If you're a fan of rich chocolate, sweet bananas, and that irresistible caramelized crunch of Biscoff cookies, this is the dessert mash-up you didn’t know you needed. This Chocolate Biscoff Banana Bread is a next-level twist on the classic banana loaf—loaded with melty chocolate chips, swirls of Biscoff spread, and topped with a crunchy cookie crumble.
Whether you're baking for a weekend treat, a cozy brunch, or a midweek pick-me-up, this loaf is a total winner. It’s ultra-moist thanks to mashed bananas and Greek yogurt, intensely chocolaty from cocoa powder and chocolate chips, and the Biscoff topping? Chef’s kiss. It gives just the right crunch and a touch of spice.
Best of all, this recipe is beginner-friendly and super forgiving. Got ripe bananas? You're halfway there. You don’t need any special equipment—just bowls, a whisk, and your favorite loaf pan (we love a 9x5 inch pan for a nice tall slice).
Serve it warm with a drizzle of melted chocolate, or chill it overnight for a denser, fudgier texture. Honestly? It’s good both ways.
This is the kind of bake that makes your kitchen smell like heaven and your friends ask, “Wait, did you buy this from a café?” Nope—you made it. And they’re going to beg for the recipe. Let’s get baking!
🍞 Chocolate Biscoff Banana Bread – So Moist, So Fudgy!
🧂 Ingredients
Topping:
Batter:
🧁 Instructions
- Make the Topping: In a small bowl, mix the flour, chopped Biscoff cookies, brown sugar, and salt. Add the melted butter and stir until crumbly. Set aside.
- Prepare the Batter: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, mash the bananas and whisk in the softened butter, sugar, eggs, Greek yogurt, and vanilla until smooth.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet. Stir in the hot water, followed by the crushed Biscoff cookies and chocolate chips. Do not overmix.
- Assemble and Bake: Pour the batter into a greased 9x5-inch loaf pan. Sprinkle the topping evenly on top. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Finish: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Drizzle with melted chocolate and Biscoff spread if desired. Slice and serve!
- Use super ripe bananas—the browner the better for sweetness and moisture.
- Not a fan of cocoa? Swap it for extra flour and make a vanilla version.
- Store leftovers in an airtight container. It tastes even better the next day!
- For extra indulgence, toast a slice and top with a scoop of vanilla ice cream.
Final Thoughts
This Chocolate Biscoff Banana Bread is fudgy, fragrant, and layered with flavor. It’s a fun spin on a comforting classic that’s sure to become your new go-to bake. Whether you’re treating yourself or impressing friends, you’re going to want to make this again (and again!).
