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Eggless Banana Bread with Biscoff Glaze

prep time: 30min | bake time: 40min | total time: 1hr 30min

Got overripe bananas? Make this eggless banana bread with a crunchy crumble topping and rich Biscoff (cookie butter)glaze. Easy, dairy-free, and perfect for a cozy snack or dessert.
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Easy Eggless Banana Bread with Biscoff Drizzle and Crunchy Crumble Topping

Soft, moist, and naturally sweet, the loaf is topped with a golden, crisp crumble and finished with a glossy Biscoff (cookie butter) drizzle that instantly makes it feel bakery-worthy.

This recipe was born on one of those “I’ll deal with it later” days, when a bunch of bananas sat on my counter getting spottier by the hour. I didn’t want plain banana bread; I wanted something a little extra. So, I added a crumble for crunch, warmed up some Biscoff for a drizzle, and accidentally created a loaf that disappeared way faster than planned. Waiting for it to cool was the hardest part.

It’s completely egg-free and can easily be made dairy-free, which means everyone gets a slice. Cozy enough for slow mornings, indulgent enough for dessert, and dangerously snackable at any time of day, this is not your average banana bread. 

What You Will Need

  • 8-inch or 9-inch Loaf Pan
  • Measuring Scale 
  • Baking Paper or Parchement Paper
  • Whisk
  • Mixing Bowl
Slice of dairy-free banana bread topped with golden crumble and caramel Biscoff glaze

Ingredients for Crumble Topping

  • All-Purpose Flour: Flour provides the structural base for the crumble topping by forming gluten when mixed with moisture. Its starches absorb butter and sugar, creating a tender, crumbly texture when baked. 
  • Cane Sugar (or Castor Sugar): Sugar not only sweetens the topping but also caramelizes during baking, adding a golden color and subtle crunch. 

  • Cinnamon: It adds a warm, aromatic spice that elevates the crumble, making each bite feel cozy and indulgent.

  • Butter (melted): When melted into flour, butter coats the particles and creates a sandy texture that crisps up in the oven. 

Ingredients for Eggless Banana Bread 

  • Milk: It adds moisture and, when combined with apple cider vinegar, mimics the richness and tang of buttermilk. If you’re not dairy-free, feel free to swap in regular buttermilk instead. For a dairy-free version, any plant-based milk like almond, oat, or soy milk works perfectly.
  • Apple Cider Vinegar: (Or lemon juice) helps curdle the milk, which creates a tender, soft crumb in this eggless banana bread. You can skip this step if you’re using buttermilk instead.
  • Cane Sugar: (Or caster sugar) adds sweetness, helps with caramelization, and balances the natural sugars from the bananas. Any sugar you have on hand will work just fine here.
  • Mashed Bananas: Overripe bananas are the secret to this recipe – they bring moisture, natural sweetness, and that rich, unmistakable banana flavor. If your bananas aren’t quite ripe, there are easy ways to speed up the process!
  • Oil: Keeps the bread moist and tender with a soft crumb. Sunflower oil works great, but melted butter is a good substitute if you prefer.
  • All-Purpose Flour: Gives the bread structure and body, so it holds together while staying soft inside. If you need gluten-free, a good gluten-free flour blend can be used instead.
  • Baking Powder & Baking Soda: These leavening agents help the bread rise and achieve a light, fluffy texture without eggs.
  • Cinnamon: Adds a warm, cozy depth that enhances the banana flavor and makes every bite comforting.
how to make Eggless vegan Banana Bread step by step
Slice of dairy-free banana bread topped with golden crumble and caramel Biscoff glaze

Is Biscoff Spread Dairy-Free?

Yes! Biscoff (Lotus) spread is naturally dairy-free.
It’s made from caramelized biscuits and contains no milk, butter, cream, or lactose. The ingredients are primarily wheat flour, sugar, vegetable oils, and spices. Always check the label, as ingredients may vary by country

Biscoff is known by a few different names depending on where you are and how it’s sold. Here are the most common ones:

  • Lotus Biscoff – The full and official brand name

  • Biscoff spread – Common name for the cookie butter version

  • Lotus spread – Often used interchangeably with Biscoff spread

  • Cookie butter – A general name used for similar spreads (like Trader Joe’s Cookie Butter)

  • Speculoos spread – European name, especially in Belgium, France, and the Netherlands

  • Speculaas spread – A spiced Dutch variation, very similar in flavor

How to Ripen Bananas for Eggless Banana Bread with Biscoff Glaze ?

  • Paper Bag Method: Place the bananas in a brown paper bag and loosely fold it closed. Adding an apple or another ripe banana can speed up the process. This traps the ethylene gas produced by the fruits, which helps ripen them faster. The bananas should be ready in 1-2 days.
  • Oven Method: Preheat your oven to 300°F (150°C) and place unpeeled bananas on a baking sheet. Bake for 15-20 minutes until the skins turn black. Let them cool before using. This method softens and sweetens the bananas quickly.
  • Microwave Method: Pierce the unpeeled banana a few times with a fork and microwave it for 30 seconds to 1 minute. This softens the banana, but be cautious as it won’t develop the same sweetness as naturally ripened bananas.
use ripe banans for moist muffins

How to Make the Eggless Banana Bread with Biscoff Glaze

Prepare the crumble topping

To make the crumble topping, mix flour, sugar and cinnamon powder in a bowl. Add the melted butter and stir with a fork until the mixture becomes clumpy and no dry flour remains. Place the bowl in the fridge while you prepare the cake so the topping bakes up extra crisp.

homemade apple crumble cake without eggs
homemade crumble topping method

Prepare banana bread batter

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20cm) or 9-inch (22cm) loaf pan and line it with parchment paper, leaving an overhang for easy removal. In a bowl, combine milk and vinegar and let it sit for 10 minutes until slightly curdled. Add the sugar and oil to the curdled milk, and whisk until the sugar is dissolved. Then, mix in the mashed banana until well combined.

In a bowl, combine milk and vinegar and let it sit for 10 minutes until slightly curdled. Add the sugar, vanilla extract and oil to the curdled milk, and whisk until the sugar is dissolved. Then, mix in the mashed banana until well combined.

how to make Eggless Banana Bread step by step
how to make Eggless vegan Banana Bread step by step
how to make Eggless vegan Banana Bread step by step
how to make Eggless vegan Banana Bread step by step

Combine Dry Ingredients 

In a separate bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture until fully combined and the batter is smooth. 

how to make Eggless vegan Banana Bread step by step
how to make Eggless vegan Banana Bread step by step

Bake the Bread

Pour the batter into the prepared loaf pan and score the top by running a small knife about 1/4 inch deep along the surface from one end to the other. This will help the bread rise evenly. Add a thick layer of chilled crumble topping.

Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Let the bread cool in the pan for 30 minutes before transferring it to a cooling rack. Slice and enjoy!

easy Vegan banana bread topped with crumble and drizzled with Biscoff spread glaze
how to make Eggless vegan Banana Bread step by step

Why You’ll Love This Recipe

  • No eggs required – perfect for eggless baking
  • Easily adaptable to be dairy-free
  • Rich, moist texture with natural sweetness from bananas
  • Simple ingredients, no fancy equipment
  • Biscoff glaze adds a bakery-style finish
Easy and homemade Moist eggless banana bread with crunchy crumble topping and Biscoff glaze drizzle

Eggless Banana Bread with Biscoff Glaze  Frequently Asked Questions

Yes! It’s already egg-free, and using plant-based milk and oil makes it fully vegan.

Yes! Biscoff (Lotus) spread is naturally dairy-free. There’s no milk, butter, cream, or lactose in it. It’s made from caramelized biscuits, sugar, vegetable oils, and spices.

 

Overmixing or using bananas that aren’t ripe enough can make the loaf heavy.

You can—but honestly, they’re what make this banana bread extra fun.

Very travel-friendly! It is great for taking along on road trips, picnics, or even as a homemade gift. Store it in an airtight container and you’re good to go!

If you have overripe bananas but aren’t ready to make bread yet, peel them and freeze them in an airtight bag. Thaw them in the fridge or at room temperature when ready to use.

Close-up of eggless banana bread with crisp crumble and smooth Biscoff spread glaze

Serving Suggestions & Storage Tips

  • Enjoy warm with coffee or tea.
  • Serve as a dessert with ice cream.
  • Add chopped nuts or chocolate chips to the batter for variation.
  • Store at room temperature for up to 2 days.
  • Refrigerate for up to 5 days.
  • Freeze slices individually for up to 2 months.

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Saloni Mehta Pastry Chef and Food Blogger

Meet Saloni

I’m a former pastry chef with a love for breads, cakes and everything in between! My recipes are easy to follow, egg free and are designed to be shared with others!

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Close-up of eggless dairyfree banana bread with crisp crumble and smooth Biscoff spread glaze
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Eggless Banana Bread with Biscoff Glaze

Got overripe bananas? Make this eggless & moist banana bread with a crunchy crumble topping and rich Biscoff (cookie butter) Glaze. Easy, dairy-free, and perfect for a cozy snack or dessert.
Author: Saloni Mehta
Rate
Yield: 10 servings
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour

Equipment

Ingredients

Crumble Topping

  • 30 g Butter* melted; see notes for options
  • 55 g Cane Sugar or castor sugar
  • 80 g All Purpose Flour
  • 1/4 tsp Cinnamon Powder

Banana Bread

  • 120 ml Milk* room temp; see notes for options
  • 2 tsp Apple Cider Vinegar or lemon juice / white vinegar
  • 80 ml Oil any neutral oil such as sunflower oil
  • 120 g Cane Sugar or castor sugar / coconut sugar
  • 230 g Ripe Bananas 2-3, mashed
  • 2 tsp Vanilla Extract
  • 250 g All Purpose Flour
  • 1+1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon Powder
  • 1/4 tsp Salt
  • 150 g Biscoff Spread or lotus spread / cookie butter spread / speculoos spread; melted

Instructions

For the Crumble Topping

  • Combine sugar, all-purpose flour & cinnamon in a bowl.
  • Add melted butter. Mix until it is crumbly with a fork.
  • Chill it in the fridge/freezer until ready to use.
  • You can make a large batch of this recipe and store it in the freezer for up to 1 month because cold or frozen crumb topping makes it super crunchy after baking.

For the Banana Bread

  • Preheat the oven to 350℉ (175℃). Lightly grease an 8-inch (20cm) or 9-inch (22 cm) loaf pan and line it with an overhang of baking paper.
  • Combine room temperature milk and vinegar in a bowl and let it sit for 10 minutes until slightly curdled.
  • Add sugar, vanilla and oil to the milk mixture. Mix with a hand whisk until sugar is dissolved.
  • Add mashed banana and mix until combined.
  • Add all the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) into liquid ingredients, mix until fully combined and the batter is smooth.
  • Pour the batter into the pan and score the batter by running a small knife about 1/4 inch deep in the batter from one end of the pan to the other end. This will encourage the batter to cook and rise more evenly. Add a thick layer of crumble topping.
  • Bake for 40-45 min or longer if needed. Test the middle of the banana bread with a skewer. It should come out clean with a little crumb.
  • Let it cool in the loaf pan for 45 min and then carefully remove the loaf and allow it to cool on a cooling rack.
  • Drizzle melted Biscoff (cookie butter) spread all over the cake.
  • Portion into thick slices and enjoy. Store the bread in an air tight container. It will be more moist on the following day!

Notes

  • Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
  • Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
  • Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
  • Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
  • Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar

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