Ingredients

For the Cake:

  • 3 ripe bananas, mashed (about 1 1/4 cups)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup milk

For the Biscoff Swirl:

  • 1/2 cup Biscoff cookie butter (smooth)
  • 2 tbsp unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 1 tsp ground cinnamon

Optional Topping:

  • 1/4 cup Biscoff cookie crumbs (from crushed Biscoff cookies)
  • Powdered sugar for dusting

Equipment

  • 9×5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Oven

Instructions

  1. Preheat Oven and Prepare Pan
    Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
  2. Make the Cake Batter
    In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, vanilla extract, Greek yogurt, and milk. Stir until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Prepare the Biscoff Swirl
    In a small bowl, mix the Biscoff cookie butter, melted butter, brown sugar, and cinnamon until smooth.
  4. Assemble the Cake
    Pour half of the banana cake batter into the prepared loaf pan, spreading it evenly. Dollop half of the Biscoff swirl mixture over the batter and use a knife or skewer to swirl it gently into the batter. Pour the remaining batter on top, then add the rest of the Biscoff mixture and swirl again.
  5. Bake
    Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil after 40 minutes.
  6. Cool and Serve
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with Biscoff cookie crumbs or dust with powdered sugar before serving, if desired.

Serving Suggestions

  • Serve warm with a scoop of vanilla ice cream or whipped cream.
  • Pair with coffee or tea for a cozy treat.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Tips

  • Use very ripe bananas for maximum sweetness and flavor.
  • Warm the Biscoff cookie butter slightly if it’s too thick to mix easily.
  • For extra crunch, add 1/4 cup chopped walnuts or pecans to the batter.