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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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Servings 1 (9x5-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 9x5-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:

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.