A plain banana bread as it is, is already a great bake. But why not add more? I am thinking of something like chocolate and caramel… or maybe Nutella and Biscoff spread? Yeah… that sounds good ;) This Nutella Biscoff Banana Bread is simply delicious. A lot of great flavors combined in one scrumptious banana bread that’s super easy to prepare.
I have baked quite a few banana breads in my life already. Tons of banana bread have come out of the oven this kitchen here. They were almost all delicious and are super easy to prepare in 99 out of 100 cases. The fact that we often have bananas in the kitchen that are getting too brown to eat might be one of the reasons we bake that much banana bread. Could be, right? ;P
This banana bread recipe is admittedly not one of the »healthiest« banana bread versions you can find on the internet. The batter and the streusels got quite a bit of sugar added and the Nutella and Biscoff spread add more of that on top ;P Keep that in mind. If you are looking for something healthier I got other recipes here on the blog. But that does not mean you can’t make this banana bread here… just don’t inhale the whole banana bread all at once ;)
The batter and the streusels are super quick and easy to prepare. The most time-consuming part of the recipe are the baking and cooling times. So maybe do not start baking this banana bread when hungry. It takes a while. Enough time to do a laundry or clean the house ;P Whatever you do to get your mind off the banana bread baking in the oven – do not forget the timer! You don’t want a burnt brick coming out of the oven…
One more thing – when swirling in the two spreads into the batter try not to stir/swirl too much. If you mix a lot your swirls will disappear in the finished banana bread. If you want to make sure to see the swirls, mix less or maybe use even more of it… I could have used a bit more in this one here to be honest ;)
As mentioned before – I bake banana bread quite often, and I already have many recipes for them on the blog. You can just use the search option in the website menu above if you to see what’s there, or click on one of my four favorite recipes here. I got some sugar-free and sugar-reduced bakes that are really great!
INGREDIENTS / ZUTATEN
For the streusels:
2.1 oz. (60g) all-purpose flour
1/4 cup (50g) brown sugar
2.1 oz. (60g) butter, at room temperature
For the batter:
3 medium (very ripe) bananas, mashed
1/2 cup (120g) melted butter
1 cup (200g) brown sugar
2 medium eggs
1/2 cup (120ml) milk
1 tsp. vanilla extract
2 cups (350g) all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
2-3 tbsp. Nutella (or similar)
2-3 tbsp. Lotus Biscoff (or similar)
Für die Streusel:
60g Mehl (Type 550)
50g brauner Zucker
60g weiche Butter
Für den Teig:
3 mittlere (sehr reife) Bananen, zerdrückt
120g geschmolzene Butter
200g brauner Zucker
2 Eier (M)
120ml Milch
1 TL Vanille Extrakt
350g Mehl (Type 550)
3 1/2 TL Backpulver
1 TL Salz
2-3 EL Nutella (o.ä.)
2-3 EL Lotus Biscoff (o.ä.)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Lightly grease a loaf pan (about 11×5 inches) and line it with a strip of baking paper. Set aside.
2. For the streusels, combine the flour with sugar and butter. Rub between your fingers to get different-sized streusels. Place in the fridge until needed.
3. Mash the bananas for the dough and set aside. Melt the butter and let cool down slightly, then add it to a large mixing bowl with the sugar and beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Add the milk and vanilla extract and stir to combine. Mix the flour with baking powder and salt in a separate bowl, then add to the large bowl – stir until just combined. Add the mashed bananas and fold in. Pour the batter into the prepared loaf pan and smooth out the top. Add Nutella and Biscoff on top of the batter and fold into the batter with a spoon. Do not over-mix, you want to be able to see swirls in the banana bread later on.
4. Sprinkle the streusels from the fridge on the batter and bake the banana bread for about 60-70 minutes or until a wooden skewer inserted into the bread comes out clean. Let the banana bread cool down in the pan for about 10 minutes, then carefully remove it and let cool completely on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Kastenform (ca. 27x12cm) leicht einfetten und mit einem Streifen Backpapier auslegen. Zur Seite stellen.
2. Für die Streusel das Mehl mit dem Zucker und der weichen Butter zu Streuseln verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Die Bananen für den Teig zudrücken und zur Seite stellen. Butter schmelzen und etwas abkühlen lassen, dann zusammen mit dem Zucker in eine große Rührschüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Milch und Vanille Extrakt dazugeben und unterrühren. Das Mehl mit Backpulver und Salz in einer separaten Schüssel vermischen und dann zur großen Schüssel dazugeben – nur kurz unterrühren. Die zerdrückten Bananen dazugeben und unterheben. Den Teig in die vorbereitete Form füllen und glatt streichen. Nutella und Biscoff Creme auf den Teig geben und mit einem Löffel unter den Teig heben. Nicht zu sehr vermischen, man soll im Bananenbrot später Swirls erkennen können.
4. Die Streusel aus dem Kühlschrank auf dem Teig verteilen und das Bananenbrot für etwa 60-70 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und das Bananenbrot erst herausholen, wenn dieser sauber rauskommt. Das fertige Bananenbrot für etwa 10 Minuten in der Form abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
PrintNutella Biscoff Banana Bread
- Prep Time: 00:20
- Cook Time: 01:10
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: United States
- Diet: Vegetarian
Description
A family favorite when it comes to banana bread: a simple and easy-to-prepare Nutella Biscoff Banana Bread. Packed with flavors (and some calories) ;P
Ingredients
For the streusels:
2.1 oz. (60g) all-purpose flour
1/4 cup (50g) brown sugar
2.1 oz. (60g) butter, at room temperature
For the batter:
3 medium (very ripe) bananas, mashed
1/2 cup (120g) melted butter
1 cup (200g) brown sugar
2 medium eggs
1/2 cup (120ml) milk
1 tsp. vanilla extract
2 cups (350g) all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
2–3 tbsp. Nutella (or similar)
2–3 tbsp. Lotus Biscoff (or similar)
Instructions
1. Preheat the oven to 350°F (180°C). Lightly grease a loaf pan (about 11×5 inches) and line it with a strip of baking paper. Set aside.
2. For the streusels, combine the flour with sugar and butter. Rub between your fingers to get different-sized streusels. Place in the fridge until needed.
3. Mash the bananas for the dough and set aside. Melt the butter and let cool down slightly, then add it to a large mixing bowl with the sugar and beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Add the milk and vanilla extract and stir to combine. Mix the flour with baking powder and salt in a separate bowl, then add to the large bowl – stir until just combined. Add the mashed bananas and fold in. Pour the batter into the prepared loaf pan and smooth out the top. Add Nutella and Biscoff on top of the batter and fold into the batter with a spoon. Do not over-mix, you want to be able to see swirls in the banana bread later on.
4. Sprinkle the streusels from the fridge on the batter and bake the banana bread for about 60-70 minutes or until a wooden skewer inserted into the bread comes out clean. Let the banana bread cool down in the pan for about 10 minutes, then carefully remove it and let cool completely on a wire rack.
Notes
Happy Baking!
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