Vegan biscoff banana bread - this deliciously moist vegan banana bread is swirled with biscoff cookie butter and topped with a biscoff streusel. Banana bread but better!
How do you make regular banana bread even better? By adding biscoff cookie butter of course! This vegan biscoff banana bread is moist, flavourful and so very moreish!
It is a wonderfully moist vegan banana bread which is swirled with Lotus Biscoff spread and topped with a biscoff cookie crumble. The pockets of caramely spread dotted throughout the loaf paired with the crunchy topping make this banana bread extra special.
The streusel topping is absolutely delicious and the contrast between the crunchy topping and soft, moist banana bread is very moreish. However, the streusel does make it difficult to get neat slices so you can omit it if you prefer.
Instead, you could stir some broken up Lotus Biscoff biscuits through the batter before you bake the bread; they won't stay crunchy, but will add extra deliciousness!
If you just want to make a loaf of plain vegan banana bread then simply omit the biscoff spread and the topping. It is still delicious!
How To Make Vegan Biscoff Banana Bread:
(For ingredients and full instructions see the recipe card below)
*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.*
To make the streusel topping, crush eight Lotus Biscoff biscuits into small pieces then mix with melted vegan butter, plain flour, cinnamon and brown sugar. Set aside.
Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin 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.
Whisk together vegan butter and light brown soft sugar with an electric mixer until smooth and creamy. It is best to use a solid block butter for baking, not the spreadable kind in a tub. I like Naturli Vegan Block which is available from Sainsbury's.
Next, whisk in three mashed bananas, vanilla extract, cider vinegar and non dairy milk. The mixture will look a bit split and gross, don't worry!
Sift together plain and wholemeal flours, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt then whisk this mixture into the wet ingredients until just combined; be careful not to over-whisk.
Pour half of the batter into the prepared tin and dot over some Biscoff spread (either smooth or crunchy is fine). 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.
Spread the other half of the batter over the top then dot over more biscoff and swirl in as before.
Scatter over the streusel topping and bake for 60-70 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
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.
How Long Will It Keep?:
This vegan biscoff banana bread will keep for about five days in an airtight container though the streusel topping will soften over time.
Can I Freeze This Vegan Biscoff Banana Bread?:
Yes, this banana bread freezes well though the streusel may soften when it defrosts.
More Vegan Banana Recipes:
- Fluffy vegan banana pancakes
- Easy vegan banana bread
- Banana porridge with blueberry compote
- Vegan chocolate chip banana bread
- Vegan banana bread cinnamon rolls
- Vegan chunky monkey ice cream
- Vegan chocolate banana bread
- Chocolate peanut butter banana breakfast smoothie
- Vegan Banana nut muffins
- Vegan roasted banana ice cream
- Vegan banana cake with peanut butter chocolate frosting
- Vegan carrot banana bread
- Nutella swirled banana yeast bread
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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
- 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.
- 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.
- Whisk together the vegan butter and light brown soft sugar with an electric mixer until smooth and creamy.
- 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!
- In a separate bowl, sift together the plain and wholemeal flours, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt
- Tip the dry ingredients into the wet and whisk until just combined; be careful not to over-mix.
- 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.
- 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.
- 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.
- 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 can be omitted to make a plain vegan banana bread.
Paula
Hi Hannah! This looks amazing! We absolutely love Biscoff in our house! Can I just ask - do you think it would be ok to just use plain flour? I want to make this tonight but I won’t have chance to go and get some whole meal flour. Also, is it self raising or plain whole meal flour? Thank you for your help! Paula
hannahhossack
Hi Paula, Thank you! I think it should be fine to replace the wholemeal flour with an equal quantity of plain flour. It is plain wholemeal, not self-raising, I've updated the recipe to make it clearer. I hope you enjoy it!
Paula
Thank you so much! We love your recipes, especially the chocolate sheet cake- that is ridiculously good- too good! Can’t wait to try this banana bread!
Paula
Absolutely amazing! This cake is lovely - thank you so much for this recipe!
Debbi
Hi - love your recipes but Have no idea where to get biscoff cookie butter - would peanut butter work or do you have another alternative?
Thanks
Debbi
hannahhossack
Hi Debbi, What country are you in? Most supermarkets sell cookie butter next to the peanut butter but if you aren't able to get hold of it then I think that peanut butter would work instead!
Sharon
Hi ive just made this for my daughter for a uni vegan bake off and i followed all of the instructions put in a 1lb loaf tin and its all come up and out of the baking tin . Is that the correct size tin please ?
hannahhossack
Hi Sharon, I'm so sorry about that, it was meant to read a 2lb loaf tin - approx 11.5 x 21.5 cm / 4.5 x 8.5 in. I've updated the recipe, thanks for bringing that to my attention and so sorry for the mistake.
Alice
Hi this looks delicious and I definitely want to attempt to make it!! Can I ask, are the 515 calories per slice of banana bread or for the whole cake? Thanks x
hannahhossack
Hi Alice, it's per slice. If only it were possible to make a great cake that was only 515 calories for the whole thing!
Ash
These were so delicious! I'm on a mission to expose my animal-product-loving family to as many delicious vegan recipes as possible and they LOVED these. I scooped the batter into a cupcake tin and adjusted the cooking time to make muffins for easy distribution and they were a HUGE hit. Thanks for sharing!
Lochlan
i made this cake this morning for my mam's birthday and i have already proclaimed that it is the best thing I have ever made or will make. SO delicious and the crunchy topping is amazing, it's a hit! Thanks for the recipe, it will definitely be remade in my house.
Tina
I love this recipe! This is my go to when I have bananas that need to be used and also just when I need a sweet fix! I adapted to make muffins - all same quantities except just popping a teaspoon of biscoff into the middle and reducing the cooking time and temp slightly. They were amazing!