I found this recipe on twopeasandtheirpod.com via Pinterest.  I had never tried Biscoff cookie spread before this recipe, and while I don’t think I would eat it by itself, I liked it quite a bit in this banana bread.  I didn’t have Biscoff cookies for the streusel, so I used graham crackers instead.  Trader Joe’s cookie spread can also be used instead of Biscoff spread.

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 very ripe bananas, mashed
• 1/2 cup Biscoff spread
• 1/4 canola oil
• 1 large egg
• 1/2 teaspoon vanilla
• 1/2 cup sugar
• 1/4 cup light brown sugar

Streusel Topping:

• 1/2 cup chopped Biscoff cookies (or graham crackers)
• 2 tablespoons flour
• 1/4 cup brown sugar
• 1/8 teaspoon cinnamon
• 3 tablespoons unsalted butter (melted)

Preheat the oven to 350.  Grease an 8×4 loaf pan and set aside.   In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.  In a large bowl, stir together your mashed bananas, Biscoff Spread, canola oil, egg, vanilla, and sugars.  Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don’t over mix.  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. 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.