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biscoff pumpkin banana bread 🍂✨ this was somehow so much better than my biscoff banana bread. SO GOOD. recipe: 2 ripe bananas, mashed ⅓ cup pumpkin purée (80g) ½ cup salted butter, browned (113g) ½ cup brown sugar (100g) ¼ cup granulated sugar (50g) 1 large egg ¼ cup plain greek yogurt (60g) 1 tbsp vanilla bean paste (13g) ½ cup biscoff cookie butter (about 135g) 2 cups all-purpose flour (240g), spooned & leveled 1 tsp baking powder (4g) 1 tsp baking soda (5g) ½ tsp salt (3g) 1 tbsp cinnamon ½ tsp nutmeg ¼ tsp allspice finely crushed biscoff cookies, for the middle biscoff crumble: ½ cup crushed biscoff cookies (50g) ⅓ cup all-purpose flour (40g) ¼ cup brown sugar (50g) 3 tbsp butter, melted (42g) ½ tsp cinnamon pinch of salt preheat oven to 375°F and line a loaf pan with parchment. brown the butter until golden and fragrant. let it cool slightly. mix the mashed bananas, pumpkin, and browned butter together, then mix in the brown sugar, and granulated sugar until smooth, add the biscoff cookie butter, egg, greek yogurt & vanilla mix until smooth. add the flour, baking powder, baking soda, salt, cinnamon, nutmeg & allspice. mix until just combined. pour half the batter into the prepared loaf pan and sprinkle with finely crushed biscoff cookies. i used about 8 cookies. add the remaining batter and smooth the top. for the crumble, mix the crushed biscoff cookies, flour, brown sugar, cinnamon & salt. add the melted butter and mix until crumbly. generously sprinkle the crumble over the batter. bake at 375°F for 5 minutes, then reduce the oven to 350°F and continue baking for about 55–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. loosely cover with foil if the crumble starts browning too quickly. let cool slightly, then drizzle with melted cookie butter. ✨ #biscoff #pumpkin #bananabread #Recipe #baking