banana bread

Biscoff Crunch Banana Bread

/ Jodi / 52 Comments

Biscoff banana bread 1

I thought I had discovered the best ever banana bread recipe (which is ULTRA amazing!) – but then…. I discovered…

are you ready??…..

BISCOFF BANANA BREAD!

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Oh Goodness Gracious – the YUMMMMiness of Biscoff Spread, crunchy Biscoff cookies, and sweet, moist banana bread.  It is pretty much the ultimate deliciousness – especially for this time of year when we just crave comforting foods!

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My guys loved it!

In fact, when I gave Nick his “sample,” I asked if it was a thumbs up.

His reply:

“2”

Score!

No oil in this bread either.  It is made with Greek yogurt.

The original recipe, which I have shared below from Table for Two, calls for plain Greek yogurt.

I used vanilla.

Yum!

And I added about one more tablespoon of butter, which I added in dabbles on top of the crushed up Biscoff cookies on top, just to make them a bit crisper and crunchier.   (I can never just leave well enough alone!)

Biscoff Banana Bread


From: Table for Two

3 ripened bananas, peeled and mashedBiscoff banana bread 1
1/3 cup plain Greek yogurt
1/2 cup Biscoff spread
3 tbsp. butter, melted
2 eggs
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.

ENJOY!

Cheers & Hugs,

Jodi

 

The BEST Ever Banana Bread

/ Jodi / 8 Comments

bbcoverI used to have the best banana bread recipe years ago from Aunt Francie.  (Aunt Francie is Marty’s 91 year old Aunt – who happens to be engaged and living with her 92 year old boyfriend – a random, but oh so cute piece of information 🙂 )

Somehow I seemed to have lost it, so I’ve been trying various banana bread recipes on the web every time I have a few over-ripe bananas to spare.

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Sadly – none have even come close to comparing…

UNTIL NOW.

O… M… G…

I found a recipe for Extreme Banana Nut Bread and read the various comments and reviews.  Seemed everyone LOVED it, but tweaked it this way or that.

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So I set out to put this extreme banana bread recipe to the test with my own little touches, and I have to say…  THIS IS IT!

Dare I say even better than Aunt Francie’s?!

I made it three different ways for my first experiment.

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I divided the recipe into three separate batches.  I added pecans to one batch, cinnamon chips to another batch, and kept the last batch plain.  Then I made some loaves and some muffins.

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This bread is dense and sweet with crispy edges and a buttery, rich banana taste like no other.

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One of the new tricks I tried that made it even EXTRA AMAZING was  greasing the pans with shortening and then coating with cinnamon sugar instead of the usual flour dusting.

WOWSERS!  On top of the banany goodness, imagine a crust that taste like the cinnamon toast of our childhood days. OUTRAGEOUS!!

This bread doesn’t raise very high, and it isn’t fluffy or light in any way, shape or form.  It is more rustic looking as it stays dense and ooeey gooeey.  Some of mine ran over the edges and got extra crusty, but it only added to the awesomeness.

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Not the most perfect loaves of bread to look at, but I dare you to try it and tell me if you’ve ever tasted better.

This is my new GO TO recipe for Banana Bread.

It is truly Extreme.

It is truly the BEST BANANA BREAD EVER.
—————-

Best Ever Banana Bread Recipe:

Ingredients:

1 cup white sugar
1 cup brown sugar
1 cup butter
4 eggs, beaten
1 Tbsp vanilla
2 cups flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
2 cups mashed over-ripe bananas
Optional: Pecans or Walnuts or Cinnamon Chips
Sugar and Cinnamon Mixture for coating pans

Preheat oven to 350 degrees F. Grease and cinnamon sugar coat pans (do the same way as you would with flour).

In mixer, beat together sugars and butter until creamy. Add beaten eggs and vanilla, and continue creaming until well beaten.

Combine flour, salt, baking soda and baking powder together, then add to creamed wet mixture, beating well with electric mixer.

Once that is all well combined, beat in the mashed bananas.

If using nuts or cinnamon chips, fold those gently in last.

Fill pans 3/4 full. Bake until toothpick inserted comes out clean. Let loaves cool in pan for about 5 mins, then remove to cooling rack to finish cooling.

Once cool, place in large Ziploc bag or wrap in aluminum foil and refrigerate.

BEST served if refrigerated for at least 2 hours first.

Large loaf pan needs to bake about an hour.
Mini loaf pans approximately 30 minutes.
Muffins approximately 20 mins.

WARNING             WARNING                 WARNING
This recipe is NOT low-fat and may become HABIT FORMING!

ENJOY!

Cheers and Hugs,

Jodi