Have you heard the news? There's a new kid in town being touted as "the new Nutella". Hold your gasps, I know. How could anything replace the irresistible combination of a silky chocolate and hazelnut spread? I must admit I am torn, but this challenger is definitely in the same league. To most, it's known as Biscoff butter, a creamy blended spiced cookie spread made from Lotus brand Biscoff cookies. In fact, at Trader Joe's, you can find it on the shelf labeled as "Cookie Butter". The jar I used for this banana bread actually came all the way from Belgium from my trip to Europe this summer. In Belgium, where the cookie originated, this spread is called "Speculoos" and I brought back two jars of the stuff. It's hard to pin point how exactly to feel about eating liquefied cookies but I can tell you it does not stop eager fingers from making excuses to find the mouth of the jar.
At a first glace, Biscoff cookies look like dry, tasteless biscuits to be taken with a cup of coffee or tea and simply meant to hold you over. The delightful truth is that the flavor is something like caramelized brown sugar and cinnamon. As you can imagine, or perhaps find out for yourself after making this bread, banana happens to be a wonderful compliment to brown sugar and cinnamon. With Biscoff Spread incorporated into the batter and crushed Biscoff cookies inside and on top, you might forget if you're eating a cookie or a slice of banana bread. Not that we're complaining...
Biscoff Banana Bread
From: Table for Two
3 ripened bananas, peeled and mashed
1/3 cup plain Greek yogurt
1/2 cup Biscoff spread
3 tbsp. butter, melted
1/2 cup granulated sugar
3/4 cup all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
18 Biscoff cookies, crushed
1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
2. Combine the first five ingredients and mix until well blended.
3. In a large bowl, combine the sugar, flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Gently fold in 3/4 of the crushed Biscoff cookies with a spatula.
6. Pour the batter into loaf pan and top with the remaining 1/4 crushed Biscoff cookies.
7. Bake for 1 hour or until toothpick inserted in the middle comes out clean.
8. Let cool completely before removing from pan and slicing, best enjoyed warm!