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–+ servings
Close-up of eggless dairyfree banana bread with crisp crumble and smooth Biscoff spread glaze
5 from 2 votes

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
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