Biscoff Banana Bread (Ve) -no egg replacer needed!

Biscoff Banana Bread (Ve) -no egg replacer needed!

I know banana bread has kind of become a ‘lockdown classic’ this year, but this vegan Biscoff banana bread recipe is an absolute game changer. The flavour is so indulgent and doesn’t require vegan egg replacers!

The Flavour

You can be as creative as you like with the toppings and inclusions but for this recipe I kept it simple for the actual loaf, then I went all out on the toppings! I topped mine with a peanut butter glaze and sprinkled over crushed Lotus (biscoff) biscuits. I used Manilife smooth peanut butter which has the most amazing intense peanutty flavour and it’s not too oily (unlike a lot of other natural peanut butter brands).

Lotus (biscoff) biscuits are accidentally vegan and they’re currently my new obsession- but I literally have to hide the packet once I open it or else they’ll be gone in a day! The spread version (biscoff cookie butter) is so moreish too- you could use this instead of the peanut butter glaze however a word of warning is that it will be super sweet, whereas I find the saltiness from the peanut butter is a nice contrast to the sweet Lotus biscuits.

I have to say, there is a secret ingredient to this Biscoff banana bread recipe and I actually included it by accident! The recipe I was roughly following called for almond flour but as I never had this I substituted it for banana flavoured Huel powder! FYI Huel is a nutritionally complete powder that you usually mix with water to formulate a drink. Although this sounds weird to use in baking, it actually worked a treat! The banana flavoured Huel powder made this banana bread have the flavour of a banana milkshake (yes THAT good!).

Of course, if you don’t have banana flavoured Huel powder (which I’m assuming is most of you!) you can substitute this for almond flour, vanilla flavoured protein powder, desiccated coconut or just extra plain flour, then add in another mashed banana to add more banana flavour.

biscoff banana cake recipe


Does this vegan banana bread require an egg replacer?

No! Great news, this vegan Biscoff banana bread recipe doesn’t require any egg replacers- instead, I made my own apple purée (it’s super simple-see recipe) to act as a binder. The apple purée also adds in some extra natural sweetness so you don’t need to add as much sugar!

What else could I add in to a banana bread? 

If you want your banana bread more traditional you could add in some walnuts and dates and substitute the crumbled Biscoff biscuits with shredded coconut or crushed banana chips.

If you have loads of overripe bananas and looking for more vegan banana recipes then you can check out the ones below…

biscoff banana cake recipe

Vegan Biscoff Banana Bread Recipe

Although banana bread has kind of become a 'lockdown classic' this year, this vegan Biscoff banana bread recipe is an absolute game changer. The flavour is so indulgent and doesn't require vegan egg replacers!

Course Dessert
Cuisine American, Vegan
Keyword vegan banana bread, vegan cake
Prep Time 30 minutes
Cook Time 45 minutes


For the banana bread

  • 150 ml sunflower oil, or melted coconut oil
  • 3 tsp lemon juice
  • 4-5 tbsp plant milk
  • 150 g brown sugar
  • 1 medium ripe banana (or 2 if you are not using banana flavoured protein powder)
  • 1 apple, puréed (see recipe below)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla essence
  • 225 g plain flour
  • 60 g Banana/vanilla flavoured protein powder, or desiccated coconut, almond flour, or plain flour
  • 1.5 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1/4 tsp salt

For the apple purée

  • 1 apple, peeled and chopped
  • 200 ml water

For the topping

  • 2 tbsp your choice of smooth peanut butter or biscoff spread
  • 100 g icing sugar, sifted
  • 20-30 ml plant milk (depending on your desired thickness)
  • 2 lotus biscuits, crumbled


For the apple purée

  1. Put the chopped and peeled apple in a microwave safe bowl and cover with water (roughly 200ml)

  2. Microwave on high for 3 minutes (or until soft), stirring in between. Mash with a fork to form a smooth purée.

For the banana bread

  1. Pre-heat the oven to 355 ºF (180 ºC) and line a loaf tin with greaseproof/baking paper.

  2. In a large bowl, mix together the wet ingredients of mashed banana(s), apple purée, lemon juice, vegetable/sunflower oil, vanilla essence, and non-dairy milk. Then add in the light brown sugar and stir.

  3. Sift together the dry ingredients of plain flour, protein powder (or your substitution-see ingredient list), baking powder, bicarbonate soda, salt and cinnamon.

  4. Add the dry to the wet ingredients. Whisk or stir well until you get a smooth batter.

  5. Pour the batter into the lined loaf tin and smooth out. Bake for 45 minutes. Check to see if it is cooked by sticking a sharp knife or toothpick and see if it comes out clean. If not, cover with silver foil (to stop it browning) and bake for another 10-15 minutes

  6. Once baked, transfer to a cooling rack and allow to completely cool

For the topping

  1. Add the peanut butter or biscoff spread to the sifted icing sugar. Mix to form a paste.

  2. Slowly add the plant milk and stir until a thick drizzle forms. Add more plant milk or sugar if it is too thick/runny, respectively.

  3. Add the icing to the loaf (one completely cooled!) using a metal spoon or a spatula.

  4. Sprinkle over the crushed Lotus biscuits.

Recipe Notes

If you are not using banana flavoured Huel powder/protein powder substitute in with extra plain flour, desiccated coconut or almond flour then add in an extra mashed banana.



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