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Homemade Biscoff Banana Cheesecake Loaf photo
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Biscoff Banana Cheesecake Loaf

This Biscoff Banana Cheesecake Loaf is a moist, tender treat combining ripe bananas, creamy cheesecake, and warm spiced Biscoff for a perfect snack or breakfast delight.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana, Biscoff, Breakfast, Cheesecake, Dessert, Easy, Loaf, Snack
Servings: 8 servings

Ingredients

  • 2 ripe bananas mashed
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1/2 cup Biscoff spread
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts optional

Instructions

  • In a medium bowl, beat the softened cream cheese with 1/4 cup of sugar until smooth and creamy. Add one egg and half a teaspoon of vanilla extract, then continue beating until fully incorporated and silky. Set this cheesecake mixture aside for later use.
  • In a large mixing bowl, mash the ripe bananas until mostly smooth. Add the remaining 1/4 cup sugar, Biscoff spread, and the other egg. Stir well to combine all the wet ingredients.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
  • Preheat your oven to 350°F (175°C) and grease your loaf pan. Pour half of the banana batter into the pan, spreading it evenly. Carefully spoon the cheesecake mixture over the banana layer, then dollop the remaining banana batter on top. Using a knife or skewer, swirl the layers gently to create a marbled effect. If using, sprinkle the chopped walnuts on top for added crunch.
  • Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and allow the loaf to cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.

Equipment

  • Loaf pan (8.5 x 4.5 inches)
  • Mixing Bowls
  • Electric mixer or hand whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling Rack

Notes

  • Use ripe bananas for the best natural sweetness and moisture in the loaf.
  • Avoid overmixing the batter to ensure a tender, light crumb texture.
  • Store leftover loaf wrapped tightly in the fridge up to 5 days or freeze for up to 3 months.
  • Substitute walnuts with pecans or almonds, or omit nuts for a smoother texture.
  • Warm slices gently before serving for a fresh-baked experience.