Biscoff Chocolate Chip Banana Bread
If banana bread is comfort food royalty, then this Biscoff chocolate chip banana bread is wearing a crown. It’s rich, moist, warmly spiced, and swirled with that unmistakable caramelized flavor only Biscoff can bring. Add melty chocolate chips into the mix and suddenly this humble loaf becomes something you hide on the counter so no one else eats it.
This is the kind of recipe that’s born from overripe bananas sitting on your counter a little too long—the ones that are basically begging to be baked into something cozy. And instead of going the classic route, I decided to lean fully into indulgence by adding creamy Biscoff spread right into the batter. The result? A banana bread that feels familiar, but tastes elevated, bakery-worthy, and just a little bit special.
It’s soft and tender thanks to oil and Greek yogurt, perfectly sweet without being overpowering, and filled with pockets of melted chocolate in every slice. Whether you’re enjoying it warm with coffee, sneaking a slice straight from the pan, or wrapping it up to share (or not), this is one of those recipes you’ll come back to again and again.
If you’re a banana bread lover who also happens to adore Biscoff (and chocolate… obviously), this recipe is about to become a staple in your kitchen. It’s cozy, indulgent, and the perfect way to turn those forgotten bananas into something truly irresistible.
Why You’ll Love This Banana Bread
- Ultra moist thanks to oil, yogurt, and ripe bananas
- Rich Biscoff flavor without being overwhelming
- Simple, no-mixer recipe—just bowls and a spatula
- Perfect balance of spice and sweetness
- Makes your kitchen smell incredible while it bakes
Ingredients
- ½ cup (110 g) vegetable oil
- ¾ cup (150 g) granulated sugar
- 2 large eggs (100 g), room temperature
- 3 small to medium bananas, very ripe (about 1⅓ cups / 300 g mashed)
- ½ cup (120 g) creamy Biscoff spread, warmed in the microwave for 20–30 seconds
- ¼ cup (60 g) Greek yogurt, room temperature
- 1 tbsp (13 g) vanilla paste
- 2 tbsp (30 g) milk
- 2 cups (240 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) salt
- 1½ tsp (4 g) ground cinnamon
- ½ cup (85 g) chocolate chips
Directions
- Preheat your oven to 350°F. Grease a light-colored 9×5-inch loaf pan with butter or line it with parchment paper. Set aside.
- In a large mixing bowl, add the vegetable oil, sugar, eggs, mashed bananas, warmed Biscoff spread, Greek yogurt, vanilla paste, and milk. Mix until fully combined and smooth.
- In a separate large bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Add the wet ingredients into the dry ingredients. Gently fold together until just combined—be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool completely before slicing. Then enjoy!
Tips for the Best Banana Bread
- Use very ripe bananas—the spottier, the better. This gives the best flavor and sweetness.
- Warming the Biscoff makes it much easier to mix evenly into the batter.
- Don’t overmix once you combine the wet and dry ingredients—this keeps the loaf tender.
- If the top starts browning too quickly, loosely tent the loaf with foil for the last 10–15 minutes.
Storage & Freezing
- Store leftovers tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- This banana bread freezes beautifully. Wrap individual slices or the whole loaf in plastic wrap and freeze for up to 2 months. Thaw at room temperature before enjoying.