Double Chocolate Biscoff Banana Bread 🍫🍌🤎 Ingredients Chocolate Banana Bread • 3 overripe bananas, mashed (330 g) • 4 tbsp unsalted butter, melted (56 g) • ¼ cup Greek yogurt or sour cream (60 g) • ½ cup brown sugar, packed (100 g) • ¼ cup granulated sugar (50 g) • 1 large egg (50 g) • 1 tsp vanilla extract (5 g) • 1¼ cups all-purpose flour (150 g) • ⅓ cup cocoa powder (30 g) • 1 tsp baking soda (5 g) • 1 tsp cinnamon (2.5 g) • Dash of salt (0.5 g) • ½ cup chocolate chips (85 g), plus extra for topping Biscoff Filling • ½ cup Biscoff cookie butter (120 g) • 5–6 Biscoff cookies, roughly chopped Biscoff Crumble Topping • ½ cup all-purpose flour (65 g) • 5 Biscoff cookies, chopped (33 g) • ¼ cup brown sugar (50 g) • ¼ cup unsalted butter, melted (57 g) For Decorating • Melted Biscoff cookie butter • Extra crushed Biscoff cookies • Extra chocolate chips Instructions In a bowl, whisk together the flour, chopped Biscoff cookies, brown sugar, and salt. Pour in the melted butter and mix with a fork until crumbly, then set aside. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper. Mash the bananas until smooth, then mix in the melted butter and Greek yogurt until combined. Stir in the brown sugar, granulated sugar, egg, and vanilla extract. Gently fold in the flour, cocoa powder, baking soda, cinnamon, and salt until just combined, then fold in the chocolate chips, being careful not to overmix. Pour half of the batter into the prepared loaf pan and spread the Biscoff cookie butter over the batter, leaving a small border around the edges. Sprinkle the chopped Biscoff cookies over the filling, then carefully spread the remaining batter on top. Sprinkle the Biscoff crumble evenly over the batter, followed by extra chocolate chips. Bake for 50–65 minutes, or until a toothpick inserted into the chocolate bread portion comes out with a few moist crumbs, avoiding testing directly through the Biscoff filling. If the top browns too quickly, loosely cover it with foil. Let the banana bread cool in the pan for 15–20 minutes before transferring it to a wire rack, then allow it to cool sufficiently before slicing. Drizzle with melted Biscoff cookie butter and finish with extra crushed Biscoff cookies. For the prettiest slices, let the loaf cool before cutting so the gooey Biscoff center stays in place! #biscoff #bananabread #baking #recipes #banana — @cheff.omiのTikTok