Decadent Vegan Biscoff Banana Bread: Moist, Swirled & Streusel-Topped Perfection
Prepare to elevate your banana bread experience with this incredibly rich and satisfying vegan Biscoff banana bread. This recipe transforms a classic comfort food into an extraordinary treat, combining the beloved moistness of banana bread with the irresistible, caramel-spiced flavor of Lotus Biscoff cookie butter. Generously swirled throughout the batter and crowned with a delightful crunchy Biscoff streusel, this loaf is truly “banana bread but better”—and completely dairy-free and eggless! It’s the perfect plant-based indulgence for breakfast, snack, or dessert.
Why This Vegan Biscoff Banana Bread Will Be Your New Favorite
Banana bread is a timeless classic, a go-to for ripe bananas and a comforting bake that evokes feelings of home. But what if you could make it even more captivating, pushing the boundaries of deliciousness? The answer lies in the magical addition of Biscoff cookie butter. This recipe takes everything you love about moist, flavorful banana bread and infuses it with the unique, spiced caramel notes that only Biscoff can deliver. The result is a deeply satisfying, incredibly moreish loaf that you’ll find yourself craving time and again. It’s a true celebration of complementary flavors, where the sweetness of ripe bananas meets the irresistible warmth of Biscoff.
Our vegan rendition proves that plant-based baking can be just as, if not more, indulgent than traditional recipes. You won’t miss the eggs or dairy here, as the naturally sweet mashed bananas and clever use of vegan ingredients create a wonderfully tender crumb that’s packed with flavor and moisture. This recipe isn’t just a substitute; it’s an enhancement, offering a rich taste and delightful texture that stands out on its own merits.
The Irresistible Biscoff Elements: Swirls & Streusel Topping
This recipe isn’t just about adding Biscoff; it’s about thoughtfully integrating it to maximize flavor and textural dynamics within the bread. We incorporate Lotus Biscoff spread not once, but twice! First, generous pockets of the smooth, spiced spread are carefully swirled throughout the moist vegan banana bread batter, creating rich, caramelly ribbons that melt in your mouth with every bite. These delightful pockets of intensely flavored cookie butter offer bursts of unique spice and sweetness, perfectly complementing the natural, fruity sweetness of the banana.
But the indulgence doesn’t stop there. The loaf is then crowned with a delectable Biscoff cookie crumble, or streusel. This crunchy topping, made from roughly crushed Lotus Biscoff biscuits mixed with melted vegan butter, a touch of plain flour, warming cinnamon, and brown sugar, adds an incredible textural contrast. The crispy, spiced streusel against the soft, tender banana bread is utterly divine and seriously moreish. This play of textures—soft, moist bread, gooey Biscoff swirl, and crunchy topping—is what makes this banana bread truly extraordinary. While this streusel is a highlight and highly recommended for the full experience, we understand it can make for slightly less “neat” slices when cutting. If you prefer a smoother cut, you can certainly omit it, but trust us, the textural magic and extra flavor boost are worth any minor imperfections!
Alternatively, for a different textural experience without the streusel, you could stir some broken-up Lotus Biscoff biscuits directly into the batter before baking. While they won’t retain their crispness during baking, they will soften beautifully and infuse the bread with even more of that signature Biscoff flavor, adding another layer of deliciousness and chewiness. If you’re simply looking for a fantastic plain vegan banana bread recipe, this versatile base can easily be adapted by omitting both the Biscoff spread and the streusel topping. It’s a robust and delicious recipe that shines even on its own!
Crafting Your Perfect Vegan Biscoff Banana Bread: A Detailed Step-by-Step Guide
Achieving this level of banana bread perfection is simpler than you might think, especially with our clear, detailed instructions. We’ll walk you through each step, ensuring you end up with a beautifully baked, flavorful loaf every time. Precision in baking, especially for vegan recipes where ingredient interactions are key, often yields the most consistent and best results. While cup measurements are provided for convenience, we strongly recommend using gram measurements with a digital scale for optimal accuracy. This helps guarantee the ideal texture, consistency, and overall success of your bake.
1. Prepare the Aromatic Biscoff Streusel Topping
The streusel topping is a game-changer for this banana bread, adding a delightful crunch and extra Biscoff flavor that perfectly contrasts the soft, moist bread. To make it, start by crushing approximately eight Lotus Biscoff biscuits into small, irregular pieces. You can achieve this by placing them in a Ziploc bag and gently crushing them with a rolling pin, or by pulsing them briefly in a food processor until you have a coarse crumb. Transfer the crushed biscuits to a small bowl and mix them with three tablespoons of melted vegan butter, two tablespoons of plain (all-purpose) flour, a hint of ground cinnamon, and thirty grams (about two heaped tablespoons) of light brown soft sugar. Stir everything together thoroughly until well combined and crumbly. Set this enticing mixture aside while you prepare the banana bread batter.
2. Prepare Your Loaf Tin
Before you begin mixing your batter, preheat your oven to 180°C (350°F / Gas Mark 4) to ensure it’s ready when your loaf is. Next, meticulously prepare an approximate 11.5 x 21.5 cm (4.5 x 8.5 inch) loaf tin. Grease the tin thoroughly with a little vegan butter or oil, then line it with a strip of baking parchment. Make sure to leave some overhang on both of the longer sides; this overhang acts as a convenient sling, allowing you to easily lift the finished banana bread out of the tin once it’s baked and cooled slightly. This simple yet crucial step prevents sticking and makes for effortless removal and a beautifully intact loaf.
3. Cream the Wet Ingredients to Perfection
In a large mixing bowl, combine the 115 grams (scant ½ cup) of softened vegan butter and 175 grams (scant cup) of light brown soft sugar. Using an electric mixer, whisk these two ingredients together vigorously until the mixture is smooth, light, and creamy. This creaming process incorporates air, which contributes to the lightness of your banana bread. For the best results in vegan baking, it’s highly recommended to use a solid block vegan butter rather than the spreadable kind that often comes in a tub. Block butter has a higher fat content and better structure, contributing to a superior texture in baked goods. Brands like Naturli Vegan Block are excellent choices, often available at major supermarkets.
4. Incorporate the Banana Goodness and Flavor Enhancers
Once your butter and sugar are beautifully creamy, it’s time to add the stars of the show: the mashed bananas. Ensure your bananas are very ripe, with plenty of brown spots on the skin; this is crucial for the best flavor, natural sweetness, and moisture. Whisk the 300 grams (about 3 medium) of mashed bananas into the creamed mixture, along with one teaspoon of vanilla extract for warmth, a half teaspoon of cider vinegar (which plays a vital role in activating the bicarbonate of soda for an optimal rise), and 60 ml (¼ cup) of your chosen non-dairy milk (unsweetened soy milk works wonderfully and is often recommended in vegan baking). Don’t be alarmed if the mixture appears a bit “split” or curdled at this stage; this is completely normal due to the acidity of the vinegar and bananas interacting with the plant milk, and it will come together beautifully once the dry ingredients are added.
5. Combine the Dry Ingredients for Uniformity
In a separate, medium-sized bowl, meticulously sift together the 180 grams (1 ½ cups) of plain (all-purpose) flour, 60 grams (½ cup) of wholemeal flour (which adds a lovely depth of flavor and a slight nuttiness), one teaspoon of baking powder, half a teaspoon of bicarbonate of soda (baking soda), half a teaspoon of ground cinnamon, a quarter teaspoon of ground nutmeg, and a pinch of salt. Sifting helps to aerate the flours and ensures all the leavening agents and spices are evenly distributed throughout the mixture, preventing any lumps in the final batter and promoting a consistent rise.
6. Gently Combine Wet and Dry to Form the Batter
Now, carefully add the sifted dry ingredients to the wet banana mixture. Using your electric mixer on a low speed or a spatula, mix until just combined. It is vital not to over-whisk the batter at this stage. Overmixing can overdevelop the gluten in the flour, leading to a tough and dense banana bread texture, rather than the desired moist and tender crumb. A few small streaks of flour are perfectly fine; the goal is just to incorporate everything until barely no dry pockets remain.
7. Assemble the Layers of Flavor and Texture
Pour approximately half of the prepared batter into your lined loaf tin and gently spread it evenly across the bottom with a spatula. Next, take your 150 grams (rounded ½ cup) of Biscoff cookie butter (either smooth or crunchy will work beautifully). If the spread is too firm to dollop and swirl easily, gently warm it in the microwave for a few seconds until it’s slightly softened but not fully melted. Dot about half of the Biscoff spread over the first layer of batter. Then, using a knife or a skewer, gently swirl the Biscoff through the batter. The key here is to create appealing streaks and pockets, not to fully incorporate it, which would diminish the visual appeal and distinct flavor bursts in each slice. Spread the remaining half of the batter evenly over the Biscoff layer, covering it completely. Repeat the process, dotting the rest of the Biscoff spread over the top and gently swirling it in. Finally, generously scatter the reserved Biscoff streusel topping over the entire surface of the loaf, ensuring an even layer for that delightful crunch.
8. Bake to Golden Perfection
Carefully place the prepared loaf tin in your preheated oven and bake for approximately 60-70 minutes. Baking times can vary depending on your specific oven’s calibration, so it’s essential to check for doneness towards the end of the baking time. The banana bread is ready when a wooden skewer or toothpick inserted into the very center comes out clean, or with just a few moist crumbs attached. If you notice the top browning too quickly before the center is cooked through (which can happen with the streusel), you can loosely cover the loaf with a piece of aluminum foil for the last 15-20 minutes of baking to prevent it from burning while the inside finishes cooking.
9. Cool and Enjoy Your Masterpiece
Once baked, remove the loaf from the oven and allow it to cool in the tin for about 30 minutes. This crucial resting period helps the banana bread set, firm up, and become easier to handle without crumbling. After 30 minutes, use the overhanging parchment paper to gently lift the loaf out of the tin and carefully transfer it to a wire rack. Allow it to cool completely on the rack. While it’s incredibly tempting to slice into it immediately and enjoy the warm aromas, cooling completely ensures the best texture, prevents it from becoming gummy, and allows the flavors to fully develop.
Storage, Freezing, and Delicious Serving Suggestions
How Long Will This Vegan Biscoff Banana Bread Keep Fresh?
This deliciously moist vegan Biscoff banana bread will stay fresh and flavorful for approximately five days when stored properly. To maintain its optimal freshness and prevent it from drying out, keep it in an airtight container at room temperature. It’s worth noting that while the incredible flavor remains excellent throughout, the crunchy streusel topping may soften slightly over time due to moisture from the bread. For the best crunchy texture, enjoy slices within the first day or two of baking.
Can I Freeze This Vegan Biscoff Banana Bread?
Absolutely! This vegan Biscoff banana bread freezes wonderfully, making it perfect for meal prepping, batch baking, or simply having a delightful treat ready whenever a craving strikes. To freeze, ensure the loaf is completely cooled to prevent condensation. You can freeze it whole, in halves, or as individual slices, depending on your preferred portion size. Wrap the bread tightly in plastic wrap, then add an additional layer of aluminum foil, or place it in a heavy-duty freezer-safe bag. It will keep beautifully in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature for a few hours. As with refrigerated storage, the streusel topping may lose some of its crispness upon thawing, but the rich Biscoff and banana flavor will be just as delightful.
Serving Suggestions to Elevate Your Experience
This Vegan Biscoff Banana Bread is incredibly versatile and makes a fantastic treat at any time of day. Enjoy a slice for a decadent breakfast alongside your morning coffee or tea, as a satisfying midday snack to curb those cravings, or as a delightful dessert to round off a meal. For an extra touch of indulgence, you could warm a slice slightly and serve it with a dollop of vegan whipped cream, a scoop of creamy vanilla vegan ice cream, or an additional drizzle of warm Biscoff spread. It’s also utterly perfect on its own, showcasing its rich flavors and appealing textures.
More Delicious Vegan Banana Recipes to Explore
If you’ve fallen in love with this Biscoff banana bread, you’re in for a treat! The versatility of bananas in vegan baking is truly remarkable, offering natural sweetness and moisture. From fluffy pancakes to decadent desserts, there are endless ways to incorporate this humble fruit into your plant-based creations. Here are some more fantastic vegan banana recipes from Domestic Gothess to inspire your next baking adventure and help you use up those ripe bananas:
- Fluffy Vegan Banana Pancakes: Start your day right with these light and airy pancakes, a breakfast favorite.
- Easy Vegan Banana Bread: A straightforward, delicious classic for any occasion, perfect for beginners.
- Banana Porridge with Blueberry Compote: A warm and comforting breakfast option, packed with wholesome goodness.
- Vegan Chocolate Chip Banana Bread: The beloved classic banana bread with delightful, melty chocolatey additions.
- Vegan Banana Bread Cinnamon Rolls: A creative and indulgent twist on two universally adored baked goods.
- Vegan Chunky Monkey Ice Cream: A refreshing and indulgent frozen dessert, perfect for warm days.
- Vegan Chocolate Banana Bread: Rich and deeply flavored, a chocolate lover’s dream loaf.
- Chocolate Peanut Butter Banana Breakfast Smoothie: A quick, nutritious, and incredibly delicious way to start your day.
- Vegan Banana Nut Muffins: Perfect for grab-and-go snacks, lunchboxes, or a quick breakfast bite.
- Vegan Roasted Banana Ice Cream: An innovative and intensely flavorful ice cream creation.
- Vegan Banana Cake with Peanut Butter Chocolate Frosting: A celebration-worthy dessert that’s moist and utterly irresistible.
- Vegan Carrot Banana Bread: A wholesome and delicious fusion of two popular quick breads, packed with goodness.
- Nutella Swirled Banana Yeast Bread: A more elaborate, yeasted bread with a tempting swirl (use a vegan chocolate hazelnut spread to keep it plant-based!).
If you tried this irresistible vegan Biscoff banana bread recipe, we’d absolutely love to see your delicious creations! Don’t forget to tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your culinary success with our community!
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Vegan Biscoff Banana Bread
Ingredients
Biscoff Streusel:
- 8 Lotus Biscoff biscuits roughly crushed
- 3 Tbsp vegan butter melted
- 2 Tbsp plain (all-purpose) flour
- 30 g (heaped 2 Tbsp) light brown soft sugar
- ⅛ tsp ground cinnamon
Biscoff Banana Bread:
- 115 g (scant ½ cup) vegan butter (block rather than spreadable is best) softened
- 175 g (scant cup) light brown soft sugar
- 300 g mashed very ripe bananas (3 medium)
- 1 tsp vanilla extract
- ½ tsp cider vinegar
- 60 ml (¼ cup) non dairy milk (I used unsweetened soy)
- 180 g (1 ½ cups) plain (all-purpose) flour
- 60 g (½ cup) wholemeal flour (plain)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch salt
- 150 g (rounded ½ cup) biscoff cookie butter (either smooth or crunchy is fine)
Instructions
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Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment, leave some overhanging on either side so that you can easily lift the bread out once it is baked.
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To make the streusel topping, mix the crushed Lotus Biscoff biscuits, melted vegan butter, plain flour, cinnamon and brown sugar in a small bowl. Set aside.
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Whisk together the vegan butter and light brown soft sugar with an electric mixer until smooth and creamy.
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Next, whisk in the mashed bananas, vanilla extract, cider vinegar and non dairy milk. The mixture will look a bit split and gross, don’t worry!
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In a separate bowl, sift together the plain and wholemeal flours, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt
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Tip the dry ingredients into the wet and whisk until just combined; be careful not to over-mix.
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Pour half of the batter into the prepared tin and spread level. Dot over half of the Biscoff spread. If it is too firm then pop it in the microwave for a couple of seconds until it has softened slightly. Use a knife to gently swirl the biscoff through the batter; don’t mix it in too much however.
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Spread the other half of the batter over the top then dot over the rest of the biscoff and swirl in as before. Scatter over the streusel topping.
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Bake for 60-70 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs. If the top starts to get too dark before the cake is cooked, loosely cover it with a piece of tin foil.
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Allow to cool in the tin for about half an hour then use the overhanging parchment to lift the loaf out onto a wire rack to cool completely.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- The Biscoff spread and streusel can be omitted to make a plain yet delicious vegan banana bread.
- Consider adding a handful of vegan chocolate chips or chopped nuts (such as walnuts or pecans) to the batter along with the dry ingredients for extra flavor and textural complexity.
