Speculaas banana bread

Ingredients

• 3 (about 300–350 g)ripe bananas
• 3eggs
• 1 tspvanilla extract
• 100 galmond flour
• 150 gplain flour
• 1 tspbaking powder
• 1 tspbicarbonate of soda
• 2 tspspeculaas spice
• a pinchsalt
• 80 gSchuddebuikjes mini speculaas biscuits, or finely chopped speculaas biscuits or kruidnoten

Instructions

1. 1

   Mash the bananas

   Purée the bananas until smooth. Add the eggs one at a time, along with the vanilla extract.

2. 2

   Mix the dry ingredients

   Add the almond flour, plain flour, baking powder, bicarbonate of soda, speculaas spice and salt. Mix until fully incorporated.

3. 3

   Fill the tin

   Fold the Schuddebuikjes through the batter, then pour it into a greased and floured loaf tin. Smooth the surface and scatter a few extra biscuits over the top.

4. 4

   Bake until done

   Bake the speculaas banana bread for 40 minutes at 180°C using conventional top-and-bottom heat. It is ready when a wooden skewer inserted into the centre comes out clean.

What is speculaas banana bread?

Banana bread is a loaf-style bake made with mashed ripe bananas, while speculaas is a spiced biscuit tradition associated with the Netherlands and Belgium. This version brings the two together with speculaas spice and crunchy mini biscuits.

The bananas add sweetness and moisture, while almond flour gives the loaf a tender, slightly richer crumb. Biscuits folded into the batter and scattered on top add contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 6g protein, 27g carbs, 6g fat.

The bananas, flour and biscuits provide most of the carbohydrates, while the almond flour and eggs contribute much of the fat and protein. Pair a slice with plain yoghurt or fruit if you want a more filling, balanced snack.

Choosing the bananas

Ripe bananas: Use soft, well-speckled fruit that mashes easily and tastes sweet. The recipe allows for about 300–350 g of bananas, so weighing them after peeling helps keep the loaf consistent.

Smooth mash: Purée the bananas before adding the eggs so the batter has an even base, with no large lumps.

Building the spiced batter

Flour balance: Almond flour and plain flour work together here; the almond flour contributes tenderness, while the wheat flour helps the loaf hold its shape.

Leavening: Baking powder and bicarbonate of soda are both included. Mix them evenly through the dry ingredients so the loaf rises consistently.

Adding the biscuits

Fold gently: Stir the Schuddebuikjes through the batter only until distributed, so they stay in pieces rather than breaking down.

Top layer: A few extra biscuits on the surface give the loaf a crunchy finish. The recipe does not specify an extra measured amount, so reserve some from the stated 80 g.

Checking the bake

Oven setting: Bake at 180°C with conventional top-and-bottom heat for 40 minutes. The loaf tin should be greased and dusted with flour before the batter goes in.

Doneness cue: Push a wooden skewer into the centre; it should come out clean. If batter clings to it, the centre needs more baking.

Serving and timing

This recipe makes 12 portions, though the total preparation and cooling time is not specified. Allow the loaf to cool before slicing so the crumb can settle and the pieces are easier to handle.

Serve a slice with tea or coffee, or pair it with plain yoghurt and fruit for a more substantial snack.

Recipe notes & tips

• Weigh the peeled bananas if you want to stay within the recipe’s 300–350 g range.
• Add the eggs one at a time so they blend smoothly into the banana purée.
• Scrape the bowl as you mix to make sure no pockets of dry flour remain.
• Reserve some of the biscuits for the top before folding the rest into the batter.
• Use a wooden skewer in the centre to check that the loaf is baked through.

Variations

• Use kruidnoten: Chop them finely and use them in place of the Schuddebuikjes.
• Use speculaas: Crumble or finely chop speculaas biscuits for a similar spiced crunch.
• Make it nut-free: Replace the almond flour with plain flour, noting that the crumb may be less tender.
• Add extra spice: Increase the speculaas spice slightly for a more pronounced flavour.
• Skip the topping: Fold all the biscuits into the batter for a simpler loaf surface.

Common mistakes to avoid

• Unripe bananas: They are less sweet and harder to mash; choose soft, ripe bananas.
• Overmixing: It can make the loaf dense; stop once the dry ingredients are incorporated.
• Uneven leavening: Clumps can affect the rise; combine the dry ingredients thoroughly.
• Forgetting the tin preparation: The loaf may stick; grease and dust the tin with flour before filling.
• Slicing too soon: A warm loaf can crumble; let it cool before cutting.

How to store

Once cool, keep the loaf in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave or in a low oven, or freeze individually wrapped slices for up to 3 months and thaw before serving.

Frequently asked questions