Biscoff Banana Bread with Biscoff Cookie Streusel

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• 1 1/2 cups + 2 tablespoons all-purpose flour
  Ingredient note

  Source: 1 1/2 cups all-purpose flour; Source: 2 tablespoons all-purpose flour
• 1/2 tsp baking soda
  Ingredient note

  Source: 1/2 tsp baking soda
• 1 1/2 tsp baking powder
  Ingredient note

  Source: 1 1/2 tsp baking powder
• 1/2 teaspoon + 1/8 teaspoon ground cinnamon
  Ingredient note

  Source: 1/2 teaspoon ground cinnamon; Source: 1/8 teaspoon ground cinnamon
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 3 each medium very ripe bananas, (mashed)
  Ingredient note

  Source: 3 medium very ripe bananas, (mashed)
• 1/2 cup Biscoff Spread
  Ingredient note

  Source: 1/2 cup Biscoff Spread
• 1/4 cup canola oil
  Ingredient note

  Source: 1/4 cup canola oil
• 1 each large egg
  Ingredient note

  Source: 1 large egg
• 1/2 teaspoon vanilla extract
  Ingredient note

  Source: 1/2 teaspoon vanilla extract
• 1/2 cup granulated sugar
  Ingredient note

  Source: 1/2 cup granulated sugar
• 1/4 cup light brown sugar
  Ingredient note

  Source: 1/4 cup light brown sugar
• 1/2 cup chopped Biscoff cookies
  Ingredient note

  Source: 1/2 cup chopped Biscoff cookies
• 1/4 cup brown sugar
  Ingredient note

  Source: 1/4 cup brown sugar
• 3 tablespoons unsalted butter, (melted)
  Ingredient note

  Source: 3 tablespoons unsalted butter, (melted)

1. Preheat oven to 350 degrees F. Grease a loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
3. In a large bowl, stir together your mashed bananas, Biscoff Spread, canola oil, egg, vanilla, and sugars.
4. Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don't over mix.
5. Spread batter into prepared pan. In a small bowl, combine chopped Biscoff cookies, flour, brown sugar, cinnamon, and melted butter. Stir until combined. Sprinkle the streusel evenly over the batter in the loaf pan.
6. Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.
7. Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.
8. Note-you can also use Trader Joe's Cookie Butter in place of the Biscoff Spread.