1-Getting started: Getting started with this Biscoff banana bread is straightforward and fun. Follow these steps to create a loaf that’s moist and full of spiced flavor, drawing from the detailed directions provided. Begin by preheating your oven to 350°F and greasing an 8.5-inch x 4.5-inch loaf pan, then line it with parchment paper for easy removal later.

2-Mix the banana and streusel ingredients: In a bowl, mix the mashed bananas with the freshly squeezed lemon juice to keep them from browning and set that aside. For the streusel, whisk together the all-purpose flour, chopped cookies, light brown sugar, granulated sugar, ground cinnamon, and fine salt, then gently stir in the melted and cooled unsalted butter to form clumps. In another bowl, beat the unsalted butter at room temperature with granulated sugar until fluffy, then add the vegetable or canola oil and the egg plus egg white, mixing well until combined.

3-Combine dry and wet ingredients and bake: Next, addanski half the all-purpose flour along with the baking powder, baking soda, and fine salt, mixing on low speed. Pour in the buttermilk at room temperature and the remaining all-purpose flour, stirring just until everything comes together without overmixing. Fold in the banana mixture and chopped cookies gently. Pour the batter into your prepared pan and spread the streusel evenly on top, then bake for 60-65 minutes. Check doneness with a toothpick it should come out with a few moist crumbs and rotate the pan halfway through, tenting with foil if the streusel browns too fast. Let it cool in the pan for 30 minutes, then remove it using the parchment and cool completely on a wire rack before drizzling with the warm cookie spread.