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The creative possibilities of banana bread are endless, and this version is one of my absolute favorites. It's a one-bowl wonder, making it perfect for bakers of all levels. The combination of spotty bananas, finely chopped strawberries, and a generous drizzle of melted Biscoff spread creates a moist, fluffy loaf with bursts of fruity sweetness and a hint of cinnamon spice. The Biscoff biscuits on top add a delightful crunch, and the drizzle of more...
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Preheat oven to 180°C (350°F).
Mash the bananas in a large bowl until smooth.
Add the flour, olive oil, melted Biscoff spread, maple syrup or honey, eggs, cinnamon, baking soda, and salt to the bowl. Mix until just combined.
Coat the finely chopped strawberries in 1 tbsp of flour to prevent them from sinking during baking.
Fold the strawberries gently into the batter, being careful not to overmix to keep the bread fluffy.
Pour the batter into a lined loaf tin.
Break the Biscoff biscuits into pieces and place them on top of the batter.
Bake for 35-45 minutes, or until a knife inserted into the center comes out clean.
Drizzle more melted Biscoff on top of the baked loaf.
Let the banana bread cool for 20-30 minutes before slicing and serving.
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Coating the strawberries in flour helps prevent them from sinking to the bottom of the loaf during baking.
Do not overmix the batter after adding the strawberries to ensure the bread stays fluffy.
If you don’t have Biscoff spread, you can substitute with any nut or cookie butter of your choice.
Can I use a different type of flour?
Yes, you can use any flour of your choice, such as all-purpose, whole wheat, or oat flour.
What can I use instead of Biscoff spread?
You can substitute Biscoff spread with any nut butter or cookie butter you prefer.
How do I know when the banana bread is done?
Insert a knife or skewer into the center of the loaf. If it comes out clean, the bread is done.
Can I use frozen strawberries?
Yes, but make sure to thaw and pat them dry before chopping and coating in flour.
How should I store the banana bread?
Store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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