla, and salt.

Biscoff cookie butter being added to warm brown sugar icing in a saucepan. — *A little Biscoff spread gives the brown sugar icing even more cookie butter flavor.*

Vanilla extract being added to homemade brown sugar Biscoff icing. — *A little Biscoff spread gives the brown sugar icing even more cookie butter flavor.*

Whisk in the powdered sugar until smooth. Allow the icing to sit for a few minutes to thicken and cool. If needed, add additional powdered sugar 1 tablespoon at a time until you reach your desired consistency.

Powdered sugar added to brown sugar and Biscoff mixture to make thick banana bread icing. — *Whisk in the powdered sugar to create a thick, spreadable Biscoff icing.*

Thick brown sugar Biscoff icing whisked until smooth and creamy in a saucepan. — *Whisk in the powdered sugar to create a thick, spreadable Biscoff icing.*

Spread the Biscoff Brown Sugar Icing over the top. Sprinkle crushed Biscoff cookies over the top of the iced bread for a crunch, if desired.

Brown sugar Biscoff icing being spread over a cooled loaf of banana bread with a spatula. — *Spread the thick Biscoff icing over the completely cooled banana bread.*

Storage Instructions for Biscoff Banana Bread

To Store:

Room Temperature: Store the Biscoff Banana Bread in plastic wrap or an airtight container at room temperature for up to 2 days. Because of the brown sugar Biscoff icing, keep the loaf in a cool, dry area away from direct sunlight.

Refrigerator: For longer storage, place the banana bread in an airtight container and refrigerate for up to 5 days. Let individual slices sit at room temperature for about 15–20 minutes before serving to soften the bread and icing.

Close-up overhead view of Biscoff banana bread showing the soft interior and golden brown edges. — *One-Bowl Biscoff Banana Bread Recipe.*

Pin it for Later!

If you end up making this Biscoff Banana Bread recipe, leave me a comment. I’d love to chat with you!

Pinterest graphic for Biscoff banana bread with brown sugar icing and crushed Biscoff cookies. — *Save this Biscoff Banana Bread Pin to Bake Later!*

Craving other sweet recipes? Here are a few more homemade treats I think you’ll love!

Slice of Biscoff banana bread on a white plate with Biscoff cookies, iced loaf, and drink.

Biscoff Banana Bread with Brown Sugar Icing Recipe

This Biscoff Banana Bread is soft, moist, and packed with cookie butter flavor, then topped with brown sugar Biscoff icing and crushed cookies.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Servings 1 (9×5-inch) Loaf

Ingredients

Biscoff Banana Bread

1/2 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup Biscoff creamy cookie butter spread
2 eggs, room temperature
2-3 overripe bananas mashed (about 1 to 1 1/4 cups)
1 tsp vanilla extract
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt

Brown Sugar Biscoff Icing

1/4 cup butter
1/4 cup brown sugar, packed
2 tbsp heavy cream
2 tbsp Biscoff cookie butter
1/2 tsp vanilla extract
pinch of salt
1/2 cup powdered sugar
crushed Biscoff cookies optional

Instructions

Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.

Make the Biscoff Banana Bread Batter

In a large mixing bowl, beat the softened butter, brown sugar, and Biscoff spread together for 2–3 minutes, until creamy and well combined.
Add the eggs one at a time, mixing well after each addition.
Add the mashed bananas and vanilla extract and mix until combined.
To the same bowl, add the flour, baking powder, baking soda, cinnamon, and salt and stir until evenly incorporated. Don't overmix.

Bake and Cool the Banana Bread

Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the loaf starts getting too brown on top, loosely tent it with foil. Check for browning around the 30 minute mark.
Let the banana bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before icing.

Make the Brown Sugar Biscoff Icing

While the bread is baking, melt the butter in a small saucepan over low heat.
To the melted butter, add the brown sugar and heavy cream. Cook for about 1 minute, stirring constantly, until the brown sugar has dissolved and the mixture is smooth.
Remove from the heat and whisk in the Biscoff spread, vanilla, and salt.
Whisk in the powdered sugar until smooth. Allow the icing to sit for a few minutes to thicken and cool. If needed, add additional powdered sugar 1 tablespoon at a time until you reach your desired consistency.
Spread the Icing over the top. Sprinkle crushed Biscoff cookies over the top of the iced bread for a crunch, if desired.

Notes

Storage Instructions for Biscoff Banana Bread

To Store:

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