Banana Nut Biscoff Bread

The addition of everyone’s favorite cookie butter into our Banana Nut Biscoff Bread balances out this recipe’s nuttiness with irresistible sweetness and a smooth, rich flavor. This Banana Nut Biscoff Bread is just as at home on your breakfast as it is alongside your afternoon cup of coffee.

Banana Nut Biscoff Bread
 

Makes 1 (8×5-inch) loaf
Ingredients
  • 3 ripe medium bananas (210 grams)
  • ¾ cup (192 grams) Biscoff cookie butter spread, divided
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (57 grams) chopped walnuts*

Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour an 8×5-inch loaf pan.
  2. In a large bowl, mash bananas until mostly smooth. Stir in ½ cup (128 grams) Biscoff spread and melted butter. Add flour, sugar, egg, baking soda, vanilla, and salt, stirring until thick and combined. Fold in walnuts. Spread batter in prepared pan. Top with remaining ¼ cup (64 grams) Biscoff spread, and swirl into batter with a knife.
  3. Bake for 50 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Notes
*Additional chopped walnuts can be placed on top of batter before baking for a beautiful presentation.

Pro Tip: Freeze overripe bananas in the peel to use in recipes like this for an even stronger banana flavor and easy mashing. Let thaw at room temperature before using.

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Nutella Banana Bread

Yes, Nutella makes everything better—but the true star of this nutty Nutella Banana Bread is the Chocolate Hazelnut Streusel. 

Nutella Banana Bread
 

Makes 1 (8½x4½-inch) loaf
Ingredients
  • 1⅔ cups (209 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon (1.25 grams) baking powder
  • 1⅛ cups (255 grams) mashed banana (about 3 medium bananas)
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ⅓ cup plus 2 teaspoons (85 grams) canola oil
  • ¼ cup (60 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (128 grams) Nutella
  • Chocolate Hazelnut Streusel (recipe follows)

Instructions
  1. flour an 8½x4½-inch loaf pan.
  2. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. In a large bowl, whisk together mashed banana, sugar, eggs, oil, milk, and vanilla. Fold in flour mixture just until combined.
  3. In a small microwave-safe bowl, heat Nutella on high in 2 (15-second) intervals, stirring between each. Spoon half of batter into prepared pan; spoon half of warm Nutella over batter. Top with remaining batter and remaining Nutella; swirl together using a knife. Top with Chocolate Hazelnut Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

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Chocolate Hazelnut Streusek
 

Makes about 2 cups
Ingredients
  • ½ cup (63 grams) all-purpose flour
  • 3 tablespoons (42 grams) firmly packed light brown sugar
  • 1½ tablespoons (7.5 grams) Dutch process cocoa powder
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ⅓ cup (38 grams) chopped hazelnuts
  • ⅓ cup (57 grams) chopped 60% cacao bittersweet chocolate morsels

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, brown sugar, cocoa, cinnamon, and salt. With mixer on low speed, add cold butter, beating until mixture is crumbly. Stir in hazelnuts and chocolate morsels by hand. Refrigerate until ready to use

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